There’s something special about a homemade quick bread — especially when it’s filled with tart cranberries and sweet orange zest. This Garten’s Cranberry Orange Bread takes inspiration from Ina Garten’s cozy baking style: simple, elegant, and always delicious. It’s a perfect mix of tangy, sweet, and citrusy flavors in every moist slice.
The first time I made this bread, it was a chilly December morning. The house smelled like butter and orange zest, and when I took the loaf out of the oven, it had that beautiful golden crust with ruby-red cranberries peeking through. My family couldn’t wait for it to cool — we sliced it warm and slathered it with butter. It was love at first bite.
Now, it’s one of my favorite bakes to bring to holiday brunches, right next to my Christmas Bread Recipe and Cheesy Scalloped Potatoes.
Garten’s Cranberry Orange Bread
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together buttermilk, eggs, melted butter, orange zest, and vanilla.
- Pour wet ingredients into dry and stir gently until just combined. Fold in cranberries with a spatula.
- Pour batter into the loaf pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool for 10 minutes in the pan, then remove and cool completely on a rack. Drizzle with orange glaze if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love Garten’s Cranberry Orange Bread
This bread is soft, moist, and full of bright, cheerful flavor. The orange zest adds a burst of freshness, while the cranberries bring a little tart balance. It’s easy to make, freezes beautifully, and tastes even better the next day.
If you love baked goods that combine cozy and citrus, like my Lemon Blueberry Loaf or Cinnamon Streusel Muffins, this Cranberry Orange Bread will fit right in.
Ingredients You’ll Need
For the Bread:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk (or milk + 1 teaspoon vinegar)
- 2 large eggs
- ½ cup melted butter (or neutral oil)
- Zest of 1 large orange
- 1½ cups fresh or frozen cranberries (halved)
- ½ teaspoon vanilla extract
Optional Glaze:
- ½ cup powdered sugar
- 1–2 tablespoons orange juice
If you love the sweet-tart flavor combo, you’ll also adore my Cranberry Orange Scones — they share the same bright flavor with a tender crumb.
How to Make Garten’s Cranberry Orange Bread
Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Step 3: Combine Wet Ingredients
In another bowl, whisk together buttermilk, eggs, melted butter, orange zest, and vanilla.
Step 4: Combine & Fold
Pour wet ingredients into dry and stir gently until just combined. Fold in the cranberries with a spatula. Don’t overmix — a few lumps are fine.
Step 5: Bake
Pour the batter into the loaf pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool & Glaze
Let the bread cool for 10 minutes in the pan, then remove and cool completely on a rack. Drizzle with orange glaze if desired.
If you love easy baking recipes that look fancy, this one’s as foolproof as my Pistachio Chocolate Bar Cookies.
Tips for Perfect Cranberry Orange Bread
- Use fresh zest: It’s the key to that citrus pop.
- Toss cranberries in flour: Keeps them from sinking.
- Don’t overmix: Overworking the batter can make it dense.
- Add nuts: Chopped pecans or walnuts make a great addition.
These same tips are what make my French Onion Ground Beef flavorful and foolproof — simple steps that make all the difference.
How to Store and Freeze
Storage: Keep the bread wrapped at room temperature for up to 3 days or refrigerated for 5.
Freezing: Wrap tightly in plastic wrap and foil; freeze up to 3 months.
Reheating: Warm a slice in the microwave for 10 seconds or toast lightly for a fresh-baked taste.
Like my Cabbage Detox Soup, this bread freezes beautifully and keeps its texture when reheated.
Flavor Variations
- Cranberry Orange Nut Bread: Add ½ cup chopped pecans or walnuts.
- Cranberry Lemon Bread: Swap orange zest for lemon for a brighter twist.
- White Chocolate Cranberry Bread: Stir in ½ cup white chocolate chips.
- Glazed Orange Bread: Skip the cranberries and make it all about the citrus.
If you love recipe variations, this one’s as flexible as my Cheesy Broccoli Rice Casserole.
Frequently Asked Questions
1. Can I use dried cranberries instead of fresh?
Yes! Use 1 cup dried cranberries and soak them in warm water for 10 minutes before mixing.
2. Can I make this dairy-free?
Yes — substitute almond milk with a teaspoon of vinegar for the buttermilk, and use oil instead of butter.
3. Can I make muffins with this recipe?
Absolutely! Bake in muffin tins for 18–20 minutes instead of a loaf.
4. How do I prevent the bread from getting too dry?
Don’t overbake — check at the 50-minute mark, and cover loosely with foil if the top browns too fast.
The Final Bite
This Garten’s Cranberry Orange Bread is soft, fragrant, and bursting with fresh citrus flavor. It’s the kind of recipe that makes any morning feel special and every holiday brighter. Each slice is buttery, slightly tangy, and perfectly sweet — the best kind of homemade comfort.
Serve it warm with butter or alongside my Hot Cocoa Mix Recipe for a cozy breakfast or afternoon treat.
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