Cranberry Orange Bread with Fresh Cranberries and Orange Glaze

This cranberry orange bread is a moist quick bread filled with fresh cranberries and bright orange zest, then finished with a simple orange glaze. Serve it for Thanksgiving breakfast or wrap a loaf as a holiday gift.

why make this recipe

Orange zest and juice add citrus flavor throughout the loaf, while tart cranberries keep the sweetness in check. The batter mixes by hand in two bowls, so you do not need a stand mixer.

• Fresh cranberries add bursts of tartness in every slice.
• Oil and milk keep the crumb tender.
• The glaze needs only powdered sugar and orange juice.
• A fully cooled loaf slices neatly and wraps easily for gifting.

how to make Cranberry Orange Bread

Ingredients

For the bread

• 2 large oranges, for the zest and juice
• 2 cups all-purpose flour, plus 1 tablespoon for the cranberries (240 g plus 8 g)
• 1 cup granulated sugar (200 g)
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1/2 cup whole milk, at room temperature (120 ml)
• 1/2 cup neutral oil, such as vegetable or canola (120 ml)
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract
• 2 tablespoons fresh orange juice (30 ml)
• 1 tablespoon finely grated orange zest
• 1 1/2 cups fresh cranberries, roughly chopped (150 g)

For the orange glaze

• 1 1/2 cups powdered sugar, sifted (180 g)
• 3 tablespoons fresh orange juice, plus more as needed (45 ml)
• 1/4 teaspoon vanilla extract
• 1 teaspoon finely grated orange zest

Directions

1. Prepare the oven and pan: Heat the oven to 350°F (175°C) with a rack in the middle. Grease a 9×5-inch loaf pan and line the bottom with parchment paper.
2. Zest and juice the oranges: Zest the oranges before juicing them. Measure 1 tablespoon of zest for the bread and 1 teaspoon for the glaze. Squeeze the juice and measure 2 tablespoons for the batter and 3 tablespoons for the glaze.
3. Mix the dry ingredients: In a large bowl, whisk 2 cups of the flour with the sugar, baking powder, and salt. Toss the chopped cranberries with the remaining 1 tablespoon flour in a small bowl.
4. Mix the wet ingredients: In a second bowl, whisk the milk, oil, egg, vanilla, the 2 tablespoons orange juice, and the 1 tablespoon orange zest until smooth.
5. Combine and add the cranberries: Pour the wet ingredients into the dry ingredients. Stir with a spatula just until no dry streaks remain. Fold in the cranberries gently.
6. Fill the pan: Scrape the batter into the prepared pan and smooth the top.
7. Bake: Bake for 55 to 65 minutes, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too quickly, loosely tent the loaf with foil.
8. Cool the loaf: Let the bread cool in the pan for 20 minutes. Lift it out and cool completely on a wire rack, about 40 minutes.
9. Make the glaze: Whisk the powdered sugar, the 3 tablespoons orange juice, the vanilla, and the 1 teaspoon zest in a small bowl until smooth. Add more juice, 1 teaspoon at a time, if the glaze is too thick to pour.
10. Glaze and set: Spoon the glaze over the completely cooled loaf, letting it drip down the sides. Let it set for about 20 minutes before slicing.

how to serve Cranberry Orange Bread

Cut the loaf into slices about 3/4 inch thick with a serrated knife. Serve it at room temperature with coffee or tea, or alongside a holiday breakfast spread.

For gifting, let the glaze set fully, then wrap the loaf in parchment and tie it with string. Include a note about storage and the allergens (wheat, egg, and milk).

how to store Cranberry Orange Bread

Cover the loaf tightly or store it in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 4 days and let slices come to room temperature before serving.

To freeze, wrap an unglazed loaf or individual slices tightly and freeze for up to 2 months. Thaw at room temperature, then glaze the whole loaf or serve the slices plain.

tips to make Cranberry Orange Bread

• Zest the oranges before juicing them.
• Use room temperature egg and milk so the batter mixes evenly.
• Stir by hand just until the flour disappears, because overmixing can make the loaf dense.
• Chop the cranberries so the loaf slices cleanly.
• Cool the loaf completely before glazing, or the glaze will melt and run off.
• Start with the lower amount of orange juice in the glaze and add more only as needed.

variation

For a nutty version, fold 1/2 cup chopped toasted pecans or walnuts into the batter with the cranberries. This is optional and not part of the base recipe, so label it for guests with nut allergies.

