Cranberry Orange Bread
This Cranberry Orange Bread is soft, moist, and bursting with fresh cranberries and bright orange flavor. Made with simple ingredients, melted butter, and freshly squeezed orange juice, this homemade cranberry bread is finished with a sweet orange glaze that makes every slice extra delicious.
If you enjoy baking with cranberries during the holiday season, you'll also love our Nantucket Holiday Cranberry Pie, Cranberry Orange Fudge, and Christmas Mini Cheesecakes. They are wonderful additions to your holiday dessert table!
Quick Look: Cranberry Orange Bread
- Prep Time: 10 minutes
- Baking Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Servings: 8
- Calories: 345 per serving
- Flavor Profile: Sweet, buttery, and citrusy with a tart cranberry flavor.
- Difficulty: Easy
- Why this Works: Melted butter, fresh orange juice, and juicy cranberries create a moist, tender loaf with a perfect balance of sweet and citrus flavors.
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Why You'll Love This Bread
- Fresh and festive flavors: Tart cranberries and sweet, citrusy orange make a delicious combination that is perfect for fall and winter baking.
- Soft and moist texture: Melted butter, whole milk, and fresh orange juice give this cranberry bread a tender, moist crumb.
- Easy to make: You don't need a mixer or any complicated equipment. Just a couple of bowls, a whisk, and a spatula.
- Beautiful homemade glaze: A simple orange glaze with fresh orange juice and zest adds extra sweetness and a lovely citrus finish.
- Perfect for the holidays: Serve it for Christmas breakfast, brunch, an afternoon snack, or as a homemade edible gift. Our Cranberry Pistachio Fudge is another festive treat that pairs perfectly with this homemade bread.
Key Ingredients
Here are a few key ingredients that make this Cranberry Orange Bread so delicious. You can find the full list of ingredients and exact measurements in the recipe card below.
- Fresh Cranberries: They provide a wonderful tart flavor that balances the sweetness of the bread. You can use fresh or frozen cranberries. There is no need to thaw frozen cranberries before adding them to the batter. If you love cranberry desserts, our Cranberry Cheesecake Fluff Salad is another delicious recipe to try.
- Orange: Fresh orange zest and freshly squeezed orange juice give this bread its bright citrus flavor. Use the zest from the orange in the batter and reserve one teaspoon for the glaze.
- Unsalted Butter: Melted butter adds richness, moisture, and a delicious buttery flavor. Make sure to let it cool slightly before combining it with the other wet ingredients.
- Whole Milk: Milk helps create a soft, tender crumb and keeps the bread moist.
- Granulated Sugar: Adds sweetness and balances the tartness of the cranberries.
- Egg: A large egg at room temperature helps bind the ingredients and gives the bread structure.
- Vanilla Extract: A little vanilla enhances the orange and cranberry flavors.
- Powdered Sugar: Combined with fresh orange juice and zest, it creates a smooth, sweet glaze that perfectly complements the bread. You can also use powdered sugar to make our festive Holiday Snowball Cookies.
How to Make Cranberry Orange Bread
Step 1: Rub the Orange Zest into the Sugar
Preheat your oven and grease or line your loaf pan with parchment paper. In a medium bowl, combine the granulated sugar with the fresh orange zest. Using your clean fingers, rub the zest into the sugar for a minute or two until it becomes intensely fragrant, moist, and sandy.
Step 2: Whisk the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt. Pour the aromatic orange sugar directly into this flour mixture and whisk thoroughly until evenly distributed.
Step 3: Mix the Wet Ingredients & Aromatics
In another bowl, whisk together the melted and cooled butter, eggs, fresh orange juice, milk, and vanilla extract until completely smooth and combined.
Step 4: Combine the Batter
Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold just until combined and no dry streaks of flour remain-avoiding overmixing to keep the loaf tender and moist.
Step 5: Toss & Fold the Cranberries
Toss the cranberries with a small pinch of flour (this prevents them from sinking to the bottom of the pan). Gently fold the coated cranberries into the thick batter.
Step 6: Pour & Bake the Loaf
Transfer the batter into your prepared loaf pan and smooth the top. Bake until the top is golden brown and a toothpick inserted into the center comes out clean. Let the bread cool in the pan for a while before transferring it to a wire rack to cool completely.
Step 7: Glaze & Slice
In a small bowl, whisk together the sifted powdered sugar, fresh orange juice, and heavy cream until smooth. Once the bread has cooled, drizzle the glossy glaze generously over the top, let it set, slice, and serve!
Dragana's Expert Tips
- Use fresh orange juice and zest: Freshly squeezed orange juice and orange zest make a big difference in flavor. Avoid bottled orange juice if possible.
