Cranberry Orange Mini Bundts

With Thanksgiving quickly approaching, I am trying to post as many holiday recipes as my stubby little fingers will type. Today’s deliciousness is a recipe for Cranberry and Orange Bread that I baked in a mini Bundt pan. Fresh cranberries are everywhere right now and I have seen them on sale at almost every grocery store in my area.

Being the baking obsessed freak that I am, I have countless bags of cranberries in the freezer just waiting to get baked into something scrumptious! I think these would also be just as good if you used lemon and blueberries… or even cherries and limes in the summer.

I am definitely going to be trying this combo soon and will report back! These mini Bundts turned out absolutely delicious and would be a perfect item for your Thanksgiving breakfast or brunch. Serve these alongside a breakfast casserole, fresh squeezed orange or mimosas and you’ll have your guests swooning!

Thanks for stopping by and have a fabulous day!

Orange Cranberry Mini Bundts


2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange zest
1 1/2 cups fresh cranberries
1/4 cup margarine, softened
1 cup white sugar
1 egg
1 tsp of vanilla extract
3/4 cup orange juice


1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf or mini bundt pan. Whisk together flour, baking powder, baking soda, and salt.

2. In a large bowl, mix together the sugar and orange zest until fragrant. Add in the margarine and mix until well combined, stir in the egg and combine until smooth. Stir in orange juice and vanilla. Beat in flour mixture until just moistened (DO NOT OVERMIX); fold in cranberries. Pour into prepared pan(s).

3. Bake for 1 hour in the preheated oven (18-22 minutes for the mini bundts), or until the bread springs back when lightly touched. Let stand 10 minutes; turn out onto a wire rack to cool.

4. When the bread is thoroughly cooled, sprinkle on some powdered sugar or drizzle on an easy powdered sugar glaze. I simply mixed powdered sugar with orange juice to achieve the look pictured above.

- adapted from allrecipes


39 Responses to “Cranberry Orange Mini Bundts”

  1. Miss Rachel — November 21, 2009 at 3:11 pm

    Looks delicious! I don't have a bundt cake pan though, as they are all non-stick and that's not very healthy for you. Wish they had metal ones…


  2. nutmegnanny — November 21, 2009 at 4:45 pm

    Delicious! Orange and cranberry are one of my favorite flavor combination's. I bet these would make great muffins…yum!


  3. Ingrid — November 21, 2009 at 5:24 pm

    It looks delicious and I love baking anything mini. I'm waiting for the cranberries to go on "buy one get one" sale!


  4. Trish — November 21, 2009 at 7:24 pm

    Hee Hee….my boys are going to 'kill' me but here we go with another way to use up the cranberries….they are calling from the freezer! Grin…just baked a new kind of cranberry and chocolate square tonight…will have to make these for tomorrow. Wish I had the mini bundt pan…shoot! Oh well, maybe I can bake them in mini rounds from my pyrex containers….will have to see. Ta… and thanks for another great recipe!


  5. Katrina — November 21, 2009 at 10:06 pm

    These look de-lish!
    Also love your chocolate/pb bundt from last week! I'm so loving bundt more than I ever, ever did after Mary's month of bundting, that and my b-day is on Natl Bundt Day!
    Just wanted to let you know I linked you on a blog post about some lemon cookies I made. They were so good! Thanks.


  6. Bethie — November 22, 2009 at 7:34 am

    Oh they are adorable and I am sure delicious!


  7. teresa — November 22, 2009 at 7:46 am

    just gorgeous, i love that glaze pouring over the side!


  8. Bella Biscotti — November 22, 2009 at 2:04 pm

    Yay to cranberries!


  9. delightfullysweet — November 22, 2009 at 5:44 pm

    I am seriously thinking of making these and bringing them to Thanksgiving dinner!


  10. Donna-FFW — November 22, 2009 at 8:23 pm

    Great combination of orange and cranberry.. they look so pretty.


  11. Muslimness — November 22, 2009 at 8:58 pm

    These ARE fantastic – I used a similar recipe including white chocolate and organic candied lemon pieces. I will definitely try this though, that syrup looks tremendously scrumptious; I'm thinking this will work well for a fundraiser I have coming up. Imagine the look on guests faces who probably expect processed ice-cream when they get an individual cranberry-orange bundt! Yummarrooo!
    Will report back – if I don't NUDGE OUT OF THE KITCHEN!

    Much love for your blog and food,


  12. Maria — November 22, 2009 at 10:10 pm

    I am making these for sure! We have a mini bundt pan but I rarely use it. I can't wait to bust it out! Thanks


  13. The Peanut Butter Boy — November 23, 2009 at 7:27 pm

    Great combo for bundt cakes and they look super light, I'll take one!


