This Cranberry Orange Bread is loaded with fresh cranberries and vibrant orange zest, making it a perfect treat for the holidays or any time you’re craving a burst of citrusy flavor! The cake is soft and moist, with a hint of cinnamon for warmth, and topped with a simple orange glaze that adds just the right amount of sweetness. It’s a great way to use fresh cranberries, and it makes a beautiful centerpiece on any dessert table. This cranberry orange cake is one of my Easy Christmas Desserts, with more recipes to explore.

Cranberry Orange Bread by Tessie's Table. — Photo Credit: Tessie’s Table.

This Cranberry Orange Cake is a classic combination of tart and sweet, ideal for special gatherings or just when you want something a little fancy with your coffee. The yogurt keeps it super moist, and the glaze gives it an extra pop of orange flavor that’s hard to resist. It’s a loaf cake, so you can slice it easily for guests or to enjoy with your morning coffee. The optional sugared cranberries and orange zest garnish add a beautiful, festive touch!

Why you’ll love this Cranberry Orange Cake

Bright and Refreshing Flavor:
The combination of orange and cranberry is a crowd-pleaser, offering a balance of tartness and sweetness in every bite.
Easy to Make:
You don’t need any special skills—just basic ingredients and about an hour of time for a gorgeous loaf that looks and tastes impressive.
Perfect for Any Occasion:
Serve it at brunch, as a holiday treat, or as a cozy dessert. It’s as versatile as it is tasty!

Over head shot of Cranberry Orange Bread with cranberries and orange peel.

A Slice of Sunshine on Your Plate!

This Cranberry Orange Cake is like sunshine in loaf form. The zesty orange combined with juicy cranberries makes for a cake that’s both refreshing and delicious. I love making this recipe when cranberries are in season because it fills the kitchen with such a wonderful, citrusy aroma. Plus, it’s one of those cakes that looks beautiful without a lot of fuss. Garnish with sugared cranberries and a little extra orange zest for a show-stopping loaf!

Ingredients Needed for Cranberry Orange Cake

Granulated white sugar and light brown sugar: The mix of sugars gives the cake a soft, tender crumb and adds a hint of caramel from the brown sugar.
Orange zest: This brings in vibrant citrus flavor, so use a fresh orange and zest only the outer peel.
Salted butter: Adds richness and helps create that tender, moist texture. Let it soften for easier mixing.
Eggs: At room temperature, eggs blend into the batter more smoothly, helping the cake rise and stay fluffy.
All-purpose flour: Gives structure to the cake. Spoon and level the flour when measuring to avoid a dense loaf.
Baking powder: Ensures the cake rises nicely.
Cinnamon: Adds a subtle warmth that pairs perfectly with the cranberry and orange.
Plain Greek yogurt: Keeps the cake moist and tender, adding a slight tang that balances the sweetness.
Fresh orange juice: Use juice from the zested orange for the freshest flavor.
Fresh cranberries: Adds pops of tartness and beautiful color to the cake.
Powdered sugar and fresh orange juice (for the glaze): These create a simple, sweet glaze that highlights the orange flavor.

How to make Cranberry Orange Cake

**For more detailed instructions, please refer to the printable recipe card below.**

In a large mixing bowl, beat the white sugar, brown sugar, and orange zest with a mixer until fragrant.

Add the butter, mixing until it’s light and fluffy. Then blend in the eggs one at a time, mixing well.

In a separate bowl, whisk together the flour, baking powder, and cinnamon.

Half the dry ingredients in a bowl with the wet ingredients.

Add half of the dry ingredients to the wet ingredients and mix until combined.

Add the Greek yogurt and fresh orange juice, mixing until smooth. Gradually add the remaining dry ingredients mixing just until incorporated.

Cranberries being mixed into the batter in a bowl.

Fold in the cranberries.

Transfer the batter to the loaf pan.

Cooked Cranberry Orange Bread in a loaf pan.

Bake for 45-55 minutes, until a toothpick comes out clean.

Variations

Nutty Orange Cranberry Cake: Fold in chopped walnuts or pecans for a bit of crunch that complements the cranberries.
Whole Wheat Option: Substitute half the flour with whole wheat flour for a denser, heartier loaf.
Spiced Cranberry Orange Cake: Add a pinch of cloves or nutmeg for an extra cozy flavor.
Mini Loaves: Divide the batter into mini loaf pans and reduce the bake time for individual-sized loafs.
Cranberry Lemon Cake: Substitute lemon zest and juice for a lemony twist on this classic.

Serving Suggestions

With Coffee or Tea: A slice of this cake pairs perfectly with your favorite hot drink for a cozy afternoon treat.
At Brunch: Serve alongside other brunch favorites like Southern Sausage Gravy and Cheddar Biscuits for a festive, fruity addition.
With Whipped Cream: Add a dollop of whipped cream for an indulgent touch.
Topped with Sugared Cranberries: For extra flair, top with sugared cranberries and some orange zest.
As a Holiday Dessert: This cake makes a beautiful holiday dessert when garnished with fresh cranberries and orange slices.

Storage and Freezing

How should I store Cranberry Orange Cake?

Store the cake in an airtight container in the refrigerator for up to a week. The flavors actually get better after a day or two!

Can I freeze Cranberry Orange Cake?

Wrap the cooled loaf tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge and add glaze just before serving.

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Tips & Tricks

Use Fresh Orange Zest and Juice: Fresh orange zest and juice make all the difference in flavor, giving the cake a bright, natural citrus taste.
Room Temperature Ingredients: Using room temperature eggs and softened butter helps the batter blend smoothly and rise evenly.
Don’t Overmix the Batter: Mix the ingredients until just combined. Overmixing can make the cake dense.
Test for Doneness: Insert a toothpick in the center to check if it’s done. If it comes out clean or with a few crumbs, it’s ready!
Cool Before Glazing: Allow the cake to cool completely before adding the glaze. This prevents the glaze from melting into the cake and keeps it looking pretty.

More festive favorites

FAQ

Can I use frozen cranberries?
Yes, you can use frozen cranberries. Don’t thaw them before folding into the batter to prevent them from bleeding too much color.
What other fruits can I use?
Blueberries or raspberries work well, though cranberries add a nice tartness that pairs especially well with orange.
Can I make this gluten-free?
You can try a 1:1 gluten-free flour blend, but the texture may differ slightly.
Is Greek yogurt necessary?
Greek yogurt adds moisture and tang, but sour cream is a good substitute if you don’t have yogurt.
Can I use orange extract?
Orange extract can add more orange flavor, but it’s best to use it sparingly and pair it with fresh zest for a balanced taste.
Why is my cake dense?
Dense cake often results from overmixing or adding too much flour. Make sure to measure flour correctly and mix gently.
Can I double the recipe?
Yes! Double the ingredients and bake in two loaf pans. You may need to adjust baking time slightly.
How can I make the glaze thicker?
Add more powdered sugar to thicken the glaze, or start with less orange juice and add a bit at a time.
How do I keep cranberries from sinking?
Toss the cranberries in a bit of flour before folding them in; this helps keep them suspended in the batter.
How do I make sugared cranberries for garnish?
Coat cranberries in sugar syrup, let them dry slightly, then roll in granulated sugar for a sparkling garnish.