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closeup of a loaf of pull apart bread

Orange Cranberry Bread

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  • Author: Julianne Dell
  • 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


This Orange Cranberry Bread is soft, fluffy, loaded with dried cranberries, and topped off with sliced almonds and an orange cream cheese glaze.


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


  1. 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.
  2. 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).
  3. Grease a 9×5 inch loaf pan, line the sides with parchment paper
  4. Punch dough down. Turn out onto a lightly floured surface, gently knead in the dried cranberries.  
  5. 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).
  6. 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. 



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. 


  • 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