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Cranberry Bread with Orange Glaze (VIDEO)

Orange-glazed Cranberry bread has a moist and tender crumb and is loaded with juicy cranberries. It has the perfect balance of sweet and tangy and just like our famous Banana Bread, this loaf stays moist for a few days (in case you needed a homemade Christmas gift idea).

This is a copycat version of my favorite bakery’s cranberry loaf and this one turned out even better – more cranberries and the orange glaze makes it truly special. You’ll love every bite. 

Sliced cranberry bread with fresh cranberries

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We love cranberry recipes during the holidays like Sugared Cranberries, Cranberry Bundt Cake, and of course this Cranberry Bread recipe. If you love tangy and juicy cranberries, this recipe is a must-try!

Cranberry Bread Video Tutorial

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Ingredients for Cranberry Orange Bread

  • Flour – use all-purpose to give the bread structure
  • Baking powder – leavening to make the loaf rise
  • Salt – balances the sweetness
  • Milk – best at room temperature
  • Orange zest and juice – be sure to zest the orange before juicing it. Reserve a teaspoon of zest for the glaze.
  • Butter – Adds moisture to the loaf. Use unsalted butter softened at room temperature.
  • Sugar – to balance the tanginess of the cranberries
  • Eggs – give the bread a moist, tender crumb
  • Cranberries – rinsed and dried then tossed in 1/2 Tbsp of flour to keep them from sinking in the batter (see substitution options in common questions section)
Ingredients for homemade cranberry bread with orange glaze

How to Make Cranberry Bread

  1. Whisk dry ingredients – whisk together flour, baking powder and salt.
  2. Combine wet ingredients – in a measuring cup, stir together milk, orange juice and zest.
  3. Cream butter and sugar together in a large mixing bowl then beat in eggs until well combined.
  4. Combine batter – Add flour mixture in 2 additions, alternating with the milk mixture, mixing just until combined.
  5. Flour cranberries – rinse and dry cranberries then toss them with 1/2 Tbsp flour to coat. Fold in cranberries just until incorporated. Spread batter into buttered and floured 8.5×4.5 bread pan.
  6. Bake the bread for 45-50 minutes until golden on top and a toothpick inserted in the center comes out clean. Cool in the pan for 10-15 minutes then transfer to a rack to cool completely.
Step by step how to make cranberry bread recipe

Pro Tip: Tossing cranberries in a little flour coats them lightly and prevents them from sinking to the bottom of the loaf as it bakes. This ensures cranberries are evenly disbursed in the finished loaf.

Cranberry Orange bread in loaf pan

The Best Glaze for Cranberry Bread

Orange and cranberry are complimentarily flavored just like peanut butter and jelly. Topping the cranberry bread with orange juice and the orange zest-infused glaze makes this bread irresistible. I’m not sure if it’s breakfast or dessert but I’ve served it both ways. All you need for this easy 3-ingredient glaze is:

  • Powdered sugar – I spoon it into the cup and level the top for a consistent measure.
  • Orange juice – Freshly squeezed is best and don’t worry about straining. A little pulp won’t hurt the bread.
  • Orange zest – do not skip the zest. It adds deep orange floral notes to the glaze.
Orange glazed cranberry bread slices

Common Questions

Can I use frozen cranberries?

Yes, you can use frozen cranberries in the same quantity and add them frozen (do not thaw). You may need to bake just a few minutes longer or until a toothpick inserted into the center comes out clean.

Can I Substitute Dried Cranberries?

You can substitute with 2/3 cup dried cranberries and reduce the sugar in the recipe to 2/3 cup since dried cranberries aren’t as tart. The dried cranberries will be juicer if you soak them in very warm water for 10 minutes then drain and pat dry before using. 

Can I add nuts?

You can make this a cranberry nut bread by folding in 1/2 cup of coarsely chopped walnuts or pecans when adding the cranberries to the batter.

Close up slices of cranberry orange glazed bread

This sweet bread is total comfort food. All you need is a mug of tea or coffee to go with a thick, fresh slice of cranberry bread.

