Our delicious cranberry and orange loaf is the first fruit bread I think about making when the temperatures start to drop. It fills my kitchen with the most amazing scent and I can’t wait to pull it out of the oven!

Iced cranberry bread on parchment paper with bowl of cranberries and an orange to the side along with a dish towel and small cup of icing.

The Perfect Fall Fruit Bread

As soon as I see cranberries in stores, I buy several bags and stick a few bags in the freezer. They freeze really well and I use them a lot! Try this recipe for glazed Cranberry Orange Scones or Cranberry Walnut Bread.

We love cranberries in cocktails, too, like this Christmas Vodka Cocktail or Poinsettia Champagne Cocktail. Let me know which one you like best!

This bread is such a fun fall treat, and the tart cranberries pair so well with the orange in this recipe.
The batter takes just minutes to put together.
The icing adds another level of deliciousness.
Cranberry Orange Loaf is delicious for breakfast or an afternoon snack, and packs well in lunch boxes, too.

Iced cranberry bread on parchment paper with bowl of cranberries, and orange, with slices of orange on cutting board to the side along with a dish towel and small cup of icing.

A Delicious Holiday Recipe

I love making this over the holiday season and giving it to friends. If you’re going to a party, take a loaf for the hostess to enjoy the next day. It will be such a welcome treat to have something homemade for breakfast.

Why You’ll Love It

Fresh cranberries are only available for a limited time. Yes, you can buy dried cranberries, but they are not nearly as good or as healthy!

This recipe is super easy to make.
The loaf freezes really well.
It’s convenient to take out when last minute friends stop by.
It makes a wonderful gift for friends, neighbors, teachers, and other people who you interact with all year long.

What You Need To Make It

You’ll need the basic ingredients for a sweet bread recipe. Scroll down to the recipe card for the full list of ingredients and instructions.

Flour, baking powder, baking soda, cranberries, oranges, oil, milk, sugar, and salt.

Flour – we used all purpose, but you can switch to something gluten-free or another flour you prefer.
Sugar & salt.
Baking powder & baking soda.
Oil – we prefer a neutral oil like canola.
Oat milk or your favorite non-dairy milk.
Cranberries – fresh are best.
Orange zest and juice.

How to Make This Cranberry and Orange Loaf

Preheat oven to 350° F.

Grease a 9” x 5” loaf pan. Line the pan with parchment letting it over hang in at least one end of the pan to make removal easier.

Wash and dry the fresh cranberries. Toss any that are soft. Add 1 tablespoon of flour to the cranberries and toss to coat. Set the cranberries aside.

In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt. Stir everything together to make sure it’s well combined.

Make a well in the center of the dry ingredients. Add the wet ingredients of oat milk, oil, and fresh orange zest. Stir until it’s combined, but don’t over-stir.

Ingredients to make cranberry orange bread in a glass bowl with a black spatula, grater, oranges, and measuring cups.

Add in the orange juice, stirring until the batter is completely smooth. You will have to work quickly because the acid will start reacting with the baking soda right away.

Batter to make bread in a glass bowl with black spatula.

Gently fold in the coated cranberries, reserving a few to place on the top of the loaf.

Batter with cranberries in a glass bowl with a black spatula, measuring cup, and another bowl with cranberries and flour.

Pour into the prepared pan and level out the top. Place the cranberries you set aside on the top of the batter.

Batter in a loaf pan lined with parchment paper.

Bake for 45-55 minutes. The loaf should be golden brown on the edges and set in the center. Test with a skewer or toothpick, which should come out clean. Baking time does vary from oven to oven, so keep that in mind. You know your oven best.

For best results, let the bread cool in the pan for at least 20 minutes before moving it to a cooling rack.

Loaf of cranberry bread in pan with parchment paper on a cooling rack.

Once the loaf is cool to the touch, make the sweet orange glaze.

Rack above, mixing cup with icing and half of an orange already squeezed.

Using a measuring cup or small mixing bowl with a spout, mix the powdered sugar with just enough orange juice to make a thick but pourable glaze.

Drizzle the icing over the top of the bread and allow it to set.

Iced loaf of cranberry bread on a cooling rack with cup of icing and a spoon.

Serve.

Substitutions and Variations

This loaf is vegan, but feel free to use regular milk or another dairy free milk like coconut. The coconut milk in the dairy section (not canned!) is one of our favorite dairy-free options, and it’s so much healthier than cow’s milk.

You can make mini loaves which are fun to give away. But some disposable mini loaf pans. Wrap the loaf tightly and add a pretty ribbon and a note. You should be able to get 3-4 loaves from each regular loaf recipe.

If you don’t like orange flavor, feel free to use lemon instead, or add a little vanilla extract.

How To Store Cranberry and Orange Loaf

This can be refrigerated for up to 3 days in an airtight container. It can also be frozen for up to 3 months. If freezing, wait to ice it after it comes to room temperature.

Iced cranberry bread on parchment paper with bowl of cranberries to the side along with a dish towel and small cup of icing.

More Sweet Bread Recipes

Healthy Coffee Cake

Weight Watchers Breakfast Cookies

Pumpkin Banana Bread

Ultimate Moist Banana Bread

Cranberry and Orange Loaf