Sweet and tart cranberry orange cinnamon bread is a terrific seasonal loaf, perfect for breakfast or paired alongside your afternoon coffee or tea. The fresh milled flour bread recipe starts with whole grains, cinnamon and orange zest, then swirled with a cranberry filling and baked to golden brown perfection.

loaf of cinnamon bread surrounded by a red striped tea towel, oranges and cranberries

Cranberry Bread Recipe

Our breakfast meals around the homestead are usually pretty simple, especially during the work week. Sometimes we have a slice of toast from a fresh milled flour bread recipe. Other times I serve a bowl of granola with raw milk or a thaw out a homemade muffin. Each meal is paired with protein from sources such as farm fresh eggs or sausage.

On the weekends, breakfast dishes get a little fancier with smoothies or a batch of waffles.

Since we try to eat food that is in season, I like to purchase bags of cranberries and oranges to create some delightful meals. During the holidays, both fruits are readily available. Cranberries are such a versatile food, being able to flavor a probiotic soda or tossing them into a batch of oatmeal cookies.

Cranberries also freeze incredibly well, making them a fruit that can technically be used year around, not just during the holidays such as Thanksgiving, Christmas or New Years.

The lovely combination of cranberry, orange and cinnamon unite in this moist cranberry bread recipe to bring you a bread that is not only delicious, but impressive with its beautiful braided, swirled pattern.

side view of cranberry bread with fresh cranberries, oranges and cinnamon sticks scattered about

Tips for Making Cranberry Orange Bread

Fresh or dried orange zest can be used for this holiday bread recipe
This cranberry bread recipe with fresh cranberries (can use frozen berries too) is excellent served as a breakfast bread or paired with a hot cup of coffee for an afternoon snack.
If you’d prefer to make the recipe dairy-free, swap out the butter for 1/3 cup oil.
When braiding the bread, turn the cut sides up to make a pretty, swirled loaf, similar to the appearance of a babka recipe.
To make the transfer to the loaf pan easier, braid the dough on top of a piece of parchment paper. Then use it to lift the loaf into the pan. Simple transfer and easy clean up.

Tools You May Need

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Stand mixer
Bread pan
Large, sharp knife or bench scraper
Zester
Measuring cups and spoons
Wire masher

What Do Cranberries Do for Your Body?

Considered a superfood by many, cranberries are jam packed full of antioxidants, can help reduce inflammation, may boost the immune system due to the high levels of vitamin C and most importantly, can improve the overall health of the microbiome.

How to Make Cranberry Bread

You may be asking yourself, what to serve for breakfast Christmas morning? The answer — delicious and subtly sweet cranberry orange cinnamon bread. This Christmas bread with fruit, is a comforting winter meal complete with all of the holiday flavors like fresh cranberries, cinnamon and zesty orange. Serve with bacon and eggs or use the leftovers to make a fruity French toast.

Makes: 1 loaf

Ingredients

Dough

1 1/2 cups warm water
1/2 cup butter, softened
2 tablespoons agave nectar or honey
1 egg
2 teaspoons salt
1/2 tablespoon orange zest
1 teaspoon vital wheat gluten, optional
2 teaspoons cinnamon
4 1/2 – 4 2/3 cups freshly milled hard wheat flour
1 tablespoon instant yeast

Filling

3 cups fresh or frozen cranberries
1 tablespoon orange zest
1/2 cup agave nectar or honey
1/4 cup cranberry juice or water

Directions

In the bowl of a stand mixer, combine the warm water, butter, agave or honey, egg, salt, orange zest and vital wheat gluten, if using. Add 3 cups of flour as well as the cinnamon; mix until a wet batter forms. Add yeast and continue mixing.

Add the remaining 1 1/2 cups of flour. Knead the dough for about 5 minutes. Cover the bowl, place in a warm spot and let rise for 1 hour or until doubled.

While the dough is rising, add the cranberries, orange zest, sweetener and juice or water to a saucepan over medium-low heat. Cover and bring to a boil for 3-4 minutes. (Keep a close eye on it as it does like to boil over). Remove lid and reduce heat to simmer. Using a potato masher, crush cranberries. Continue to cook filling until thickened, similar to a jam consistency, about 5 minutes, stirring occasionally. Cool to room temperature.

fresh milled flour bread rolled flat with cranberry filling spread from edge to edge

Roll out dough into a 10” x 14” rectangle. Spread filling, leaving about a 1/2 inch of space around each side. Rolling from the short side, roll the dough tightly into a cylinder until you reach the other side. Place seam side down. Use a knife to cut the roll down the middle. Twist the halves into a braid and add to a greased 9” x 5” loaf pan. Allow to rise in a warm place for 30-45 minutes.

cranberry bread split into two pieces for braiding

Preheat oven to 350° F. Bake in oven for 33-35 minutes until golden brown. Allow the bread to cool in the pan for 5 minutes. Carefully remove loaf from pan and place on to a cooling rack. Cool to room temperature before serving.

fresh milled flour bread with cranberry swirls sits on a marble countertop

How to Store Fresh Milled Bread

My favorite way to store bread made with fresh milled flour is by wrapping it in a sheet of plastic wrap then I place it in an airtight container. The cranberry orange bread should keep for about a week. You can always freeze it to consume at a later date too.

Find More Fresh Milled Flour Bread Recipes

Yield: 1 loaf

Cranberry Orange Cinnamon Bread

Ingredients

Dough
1 1/2 cups warm water
1/2 cup butter, softened
2 tablespoons agave nectar or honey
1 egg
2 teaspoons salt
1/2 tablespoon orange zest
1 teaspoon vital wheat gluten, optional
2 teaspoons cinnamon
4 1/2 - 4 2/3 cups freshly milled hard wheat flour
1 tablespoon instant yeast
Filling
3 cups fresh or frozen cranberries
1 tablespoon orange zest
1/2 cup agave nectar or honey
1/4 cup cranberry juice or water

Instructions

In the bowl of a stand mixer, combine the warm water, butter, agave or honey, egg, salt, orange zest and vital wheat gluten, if using. Add 3 cups of flour as well as the cinnamon; mix until a wet batter forms. Add yeast and continue mixing.
Add the remaining 1 1/2 cups of flour. Knead the dough for about 5 minutes. Cover the bowl, place in a warm spot and let rise for 1 hour or until doubled.
While the dough is rising, add the cranberries, orange zest, sweetener and juice or water to a saucepan over medium-low heat. Cover and bring to a boil for 3-4 minutes. (Keep a close eye on it as it does like to boil over). Remove lid and reduce heat to simmer. Using a potato masher, crush cranberries. Continue to cook filling until thickened, similar to a jam consistency, about 5 minutes, stirring occasionally. Cool to room temperature.
Roll out dough into a 10” x 14” rectangle. Spread filling, leaving about a 1/2 inch of space around each side. Rolling from the short side, roll the dough tightly into a cylinder until you reach the other side. Place seam side down. Use a knife to cut the roll down the middle. Twist the halves into a braid and add to a greased 9” x 5” loaf pan. Allow to rise in a warm place for 30-45 minutes.
Preheat oven to 350° F. Bake in oven for 33-35 minutes until golden brown. Allow the bread to cool in the pan for 5 minutes. Carefully remove loaf from pan and place on to a cooling rack. Cool to room temperature before serving.