Cranberry Orange Bread

 Sweet Cranberry Orange Bread is the perfect breakfast for you and your family. Grab a slice with your morning coffee, or serve it with a cup of milk!

Love cranberry treats? Try our delicious Cranberry Christmas Cake for the ultimate sweet start to your day. Or give our cranberry cheesecake recipe a try this year!

Cranberry Orange Bread: super easy, moist quick bread makes two loaves, great for freezing too!
Cranberry Orange Bread: super easy, moist quick bread makes two loaves, great for freezing too!
Cranberry Orange Bread: super easy, moist quick bread makes two loaves, great for freezing too!

More Quick Bread Recipes

Yield: 2 loaves

Cranberry Orange Bread

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes


For the bread:

  • ¾ cup unsalted butter, softened
  • 1 ½ cup granulated sugar
  • 3 large eggs
  • 1 tsp orange extract
  • 3 oranges, zested
  • 3 cup all-purpose flour
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • ½ tsp kosher salt
  • 1 ½ cup vanilla greek yogurt
  • 1 can (14oz) whole berry cranberry sauce

For the glaze:

  • 1 cup powdered sugar
  • 2 Tbsp milk
  • 1 tsp orange extract


  1. For the bread, spray two loaf pans with baking spray. Line bottom of pan with parchment paper. Set aside.
  2. In a large mixing bowl, beat butter with sugar. Beat in eggs until fully combined. Add orange extract and zest from 3 oranges. Beat in flour, baking powder, baking soda, salt and greek yogurt.
  3. Spoon about 1 ¼ cup of batter into the bottom of each loaf pan. Then spoon a large scoop of cranberry sauce onto batter, swirling it into the batter. Top with more batter, then another scoop of cranberry sauce. Finish with batter.
  4. Bake in a 350 degree oven for 60-70 minutes. Remove and cool on wire rack for 10 minutes.
  5. Remove from pan and cool completely before applying glaze.
  6. In a small bowl, whisk together the powdered sugar, milk and orange extract until smooth.
  7. Spoon over cooled bread. Allow to set (about 15 minutes). Wrap and store in refrigerator (or airtight container at room temperature) for up to 5 days. ENJOY.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Learn How To Become a Better Home Baker
Sign up for the Shugary Sweets FREE Email Course Today—soon you’ll say, "I made it from scratch!"


Posted on June 23, 2014

Comments & Reviews

  1. I made the cranberry orange bread and it turned out great. I baked it in five, small aluminum loaf pans to give out as gifts. I didn’t make the frosting, it’s yummy without it. Very moist and heavy.

  2. Think I found what I am making for breakfast this week! Haha Looks delicious! 🙂 Great pictures too!!

Leave a Reply

Your email address will not be published.