Why You’ll Love This Recipe

Cranberry Bread with Orange Glaze is a moist, tender quick bread bursting with tart cranberries and bright citrus flavor. The sweet, zesty orange glaze drizzled on top adds a beautiful finish that makes each slice irresistible. Perfect for holiday gatherings, brunch, or gifting, this easy recipe is festive, flavorful, and always a hit.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

for the bread:
all-purpose flour
baking powder
baking soda
salt
granulated sugar
eggs
orange juice (freshly squeezed)
orange zest
milk
unsalted butter (melted)
vanilla extract
fresh or frozen cranberries (halved)

for the glaze:
powdered sugar
orange juice
orange zest (optional)

directions

Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a large bowl, whisk eggs, sugar, orange juice, zest, milk, melted butter, and vanilla until smooth.

Gradually add the dry ingredients to the wet ingredients, stirring just until combined.

Fold in the cranberries gently.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the glaze, whisk together powdered sugar and orange juice until smooth. Drizzle over the cooled bread and top with orange zest if desired.

Servings and timing

This recipe yields 1 loaf (about 10 slices).
Preparation time: 15 minutes
Baking time: 50–60 minutes
Cooling and glazing time: 30 minutes
Total time: 1 hour 30–45 minutes

Variations

Add chopped nuts like walnuts or pecans for crunch.
Use dried cranberries if fresh or frozen aren’t available (reduce the amount slightly).
Replace some of the flour with whole wheat for added fiber.
Add a dash of cinnamon or nutmeg for warm spice notes.

storage/reheating

Store in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week.
Freeze for up to 2 months. Thaw at room temperature.
To serve warm, microwave slices for 10–15 seconds or warm in the oven at 300°F (150°C) for 5–7 minutes.

FAQs

Can I use frozen cranberries?
Yes, no need to thaw—just fold them in frozen to avoid bleeding.

What can I substitute for orange juice?
Lemon juice works, but the flavor will be more tart.

Can I skip the glaze?
Yes, but it adds extra sweetness and citrus flavor.

Can I use oil instead of butter?
Yes, use a neutral oil like canola or vegetable for a moist texture.

Why is my bread too dense?
Avoid overmixing the batter and measure ingredients accurately.

Can I make muffins instead?
Yes, divide batter into muffin tins and bake for 18–22 minutes.

How do I prevent cranberries from sinking?
Toss them in a little flour before folding into the batter.

Is this bread very sweet?
It has a balanced sweetness with a tangy bite from the cranberries.

Can I make this dairy-free?
Yes, use dairy-free milk and butter substitutes.

Should I refrigerate the glazed bread?
Only if you need to store it for more than 3 days.

Conclusion

Cranberry Bread with Orange Glaze is a bright and festive loaf that combines tart berries and citrus zest in a soft, flavorful bread. Topped with a sweet glaze, it’s the perfect balance of tangy and sweet. Whether served at brunch, gifted during the holidays, or enjoyed with coffee, this bread is a cheerful seasonal favorite.