Classic Cranberry Orange Tea Bread

Finding the perfect quick bread recipe that works for both lazy weekend breakfasts and unexpected guests can feel impossible. You want something that tastes homemade and special, but doesn’t require fancy techniques or hours of prep time, and it needs to be forgiving enough that even on your most distracted mornings, it still turns out great.

That’s exactly what this cranberry orange tea bread delivers: it’s moist and flavorful without being overly sweet, comes together in one bowl with basic ingredients, and fills your kitchen with the kind of smell that makes everyone suddenly appear asking when it’ll be ready.

What Kind of Cranberries Should I Use?

Both fresh and frozen cranberries work great for this tea bread, so use whatever you have on hand. If you’re using frozen cranberries, don’t bother thawing them first – just toss them straight into the batter from the freezer to prevent them from turning the bread pink. Fresh cranberries are usually available from October through December, so if you find them during the holiday season, grab an extra bag or two to stash in your freezer for year-round baking. Whether fresh or frozen, give your cranberries a quick rinse and pick through them to remove any mushy or damaged berries before adding them to your batter.

Options for Substitutions

This tea bread is pretty forgiving when it comes to swaps, so here are some options if you’re missing an ingredient or two:

• Buttermilk: No buttermilk? Make your own by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes before using.
• Cranberries: Fresh or frozen cranberries work equally well – just don’t thaw frozen ones before adding them to the batter. You can also swap them for blueberries or chopped strawberries if cranberries aren’t your thing.
• Orange zest and juice: Lemon zest and juice make a great substitute if you prefer a different citrus flavor, or you can use a combination of both orange and lemon for something interesting.
• Vegetable oil: Melted coconut oil works great, or you can use canola oil or even melted butter if that’s what you have on hand.
• Brown sugar: If you’re out of brown sugar, use all granulated sugar instead – you’ll lose a tiny bit of moisture but the bread will still turn out fine.
• Nuts: The pecans or walnuts are totally optional, so feel free to leave them out or swap them for your favorite nut.

Watch Out for These Mistakes While Baking

The biggest mistake when making quick breads like this one is overmixing the batter, which develops too much gluten and results in a tough, dense loaf instead of a tender crumb – mix just until the dry ingredients are barely incorporated, even if you see a few lumps.

Another common error is skipping the step to toss your cranberries in a tablespoon of flour before folding them in, as this prevents them from sinking straight to the bottom of your loaf.

To avoid a raw center, test for doneness by inserting a toothpick into the middle of the loaf – it should come out with just a few moist crumbs, not wet batter, and if the top is browning too quickly, tent it loosely with foil during the last 15-20 minutes of baking.

Finally, resist the urge to slice into the bread right away, since letting it cool in the pan for at least 15 minutes helps it set properly and makes for cleaner slices.

What to Serve With Cranberry Orange Tea Bread?

This tea bread is perfect for breakfast or an afternoon snack with a hot cup of coffee or tea. I love slicing it up and serving it with softened butter or cream cheese spread on top – the tanginess really complements the sweet cranberries and citrus flavors. It’s also great alongside a fruit salad for brunch, or you can toast a slice and top it with a little honey for an extra treat. If you’re serving it for a holiday gathering, pair it with hot apple cider or mulled wine to really lean into those cozy fall and winter vibes.

Storage Instructions

Store: This tea bread actually gets better after a day or two as the flavors meld together. Wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days, or in the fridge for up to a week. I like to slice it before storing so I can grab a piece whenever I want a snack.

Freeze: Cranberry orange tea bread freezes really well, which makes it great for holiday gift-giving or making ahead. Wrap the whole loaf (or individual slices) tightly in plastic wrap, then again in foil, and freeze for up to 3 months. You can even freeze it before adding the glaze if you prefer.

