Moist Cranberry Orange Bread with Orange Glaze

Cranberry orange bread is a lovely bake for the weeks when fresh cranberries start appearing in the shops. The berries bring little bursts of tartness to a soft, sweet loaf, while fresh orange zest makes the kitchen smell wonderful as it bakes.

This easy cranberry orange bread recipe needs no yeast or mixer. Stir the batter together, bake one generous loaf, and finish it with a simple orange glaze. It is equally welcome with morning coffee or sliced onto a holiday brunch table.

Recipe at a Glance

Why You Will Love Cranberry Orange Bread

• Soft, moist crumb with bright orange flavor
• Fresh or frozen cranberries both work
• Simple batter with no mixer needed
• Easy to bake ahead and freeze

Ingredients You Will Need

• For the dry ingredients: 2 cups all-purpose flour (250 g), ¾ cup granulated sugar (150 g), 2 teaspoons baking powder, and ½ teaspoon salt.
• For the batter: 2 large eggs, ½ cup whole milk, ¼ cup fresh orange juice, ⅓ cup neutral oil, 1 tablespoon finely grated orange zest, 1 teaspoon vanilla extract, and 1½ cups fresh or frozen cranberries (150 g).
• For the glaze: ½ cup powdered sugar (60 g) and 1 tablespoon fresh orange juice, plus up to 1 teaspoon more if needed.

How to Make Cranberry Orange Bread

1. Heat the oven to 350°F. Line a 9×5-inch loaf pan with parchment, leaving an overhang on the long sides.
2. Whisk the flour, sugar, baking powder, and salt together. In another bowl, whisk the eggs, milk, orange juice, oil, zest, and vanilla.
3. Pour the wet ingredients into the dry ingredients and fold gently until almost combined. Fold in the cranberries, then spoon the batter into the pan.
4. Bake for 55 to 65 minutes, until a skewer inserted in the center comes out without wet batter. Cover loosely with foil if the top browns too quickly.
5. Cool in the pan for 15 minutes, then lift onto a rack and cool for another 45 minutes or until completely cool. Mix the glaze ingredients and drizzle over the loaf.

Tips for the Best Cranberry Orange Bread

• Spoon flour into the measuring cup and level it off.
• Stop stirring as soon as the flour disappears.
• Add frozen cranberries straight from the freezer.
• Let the bread cool before glazing so the icing stays on top.

Variations to Try

• Add ½ cup chopped walnuts for a little crunch.
• Leave off the glaze for a less sweet loaf.
• Add ½ teaspoon cinnamon to the dry ingredients.

How to Store It

Keep covered at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze the cooled, unglazed loaf or individual slices for up to 3 months. Thaw wrapped, then add fresh glaze before serving.

Frequently Asked Questions

Can I use frozen cranberries in cranberry orange bread?

Yes. Add them without thawing. The loaf may need a few extra minutes in the oven.

Can I use dried cranberries instead of fresh?

Use 1 cup dried cranberries, soaked in warm water for 10 minutes and drained well. The loaf will taste sweeter.

Why is my cranberry orange bread dense in the middle?

Too much flour, overmixing, or underbaking can cause this. Measure carefully and check the center before taking it out.

Can I freeze cranberry orange bread with glaze?

Yes, but the glaze may become sticky after thawing. Freezing without it gives a neater finish.

Estimated nutrition: 285 calories per serving, excluding optional additions and sides.

Cranberry Orange Bread

A tender quick bread filled with tart cranberries and orange zest, finished with a simple orange glaze.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Servings: 10

Course: Breakfast, Snack

Cuisine: American

Calories: 285

Ingredients Equipment Method Notes

Ingredients

  

• Bread
• 2 cups all-purpose flour 250 g, spooned and leveled
• ¾ cup granulated sugar 150 g
• 2 teaspoons baking powder
• ½ teaspoon fine salt
• 2 large eggs
• ½ cup whole milk
• ¼ cup fresh orange juice
• ⅓ cup neutral oil
• 1 tablespoon finely grated orange zest
• 1 teaspoon vanilla extract
• 1½ cups fresh or frozen cranberries 150 g, do not thaw frozen berries
• Glaze
• ½ cup powdered sugar 60 g
• 1 tablespoon fresh orange juice plus up to 1 teaspoon more as needed

Equipment

• 9 by 5 inch loaf pan
• Parchment paper
• Two mixing bowls
• Whisk
• Wire rack

Method

 

1. Step 1: Heat the oven to 350°F. Line a 9×5-inch loaf pan with parchment, leaving an overhang on the long sides.
2. Step 2: Whisk the flour, sugar, baking powder, and salt together. In another bowl, whisk the eggs, milk, orange juice, oil, zest, and vanilla.
3. Step 3: Pour the wet ingredients into the dry ingredients and fold gently until almost combined. Fold in the cranberries, then spoon the batter into the pan.
4. Step 4: Bake for 55 to 65 minutes, until a skewer inserted in the center comes out without wet batter. Cover loosely with foil if the top browns too quickly.
5. Step 5: Cool in the pan for 15 minutes, then lift onto a rack and cool for another 45 minutes or until completely cool. Mix the glaze ingredients and drizzle over the loaf.

Notes

Spoon flour into the measuring cup and level it off. Stop stirring as soon as the flour disappears. Add frozen cranberries straight from the freezer. Let the bread cool before glazing so the icing stays on top. Keep covered at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze the cooled, unglazed loaf or individual slices for up to 3 months. Thaw wrapped, then add fresh glaze before serving. Nutrition is estimated per serving and excludes optional additions and sides.