This Cranberry Bread with Orange Glaze bursts with tart cranberries and fresh citrus, wrapped in a buttery, tender crumb. It’s a festive favorite perfect for gifting or holiday mornings.
With each slice, the sweet orange glaze adds a glossy, zesty finish that balances the cranberries’ natural tartness. Moist, vibrant, and easy to bake, it’s a seasonal must-bake.
Star Ingredients in This Cranberry Bread with Orange Glaze
- Fresh cranberries – Their pop of tart flavor balances the sweetness and adds juicy texture in every bite.
- Orange zest and juice – Brightens the loaf with natural citrus oils and moisture; essential for the signature glaze.
- Unsalted butter – Provides richness and a tender crumb, keeping the loaf moist for days.
- Granulated sugar – Sweetens and softens, enhancing the contrast with the cranberries.
- Eggs – Add structure and stability to the loaf while contributing to its moist interior.
- All-purpose flour – The foundation that binds it all into a sliceable, satisfying loaf.
How to Make It: A Quick Peek at This Cranberry Bread with Orange Glaze
Begin by combining dry ingredients and preparing a citrusy milk mixture with fresh orange juice and zest. Cream butter and sugar, add eggs, then alternate the dry mix with the orange milk mixture.
Toss cranberries in a touch of flour to keep them suspended in the batter, then fold them in. Bake until golden and fragrant. Once cooled, drizzle the smooth orange glaze over the top for a glossy, flavorful finish.
Tips & Flavor Twists for Cranberry Bread with Orange Glaze
For the best texture, don’t overmix the batter—fold gently once the cranberries go in. If you’re short on fresh cranberries, frozen can work; just don’t thaw them before folding in. Want an extra pop? Add chopped walnuts or white chocolate chips for richness and crunch.
You can also switch the glaze: try adding a splash of vanilla extract or a pinch of cinnamon to enhance the holiday vibe. For a tangy twist, substitute half the orange juice with lemon juice in the glaze.
Keeping It Fresh: How to Store This Cranberry Bread with Orange Glaze
This loaf keeps beautifully. Once cooled and glazed, store it tightly wrapped at room temperature for up to 3 days—it stays moist and tender. For longer storage, wrap the unglazed loaf in plastic and freeze for up to 2 months. Thaw overnight in the fridge, then glaze before serving for a fresh-from-the-oven feel.
Cranberry Bread with Orange Glaze
Ingredients
Cranberry Bread
- 3/4 cup granulated sugar
- 1/4 cup orange juice freshly squeezed
- 6 Tbsp unsalted butter softened
- 1/2 Tbsp all-purpose flour
- 1 1/2 cups fresh cranberries rinsed and dried
- 1/4 cup milk room temperature
- 1 tsp baking powder
- 1/4 tsp salt
- Zest of 1 large orange divided
- 1 1/2 cups all-purpose flour
- 2 large eggs at room temperature
Orange Glaze
- 1 cup powdered sugar
- 1 tsp orange zest reserved from above
- 1 1/2 Tbsp freshly squeezed orange juice adjust to consistency
Instructions
- Preheat the oven to 350˚F. Prepare a 6-cup loaf pan (8 1/2 x 4 1/2 inches) by buttering it thoroughly and dusting with flour, tapping out the excess. In a medium bowl, blend together the flour, baking powder, and salt. In a separate measuring cup, combine the milk, orange juice, and zest of the orange (reserving 1 tsp of zest for the glaze). In a large mixing bowl, cream together the butter and sugar using medium-high speed for 2–3 minutes until combined, then incorporate the eggs one at a time until fully blended. Add the dry ingredients in two portions, alternating with the milk mixture, mixing on medium-low speed just until each addition is integrated. Scrape down the bowl as necessary to ensure even mixing. Lightly toss the cranberries with 1/2 Tbsp of flour, then fold them gently into the batter. Transfer the batter to the prepared loaf pan, smoothing the top. Bake for 45–50 minutes or until the top is golden and a toothpick inserted into the center emerges clean. Allow the bread to rest in the pan for 10–15 minutes before releasing the edges with a knife and transferring the loaf to a wire rack to cool fully.
To Prepare the Glaze
- In a small bowl, combine the powdered sugar, orange juice, and reserved orange zest. Stir until the glaze is smooth and pourable, adjusting with more juice or sugar to reach desired consistency. Drizzle over the completely cooled loaf.
