Cranberry Bread with Orange Glaze

Cranberry Bread with Orange Glaze is a moist, flavorful loaf made with fresh cranberries, orange zest, and a sweet citrus glaze. This easy homemade bread recipe is perfect for breakfast, holiday gatherings, or a snack. With a balance of tart and sweet flavors, it’s a great way to use seasonal cranberries and fresh oranges. Perfect for baking ahead and gifting during the holidays.

Ingredients

Cranberry Bread:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup milk (room temperature)
• Zest of 1 large orange (divided)
• 1/4 cup freshly squeezed orange juice
• 6 Tbsp unsalted butter (softened)
• 3/4 cup granulated sugar
• 2 large eggs (room temperature)
• 1 1/2 cups fresh cranberries (rinsed and dried)
• 1/2 Tbsp all-purpose flour

Orange Glaze:

• 1 cup powdered sugar
• 1 1/2 Tbsp freshly squeezed orange juice (adjust for consistency)
• 1 tsp reserved orange zest

Instructions

Making the Cranberry Orange Bread:

1. Preheat oven to 350˚F. Grease an 8 1/2 x 4 1/2-inch loaf pan with butter and lightly dust with flour, tapping out any excess.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a measuring cup, mix milk, orange juice, and the zest of 1 orange (reserving 1 tsp for the glaze). Set aside.
4. In a large bowl, beat softened butter and sugar on medium-high speed for 2-3 minutes until combined. The mixture will not be smooth.
5. Add eggs one at a time, mixing until well incorporated.
6. Gradually add the flour mixture in two parts, alternating with the milk mixture, and mix on low speed just until combined. Scrape the bowl as needed.
7. Toss cranberries with 1/2 Tbsp flour, then gently fold them into the batter.
8. Pour batter into the prepared loaf pan and smooth the top.
9. Bake for 45-50 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
10. Let the bread cool in the pan for 10-15 minutes, then run a knife around the edges and transfer to a wire rack to cool completely.

Making the Orange Glaze:

1. In a small bowl, whisk together powdered sugar, orange juice, and reserved orange zest until smooth.
2. Adjust consistency by adding more juice to thin or more powdered sugar to thicken.
3. Drizzle over the cooled bread before slicing.

Tips

• Use room temperature ingredients for a smoother batter.
• Coat cranberries in flour to prevent them from sinking.
• Let the bread cool completely before adding the glaze to prevent melting.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Variations and Substitutions

• Flour: Use whole wheat flour for a heartier texture.
• Sweetener: Swap granulated sugar with honey or coconut sugar.
• Citrus Flavor: Try substituting orange juice with lemon juice for a tangy twist.
• Nuts: Add chopped pecans or walnuts for extra crunch.
• Dried Cranberries: If fresh cranberries aren’t available, use dried cranberries but soak them in warm water for 10 minutes before adding.

FAQs

Can I use frozen cranberries?
Yes, but do not thaw them before adding to the batter to prevent excess moisture.

How do I prevent the bread from drying out?
Don’t overbake and store in an airtight container.

Can I freeze cranberry orange bread?
Yes! Wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

Serving Suggestions

• Serve with a cup of coffee or tea for breakfast.
• Pair with whipped butter or cream cheese for extra richness.
• Add a scoop of vanilla ice cream for a dessert option.

Why You’ll Love This Recipe

• Moist and bursting with fresh cranberry and citrus flavors.
• Easy to make with simple ingredients.
• Perfect for holiday baking and gifting.
• Delicious as a breakfast treat, snack, or dessert.

Cranberry Bread with Orange Glaze

Servings

8

servings

Prep time

10

minutes

Cooking time

50

minutes

Ingredients

• Cranberry Bread:

• 1 1/2 cups all-purpose flour

• 1 tsp baking powder

• 1/4 tsp salt

• 1/4 cup milk (room temperature)

• Zest of 1 large orange (divided)

• 1/4 cup freshly squeezed orange juice

• 6 Tbsp unsalted butter (softened)

• 3/4 cup granulated sugar

• 2 large eggs (room temperature)

• 1 1/2 cups fresh cranberries (rinsed and dried)

• 1/2 Tbsp all-purpose flour

• Orange Glaze:

• 1 cup powdered sugar

• 1 1/2 Tbsp freshly squeezed orange juice (adjust for consistency)

• 1 tsp reserved orange zest

Directions

• Making the Cranberry Orange Bread:
• Preheat oven to 350˚F. Grease an 8 1/2 x 4 1/2-inch loaf pan with butter and lightly dust with flour, tapping out any excess.
• In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
• In a measuring cup, mix milk, orange juice, and the zest of 1 orange (reserving 1 tsp for the glaze). Set aside.
• In a large bowl, beat softened butter and sugar on medium-high speed for 2-3 minutes until combined. The mixture will not be smooth.
• Add eggs one at a time, mixing until well incorporated.
• Gradually add the flour mixture in two parts, alternating with the milk mixture, and mix on low speed just until combined. Scrape the bowl as needed.
• Toss cranberries with 1/2 Tbsp flour, then gently fold them into the batter.
• Pour batter into the prepared loaf pan and smooth the top.
• Bake for 45-50 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
• Let the bread cool in the pan for 10-15 minutes, then run a knife around the edges and transfer to a wire rack to cool completely.
• Making the Orange Glaze:
• In a small bowl, whisk together powdered sugar, orange juice, and reserved orange zest until smooth.
• Adjust consistency by adding more juice to thin or more powdered sugar to thicken.
• Drizzle over the cooled bread before slicing.
• Tips
• Use room temperature ingredients for a smoother batter.
• Coat cranberries in flour to prevent them from sinking.
• Let the bread cool completely before adding the glaze to prevent melting.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.