Thaw: Let frozen slices sit at room temperature for about 30 minutes, or thaw the whole loaf overnight on the counter. If you froze it without the glaze, just whip up a fresh batch of the orange glaze and drizzle it over the top once it’s thawed.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 30-36 g
• Fat: 85-95 g
• Carbohydrates: 370-400 g

Ingredients

For the streusel topping:

• 1/4 cup all-purpose flour (I use King Arthur all-purpose flour)
• 1/2 tsp ground cinnamon (freshly ground preferred for more flavor)
• 2 tbsp sugar
• 3 tbsp unsalted butter (softened to room temperature)

For the bread:

• 1/2 tsp salt
• 1/3 cup vegetable oil (or any neutral oil like canola)
• 1/2 cup sugar
• 1/2 cup chopped pecans (optional but recommended for texture and richness)
• 1 tsp vanilla extract (pure vanilla for best flavor)
• 1/2 cup brown sugar (packed)
• 1 cup cranberries (fresh or frozen, coarsely chopped)
• 1 cup buttermilk (or sour milk for tangier flavor)
• 1 large egg (room temperature)
• 2 tsp orange zest (freshly grated from organic oranges)
• 1 tsp baking soda
• 2 cups all-purpose flour

For the glaze:

• 1 cup confectioners’ sugar (sifted to remove lumps)
• 1 tbsp orange juice (fresh squeezed preferred)

Step 1: Prepare the Streusel Topping and Preheat

• 1/4 cup all-purpose flour
• 2 tbsp sugar
• 1/2 tsp ground cinnamon
• 3 tbsp unsalted butter

Preheat your oven to 350°F and spray a loaf pan with cooking spray.

While the oven preheats, make the streusel topping by combining the 1/4 cup flour, 2 tbsp sugar, and ground cinnamon in a small bowl.

Cut the softened butter into small pieces and work it into the flour mixture with your fingertips until the texture resembles coarse breadcrumbs.

Transfer the streusel to the refrigerator to chill while you prepare the batter—this keeps it from spreading too much during baking.

I find that chilling the streusel for at least 10 minutes makes it easier to distribute evenly over the batter.

Step 2: Combine Dry Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

In a medium bowl, whisk together the 2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt.

Make sure these ingredients are evenly distributed throughout the flour—this ensures the baking soda will activate properly and create an even crumb.

Set this dry mixture aside while you prepare the wet ingredients.

Step 3: Build the Wet Ingredient Base

• 1 large egg
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 2 tsp orange zest
• 1 cup buttermilk

In a large bowl, whisk together the room temperature egg, 1/2 cup brown sugar, and 1/2 cup sugar until the mixture is well combined and slightly lighter in color, about 1-2 minutes.

This brief whisking helps incorporate air and ensures even sweetness distribution.

Add the vegetable oil, 1 tsp vanilla extract, and 2 tsp fresh orange zest, whisking until smooth.

Pour in the 1 cup buttermilk and whisk just until combined—don’t overmix at this stage.

Step 4: Create the Batter and Add Mix-Ins

• wet ingredient mixture from Step 3
• dry ingredient mixture from Step 2
• 1 cup cranberries
• 1/2 cup chopped pecans

Pour the wet ingredient mixture from Step 3 into the dry ingredient bowl from Step 2.

Using a spatula or wooden spoon, gently fold the ingredients together just until the flour is incorporated—the batter should look slightly lumpy and rough.

Overmixing develops gluten and creates a dense, tough crumb, so resist the urge to make it perfectly smooth.

Fold in the 1 cup coarsely chopped cranberries and 1/2 cup chopped pecans (if using), distributing them evenly throughout.

For extra cranberry flavor, I like to lightly toss the chopped berries in a tiny pinch of the orange zest before folding them in.

Step 5: Assemble and Bake the Bread

• batter from Step 4
• chilled streusel from Step 1

Pour the batter into your prepared loaf pan, smoothing the top gently with a spatula.

Remove the chilled streusel from the refrigerator and sprinkle it evenly over the batter, then press down very gently with your fingers—you want it to adhere slightly without compacting the batter beneath.

Place the pan in the preheated 350°F oven and bake for 45 minutes to 1 hour, until a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it.

About halfway through baking (around 25-30 minutes), loosely cover the top with foil to prevent the streusel and top of the loaf from browning too quickly.

Step 6: Cool and Glaze the Bread

• 1 cup confectioners’ sugar
• 1 tbsp orange juice

Let the bread cool in the pan for about 15-20 minutes, then turn it out onto a wire rack to cool completely.

While the bread cools, prepare a simple glaze by whisking together the 1 cup sifted confectioners’ sugar and 1 tbsp fresh orange juice until smooth and pourable.