Make-Ahead

  • Room Temperature – wrap cranberry bread loosely in plastic wrap or store in an airtight container for up to 3 days.
  • Refrigerate – you can cover and store the loaf in the refrigerator for up to a week.
  • Freezing – cool the loaf completely to room temperature then place in a freezer-safe zip bag, removing any excess air. Freeze up to three months. Thaw in the refrigerator overnight before serving.
Slice of cranberry bread broken in half to show tender center

Pro Tip: Cranberries are only available for a season in grocery stores so buy extra and store them in the future so you can keep enjoying this cranberry bread year-round.

More Cranberry Recipes

These are our best cranberry recipes using both fresh and dried cranberries.

Cranberry Bread with Orange Glaze

4.96 from 146 votes
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Cranberry Bread with Orange Glaze

Orange Glazed Cranberry bread is loaded with juicy cranberries with a moist and tender crumb. This stays moist for a few days after it’s made so it’s perfect as a homemade Christmas gift.

Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $5-$7
Keyword: Cranberry Bread, Cranberry Orange Bread, Orange Cranberry Bread
Cuisine: American
Course: Breakfast, Dessert
Calories: 326
Servings: 8 people (makes 1 loaf)

Ingredients

Cranberry Bread Ingredients

  • 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 orange juice, freshly squeezed
  • 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
  • 1/2 Tbsp all-purpose flour

Orange Glaze Ingredients:

  • 1 cup powdered sugar
  • 1 1/2 Tbsp freshly squeezed orange juice, or to reach desired consistency
  • 1 tsp orange zest, reserved from the orange above

Instructions

How to Make Cranberry Orange Bread:

  1. Prep: Preheat oven to 350˚F. Butter a 6 cup (8 1/2 by 4 1/2 bread loaf pan) then dust with flour, tapping out the excess flour.

  2. In a medium mixing bowl, whisk together: flour, baking powder, and salt. Set aside.

  3. In a measuring cup, combine together milk, zest of 1 orange (Reserve 1 tsp zest for the glaze), and orange juice. Set aside.

  4. In a large mixing bowl, cream together butter and granulated sugar on medium/high speed (2-3 minutes on high speed). It won’t be smooth, just combined. Beat in 2 large eggs, mixing until well incorporated.

  5. Add flour mixture in 2 parts, alternating with the milk mixture and mixing on medium/low speed just until incorporated with each addition. Scrape the sides of the bowl with a spatula as needed.

  6. Toss cranberries with 1/2 Tbsp flour then fold them into the batter just until incorporated. Spread the batter into your prepared pan and bake for 45-50 min at 350˚F until golden on top and a toothpick inserted into the center comes out clean. Let cool in pan 10-15 minutes then run a cake release tool or knife around the edges and transfer the loaf to a wire rack to cool completely before glazing.

To Make the Glaze:

  1. In a separate bowl, stir together powdered sugar, orange juice and reserved teaspoon of zest. Stir until smooth. It should have a drizzling consistency. Add more orange juice to thin it out or powdered sugar to make it thicker.

Nutrition Facts
Cranberry Bread with Orange Glaze
Amount Per Serving
Calories 326 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 64mg21%
Sodium 95mg4%
Potassium 144mg4%
Carbohydrates 56g19%
Fiber 2g8%
Sugar 36g40%
Protein 4g8%
Vitamin A 370IU7%
Vitamin C 8mg10%
Calcium 47mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Suzette Caverly
    January 22, 2022

    I made this in the fall and my husband LOVES IT! Problem, I can only find frozen cranberries. Do you think they will work? Any suggestions? Thanks . We loves your recipes!

    Reply

    • Natashas Kitchen
      January 22, 2022

      Hi Suzette, I’m so glad you love our recipes! Please read this section in the recipe: “Common Questions: Can I use frozen cranberries?”. Also, here’s what one of my readers wrote about using frozen cranberries: “I used frozen Cranberries, and the bread is delicious!”

      Reply

  • Michelle
    January 7, 2022

    Can you substitute more milk for the OJ? Not a huge orange fan but really want to make this loaf!

    Reply

    • Natashas Kitchen
      January 8, 2022

      Hi Michelle, the flavor is AMAZING! But I bet that may work. If you experiment, let me know how you liked the recipe.

