This Glazed Cranberry Orange Bread is exceptionally moist, studded with tart cranberries and bright orange zest, and finished with a simple sweet orange glaze. It’s an ideal choice for holiday breakfasts, afternoon coffee, or homemade gifts.
Use fresh or frozen cranberries—both work well—or customize the loaf by adding chopped nuts or dried fruit. If you enjoy cranberry-orange flavor combinations, try other recipes in the same style.
Glazed Cranberry Orange Bread
This moist cranberry quick bread is a holiday staple that works for breakfast, brunch, dessert, or as a thoughtful homemade gift. The batter combines fresh cranberries and orange zest, bakes into a tender loaf, and is finished with a bright orange glaze.
You can double the recipe to keep one loaf and share another, or make smaller portions like muffins if preferred.
Key Ingredients
- Flour – all-purpose flour provides the right texture for this loaf.
- Baking Powder – helps the bread rise and stay light.
- Butter – use room temperature butter so it creams well with the sugar.
- Eggs – large eggs, preferably at room temperature for better incorporation.
- Orange Zest – zest from one medium orange adds fresh citrus aroma.
- Orange Juice – you’ll need about ½ cup total for the batter and the glaze.
- Cranberries – fresh are recommended for texture and color, but frozen or dried cranberries will also work.
How to Make Orange Cranberry Bread
- Mix the batter. Cream the softened butter and sugar until light and fluffy. Add orange zest, milk, and eggs, mixing on low until smooth. In a separate bowl, whisk together flour, baking powder, and salt. Add the dry ingredients to the wet and mix just until combined. Fold in the cranberries by hand.
- Bake. Pour the batter into a prepared 4″ x 8″ loaf pan (greased or lined with parchment) and smooth the top. Bake in a preheated 325°F (165°C) oven for 45–50 minutes, or until a toothpick inserted in the center comes out clean and the edges are lightly golden.
- Cool. Let the loaf cool on a wire rack for 10 minutes in the pan, then run a knife around the edges and remove the bread. Cool completely before glazing.
- Make the glaze. Whisk together powdered sugar and orange juice until smooth. Adjust the thickness by adding more sugar to thicken or a little more juice to thin.
- Glaze and serve. Drizzle the orange glaze over the cooled loaf using a spoon or piping bag. Slice and enjoy.
Frequently Asked Questions
Both fresh and frozen cranberries work well. Fresh cranberries keep the crumb from turning pink and give a firm pop of tartness. If using frozen cranberries, thaw and drain them first to prevent excess moisture.
This bread is delicious at room temperature or slightly warmed. A brief reheating in the oven brings out the flavors and refreshes the texture.
Yes. Cool the loaf completely, then wrap or place it in a freezer bag for up to 2 months. Freeze without the glaze and add the glaze after thawing.
Yes—spoon the batter into lined muffin tins about two-thirds full. Baking time will be shorter than the loaf; test with a toothpick for doneness.
Storing and Reheating Instructions
- Storing – Keep the bread covered in the refrigerator for up to 1 week.
- Freezing – Freeze fully cooled loaves in freezer bags for up to 2 months. Thaw overnight in the fridge or for a few hours at room temperature.
- To warm – Preheat the oven to 325°F (165°C) and warm slices for 5–10 minutes until heated through.
More cranberry recipes You’ll Love
Cranberry Orange Bundt Cake
Cranberry Orange Cream Scone
Cranberry Orange Punch
Cranberry Muffins
Cranberry Orange Bread Recipe
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup butter, room temperature
- 2 large eggs
- 1 tablespoon orange zest
- 1/4 cup orange juice
- 1¼ cups cranberries, fresh
Orange Glaze
- 1 cup powdered sugar
- 2 tablespoons orange juice
Instructions
- Preheat oven to 325°F (165°C). Grease a 4″ x 8″ loaf pan or line it with parchment paper.
- In a stand mixer, cream the soft butter and sugar until light and fluffy. Add orange zest, milk, and eggs; mix on low until smooth.
- Whisk flour, baking powder, and salt in a bowl. Add the dry ingredients to the wet and mix until just combined. Fold in cranberries and transfer the batter to the prepared pan.
- Bake 45–50 minutes, or until a toothpick inserted in the center comes out clean and the edges are golden.
- Cool in the pan on a rack for 10 minutes, run a knife around the edges, remove the loaf, and cool completely on a wire rack.
- Whisk powdered sugar and orange juice until smooth. Drizzle over the cooled loaf and serve.
Notes
Nutrition
Disclaimer: Nutritional values are estimates provided for reference only.
More Easy Quick Bread Recipes
- Mixed Berry Muffins
- Orange Cranberry Muffins
- Homemade Banana Bread
- Lemon Blueberry Scones
- Cake Mix Pumpkin Muffins
- Apple Bread
- Double Chocolate Zucchini Bread
- Healthy Banana Muffins
- More Quick Bread Recipes
- More Breakfast Recipes
This Cranberry Orange Bread is tender, full of plump cranberries, and finished with a homemade orange glaze—perfect for festive brunches, everyday snacking, or sharing with friends and family.