Let's Chat About the Best Cranberry Bread with Orange Infusion

Alright, so picture this: it's raining outside, you've finally found that semi-forgotten bag of cranberries in the freezer (or is that just me?), and you need something warm and cheerful. That’s how Cranberry Bread with Orange Infusion showed up in my kitchen last November. I think I first baked it when my cousin came over for an impromptu coffee catchup and we basically ate half the loaf fresh out of the oven. She said it tasted like "Christmas in a bite," which, okay, was a bit dramatic, but I sort of agree. Plus, who doesn’t like an excuse for a baking break in the middle of the week? (Sorry to anyone who was expecting a salad recipe. Maybe next time!)

Why I Keep Coming Back to This Recipe...

I make this cranberry bread when I want something that's not just sweet—it's got this tart zing from the cranberries and a brightness form orange zest that just sort of wakes up your taste buds in the best way. My family goes a bit bonkers for it, especially when it's still warm and the butter melts into the crumb. Oh, and if you’ve ever had one of those loaves that’s so dry you feel like you need to chase every bite with a gallon of tea? Yeah, this isn’t that. (I had a few of those failures before nailing this combo, trust me. Honestly, I almost gave up on making cranberry bread at all.)

What You'll Need (and a Few Substitutions That Totally Work)

2 cups all-purpose flour (I sometimes swap in half whole wheat when I’m feeling virtuous, but it makes things a bit denser. Not bad, just... different.)
1 cup granulated sugar (you can cut back to ¾ cup if you like it less sweet, or sub in coconut sugar, though it gets more molasses-y)
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 orange, zested and juiced (if you’re out, a splash of bottled orange juice and a bit of lemon zest is fine, but the real deal is best)
¼ cup melted butter (I’ve used coconut oil in a pinch—actually, it’s pretty good)
1 large egg
¾ cup buttermilk (or regular milk with a squeeze of lemon juice, let it sit for a sec—my gran swore by this trick, and honestly, it works)
1 ½ cups fresh or frozen cranberries, roughly chopped (no need to thaw if frozen, though you might want to whack them about a bit in a bag first so they’re not in huge clumps)
Optional: ½ cup chopped walnuts or pecans (I skip if I don’t have them, or sometimes I do pistachios because why not?)

How I Actually Make This (Sometimes With a Bit of Chaos)

Preheat your oven to 350°F (that’s about 175°C, for my metric pals). Grease a loaf pan. Or line with parchment—whatever’s handier.
In a big bowl, toss together the flour, sugar, baking powder, baking soda, and salt. I usually just swirl with a whisk. No need to overthink it.
In a separate bowl or a big jug, mix your orange zest and juice, melted butter, egg, and buttermilk. Give it a little whisk (this is the bit that will smell amazing and make you wonder if you should just make orange-scented candles instead).
Pour the wet mixture into the dry ingredients. Stir gently—like, just until you don’t see dry flour. This is where I usually sneak a taste (don’t tell the food safety police).
Fold in those cranberries and nuts, if using. Don’t worry if the batter looks a bit lumpy and thick. If it’s way too dry, splash in another glug of buttermilk or even water—it happens.
Scoop everything into your prepared pan, smooth the top a bit, and pop it in the oven. Bake for 50–60 minutes, but check at 45—some ovens are faster than others, and I’ve definitely burned the edges before getting distracted by a phone call.
Let it cool in the pan for about 10 mins, then tip it onto a wire rack (or honestly, a chopping board works fine). Try to resist slicing too soon, but in reality, I usually fail and hack off the end while it’s still steaming.

Random Notes (aka Things I’ve Learned the Hard Way)

If you use frozen cranberries, expect the loaf to take a bit longer to bake. Don’t panic if you poke it and the skewer comes out pinkish—it’s probably just cranberry juice.
I think this actually tastes way better the next day, but I almost never make it that far (see next section).
Don’t over-mix. Seriously. I once did because I was on a conference call and the bread came out tough as old boots.

Variations I've Actually Tried (and, Erm, One I Wouldn't Repeat)

Swapped out cranberries for chopped tart cherries once—pretty good!
Semi-successful experiment: a handful of white chocolate chips in the batter. Tasty, but I like it better without (a bit too sweet for my taste).
Disaster: tried to make this gluten-free with just almond flour. The result was more like cranberry-flavored pudding. Would not recommend unless you like eating things with a spoon that should be a slice.

What If You Don’t Have All the Equipment?

You need a loaf pan, ideally, but I once made this in a muffin tin. Worked fine—just bake for about 20-25 mins instead. And if you don’t have a zester, the fine side of a box grater works in a pinch. Or—confession—I’ve used a veggie peeler then chopped the zest super fine. It’s a bit of a faff, but it gets you there.

How Long Does This Stuff Actually Keep?

Technically it keeps for 3 days in an airtight container (fridge or counter, whatever), but honestly, in my house it never survives more than a day! If you’re some sort of wizard at self-control, you can freeze slices for up to a month. Just wrap in foil, then a bag. Or just eat it all, like a normal person.

Serving This Up (And How We Eat It at Home)

I love it warm with a thick smear of salted butter, but my cousin insists on cream cheese. Once, for brunch, I toasted slices and topped them with a bit of orange marmalade—major yum. It’s also not half bad with a mug of homemade hot chocolate if it’s a chilly day.

Lil' Pro Tips I Learned the Hard Way

Let the loaf cool a bit before slicing (I know, it’s hard). I tried rushing this once and just ended up with a pile of crumbs. Tasted fine, looked a bit tragic.
Actually, I find it works better if you chop the cranberries a bit smaller—less chance of those weird soggy patches. But don’t stress if you forget, it’s still good!
Ever run out of buttermilk? This King Arthur trick is a lifesaver.

Answering Some Questions Folks Have Actually Asked Me

Can I make this vegan? Yeah, probably—use plant-based butter and a flax egg, swap in oat milk. Haven’t tried it myself, but I’ve seen someone do it on Minimalist Baker (worth a peek).

Can I use dried cranberries? Technically, sure. I’d soak them first in a bit of warm water or orange juice. But I really think it’s best with fresh or frozen if you can get ‘em.

Help! My bread is too dense. What’s up? Oh, that’s probably from over-mixing. Or sometimes, if your baking powder is ancient (I once found a tin form 2015... oops). Check your dates and mix gently.

Is this sweet enough for dessert? I think so! Especially with a little powdered sugar on top. But honestly, I eat it for breakfast, too. No judgment!

Anyway, if you actually make this, let me know how it turns out—unless it’s a disaster, then maybe just tell me about your favorite salad. Happy baking, mate!

Cranberry Bread with Orange Infusion