This cranberry bread recipe is a cherished family tradition, passed down over the years…
Each bite is a burst of tart cranberry flavor, balanced by a sweet and tangy orange glaze. This holiday favorite is sure to become a family tradition at your house too!
Cranberry Bread
In the spring and summer I’m making zucchini bread. In the fall I love making pumpkin bread… But in the winter, I love Cranberry Orange Bread!
This cranberry bread with orange glaze is perfect anytime of year… It’s great for a warm for breakfast or brunch. For an afternoon tea, paired with your favorite herbal tea… And during the holiday season, this quick cranberry bread is awesome for any gathering: Thanksgiving dessert, Christmas parties, or New Years eve!
Key Ingredients for Success
While most of this recipe uses pantry staples you likely have on hand right now, there are a few “key” players that make this cranberry orange bread really stand out. Here’s why I chose them and how to get the best results:
Fresh Oranges (Zest & Juice): I always recommend using a fresh, large orange rather than bottled juice. The real magic is in the zest! Before you squeeze it, roll the orange on the counter with the palm of your hand… It helps break up the juice vesicles so you get every last drop. We use the zest in both the bread and the glaze to make sure that bright citrus flavor really pops.
Fresh Cranberries (Sliced & Dusted): You’ll notice I like to slice my cranberries in half. This keeps you from biting into a whole, tart berry that might be a bit overwhelming. I toss them in a tablespoon of flour before adding them to the batter. This little trick prevents them from sinking to the bottom of the loaf so you get a beautiful distribution of fruit in every slice!
- I get asked this a lot! Yes, you can. If you’re using frozen berries, don’t thaw them first. Just slice them while frozen (carefully!), toss them in the flour, and fold them right in. You might just need to add 2–3 extra minutes to your bake time.
Flour Options: I’ve written this to work perfectly with either All-Purpose or Whole Wheat flour. If you want a heartier, slightly nuttier loaf, the whole wheat is delicious! If you’re looking for that classic, soft bakery texture, stick with the all-purpose.
Melted Butter: I use melted butter here instead of softened because it makes the bread incredibly moist and gives it a denser, “pound-cake” style crumb that feels so indulgent. Plus, it makes the batter much easier to mix by hand, so there’s no heavy mixer required!
The Orange Glaze: Don’t skip this! Since cranberries are naturally very tart, the powdered sugar and orange juice glaze provides the perfect sweet balance. It seeps into the top of the warm bread and creates a beautiful, professional-looking finish.
How to Make Cranberry Bread with Orange Glaze
First off, preheat your oven to 350 degrees F. And butter and 8×4 inch bread pan, then dust it with flour.
Next, slice your cranberries in half, add them to a small bowl, add 1 tablespoon of flour and stir to coat each cranberry half. Then set it aside.
In a medium sized mixing bowl or the bowl of a stand mixer, whisk together your dry ingredients: 1.5 cups Flour, 1/2 cup sugar, 1/2 teaspoon salt, and 1.5 teaspoons of baking powder. Then set it aside.
In a medium mixing bowl whisk together your wet ingredients: 2 large eggs, 7 tablespoons melted butter, 1/4 cup milk, 1/3 cup orange juice and half the orange zest.
Fold the wet ingredients into the dry ingredients till all combined.
Add the flour dusted cranberry halves to the batter and fold them in till evenly combined.
Pour your batter into your prepared loaf pan, and smooth out top so it’s evenly spread.
Bake in preheated oven at 350 degrees F for 40-45 minutes ill golden brown and a toothpick inserted into the middle comes out clean.
Remove your cranberry bread to a cooling rack or cutting board and let it cool in the pan for 10 minutes. Carefully remove your loaf from the pan and let it finish cooling off while you make the orange glaze!
In a small bowl add the 1 cup powdered sugar, the other half of the orange zest and 1.5 tablespoons of the fresh squeezed orange juice. Use a whisk to combine the glaze till smooth. If you want your glaze thinner add a teaspoon more orange juice till desired thickness;)
After your bread has cooled, drizzle it with your orange glaze, and Enjoy!