- Bring the refrigerated ingredients to room temperature: Let the egg and milk sit at room temperature before mixing. This helps the melted butter combine more evenly with the other ingredients.
- Don't overmix the batter: Once you add the wet ingredients to the dry ingredients, gently fold everything together just until combined. Overmixing can make the bread dense instead of soft and tender.
- Coat the cranberries with flour: Toss the cranberries with the reserved tablespoon of flour before folding them into the batter. This helps distribute them throughout the loaf.
- Don't thaw frozen cranberries: Add frozen cranberries directly to the batter. This helps prevent excess moisture and keeps their shape during baking.
- Check for doneness: Start checking the bread around the 50-minute mark. Insert a toothpick into the center. It should come out clean or with a few moist crumbs, but no wet batter.
- Cool completely before glazing: Let the bread cool completely before adding the orange glaze. Otherwise, the glaze may melt and run off the loaf. The same cooling step is important when making our Fresh Strawberry Bread, helping the loaf maintain its texture before serving.
- Adjust the glaze consistency: Start with 1½ tablespoons of orange juice. If the glaze is too thick, add a few drops more until it reaches a consistency that is easy to drizzle.
Cranberry Orange Bread FAQs
Toss the cranberries with 1 tablespoon of flour before folding them into the batter. This light coating helps distribute the berries more evenly throughout the loaf instead of allowing them to settle at the bottom.
Overmixing the batter is one of the most common reasons for dense quick bread. Fold the wet and dry ingredients together gently, just until combined. Also, make sure your baking powder is fresh and your measurements are accurate.
Absolutely! Frozen cranberries work just as well as fresh ones. Add them directly to the batter without thawing, and toss them with a tablespoon of flour before folding them in. This helps prevent excess moisture and keeps the berries evenly distributed.
Yes! You can bake the bread a day ahead and store it in an airtight container. For the best texture and appearance, let it cool completely and add the orange glaze shortly before serving.
If you enjoy easy homemade quick breads, be sure to try some of our other favorites, including our Apple Cinnamon Bread, Moist Banana Bread, and Cinnamon Sugar Swirl Bread. Each one is soft, delicious, and perfect for breakfast, brunch, or an afternoon treat!
More Christmas Recipes to Try
Looking for more holiday inspiration? Try these easy and delicious Christmas favorites!
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Cranberry Orange Bread
Ingredients
Cranberry Bread
- 1 cup granulated sugar
- Zest of 1 orange reserve 1 teaspoon for the glaze
- 2 cups all purpose flour plus 1 tablespoon for tossing the cranberries
- 1 ¼ teaspoon baking powder
- ½ tsp salt
- ½ cup whole milk room temperature
- 2 tablespoon orange juice freshly squeezed
- ½ cup unsalted butter melted and cooled
- 1 large egg room temperature
- 2 tsp vanilla extract
- 1 ½ cup cranberries fresh or frozen cranberries
Orange Glaze
- 1 cup powdered sugar
- 1 ½ tsp orange juice freshly squeezed ,plus a few drops if needed
- 1 tsp orange zest reserved
Instructions
Make the bread:
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper. Zest and juice the orange, reserving 1 teaspoon of zest for the glaze.
- In a small bowl, combine the sugar and orange zest (except the reserved teaspoon for the glaze). Rub them together with your fingertips until the sugar becomes fragrant and evenly coated with the zest.
- In a large bowl, whisk together the flour, citrus sugar mixture, baking powder, and salt until well combined.
- In a separate bowl, whisk together the milk, melted and cooled butter, egg, vanilla extract, and orange juice until smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold with a spatula just until combined. Do not overmix.
- Toss the cranberries with the additional tablespoon of flour. Gently fold them into the batter. If using frozen cranberries, add them without thawing.
- Spread the batter evenly into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the glaze:
- Whisk together the powdered sugar, reserved orange zest, and orange juice until smooth. Add a few drops of orange juice if needed. Drizzle the glaze over the completely cooled bread.
Notes
- Frozen cranberries: There is no need to thaw frozen cranberries before adding them to the batter.
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Baking time: Start checking the bread at 50 minutes. Baking time may vary depending on your oven and the pan you use.
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Glaze: Make sure the bread is completely cool before adding the orange glaze so it sets nicely. Storage:
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Store the glazed bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
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If refrigerated, let the slices sit at room temperature for a little while before serving for the best texture. Freezing:
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For best results, freeze the bread without the glaze. Once completely cooled, wrap the whole loaf or individual slices tightly in plastic wrap, then place them in a freezer-safe bag or airtight container.
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Freeze for up to 2 months.
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Thaw overnight in the refrigerator or at room temperature until completely defrosted. Prepare the orange glaze fresh and drizzle it over the bread before serving.
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