Cranberry Orange Bread

Products Used


  • 1 1/2 cups all-purpose flour*
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1 tablespoon fresh orange juice
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup vegetable oil
  • 1 1/2 cups fresh cranberries, sliced in half
  • zest of 1 large orange

    Orange Glaze

    • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


    1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan with butter. Set aside.
    2. In a medium-sized bowl, mix flour, baking powder and salt. Set aside.
    3. In a large bowl, whisk together eggs, sugar, orange juice and vanilla extract. Add half the flour mixture, then whisk in milk. Add remaining flour mixture, then whisk in vegetable oil. Fold in cranberries and orange zest.
    4. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
    5. Let bread cool for 10 minutes in pan. Transfer bread to a cooling rack and let cool completely.
    6. Whisk together powdered sugar and orange juice until smooth. Pour on top of bread and let rest for 10 minutes. Serve immediately or store in an airtight container for up to a week.
    Dixie Crystals Insight

    Recipe developed for Dixie Crystals by Jessica Segarra @TheNoviceChef.

    Rate & Review
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    Sweetalk member
    Sep 11, 2020

    I made this loaf for friends a few nights ago, September 2020. It was a really easy recipe to follow and it turned out beautifully. I used frozen cranberries that I cut in half while frozen and then put back in the freezer until the very end. I sprinkled a half teaspoon of flour on the frozen cranberries so they would distribute better in the loaf. I baked it for 60 minutes and then let it sit for about 5-10 minutes just as they recommend, before turning it out. I reduced the sugar to 3/4 cup and did not add the glaze, as I don't like my desserts too sweet but I think a light drizzling of the glaze would be lovely. The loaf was not dry and the tartness of the cranberries and the zest from the orange was so delicious. My company loved it too, really. I will make this again and again, especially at Xmas time. This would make an excellent gift if visiting family or friends, If you are a lover of cranberries or just want to try something different. Thanks again for posting this fantastic recipe! - Cheers from Canada.

    Sweetalk member
    Jan 12, 2020

    Would like to make this but was wondering if this comes out moist? Most cranberry bread recipes I have made turn out dry and crumbly and fall apart once you slice it.

    Kim O
    Nov 24, 2015

    Love this bread! Light sweet orange flavor really compliments the tart cranberries. Just a note, I used a dark non-stick pan and the sides got a little too brown. I'd suggest a clear glass baking dish instead.

    Oops.. there is no Spanish translation to this recipe