Why You’ll Love Cranberry Bread with Orange Glaze Recipe
This cranberry orange bread combines sweet, tart, and citrusy flavors in every slice. Fresh orange juice and zest give the loaf a vibrant flavor without overpowering the cranberries.
The batter is simple to prepare with everyday baking ingredients, and there’s no yeast or rising time required. Tossing the cranberries with a little flour helps distribute them throughout the loaf rather than letting them sink to the bottom.
The orange glaze is another highlight. It adds extra citrus flavor and just enough sweetness to complement the naturally tart cranberries. The finished loaf also looks beautiful enough to serve during the holidays, at brunch, or when entertaining guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cranberry bread:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk, at room temperature
- Zest of 1 large orange, divided
- 1/4 cup freshly squeezed orange juice
- 6 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 1/2 cups fresh cranberries, rinsed and patted dry
- 1/2 tablespoon all-purpose flour, for coating the cranberries
For the orange glaze:
- 1 cup powdered sugar
- 1 1/2 tablespoons freshly squeezed orange juice, plus more if needed
- 1 teaspoon orange zest, reserved from the orange used for the bread
Directions
- Preheat the oven to 350°F. Butter an 8 1/2 x 4 1/2-inch loaf pan, then lightly dust it with flour. Tap out any excess flour.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, the baking powder, and salt. Set the dry ingredients aside.
- In a measuring cup or small bowl, combine the milk, orange zest, and 1/4 cup freshly squeezed orange juice. Remember to reserve 1 teaspoon of the orange zest for the glaze.
- In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed for about 2 to 3 minutes. The mixture may not become completely smooth, but the butter and sugar should be thoroughly combined.
- Add the eggs and beat until well incorporated.
- Add the flour mixture to the butter mixture in two additions, alternating with the milk and orange mixture. Mix on medium-low speed just until incorporated after each addition. Scrape down the sides of the bowl with a spatula when necessary. Avoid overmixing.
- Place the cranberries in a small bowl and toss them with 1/2 tablespoon of flour until lightly coated.
- Gently fold the cranberries into the batter, mixing only until they are evenly distributed.
- Transfer the batter to the prepared loaf pan and spread it evenly. Bake at 350°F for 45 to 50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with only a few moist crumbs.
- Allow the bread to cool in the pan for 10 to 15 minutes. Carefully run a knife around the edges, remove the loaf from the pan, and transfer it to a wire rack.
- Let the cranberry bread cool completely before adding the glaze. Glazing a warm loaf can cause the icing to melt and run off.
- To prepare the orange glaze, stir together the powdered sugar, 1 1/2 tablespoons orange juice, and the reserved teaspoon of orange zest until smooth.
- If the glaze is too thick, add orange juice a small amount at a time. If it becomes too thin, mix in additional powdered sugar until you reach a thick but easily drizzled consistency.
- Drizzle the orange glaze over the completely cooled cranberry bread. Allow the glaze to set slightly before slicing and serving.
Servings and timing
This recipe makes approximately 8 servings.
Preparation time: 10 minutes
Baking time: 45 to 50 minutes
Cooling and glazing time: Allow at least 15 minutes of initial cooling, followed by enough time for the loaf to cool completely before glazing.
Total time: Approximately 1 hour, plus additional cooling time as needed.
For the cleanest slices, wait until the loaf and glaze have fully cooled and set before cutting.
Variations
Frozen cranberries: Fresh cranberries provide excellent texture, but frozen cranberries can also work. Add them to the batter while still frozen rather than thawing them first. The loaf may require a few additional minutes of baking.
Dried cranberries: For a sweeter loaf with less tartness, replace fresh cranberries with dried cranberries. Because dried berries contain much less moisture, the finished texture and flavor will be slightly different.
Nutty cranberry bread: Fold chopped walnuts or pecans into the batter along with the cranberries for extra crunch and a rich, nutty flavor.
Extra orange flavor: Increase the amount of orange zest slightly for a stronger citrus aroma without adding additional liquid to the batter.
Lemon cranberry bread: Replace the orange zest and juice with fresh lemon zest and juice for a sharper citrus variation. Adjust the glaze with lemon juice to taste.
Vanilla orange glaze: Add a small splash of vanilla extract to the glaze for a softer, sweeter flavor that complements the orange.
Glaze-free version: Skip the glaze for a less sweet cranberry bread. The loaf will still have plenty of flavor from the fresh orange juice, zest, and cranberries.
Storage/Reheating
Room temperature: Once the glaze has completely set, store the cranberry bread in an airtight container at room temperature for about 2 to 3 days. Keeping the loaf well covered prevents it from drying out.
Refrigerator: For longer storage, keep the bread in an airtight container in the refrigerator for up to about 5 days. Bring individual slices to room temperature before serving for a softer texture.
Freezer: For longer-term storage, freeze the loaf or individual slices tightly wrapped and placed inside a freezer-safe container or bag. For the best quality, use within about 2 to 3 months. Freezing the bread before glazing generally gives the best results.
Thawing: Allow frozen cranberry bread to thaw overnight in the refrigerator or for several hours at room temperature. Add freshly prepared orange glaze after the loaf has thawed completely if it was frozen unglazed.
