This orange cranberry bread is a soft and fluffy pull apart bread studded with sweet dried cranberries. I top this loaf with a silky cream cheese glaze and fresh orange zest. Don’t forget a sprinkle of almonds for crunch!
Digging into this yeasted cranberry and orange bread is like pulling apart a homemade orange roll. Every slice is ridiculously soft and flaky, smothered with citrusy cream cheese icing.
Orange Cranberry Pull Apart Bread
This orange cranberry bread recipe is infused with orange zest, loaded with dried cranberries, and topped with sliced almonds and an orange zested cream cheese glaze. Since it’s a yeasted bread, the texture is beautifully light and fluffy, and I make it pull-apart style, so every piece flakes apart just like my family’s favorite cinnamon rolls. It’s a simple homemade sweet bread that’s perfect for any time of the year, but I can’t wait to bake this at the holidays!
Why You’ll Love This Recipe
- Unbelievably fluffy. While I’m a big fan of quick bread recipes, like banana bread, which don’t require yeast or rising time, there’s something so satisfying and special about yeasted breads. This orange cranberry bread is a perfect example. The soft, pillowy texture is unmatched!
- Easy to make. Even though baking with yeast calls for a little extra effort, this recipe is SO easy. The ingredients are pantry staples and the steps aren’t complicated. You’ll love how amazing this cranberry orange bread turns out.
- Versatile. This orange cranberry bread is delicious for breakfast or brunch, and it makes a beautiful addition to a holiday table whether it’s Easter brunch or Christmas morning breakfast. I’m also thinking that I’ll package it up with a ribbon as a hostess gift this year. How cute?
Ingredient Notes
Most, if not all, of what you’ll need to make this orange and cranberry bread recipe are everyday pantry ingredients. I include some notes on the key ones here, and you’ll find a full list with the ingredient amounts in the printable recipe card below the post.
- Buttermilk – Buttermilk is key to perfectly moist, fluffy bread. If you don’t have any buttermilk on hand, you can make a quick homemade substitute with regular milk and vinegar (or lemon juice).
- Warm Water – You’ll need to warm the water to a temperature of 105-115ºF to activate the yeast. Be careful that the water is warm, NOT hot, as too high a temperature will kill the yeast.
- Active Dry Yeast – Make sure your yeast is fresh! Check the expiration date on the sachet. If yeast is too old or expired, it won’t serve its intended purpose and your bread will fall flat.
- Butter – Salted or unsalted, melted before you start.
- Almond Extract – A touch of almond extract adds depth of flavor. You could also use vanilla extract or even orange extract.
- Dried Cranberries – You can also use fresh or frozen cranberries if you prefer a more tart flavor. Be sure to thaw frozen cranberries completely, drain them, and pat away any excess moisture with paper towels. You could also use raisins, though it technically won’t be cranberry bread!
For the Icing
- Cream Cheese – Soften the cream cheese before making the icing for the smoothest texture.
- Milk – Whole milk, 2% milk, or any kind you prefer.
- Vanilla Extract – For a more intense citrus flavor, use orange extract in addition to the orange zest.
- Orange Zest – You could also zest a lemon if you don’t have oranges.
How to Make Orange Cranberry Bread
This bread recipe with yeast requires a little extra time since you have to let the dough rise, but it’s super simple to make! Follow the steps below, and scroll down to the recipe card for printable instructions.
- Activate the yeast. Stir the yeast into warm water and let the mixture stand for 10 minutes, until foamy. If it’s not foaming after that time, it’s possible that your yeast is expired, or the water was too warm. In this case, you’ll need to chuck it out and start again with fresh yeast.
- Combine. To the same bowl as the yeast, add beaten eggs, buttermilk, sugar, melted butter, vanilla, and salt. Gradually mix in the flour to form a soft, slightly sticky dough. Continue to beat the dough for a few minutes more, and then use a wooden spoon to stir in the last of the flour by hand.
- Let it rise. Cover the dough and leave it to rise somewhere warm for an hour, or until it’s doubled in size.
