A soft, tender loaf studded with juicy, tart cranberries and loaded with fresh orange zest, then drizzled with a sweet orange glaze.
This cranberry orange bread is bright, festive and stays moist for days.
Let’s talk about why cranberry and orange work so well together. Fresh cranberries are seriously tart on their own. Bake them into a sweet, buttery batter with plenty of orange zest and juice, and they soften into little bursts of tangy juice against a fragrant, citrusy crumb. It’s sweet and sharp in all the right places.
The orange glaze is the finishing touch. A simple drizzle of powdered sugar, orange juice and zest sets into a sweet, shiny layer on top that makes every slice look like it came from a bakery.
It’s a quick bread, so there’s no yeast and no waiting for dough to rise. That makes it great for holiday breakfasts, afternoon coffee, or wrapping up as a homemade Christmas gift.
Why You’ll Love This Cranberry Orange Bread
- Moist, tender crumb: it stays soft for days after baking.
- Big orange flavour: zest and fresh juice go into both the bread and the glaze.
- No yeast: it’s a simple quick bread, mixed and in the oven in about 10 minutes.
- Festive look: red cranberries and a white glaze are made for the holidays.
- Great for gifting: one loaf, wrapped up, makes a lovely homemade present.
Ingredient Notes & Easy Substitutions
Fresh cranberries – The star. Rinse them and pat them dry, then toss them in a little flour so they don’t all sink to the bottom of the loaf. Swapping in dried cranberries would change the texture and sweetness, so treat that as an experiment.
Orange (zest and juice) – Freshly squeezed juice and fresh zest give the brightest flavour. Remember to set aside 1 teaspoon of zest for the glaze.
Unsalted butter and sugar – Creamed together, they make the bread rich and tender. Use softened butter so it beats in properly.
Eggs and milk – Room temperature eggs and milk blend into the batter more smoothly than cold ones.
Flour and baking powder – All-purpose flour gives structure, and baking powder gives the loaf its lift.
Powdered sugar – Makes a smooth glaze. Adjust the thickness with a little more juice or sugar.
Step-by-Step Guide to Making Cranberry Orange Bread
1. Prep the pan
Heat the oven to 350°F. Butter your loaf pan, dust it with flour and tap out the excess. This stops the bread sticking and helps it release cleanly.
2. Mix the dry and wet bits separately
Whisk the flour, baking powder and salt in one bowl. In a measuring cup, combine the milk, orange zest and orange juice. Don’t forget to save a teaspoon of zest for the glaze.
3. Cream the butter and sugar
Beat the softened butter and sugar for 2 to 3 minutes. Don’t worry that it isn’t completely smooth, it just needs to be combined. Then beat in the eggs.
4. Bring the batter together
Add the flour mixture in two parts, alternating with the milk mixture, on medium-low speed. Mix just until each addition is incorporated. Overmixing makes quick bread tough, so stop as soon as it comes together.
5. Fold in the cranberries and bake
Toss the cranberries in a little flour, fold them in, then spread the batter in the pan. Bake for 45 to 50 minutes, until golden and a toothpick in the centre comes out clean.
6. Cool and glaze
Let it sit in the pan for 10 to 15 minutes, then move it to a wire rack to cool completely. Stir up the glaze until it’s smooth and drizzly, and pour it over the cooled loaf.
Cranberry Orange Bread with Orange Glaze
Equipment
- 6-cup loaf pan (8 1/2 x 4 1/2-inch)
- Electric mixer
- Medium and large mixing bowls
- Measuring cup
- Rubber spatula
- Wire rack
Ingredients
Cranberry Bread
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk room temperature
- 1 large orange, zested divided: keep 1 tsp zest for the glaze
- 1/4 cup orange juice freshly squeezed
- 6 Tbsp unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 1/2 cups fresh cranberries rinsed and patted dry
- 1/2 Tbsp all-purpose flour for tossing the cranberries
Orange Glaze
- 1 cup powdered sugar
- 1 1/2 Tbsp orange juice freshly squeezed, or as needed
- 1 tsp orange zest reserved from above
Instructions
Cranberry Bread
- Heat the oven to 350°F. Butter a 6-cup (8 1/2 x 4 1/2-inch) loaf pan, dust it with flour and tap out the extra (see Note 1).