My Tips & Tricks
- For best results, slice cranberries for even distribution and use fresh, grated orange zest. While fresh ingredients enhance the flavor, frozen cranberries can be thawed and used, and bottled orange juice also works. 😉
- The baking time may vary, so monitor the bread and check for doneness with a toothpick… Once baked, let the bread cool completely before glazing to prevent the glaze from running and to allow the flavors to develop.
- For added depth, use a blend of white and whole wheat flour…. And you can add a squeeze of lemon juice in the glaze!
- Adjust the orange juice in the glaze for your desired consistency: less juice for a thicker glaze, more for a thinner one.
- Store the bread in an airtight container for up to 3 days.
I want to know what YOU think, Please review the recipe card!
Moist Cranberry Bread with Orange Glaze
Ingredients
- 1 1/2 cups all purpose flour or whole wheat flour 180 grams
- 1.5 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 1 orange – zest and 1/3 cup juice from one large rolled orange
- 7 tablespoons butter melted
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 cups fresh cranberries sliced in half
- 1 tablespoon flour to dust cranberries
- For The Orange Glaze
- half the orange zest
- 1 cup of powdered sugar
- 1.5 tablespoons juice from the orange
Instructions
- Preheat your oven to 350 degrees F. And butter and 8×4 inch bread pan, then dust it with flour.
- Slice your cranberries in half, add them to a small bowl, add 1 tablespoon of flour and stir to coat each cranberry half. Then set it aside.
- In a medium sized mixing bowl or the bowl of a stand mixer, whisk together your dry ingredients: 1.5 cups Flour, 1/2 cup sugar, 1/2 teaspoon salt, and 1.5 teaspoons of baking powder. Then set it aside.
- In a medium mixing bowl whisk together your wet ingredients: 2 large eggs, 7 tablespoons melted butter, 1/4 cup milk, 1/3 cup orange juice and half the orange zest.
- Fold the wet ingredients into the dry ingredients till all combined.
- Add the flour dusted cranberry halves to the batter and fold them in till evenly combined.
- Pour your batter into your prepared loaf pan, and smooth out top so it's evenly spread.
- Bake in preheated oven at 350 degrees F for 40-45 minutes ill golden brown and a toothpick inserted into the middle comes out clean.
- Remove your cranberry bread to a cooling rack or cutting board and let it cool in the pan for 10 minutes. Carefully remove your loaf from the pan and let it finish cooling off while you make the orange glaze!
- In a small bowl add the 1 cup powdered sugar, the other half of the orange zest and 1.5 tablespoons of the fresh squeezed orange juice. Use a whisk to combine the glaze till smooth. If you want your glaze thinner add a teaspoon more orange juice till desired thickness;)
- After your bread has cooled, drizzle it with your orange glaze, and Enjoy!
Notes
- Cranberry Prep: Slice the cranberries thinly for a more even distribution in the bread. If you don't have fresh cranberries, frozen cranberries can also be used. Thaw them completely before slicing.
- Orange Zest: For the best flavor, use freshly grated orange zest.
- Orange Juice: If you don't have fresh orange juice, you can use bottled orange juice.
- Baking Time: The baking time will vary depending on your oven. Keep an eye on the bread and check for doneness by inserting a toothpick in the center. The toothpick should come out clean when the bread is done.
- Cooling: Let the bread cool completely before slicing and drizzling with glaze. This will prevent the glaze from running off and will allow the flavors to develop.
- Glaze: Adjust the amount of orange juice in the glaze to achieve your desired consistency. If you want a thicker glaze, use less orange juice. If you want a thinner glaze, use more orange juice.
- For a more moist and flavorful bread, you can use a combination of white and whole wheat flour.
- For a more tangy glaze, you can add a pinch of lemon juice to the orange glaze.
- This bread can be stored in an airtight container for up to 3 days.
Nutrition
About Juliea
Juliea is a mother of six, a sourdough baker, and a homestead builder living in Idaho. Alongside her husband and their horse, Dude, she manages a busy farmhouse and shares her love for scratch-cooking and simple homemaking. Through her blog and YouTube channel, she helps millions of families every year master the art of the handmade home.
1 comment
S
The bread stays light colored and the cranberries stay red. It is moist and delicious. I can also use whole wheat flour and it turns out fine. It is now my go to recipe.