Once the bread has cooled completely, drizzle the orange glaze over the top in a decorative pattern.

Allow the glaze to set for a few minutes before slicing—I find the bread slices much more cleanly when cooled and the glaze is set.

Classic Cranberry Orange Tea Bread

Delicious Classic Cranberry Orange Tea Bread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 23 minutes mins

Cook Time 47 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 4

Calories 2400 kcal

Ingredients

  

For the streusel topping:

• 1/4 cup all-purpose flour (I use King Arthur all-purpose flour)
• 1/2 tsp ground cinnamon (freshly ground preferred for more flavor)
• 2 tbsp sugar
• 3 tbsp unsalted butter (softened to room temperature)

For the bread:

• 1/2 tsp salt
• 1/3 cup vegetable oil (or any neutral oil like canola)
• 1/2 cup sugar
• 1/2 cup chopped pecans (optional but recommended for texture and richness)
• 1 tsp vanilla extract (pure vanilla for best flavor)
• 1/2 cup brown sugar (packed)
• 1 cup cranberries (fresh or frozen, coarsely chopped)
• 1 cup buttermilk (or sour milk for tangier flavor)
• 1 large egg (room temperature)
• 2 tsp orange zest (freshly grated from organic oranges)
• 1 tsp baking soda
• 2 cups all-purpose flour

For the glaze:

• 1 cup confectioners' sugar (sifted to remove lumps)
• 1 tbsp orange juice (fresh squeezed preferred)

Instructions

 

• Preheat your oven to 350°F and spray a loaf pan with cooking spray. While the oven preheats, make the streusel topping by combining the 1/4 cup flour, 2 tbsp sugar, and ground cinnamon in a small bowl. Cut the softened butter into small pieces and work it into the flour mixture with your fingertips until the texture resembles coarse breadcrumbs. Transfer the streusel to the refrigerator to chill while you prepare the batter—this keeps it from spreading too much during baking. I find that chilling the streusel for at least 10 minutes makes it easier to distribute evenly over the batter.
• In a medium bowl, whisk together the 2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt. Make sure these ingredients are evenly distributed throughout the flour—this ensures the baking soda will activate properly and create an even crumb. Set this dry mixture aside while you prepare the wet ingredients.
• In a large bowl, whisk together the room temperature egg, 1/2 cup brown sugar, and 1/2 cup sugar until the mixture is well combined and slightly lighter in color, about 1-2 minutes. This brief whisking helps incorporate air and ensures even sweetness distribution. Add the vegetable oil, 1 tsp vanilla extract, and 2 tsp fresh orange zest, whisking until smooth. Pour in the 1 cup buttermilk and whisk just until combined—don't overmix at this stage.
• Pour the wet ingredient mixture from Step 3 into the dry ingredient bowl from Step 2. Using a spatula or wooden spoon, gently fold the ingredients together just until the flour is incorporated—the batter should look slightly lumpy and rough. Overmixing develops gluten and creates a dense, tough crumb, so resist the urge to make it perfectly smooth. Fold in the 1 cup coarsely chopped cranberries and 1/2 cup chopped pecans (if using), distributing them evenly throughout. For extra cranberry flavor, I like to lightly toss the chopped berries in a tiny pinch of the orange zest before folding them in.
• Pour the batter into your prepared loaf pan, smoothing the top gently with a spatula. Remove the chilled streusel from the refrigerator and sprinkle it evenly over the batter, then press down very gently with your fingers—you want it to adhere slightly without compacting the batter beneath. Place the pan in the preheated 350°F oven and bake for 45 minutes to 1 hour, until a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it. About halfway through baking (around 25-30 minutes), loosely cover the top with foil to prevent the streusel and top of the loaf from browning too quickly.
• Let the bread cool in the pan for about 15-20 minutes, then turn it out onto a wire rack to cool completely. While the bread cools, prepare a simple glaze by whisking together the 1 cup sifted confectioners' sugar and 1 tbsp fresh orange juice until smooth and pourable. Once the bread has cooled completely, drizzle the orange glaze over the top in a decorative pattern. Allow the glaze to set for a few minutes before slicing—I find the bread slices much more cleanly when cooled and the glaze is set.