Reheating: Although this bread is delicious at room temperature, individual unglazed slices can be warmed briefly in the microwave. Use short intervals to avoid drying out the bread. If the bread is already glazed, gentle warming is preferable because excessive heat can melt the icing.
FAQs
Can I use frozen cranberries instead of fresh cranberries?
Yes. Frozen cranberries can be substituted for fresh ones. There is generally no need to thaw them first. Fold the frozen berries directly into the batter after lightly coating them with flour. The bread may need a few extra minutes in the oven.
Why do I need to toss the cranberries with flour?
Lightly coating the cranberries with flour helps them stay suspended throughout the batter. Without the coating, some of the berries may sink toward the bottom of the loaf during baking.
Can I use dried cranberries?
Yes, although the result will be different. Dried cranberries are sweeter, chewier, and less juicy than fresh cranberries, so the loaf won’t have quite the same tart bursts of fruit. They are still a convenient alternative.
Can I use bottled orange juice?
Freshly squeezed orange juice is recommended because the recipe also uses fresh orange zest, and fresh juice provides a brighter citrus flavor. Bottled orange juice can work in a pinch, but the flavor may be slightly different.
How do I know when cranberry orange bread is finished baking?
The top should be golden brown, and a toothpick inserted into the center of the loaf should come out clean or with a few moist crumbs. If wet batter sticks to the toothpick, continue baking and check again after a few minutes.
Why did my cranberry bread turn out dense?
A dense loaf can result from overmixing the batter or incorrectly measuring the flour. Once the wet and dry ingredients are combined, mix only until you no longer see streaks of dry flour.
Why should the bread cool before I add the glaze?
If the bread is still warm, the powdered sugar glaze can melt, become overly thin, and run off the loaf. A completely cooled loaf allows the glaze to stay thick and form an attractive coating on top.
Can I make cranberry orange bread ahead of time?
Yes. The loaf can be baked a day in advance and stored tightly covered once completely cool. You can glaze it ahead of time or prepare the glaze shortly before serving for a freshly finished appearance.
Can I freeze cranberry bread with orange glaze?
You can, but freezing the bread without the glaze usually produces better results. Freeze the cooled loaf, thaw it completely when needed, and then prepare and drizzle on a fresh batch of orange glaze.
What can I serve with cranberry orange bread?
This bread is delicious on its own and pairs particularly well with coffee or tea. It also makes a festive addition to a breakfast or brunch spread and can be served as a simple dessert.
Conclusion
Cranberry Bread with Orange Glaze is an easy way to combine tart cranberries with the fresh, fragrant flavor of orange. The tender loaf is packed with juicy berries, while the citrus glaze provides a sweet finish that brings everything together.
Whether you serve it for breakfast, add it to a holiday brunch, enjoy a slice with coffee, or prepare it as a simple homemade dessert, this cranberry orange bread offers a delicious balance of sweetness and tartness. It’s also easy to make ahead, store, and freeze, making it a practical recipe whenever fresh cranberries are available.
Cranberry Bread with Orange Glaze
A moist, tender cranberry bread bursting with tart fresh cranberries and bright orange flavor, finished with a sweet citrus glaze.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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 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
- 1 cup powdered sugar
- 1 1/2 Tbsp freshly squeezed orange juice (or to reach desired consistency)
- 1 tsp orange zest (reserved from the orange above)
Instructions
- Preheat oven to 350°F. Butter a 6-cup (8 1/2 by 4 1/2-inch) loaf pan, then dust with flour and tap out the excess.
- In a medium mixing bowl, whisk together 1 1/2 cups flour, baking powder, and salt. Set aside.
- In a measuring cup, combine milk, orange zest, and 1/4 cup orange juice, reserving 1 tsp orange zest for the glaze. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar on medium-high speed for 2-3 minutes. Beat in the eggs until well incorporated.
- Add the flour mixture in 2 parts, alternating with the milk mixture. Mix on medium-low speed just until incorporated after each addition, scraping down the sides of the bowl as needed.
- Toss the cranberries with 1/2 Tbsp flour, then gently fold them into the batter just until evenly distributed.
- Spread the batter into the prepared loaf pan. Bake at 350°F for 45-50 minutes, until golden on top and a toothpick inserted into the center comes out clean.
- Cool in the pan for 10-15 minutes, then run a knife around the edges and transfer the loaf to a wire rack. Cool completely before glazing.
- For the glaze, stir together the powdered sugar, 1 1/2 Tbsp orange juice, and reserved 1 tsp orange zest until smooth.
- Adjust the glaze with additional orange juice to thin it or powdered sugar to thicken it, then drizzle over the completely cooled cranberry bread.
Notes
- Pat the cranberries dry before using so excess moisture does not affect the batter.
- Tossing the cranberries with flour helps keep them evenly distributed throughout the loaf.
- Make sure the bread is completely cool before adding the orange glaze.
- Adjust the glaze with extra orange juice or powdered sugar to reach your preferred drizzling consistency.
Nutrition
- Serving Size: 1 slice
- Calories: 360 kcal
- Sugar: 39 g
- Sodium: 115 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 62 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