FAQs

Can I use frozen cranberries?
Yes. Add them straight from the freezer without thawing so they do not bleed pink liquid into the batter. They may need a few extra minutes in the oven, so keep testing with a toothpick.

Why did my cranberries sink?
Tossing the chopped berries with a tablespoon of flour helps keep them suspended. Make sure the batter is not overmixed or too thin.

How do I know when cranberry orange bread is done?
The top should be golden, and a toothpick inserted in the center should come out clean or with a few moist crumbs. Start checking at 55 minutes.

Why is my glaze too runny or too thick?
Add more sifted powdered sugar, a tablespoon at a time, to thicken it. Add orange juice, 1 teaspoon at a time, to thin it.

Can I make mini loaves for gifts?
Mini loaf pans need less batter and a shorter bake time than this recipe provides. Test a small batch first and use a toothpick to check for doneness.

Can I make cranberry orange bread ahead?
Yes. Bake and cool the loaf, wrap it well, and glaze it the day you plan to serve it. Store it as described above.

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Cranberry Orange Bread with Orange Glaze

A moist quick bread with fresh cranberries and orange zest, finished with a simple orange glaze. Prep Time: 20 minutes Cook Time: 60 minutes Additional Time: 1 hour 20 minutes cooling and glaze setting Total Time: 2 hours Yield: 1 loaf; about 10 slices Category: Breakfast Method: Baked Cuisine: American

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Ingredients Equipment Method Notes

Ingredients

  

• For the bread:
• 2 large oranges for the zest and juice
• 2 cups all-purpose flour plus 1 tablespoon for the cranberries (240 g plus 8 g)
• 1 cup granulated sugar 200 g
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1/2 cup whole milk at room temperature (120 ml)
• 1/2 cup neutral oil such as vegetable or canola (120 ml)
• 1 large egg at room temperature
• 2 teaspoons vanilla extract
• 2 tablespoons fresh orange juice 30 ml
• 1 tablespoon finely grated orange zest
• 1 1/2 cups fresh cranberries roughly chopped (150 g)
• For the orange glaze:
• 1 1/2 cups powdered sugar sifted (180 g)
• 3 tablespoons fresh orange juice plus more as needed (45 ml)
• 1/4 teaspoon vanilla extract
• 1 teaspoon finely grated orange zest

Equipment

• 9×5-inch loaf pan
• Parchment Paper
• Microplane or fine grater
• Large mixing bowl
• Second mixing bowl
• Whisk
• Rubber spatula
• Small Bowl
• Wire Rack
• Serrated knife

Method

 

1. Heat the oven to 350°F (175°C) with a rack in the middle. Grease a 9×5-inch loaf pan and line the bottom with parchment paper.
2. Zest the oranges before juicing. Measure 1 tablespoon of zest for the bread and 1 teaspoon for the glaze. Juice the oranges and measure 2 tablespoons for the batter and 3 tablespoons for the glaze.
3. In a large bowl, whisk 2 cups of the flour with the sugar, baking powder, and salt. Toss the chopped cranberries with the remaining 1 tablespoon flour.
4. In a second bowl, whisk the milk, oil, egg, vanilla, the 2 tablespoons orange juice, and the 1 tablespoon zest until smooth.
5. Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain. Gently fold in the cranberries.
6. Scrape the batter into the pan and smooth the top.
7. Bake for 55 to 65 minutes, until golden and a toothpick comes out with a few moist crumbs. Tent with foil if the top browns too quickly.
8. Cool in the pan for 20 minutes, then lift out and cool completely on a wire rack, about 40 minutes.
9. Whisk the powdered sugar, the 3 tablespoons orange juice, vanilla, and the 1 teaspoon zest until smooth. Add more juice, 1 teaspoon at a time, if too thick.
10. Spoon the glaze over the cooled loaf and let it set about 20 minutes before slicing.

Notes

Zest the oranges before juicing them.

Stir the batter just until combined.

Cool the loaf completely before glazing.

Cover tightly and store at room temperature up to 2 days, or refrigerate up to 4 days.

Freeze an unglazed loaf or slices, tightly wrapped, up to 2 months.

Optional frozen cranberry swap: add them straight from the freezer without thawing; bake time may increase.

Optional variation: fold in 1/2 cup chopped toasted pecans or walnuts.

Contains wheat, egg, and milk. Label for gifting.