Orange and dried cranberry quick bread

This orange and dried cranberry quick bread comes together very easily and can be ready in an hour!

Orange and dried cranberry quick bread

A few weeks ago, we saw Sumo citruses at the grocery store. My husband had heard that this year’s crop was especially sweet and juicy, so he bought two of them. They ended up costing $4 for 2 of them! I was astonished at the price and couldn’t believe it.

We peeled and ate the first one right away, and it was sweet and juicy as advertised, but not worth the $2 price tag in my opinion. The other Sumo orange sat on our counter for a few days until I could decide what to do with it.

Orange and dried cranberry quick bread

I came up with the idea for an orange and dried cranberry quick bread. All I would need was the zest from the orange, and then we could peel and eat the rest of the fruit as a snack. So we did exactly that. I wanted to ensure that the bread had plenty of orange flavor, so I swapped out the milk in the original recipe with orange juice. I also made sure to have orange juice in the glaze.

Orange and dried cranberry quick bread

So did the bread have enough orange flavor? No! This bread could have used more orange flavor because it was definitely too subtle. I could taste and smell it, but I wanted more. If you have orange extract at home, I’d recommend substituting that instead of the vanilla extract. We enjoyed the texture of the bread and the fun textures from the dried cranberries, but it was definitely still lacking in the orange department.

All in all, this was a good bread, and we would make it again. Maybe next time I’d include an orange-flavored crumble on top and drizzle it with glaze!

Husband’s rating: 4.5 out of 5
Addie’s rating: 4 out of 5
My rating: 4 out of 5

Orange and dried cranberry quick bread

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American
Keyword: Bread, Breakfast
Servings: 10
Author: Eva Bakes



  • 1 and ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoons ground cinnamon
  • ½ cup (1 stick or 8 Tablespoons) unsalted butter softened
  • ½ up granulated sugar
  • ¼ cup brown sugar packed
  • 2 large eggs
  • ½ cup Greek yogurt, sour cream, or buttermilk
  • 2 teaspoons vanilla extract
  • 2 Tablespoons orange zest
  • 4 Tablespoons orange juice
  • 1 and ½ cups dried cranberries

Glaze (optional)

  • ½ cup powdered sugar
  • 1-2 teaspoons orange juice


Make the bread

  • Preheat your oven to 350℉. Grease or line a standard 9"x5" loaf pan and set aside.
  • In a large bowl, whisk together the flour, baking soda, baking powder, salt, and the cinnamon. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter on medium high speed until light and fluffy, about 1-2 minutes.
  • Add the granulated sugar and brown sugar. Mix well.
  • Turn the mixer down to low and add in the eggs, yogurts, orange juice, and vanilla extract. Turn the mixer back up to medium speed and mix well.
  • Turn the mixer back down to low speed and slowly add in the dry ingredients. Mix until a few dry streaks remain. Add in the dried cranberries and mix until everything comes together (you can fold this in by hand if you like). Do not over mix.
  • Transfer the batter to your prepared baking pan and bake in your preheated oven for about 45-55 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the bread to cool before adding the glaze.

Make the glaze

  • In a measuring cup, mix together the powdered sugar and the orange juice so the glaze is pourable. If it's too thick, a splash more orange juice. If it's too thin, add more powdered sugar.
  • Drizzle the glaze on top of the bread and allow it to set before serving.
  • Slice and enjoy.


Leftover bread stored be stored in an airtight container at room temperature and will last several days.
Source: Slightly adapted from Call Me PMC

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