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Fresh cranberries and oranges give this quick bread a delightful blend of tart and sweet flavors. It makes the perfect holiday gift!

One of my absolute favorite gifts to give during the holiday season is something homemade, straight from my kitchen. There’s just something extra special about a gift that’s been carefully crafted with love, and it’s a wonderful way to show you’ve put thought and effort into making something personal. Not only is it a budget-friendly option, but it also adds that heartfelt, homemade touch that everyone truly appreciates. This particular recipe is incredibly simple, using everyday ingredients you likely already have in your pantry—and the best part? It’s irresistibly delicious! Whether you’re gifting it to friends, neighbors, or family, it’s sure to spread holiday cheer.

Why This Recipe Works
This orange cranberry bread recipe is easy, quick to make, and uses basic pantry ingredients. It’s so moist, and although it’s sweet, the cranberries add just the right about of tartness.
Substitutes
- Lemon zest can be substituted for the orange zest. A mixture of both is delicious as well.
- Canola or vegetable oil can be used in place of the refined coconut oil. Butter can also be used, but the bread will have a flatter texture.
- Dried cranberries, or Craisins, are a good substitute for the fresh cranberries.
- Any kind of orange juice can be used. Fresh-squeezed, canned, bottled, frozen. Just use what you have! (I used Trop50.)
Baking Instructions
- Preheat oven to 375 degrees F.
- In a medium bowl stir together cranberries, orange zest, and 1/4 c. sugar. Set aside.
- In a large bowl or bowl of a stand mixer, whisk together flour, 1/2 c. sugar, baking powder, and salt.
- In a separate bowl, whisk together the refined coconut oil, orange juice, and eggs until well mixed.
- All at once add the wet ingredients (oil/juice/egg) to the dry ingredients.
- Beat until combined, scraping sides of the bowl until it’s all incorporated.
- Gently fold in cranberry/orange zest/sugar mixture.
- Pour into 3 small prepared loaf pans. (It’s helpful to use a large cookie scoop to fill the loaf pans with the batter.)
- Bake 30 – 35 minutes or until lightly browned, and knife or toothpick inserted in center comes out clean.
- Cool in pans for 5 minutes on a wire rack. Remove from pans and serve or store.
- If you want more than 3 small loaves of this delicious cranberry orange bread, the recipe can be easily doubled.
Variations
- Add an optional orange glaze. Just mix 1 cup of powdered sugar with 2 tablespoons of orange juice. Mix together. The glaze should pour, but it should not be runny. To get he desired consistency, add more powdered sugar if it’s too thin, and add more orange juice if it’s too thick. Drizzle the glaze over the cooled loaves. A teaspoon of fresh orange zest would be a delicious addition!
- This recipe can also be made into cranberry orange muffins.
- A teaspoon of cinnamon or a teaspoon of pure vanilla extract can be added for an extra bit of spice.
Zesting Tips
- BEFORE YOU ZEST: any fruit should be washed well before zesting. I soak my fruit in water and apple cider vinegar to get it clean. (About 2 tablespoons apple cider vinegar to a half-gallon of water. I just eyeball it.)
- HOW TO ZEST: when zesting, make one pass over a section of the fruit with the zester. If you pass the zester twice, the bitterness of the pith will affect the taste of the batter.
- Take your time when you are zesting the orange, and chopping the cranberries. Enjoy the fresh scent of the zest, and the popping noise the cranberries make when they are sliced!

FAQ’s
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Orange Cranberry Bread Recipe
Ingredients
- 1 cup roughly chopped fresh cranberries
- 2 teaspoons fresh orange zest (2 medium naval oranges)
- 1/4 cup sugar
- 2 cups all purpose flour
- 1/2 cup sugar
- 2 teaspoons baking Powder
- 1/2 teaspoon salt
- 1/2 cup refined coconut oil
- 1/2 cup orange juice
- 2 large eggs
Instructions
- Preheat oven to 375 degrees F.
- In a medium bowl mix together cranberries, orange zest, and 1/4 c. sugar. Set aside.
- In a large mixing bowl or bowl of a stand mixer, whisk together flour, 1/2 c. sugar, baking powder, and salt.
- In a separate bowl, whisk together the coconut oil, orange juice, and eggs until well mixed.
- All at once add the oil/juice/egg mixture to the flour mixture.
- Beat until combined, scraping sides of the bowl until it's all incorporated.
- Gently fold in cranberry/lemon zest/sugar mixture.
- Pour into prepared 3 small loaf pans.
- Bake 30 – 35 minutes, until lightly browned, and knife inserted in center comes out clean.
- Cool in pans for 5 minutes. Remove from pans and serve.
Notes
My small loaf pans measure approximately 5.5 in. x 3 in. x 2 in.
**Nutrition information: this recipe makes 3 small loaves. Depending on the thickness of your slices, you can get 7 or 8 slices per loaf. I calculated using 8 slices per loaf x 3 loaves = about 90 calories per slice.
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!