- Roll the dough. Next, turn the dough out on a floured surface. Use your hands to knead in the cranberries. Afterward, roll the dough out into a large rectangle.
- Slice. Use a sharp knife or a pizza cutter to cut the rectangle into 4×3″ squares. Arrange the squares in a greased and lined loaf pan, placing one next to the other to fill the pan. Lastly, drizzle the bread dough with melted butter before covering it again for a second rise. This time, it should take only about 30 minutes or so for the dough to double in size.
- Bake. Bake the bread at 350ºF for 25-30 minutes until the top is puffed and golden. You’ll need to let the cranberry bread cool completely before you add the cream cheese icing.
- Add the icing. When you’re ready, beat cream cheese with milk and vanilla until smooth, then add powdered sugar until you reach a pourable icing consistency. Drizzle that over the bread. Garnish with almonds and orange zest, then dig in!
Recipe Tips
- Use room temperature ingredients. About 30 minutes before making your bread, set the buttermilk and egg out on the counter. Room temperature ingredients create a smoother dough.
- Activate the yeast. Letting the yeast sit in warm water for 10 minutes is essential for the dough to rise.
- Grease and line the pan. I prefer using a combination of butter or shortening and parchment paper to prepare the pan. Both make it so much easier to remove the bread once it’s baked.
- If you notice the top of your bread getting too browned, you can cover the pan with foil in the last 10 minutes of baking so it doesn’t burn.
- Let it cool. Make sure the pull-apart bread is completely cooled before adding the topping. If it’s too warm, the icing will just melt and run off.
How to Store it
- At room temperature. Finished orange cranberry bread will last at room temperature for 2-3 days. Wrap tightly or store in an airtight container.
- Freeze. I recommend freezing this bread without the icing for up to 3 months. When you’re ready to serve, thaw overnight, then add the icing.
More Easy Bread Recipes You’ll Love
- Chocolate Banana Bread
- Easy Lemon Bread
- Cinnamon Sugar Quick Bread
- Apple Pie Monkey Bread with Maple Glaze
Orange Cranberry Bread
- Prep Time: 40 minutes
- Rise Time: 1.5 hours
- Cook Time: 25 minutes
- Total Time: 0 hours
- Yield: 6 servings
- Category: Bread
- Method: Oven
- Cuisine: American
Description
This orange cranberry bread is a soft and fluffy, pull-apart-style loaf studded with sweet dried cranberries, topped with sliced almonds and an orange-infused cream cheese glaze.
Ingredients
Bread Ingredients
- 2 large eggs
- 1/3 cup buttermilk
- ½ cup warm water (105°F- 115°F)
- 1 package active dry yeast
- 1/3 cup sugar
- ¼ cup butter, melted
- 1 ½ teaspoons almond extract
- ½ teaspoon salt
- 3 ½ cups all-purpose flour
- ¼ cup butter, melted
- 1/2 cup sweetened dried cranberries
Cream Cheese Icing
- 2 ounces cream cheese, softened
- 1 ½ tablespoons milk
- ½ teaspoon vanilla
- 1 ¼ cups powdered sugar
- Sliced Almonds
- Orange zest
Instructions
- Allow eggs and buttermilk to stand at room temperature for 30 minutes. Meanwhile, in a large mixing bowl stir together the warm water and yeast; let stand about 10 minutes or until foamy.
- Lightly beat the eggs. Add eggs, buttermilk, sugar, 1/4 cup melted butter, almond extract, and salt to yeast mixture; mix well. Gradually add 2 1/2 cups of the flour, beating with an electric mixer on low speed just until combined (dough will be soft and slightly sticky). Beat on low speed for 5 minutes more. Using a wooden spoon, stir in the remaining flour (dough will still be slightly sticky). Cover and let rise in a warm place until double in size (about 1 hour).
- Grease a 9×5 inch loaf pan, line the sides with parchment paper
- Punch dough down. Turn out onto a lightly floured surface, gently knead in the dried cranberries.
