I love how incredibly moist and flavorful this cranberry bread stays, even days after baking. The combination of citrus and cranberries makes it taste festive and fresh at the same time. It’s easy to make with simple ingredients, and I don’t need any fancy tools—just a loaf pan and mixing bowls. The glaze adds a delicate, zesty sweetness that elevates every bite. Whether I’m baking for the holidays or just want something cozy with my morning coffee, this loaf never disappoints.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Cranberry Bread:
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 freshly squeezed orange juice
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 1/2 Tbsp freshly squeezed orange juice (or more for consistency)
1 tsp reserved orange zest
Directions
I start by preheating the oven to 350˚F. I butter a 6-cup loaf pan (8 1/2 x 4 1/2 inches), then dust it with flour and tap out the excess.
In a medium bowl, I whisk together the flour, baking powder, and salt. I set that aside.
In a measuring cup, I combine the milk, orange juice, and the zest of one orange—reserving about 1 teaspoon of zest for the glaze.
In a large mixing bowl, I cream together the softened butter and sugar on medium-high speed for 2–3 minutes. It won’t be perfectly smooth, but that’s okay. I then beat in the eggs one at a time, mixing until everything is well incorporated.
I add the flour mixture in two parts, alternating with the milk-orange mixture. I mix each addition on medium-low speed just until incorporated, and I make sure to scrape down the sides of the bowl.
I toss the cranberries in 1/2 tablespoon of flour to help prevent them from sinking, then fold them into the batter gently.
I pour the batter into the prepared loaf pan and smooth the top. Then I bake it for 45–50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
After baking, I let the bread cool in the pan for about 10–15 minutes. Then I run a knife along the edges and transfer the loaf to a wire rack to cool completely.
To make the glaze: In a small bowl, I mix together the powdered sugar, orange juice, and reserved orange zest until smooth. I adjust the consistency by adding more juice if needed. Once the bread is completely cooled, I drizzle the glaze over the top.
Servings and timing
This recipe makes one loaf, serving 8 people. It takes about 10 minutes to prepare, 50 minutes to bake, and 1 hour total from start to finish.
Variations
Sometimes I add a handful of chopped walnuts or pecans for crunch.
If I don’t have fresh cranberries, I use frozen ones (no need to thaw).
I’ve swapped out the orange zest for lemon zest for a slightly different citrus flavor.
I use buttermilk instead of regular milk for extra tenderness.
For a festive twist, I sprinkle coarse sugar on top before baking for a sparkly finish.
Storage/Reheating
Once cooled, I wrap the loaf tightly in plastic wrap or store it in an airtight container. It stays moist at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week or freeze it for up to 3 months. To reheat, I slice off a piece and warm it in the microwave for 10–15 seconds or toast it lightly.
FAQs
Can I use dried cranberries instead of fresh?
Yes, I can substitute dried cranberries, but I usually soak them in warm water or orange juice for 10 minutes first to rehydrate them before folding them into the batter.
Why do I need to toss the cranberries in flour?
I do this to prevent the cranberries from sinking to the bottom of the loaf during baking. It helps keep them evenly distributed throughout the bread.
Can I make this recipe in advance?
Absolutely. I often bake it a day ahead—it tastes even better the next day as the flavors have time to develop. I just wait to glaze it until shortly before serving.
What if I don’t have a loaf pan?
I’ve baked this in mini loaf pans or even as muffins. Just reduce the baking time and keep an eye on them—muffins take around 20–25 minutes.
Can I skip the glaze?
Yes, the bread is delicious on its own, but I find the glaze adds a lovely sweet and tangy finish that really enhances the orange flavor.
Conclusion
This cranberry bread with orange glaze is one of those recipes I keep coming back to—it’s easy, reliable, and absolutely delicious. The balance of tart cranberries, bright citrus, and soft, buttery crumb makes every slice feel like a treat. Whether I’m gifting it, serving it for breakfast, or enjoying a slice with tea, this loaf always brings comfort and joy.
This cranberry bread with orange glaze is soft, moist, and packed with juicy cranberries. A festive and easy holiday treat perfect for breakfast or dessert.
1 1/2 Tbsp freshly squeezed orange juice (or more to adjust consistency)
1 tsp reserved orange zest
Instructions
Prep: Preheat oven to 350°F. Butter and flour an 8.5 x 4.5-inch loaf pan (6-cup capacity).
In a medium bowl, whisk together flour, baking powder, and salt.
In a measuring cup, combine milk, orange juice, and zest (reserving 1 tsp for glaze).
In a large bowl, cream together butter and sugar on medium-high for 2–3 minutes.
Add eggs one at a time, mixing until well incorporated.
Alternately add the flour mixture and milk mixture in two parts, mixing gently until just combined. Scrape down the sides of the bowl.
Toss cranberries with 1/2 Tbsp flour and fold them into the batter.
Pour batter into the prepared pan and bake for 45–50 minutes, or until a toothpick comes out clean.
Cool the loaf in the pan for 10–15 minutes, then transfer to a wire rack.
To Make the Glaze: Mix powdered sugar, orange juice, and reserved zest until smooth. Drizzle over cooled bread. Adjust thickness by adding more juice or sugar.
Notes
If using a dark-colored loaf pan, reduce oven temperature by 25°F to prevent over-browning.
Bread stays moist for a few days and makes a perfect homemade gift.
Can be served as breakfast, dessert, or afternoon snack.
