Fresh cranberries and orange zest come together in this moist quick bread that's perfect for breakfast, gifting, or an anytime treat.

If you love citrus and warm baking spices, this Spiced Orange Cranberry Bread will quickly become a favorite. It's tender, moist, and full of flavor from fresh orange juice, zest, and a fragrant blend of cardamom, cinnamon, and ginger.

The result is a perfectly balanced loaf-bright and fresh from the orange, yet layered with subtle spice that makes each slice taste special. Drizzle some icing over it for extra sweetness.

It's as simple as my Chocolate Chip Banana Bread but with a bold, spiced twist. And if you like desserts that use spices to bring out the flavor of fruit, try my Spiced Pear Upside Down Cake next. 

Ingredients Needed for Orange Cranberry Bread

You'll only need a handful of pantry staples and fresh cranberries to make this Spiced Orange Cranberry Quick Bread.

• Flour, baking powder, and baking soda: These create structure and help the loaf rise nicely without yeast.
• Salt: Just a little brings out all the citrus and spice flavors.
• Spices - cardamom, cinnamon, and ginger: This blend adds warmth and subtle depth. The cardamom especially pairs beautifully with orange and cranberry.
• Oil and sugar: Oil keeps the bread soft and moist, while sugar balances the tartness of the berries. 
• Eggs: Provide richness and help the loaf hold its shape.
• Milk, orange juice, and zest: Fresh orange juice and zest deliver bright flavor, while milk adds moisture and tenderness.
• Vanilla extract: Rounds out the citrus and spice with a hint of sweetness.
• Cranberries: Use fresh or frozen cranberries (no need to thaw). Their tart pop of flavor contrasts perfectly with the sweet, spiced loaf.
• Confectioner's sugar and milk: optional ingredients for icing.

How to Make Moist Orange Cranberry Bread

This bread is in the family of quick breads so it's simple to make and you won't be needing a mixer.

Start by cutting any large cranberries in half. You want the cranberries to be uniform for better baking and pretty distribution. 

Preheat your oven to 350°F and make sure the rack is positioned in the center. Grease a 9x5-inch loaf pan with butter or cooking spray, then line it with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cardamom, cinnamon, and ginger. Set this aside while you prepare the wet ingredients. In a larger bowl, whisk the oil, sugar, eggs, milk, orange juice, orange zest, and vanilla extract until smooth and well combined. Make sure the zest is not clumped together.

Add the dry ingredients to the wet mixture and stir until just combined. Gently fold in the cranberries so they're evenly distributed without over mixing.

Transfer the batter to the prepared loaf pan and smooth the top. Bake for about 45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

If you notice the bread over browning before it's done, you can tent a piece of foil over it to prevent further browning. 

Let the bread cool in the pan for 10 minutes, then lift it out and transfer it to a wire rack to cool completely before icing or slicing.

Icing & Topping Ideas for Spiced Orange Cranberry Quick Bread

For a light, sweet finish, whisk together ⅔ cup confectioners' sugar with 1-2 tablespoons of milk until smooth. Drizzle the icing over the cooled loaf using a spoon or a small piping bag.

Alternatively you can mix the sugar with pomegranate or cranberry juice instead of milk for a pink tint to your icing.

If you want to add a festive holiday touch, top the loaf with a few sugared cranberries. This adds a pop of color and a subtle crunch without overpowering the spiced, citrusy flavor of the bread.

I also had some cranberry orange sugar on hand, so I sprinkled it over the icing for some holiday shimmer.

Make Ahead & Storage Tips for Orange Cranberry Bread

This Spiced Orange Cranberry Bread tastes even better a few hours after baking, once the flavors have had a chance to meld. You can bake it a day ahead and keep it tightly wrapped at room temperature for up to 2 days.

For longer storage, wrap the cooled loaf in plastic wrap and store it in an airtight container in the fridge for up to a week. You can also freeze the whole loaf or individual slices for up to 3 months. Just thaw at room temperature or warm slices in the microwave for a quick treat.

Tip: For freezing slices, slice the loaf but place pieces of parchment between slices, keeping the bread in a loaf shape. Wrap the loaf in plastic. The parchment keeps the slices from sticking and you can pull out and thaw by the slice. 

If you're adding icing or sugared cranberries, wait until right before serving to keep the topping fresh and visually appealing.