- Roll dough into an 18×12-inch rectangle. Cut the dough into 4×3-inch squares. Place dough squares into a greased 9-inch loaf pan next to each other, staggering until pan is full. Drizzle with 1/4 cup melted butter. Cover and let rise in a warm place until nearly double in size (about 30 minutes).
- Preheat oven to 350 degrees F. Bake for 25 to 30 minutes or until golden. If necessary to prevent over-browning, cover loosely with foil for the last 10 minutes of baking. Cool in pan on a wire rack for 10 minutes. Using the edges of the parchment, lift out of pan. Cool and then add the topping.
Notes
- Storing: Finished orange cranberry bread will last at room temperature for 2-3 days. Wrap tightly or store in an airtight container.
- The recipe is adapted from Better Homes and Gardens.
Nutrition
- Serving Size: 1 serving
- Calories: 327
- Sugar: 6.9g
- Sodium: 134.1mg
- Fat: 16.7g
- Carbohydrates: 36.9g
- Fiber: 2.6g
- Protein: 8.1g
- Cholesterol: 56.9mg
It’s delish and easy to make.
Amazing, thank you so much for sharing!
Had the day off and decided to make this . It is absolutely amazing . Thank you for sharing .
Yeah! That’s wonderful Dina, so happy you enjoyed this recipe!
How much yest is used. I don’t have packets,only a jar to measure my own amount. Thank you
1 package is about 2 1/4 tsp
Made this and WOW!!!! Turned out exactly like the picture and will be making for Christmas morning!
That’s wonderful Holley!! Thank you so much, I am so happy to hear that!
Sad! This looks really good and I want to make it. When you click on the recipe HERE button, there is no link attached😩.
Hi Cindy- I am so sorry. Better Homes and Gardens took down the link a long time ago, so it no longer works. I tried searching their website and it looks like the recipe has been removed.
https://www.bhg.com/recipes/desserts/cakes/coffee/coffee-cake-recipes/?slide=slide_a8948120-9248-48c8-8f83-dc9c8eebbec0#slide_a8948120-9248-48c8-8f83-dc9c8eebbec0
Hi, I also tried to find the recipe for your cranberry orange BHG recipe. Your link also had NO recipe attached. Can’t you put your recipe on your site? I would love to try it after reading your post about it! It’s so frustrating reading about a recipe and then no recipe attached. Thankyou, Ann
I’ve followed up with you via email
I love this, but I also mixed it up a bit by doing blueberry – lemon with a touch of cinnamon – YUMMY!
Not only is this delicious, it’s picture perfect, too! The bread looks so light and fluffy; I can’t even handle the perfection!
This looks so flakey and amazing!
Thanks Laura! I was so pleased with the results!
I just got in under the wire and voted for you. This bread is gorgeous!!! Seriously, I have never seen anything like it!! You are going all the way girl!! 🙂
Thank you so much Renee!!!
Your bread looks really yummy. Good luck!!
Pinned
Thanks so much!!
This loaf looks absolutely delicious! Its perfection!
Thanks Jocelyn! I want to make bread all the time now!
What a fun challenge, and your bread looks great! I’ll head over and vote for you, good luck!
Thanks Mercedes!
just voted for you and looks like I can come back in 1 hour and vote again:) What a beautiful loaf of bread!
You’ve got my vote, Julianne! It’s gorgeous. Good luck!
YUM! Just voted for you and cannot wait to try both variations of the recipe:-)
The bread sounds delicious and I clicked on both links to get the recipe but it didn’t take me to yours although there was a picture of yours and another bread in a split photo along with someone else’s recipe. Any other suggestions as to how to get the orange cranberry bread recipe?
Thanks!
This looks delicious, and I voted for you. The recipe link goes to a recipe called Lemon-Foldovers Coffee Cake. Can you please provide the correct link? I need to pin this. Thank you. 🙂
Hi Christy! This recipe was an adaption of the Lemon Fold over. You can see my adaption notes if you scroll down the the recipe! Thank you so much, I appreciate the vote!