Orange Cranberry Soda Bread

Ever crave bread that smells like an orchard and tastes like a holiday?

I baked this Orange Cranberry Soda Bread on a whim last weekend and my kitchen turned into a citrus festival.

You get a quick, rustic loaf that pairs with butter, jam, or strong coffee.

If you love citrus baking, peek at my go-to cranberry orange shortbread recipe for extra inspiration.

 

Why You’ll Love This Recipe

• Quick to make: Ready in under an hour, no yeast drama.
• Zesty flavor: Orange zest brightens the tart cranberries, giving balance.
• Rustic texture: The soda bread crumb stays dense yet tender; perfect with spreads.
• No rising time: Mix, shape, bake — enjoy fast.
• Versatile: Works for breakfast, snack, or an easy holiday loaf.
• Friendly for beginners: The method stays forgiving if you overmix a tad.

Also, soda bread keeps its charm even when you mess up. I once added too much zest and people called it festive, not garish. Does that reassure you?

Ingredients You’ll Need

Gather these simple pantry staples before you start.

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1/2 cup dried cranberries
• 1 tablespoon orange zest
• 3/4 cup buttermilk
• 1/4 cup unsalted butter, melted
• 1 large egg

If you lack unsalted butter, use salted and omit added salt. For a denser loaf, swap half the flour for whole wheat.

How to Make (Step-by-Step)

1. Preheat your oven

Set your oven to 375°F (190°C) and line or lightly grease a baking sheet.

2. Mix dry ingredients

In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until evenly combined.

3. Stir in the cranberries and zest

Stir in the dried cranberries and orange zest so they distribute through the dry mix.

4. Combine wet ingredients

In another bowl, whisk buttermilk, melted butter, and egg until smooth.

5. Pour and mix

Pour the wet mix into the dry ingredients and stir with a spoon until just combined; do not overwork.

6. Knead gently

Turn the dough onto a floured surface and knead briefly for about a minute to bring it together.

7. Shape into a loaf

Form the dough into a round loaf roughly 7 inches across and place it on your prepared sheet.

8. Cut a cross on top

Cut a deep cross across the top with a sharp knife; this helps the loaf bake evenly and looks classic.

9. Bake until golden

Bake for 30–35 minutes until the crust turns golden brown and a skewer comes out clean.

10. Let cool and serve

Let the loaf cool for a few minutes, slice, and serve warm with orange honey butter.

For the orange honey butter, mix 1/4 cup softened butter, 2 tablespoons honey, and 1 tablespoon orange zest. Serve with the warm bread.

Aim for a shaggy, slightly sticky dough; it should not feel sticky to your fingers but will cling a little. Want a prettier crust? Brush with a milk wash before baking for sheen.

Pro Tips for the Best Results

A few simple moves raise your loaf from good to memorable.

• Use cold butter for a slightly flakier crumb.
• Measure flour by spooning into the cup and leveling to avoid dense bread.
• Don’t overmix; stop when you see a few streaks of flour left.
• Add a splash of orange juice if your cranberries feel extra dry.
• Test doneness with a skewer rather than just color.
• Chill dough briefly for easier scoring.

FYI, I treat soda bread like a forgiving friend; it forgives uneven shapes and impatient bakers. If your first loaf looks odd, serve it hot and people will call it artisanal. Trust me, presentation hides a multitude of sins.

Fun Variations & Topping Ideas

Variations:

• Swap dried cranberries for chopped dried cherries for a sweeter loaf.
• Stir in 1/2 cup chopped nuts like pecans or walnuts for crunch.
• Make it savory: omit sugar, add 1 tablespoon chopped rosemary and 1/2 cup grated cheese.
• Fold in 2 teaspoons orange liqueur for a grown-up punch.

Toppings:

• Brush with melted butter and sprinkle coarse sugar for a sweet crust.
• For savory, brush with olive oil and sprinkle flaky salt and herbs.
• Drizzle a thin orange glaze of powdered sugar and juice after cooling.

Storing and Reheating

Cool the loaf completely before storing to avoid sogginess.

Wrap in foil or store in an airtight container at room temperature up to two days.

Refrigerate for longer storage up to five days; reheat slices in a toaster oven or microwave.

To reheat, slice and pop pieces in a 350°F oven for 5–8 minutes to revive the crust. Microwave works in a pinch; I zap a slice for 15 seconds and it tastes almost fresh.

Leftover ideas

Turn slices into quick French toast, breadcrumbs, or a rustic bread pudding.

• Toast slices and top with ricotta and honey for breakfast.
• Cube leftover loaf for salads or soups as crunchy croutons.
• Use cubes in a savory strata with eggs and cream for brunch. Puree stale crumbs with a bit of butter for a rustic stuffing binder.

Frequently Asked Questions (FAQ)

Is soda bread the same as Irish soda bread?

I get that question a lot. Yes, this recipe follows the Irish soda bread tradition but adds orange and cranberries for a fruity lift.

Can I use fresh cranberries?

You can, but fresh berries release moisture and may require less buttermilk or extra flour to balance the dough.

What if I lack buttermilk?

Make a quick substitute by mixing 3/4 cup milk with 3/4 tablespoon lemon juice or vinegar; let it sit five minutes.

How long does soda bread keep?

At room temperature, expect two days. In the fridge, expect up to five, and frozen slices last two months.

Can I halve this recipe?

Yes, halve each ingredient and check baking time after 20 minutes; smaller loaves bake faster.

Should I adjust sugar for tartness?

I keep sugar modest because cranberries add tang; add up to 1/3 cup if you prefer sweeter bread.

Conclusion:

This Orange Cranberry Soda Bread makes a fast, cozy loaf that looks impressive but remains embarrassingly easy. Try the recipe, tweak a variation, and tell me what worked or what went hilariously wrong. If you want another riff on this idea, see a similar take at Cranberry Orange Irish Soda Bread – Kitchen Treaty for more tips and inspiration. Please leave a comment and rating if you try it; I love reading your variations.