      Reply

  • Cynthia Hall
    January 4, 2022

    Incredible recipe! My husband and I ate the whole loaf in one day! This Spring I want to try it with blueberries instead of cranberries, and lemon juice and zest instead of orange.

    Reply

    • Natashas Kitchen
      January 4, 2022

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Kristi
    January 1, 2022

    Made this yesterday to have for New Years breakfast…..soooo good!!! My husband wasn’t very excited about having it, but he ended up loving it as much as I did!! I accidentally bought a huge bag of fresh cranberries, so I froze the rest of them…when I make this again, would I thaw them or not? I know you say do not thaw frozen, but wasn’t sure if that was for the ones you buy frozen or that included fresh ones I froze…? Thanks so much for the recipe!!!

    Reply

    • Natashas Kitchen
      January 1, 2022

      Hi Kristi, Please read this section in the recipe: “Common Questions: Can I use frozen cranberries?”. Also, here’s what one of my readers wrote about using frozen cranberries: “I used frozen Cranberries and the bread is delicious!”

      Reply

  • Dolores Hansen Nelson
    December 31, 2021

    I doubled the recipe and baked it in eight individual foil tins. I cheated a bit — I used frozen oj without thinning it out, both for the bread and the glaze. I also cut the cranberries in half and dredged them in flour and some of the sugar. Really orange-y! Most of the loaves will go as neighbor gifts; since I missed Christmas gifts, they’ll be for New Years.

    Reply

    • Natashas Kitchen
      January 1, 2022

      I think this is the perfect Christmas and New Years’ gift! Great idea, Dolores! Happy New Year!

      Reply

  • Denise king
    December 31, 2021

    Got two loaves of this wonderful cranberry bread in the oven cooking. I threw in 2 cups approx of white chocolate chips. Since i doubled the recipe. Im excited approx. 45 minutes from now yummy cranberry bread. Thanks for the inspiration yall.

    Reply

    • Natashas Kitchen
      January 1, 2022

      Yum! I bet your home smells lovely, Denise! Thank you so much for sharing that with me.

      Reply

  • Beverly Bright
    December 29, 2021

    Can you used this recipe for muffins? If so, what is the bake time? Thanks!

    Reply

    • Natasha's Kitchen
      December 29, 2021

      Hi Beverly, I haven’t tried that myself, but I recommend looking through my reader’s comments, one of my readers mentioned making these into cupcakes.

      Reply

  • Angelica Krivokapic
    December 28, 2021

    Hi Natasha, I am a big fan of your recipes and videos, so much so that my teenage son teases me endlesly with a cheeky comment “Is this Natacha’s?” when I bake something new!
    This loaf cake is a delight and so special to us in the UK because we only get fresh cranberries in December…I made it twice in ten days! First time with dry cranberries soaked in orange juice and it was delicious. Second time today with fresh cranberries, following your recipe to the dot, including tossing the fruit with flour and – they ALL floated to the top half way through the baking and stayed there.
    The cake is delicious nevertheless but, I am still wondering why this happened.
    By the way, the orange juice and the zest are such a hit, I even added a few drops of pure orange oil to the icing, the house smells like Christmas for sure tonight!

    Reply

    • Natashas Kitchen
      December 28, 2021

      I’m so happy you love our recipes! Thank you so much for the fantastic review and your thoughtful feedback. I am smiling big reading your comment.

      Reply

    • Anna
      December 29, 2021

      We enjoyed this bread very much. Made it twice in one week! Thank you for sharing!

      Reply

      • Natasha's Kitchen
        December 29, 2021

        You’re welcome! Thank you for your good comments and feedback.

        Reply

    • Linda
      January 15, 2022

      My cranberries all floated to the top too. Was wondering why that happened? I did coat them in the flour too.

      Reply

  • Charlese Jenkins
    December 28, 2021

    I made this cranberry bread exactly as the recipe directed. I loved it but no one else did, most comments were that it was too tart and I agree it was. Is there a reason why it came out this way?