I love that you list the nutrition info. but I have to ask, 883 calories? Is that right? Or is that for a small loaf? Just wanted to clarify as I plan to make this next week. Sounds delicious. Thank you
Hi Lee…that calorie count is for one small loaf. I recalculated the recipe card to reflect the calories per slice. Enjoy the bread!
Hi there!! This recipe looks delicious. I just wonder if I could substitute a different kind of oil. I doubt if I would use it for anything else and hate to buy a bottle if I can find an adequate substitute. Any suggestions?
Thank You
Hi Lee…sure, you can use canola oil or vegetable oil. The only oil I wouldn’t recommend is olive oil. Enjoy!
This recipe looks like the recipe ( from your blog) that I have been making for years except that you have substituted lemons for oranges. Am I right? I am sure it’s delicious with oranges but I love the citrus loaf with lemons. Will have to try it but I am also remaining faithful to the old recipe ( 5 stars.)Thanks for sharing.
Hi Ann! your cranberry bread for years and it’s my all time favorite! I enjoy it year round since it freezes so well and I freeze tons of cranberries as well so that I can have this wonderful bread any time. I make mostly small loaves but sometimes make large muffins that are great, too. Thank you so much for sharing this recipe. Happy Holidays to you and your family.
Debbie Robinson
I would like very much to try this recipe for the upcoming Thanksgiving holiday. I do have a question about the orange zest. Is buying and zesting organic oranges best for baking because of the pesticides?
Hi Cynthia…I’m not an expert on organic produce, but my best guess is that the answer is yes. I believe organic produce has fewer preservatives as well. Either way, any fruit should be washed well before zesting. I soak my fruit in water and apple cider vinegar to get it clean. (About 2 tablespoons apple cider vinegar to a gallon of water. I just eyeball it.) I hope this helps!
I made this bread exactly as written for Christmas morning and it was delicious. Will definitely make it again.
Hi Ann! Another question about the oil but just wondering if you melted the coconut oil first and then measured 1/2 cup in a liquid measure? Thanks and Merry Christmas!
Hi Karen…the refined coconut oil that I buy is liquid and comes in a bottle. Here is the link to what I get at Kroger: https://www.kroger.com/p/simple-truth-organic-100-refined-liquid-coconut-oil/0001111078663 If your coconut oil isn’t liquid, just melt it in the microwave and then measure it as a liquid.
Printed the recipe. Gathered my supplies. Mixed the ingredients and baked away! I wrapped them in wax paper then added a ribbon and bow. We gifted them to neighbors who were appreciative and sang praises for this delightful recipe. Thanks so much! It is delicious!
ps – I used Canola oil as advised somewhere in the recipe tips.
I’m so glad you liked it! Thank you so much for the rating. I truly appreciate it! Merry Christmas!
I made the Orange Cranberry Bread for Christmas gifts. I also made it gluten-free. It is absolutely delicious! I was impressed at how moist it is and the flavor is wonderful! I definitely recommend you make this bread!
I also made the Snickerdoodle Bread. My husband loves it! I’m going to try it gluten free as well. I also made the Egg Nog Bread. So easy. Going to make it gluten free too! Thank you for the wonderful recipes. Used your Christmas tags on the loaves for gifts! They were beautiful!
Thank you so much for this lovely comment. It totally made my day!
Thank you Ann! I am trying this recipe this morning! Thank you for such detailed instructions. Smells good.
Ann, I love looking to you for ideas – crafts, food, decorating. I so appreciate your cost-friendly imagination. Thank you for what you do for the blogging community. Don’t ever retire :)
Merry Christmas!