  14. Pamela — November 23, 2009 at 9:32 pm



  15. Flourchild — November 24, 2009 at 9:44 am

    They look so pretty. I love your pictures! I like the orange addition. Im sure they tasted wonderful!


  16. Heather — November 25, 2009 at 9:04 am

    I am a new reader of your blog…so many delicious treats! I can't wait to try some. How did you get so noticed??? I just started my food blog. Are these recipes all yours?


  17. The Active Foodie — November 25, 2009 at 12:20 pm

    These would be great for a brunch! They look absolutely delicious and I can't wait to give them a try!


  18. Tanya — November 26, 2009 at 3:45 pm

    stupid question, when do you add the cranberries?? They look great, I can't wait to try them, I'm thinking this weekend!!!


  19. Kerstin — November 26, 2009 at 10:15 pm

    Mmmm, these look SO good! Orange and cranberry compliment each other so well! I need to use my mini bundt pan more often!


  20. CaSaundraLeigh — November 27, 2009 at 7:03 pm

    I bet these smelled as good as they look while they were baking! Cranberry and orange is such a foolproof combo–love it!


  21. comfycook — November 29, 2009 at 12:45 am

    I just finished making applesauce minis in my mini bundt pans. Don't you love how much better they look then the full sized cakes? Cranberry and orange are a fantastic combination.


  22. hannah | honey & jam — December 1, 2009 at 3:51 pm

    Looks delicious! I love orange/cranberry.


  23. Hot Polka Dot — February 24, 2010 at 11:51 am

    These look delicious! I’m a citrus maniac and I’m always in search of a new citrus dessert. Yum!


  24. RozieG — November 5, 2013 at 11:33 pm

    I have little bundt cake pans and love anything crandberry and orange…can’t wait to try these! Thank you! Perfect for this time of year that’s for sure! :)


  25. Paula B. — November 6, 2013 at 7:35 am

    You had me at “cranberries”! I think I’ll make this for Thanksgiving treats for some of the neighbors. There are so many cranberry bread/cake recipes out there, but I know I can always count on your site to provide an original twist on old favorites. Thanks.


    • Jamie — November 6, 2013 at 12:59 pm


      Thank you so much! I’m thrilled you’ll be sharing the recipe with your neighbors! Have a wonderful day and happy holidays!


  26. Monica — November 15, 2013 at 2:33 pm

    Hi Jamie,

    Thanks! Christmas and citrus were made for each other, I think.
    These look too good to eat but I’m going to give them a go this week.:)

    Do you think substituting butter for margarine would work? Would it be a 1:1 ?

    Many thanks!


    • Jamie — January 10, 2014 at 6:52 pm

      Hi Monica,
      I’ve never done it, but I believe margarine and butter are pretty interchangeable at a 1:1 ratio in baking.
      – Jamie

  27. Gillian — November 25, 2013 at 1:52 am

    Could i use dried cranberries. I have no access to fresh ones here in the south pacific? If so, how many to use? Thanks ever so



    • Jamie — January 10, 2014 at 6:33 pm

      Gillian, you sure can. Probably about half as much as the recipe calls for. Simply reconstitute them in water for an hour before adding them to the recipe. Discard the water.

  28. Rhonda — November 8, 2015 at 8:21 pm

    How did you get your glaze to be so white? No matter what I did it did not look like yours. SUGGESTIONS???? 


    • Jamie — January 13, 2016 at 9:06 am

      Hi, Rhonda! Maybe cut back on the orange juice a bit? I hope you enjoyed them regardless!

  29. ggarmer — November 10, 2015 at 2:00 pm

    This looks delicious!! What size mini bundt pan did you use? A pan for  6 or 12 mini cakes? Thanks!


    • Jamie — January 13, 2016 at 9:01 am

      Hello! I used a pan for 6 cakes, but I think the 12 would work as well. Just cut down on the baking time. Let me know if I can help you further!

  30. Hellen — April 25, 2016 at 7:49 pm

    How many does this recipe make? Is it only for 1 bundt pan – 6 in total? 


    • Jamie — April 26, 2016 at 11:49 am

      Hi, Hellen! This recipe makes one loaf or six mini bundt breads. Let me know if I can help you any further!

  31. Jenny L Meinholz — March 28, 2017 at 1:19 am

    Love your recipes..


    • Jamie — March 29, 2017 at 4:25 pm

      Thank you, Jenny!


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