Cranberry orange soda bread is a holiday version of traditional Irish soda bread. It's made with fresh tart cranberries, and orange zest to add flavor. Serve it for breakfast or any time of the day.
Soda bread is a quick and easy bread to make. There is no yeast involved in this quick bread recipe, which means you don't need extra time to let the bread rise.
This recipe for cranberry orange bread was inspired by my recipe for a more traditional Irish Soda Bread which is one of our favorite breads.
Why this recipe works
- It's quick and easy to make.
- Soda bread is versatile!
Here is what you will need
This is an overview of the ingredients and steps to make this recipe; scroll down for a printable recipe card with exact measurements and detailed instructions.
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How to make cranberry orange soda bread
Prepare: Measure the ingredients, and chop the cranberries. Preheat the oven to 375 degrees f. Line the skillet or cake pan with parchment paper.
Step 1. Sweeten the cranberries
Place the chopped cranberries into a small bowl add the maple syrup; set aside.
Step 2. Combine the dry ingredients
In a large bowl combine the flour, baking soda, baking powder, sugar, salt, and orange zest.
Step 3. Combine the wet ingredients
Whisk the egg, cold buttermilk and yogurt together in a separate bowl.
Step 4. Mix everything together
Use a wooden spoon, or electric mixer at low speed and gradually add the wet ingredients to the dry mixture of ingredients until it forms a sticky dough.
Step 5. Bake
Form the dough into 2 mounds of equal size in a prepared pan and bake in a preheated oven until the bread is golden brown on the outside and a toothpick comes out clean when inserted in the middle - about 45-50 minutes.
NOTE: If you prefer a loaf-shaped soda bread, over a round loaf, you can use two loaf pans instead of a cast iron skillet.
Ingredient Notes and Substitutions
The complete list of ingredients to make this orange cranberry soda bread is above. Below are notes about some of the ingredients, along with ideas for substitutes.
Buttermilk - Helps to tenderize the gluten for a softer texture in the bread. If you don't have buttermilk on hand, it can easily be substituted with 1 ¾ cup milk and 2 tablespoons of vinegar.
Flour - I use a mix of whole wheat and unbleached all-purpose flour to make soda bread, you can also use all-white flour with the same results.
Fresh Cranberries - Add a nice tart flavor to the bread and can be substituted with frozen or dried cranberries. If you use dried cranberries, leave out the maple syrup.
Dried cherries and pecan soda bread - replace the walnuts and cranberries with dried cherries and pecans.
Cinnamon and raisin soda bread - replace the cranberries with raisins and a tablespoon of ground cinnamon.
Cheddar and herb soda bread - for savory soda bread, add ¾ cup cheddar cheese and ½ cup of your favorite chopped herbs and a tablespoon of caraway seeds.
Fresh fruit soda bread - replace fresh cranberries with chopped seasonal fruit such as apples, pears, or peaches.
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How to store leftovers
Store leftover cranberry soda bread at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Freeze soda bread wrapped tightly for up to three months. Defrost at room temperature.
- This bread is not sweet. If you prefer sweeter bread, increase the sugar to 3 tablespoons.
- The dough will be sticky. When pouring it into the pan mound it in a pile rather than spread it out.
No, it is not. Traditional soda bread recipes call for just a few simple ingredients such as buttermilk, egg flour, baking soda, and very little or no sugar at all. Some recipes for soda bread do use more sugar, for sweeter soda bread.
Whole wheat flour will create a dense texture to baked goods. It's best to use half all-purpose white flour and half whole wheat for the best results. If the dough appears dry, add up to a tablespoon of water for every cup of whole wheat flour.
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- ½ cup Greek yogurt
- 1 ¾ cups buttermilk
- 1 egg
- 2 cups all purpose white flour
- 2 cups whole wheat flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon sea salt
- 1 ½ cups cranberries fresh or frozen
- 2 tablespoons syrup
- ¾ cup chopped walnuts
- Prepare: Measure the ingredients and chop the cranberries. Preheat the oven to 375 degrees f. Line two cast iron skillets or cake pans with parchment paper.
- Place the chopped cranberries into a small bowl and stir in the maple syrup and set aside
- In a large mixing bowl, combine the flour, baking soda, baking powder, sugar, salt and orange zest.
- In a smaller mixing bowl, whisk the egg, buttermilk and yogurt together.
- Use a wooden spoon or electric mixer at low speed and gradually add the wet ingredients to the dry ingredients.
- Add the walnuts and cranberries and stir with a spoon until everything is mixed together.
- Form the dough into 2 mounds of equal size and place them into the prepared baking pans. Bake until golden brown - about 45 to 50 minutes.
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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