- Whisk the 1 1/2 cups flour, baking powder and salt together in a medium bowl. Set aside.
- In a measuring cup, stir together the milk, the orange zest (holding back 1 tsp for the glaze) and the orange juice. Set aside.
- In a large bowl, beat the butter and sugar on medium-high for 2 to 3 minutes. It will look combined rather than smooth. Beat in the eggs until fully mixed in.
- On medium-low speed, add the flour mixture in 2 parts, alternating with the milk mixture, mixing only until each addition disappears. Scrape down the bowl as you go.
- Toss the cranberries in the 1/2 Tbsp flour and gently fold them into the batter just until mixed through.
- Spread the batter into the pan and bake at 350°F for 45 to 50 minutes, until golden on top and a toothpick in the centre comes out clean.
- Cool in the pan for 10 to 15 minutes, run a knife around the edges, then turn out onto a wire rack and let it cool completely before glazing.
Orange Glaze
- Stir the powdered sugar, orange juice and reserved 1 tsp zest together until smooth and drizzly. Add a little more juice to thin it, or more powdered sugar to thicken it. Drizzle over the cooled loaf.
Notes
- Pan colour: The bake time is for a light-coloured loaf pan. A dark pan browns faster, so lower the oven temperature by 25°F if using one.
- Nutrition: Estimated per slice from the ingredients, including the glaze.
Nutrition
Tips for the Best Cranberry Orange Bread
- Use room temperature eggs and milk: they mix into the batter evenly.
- Dry the cranberries well: wet berries can make the batter streaky.
- Toss cranberries in flour: it helps keep them suspended through the loaf.
- Don’t overmix: stop mixing as soon as the flour disappears.
- Use the toothpick test: a clean toothpick from the centre means it’s done.
- Glaze only when cool: on a warm loaf, the glaze melts and slides off.
Common Mistakes to Avoid
- Using a dark pan without adjusting: dark pans brown faster. Lower the oven temperature by 25°F.
- Forgetting to save zest for the glaze: set aside 1 teaspoon before the rest goes into the batter.
- Cold butter: it won’t cream properly. Make sure it’s softened.
- Glazing too early: wait until the loaf is completely cool.
- Making the glaze too thin: add the juice a little at a time until it drizzles but still holds.
Easy Ways to Change It Up
The recipe card is the classic version. These are optional ideas:
- Add nuts: fold in chopped walnuts or pecans with the cranberries for crunch.
- Skip the glaze: for a less sweet loaf, serve it plain.
- Lemon version: swap the orange zest and juice for lemon for a sharper flavour.
- Mini loaves for gifts: bake in smaller pans, watching the bake time closely since smaller loaves cook faster.
How to Serve Cranberry Orange Bread
Serve it in thick slices with coffee or tea for breakfast or an afternoon treat. It’s lovely on a holiday brunch table next to eggs and fresh fruit. A little softened butter on an unglazed slice is also very good. For gifting, wrap the whole glazed loaf in baking paper and tie it with a ribbon.
Make-Ahead and Storage Tips
- Make ahead: this bread stays moist for a few days, so it’s easy to bake ahead of a holiday.
- Storing: keep it tightly wrapped or in an airtight container at room temperature for a couple of days, or in the fridge for longer.
- Freezing: quick breads generally freeze well. Wrap the unglazed loaf tightly, freeze, then thaw and glaze before serving.
Frequently Asked Questions
Can I use frozen cranberries?
The recipe is written for fresh cranberries. Frozen berries can release more moisture, so if you try them, use them straight from frozen, toss them in flour, and expect the bake time may change.
Why did my cranberries sink to the bottom?
Toss them in the 1/2 tablespoon of flour before folding them in, and make sure they’re patted dry. That helps them stay spread through the loaf.
How do I know when cranberry orange bread is done?
It should be golden on top and a toothpick inserted into the centre should come out clean, after 45 to 50 minutes.
How do I make the glaze thicker or thinner?
Add more orange juice to thin it out, or more powdered sugar to thicken it.
Can I bake it in a dark pan?
Yes, but reduce the oven temperature by 25°F, because dark pans brown the bread faster.
Tender, zesty and dotted with juicy cranberries, this cranberry orange bread tastes like the holidays in every slice.
Bake one for your own table and another to give away. It’s simple to make and always welcome.