    Reply

    • Natasha
      December 28, 2021

      Hi Charlese, did you possibly add more cranberries or reduce the amount of sugar (or use a different kind of sugar?). Also, the cranberries can make a difference especially if they all seemed more on the white-ish color rather than that deep red color that they should be when ripe. This year, there was a big shortage in cranberries so I don’t know if some of the products suffered because of that? Also, adding the glaze definitely adds to the sweetness. Did you make sure to add the glaze at the end?

      Reply

      • Charlese Jenkins
        December 31, 2021

        I did everything as directed but I had a hard time finding cranberries so maybe that might have been the problem because everything else tasted perfect.

        Reply

        • Natasha
          January 1, 2022

          There was a big shortage of cranberries this year which made holiday cooking a challenge with any cranberry recipe. Even canned cranberries seemed to be in short supply in our area.

          Reply

    • Angela
      January 2, 2022

      I baked this today and liked it a lot but the cranberries were sooo tart. I didn’t know to look for the dark red ones when picking out which ones to use. This I will know for next time. My question is, how do I store this with the glaze on it? How do you give it away as gifts without the glaze coming off ?

      Reply

  • Marcia Milleville
    December 26, 2021

    This is going to become a Christmas morning staple. It was so delicious!!! My only comment is that the glaze recipe made way more than necessary for my taste.

    Reply

    • Natasha's Kitchen
      December 26, 2021

      Hi Marcia, great to hear that you found your new go-to recipe! Thank you so much for the review.

      Reply

  • Sharon Driscoll
    December 24, 2021

    Question- for the cranberries; do you mean measure 1.5 cups or use a 12 oz bag? The 12 oz bag holds more than 1.5 cups but is equivalent in weight. Thanks!

    Reply

    • Natashas Kitchen
      December 24, 2021

      Hi Sharon, I used 1 1/2 cups of fresh cranberries.

      Reply

  • Michelle A.
    December 23, 2021

    This bread is very delicious! My oranges were not very juicy so when I made a second batch to use up the cranberries, I used Tang drink mix. This was also a big hit!

    Reply

    • Michelle A.
      December 23, 2021

      I used mini loaf pans and a regular size loaf. Next week I will be making muffins with this recipe, and sharing what I can get my hubby to give up. 😉

      Reply

    • Natasha
      December 23, 2021

      Oh that’s interesting! Great to know it works as a substitution for orange juice.

      Reply

  • Laura
    December 23, 2021

    I made this yesterday and it is SO GOOD!!! Don’t skimp on the fresh orange zest, it definitely makes a big difference. Use large oranges to get the most juice. I ended up adding just a bit more orange juice to the glaze, but otherwise followed the recipe exactly as written. I’ve had it in the fridge overnight and the flavors came together even better the second day. Thank you, Natasha. This one is a keeper!

    Reply

    • Natashas Kitchen
      December 23, 2021

      I’m so happy this is a keeper, Laura! That’s so great!

      Reply

  • Leslie
    December 22, 2021

    Fantastic recipe! One question though. The first time I made it, it came out perfect. The second time, all the cranberries floated to the top. Both times I used frozen cranberries dredged with flour.
    Any ideas as to why this happened?

    Reply

    • Natasha
      December 23, 2021

      Hi Leslie, Hmmm… I haven’t had that happen – did you change anything else? Was the oven fully preheated both times?

      Reply

      • Leslie
        January 4, 2022

        My oven was fully preheated, and I use an oven thermometer. Apparently, due to how light and “airy” cranberries are, they will often float to the top. Now I cut them in half and then dredge with flour. Much more successful this way.
        Thanks for the great recipe, Natasha. 🙂

        Reply

        • Natasha's Kitchen
          January 4, 2022

          Nice to know that Leslie. Thank you for sharing and I’m glad you enjoyed this recipe!

          Reply

  • Leila
    December 22, 2021

    I like using your site better than watching your YouTube channel.

    Reply

    • Natashas Kitchen
      December 22, 2021

      I’m glad you’re enjoying my blog, Leila!

      Reply

  • Ausrine
    December 21, 2021

    I have a question about baking. Should I use bake or convection bake?

    Reply

    • Natashas Kitchen
      December 21, 2021

      Hi Ausrine, we used the normal bake mode. Not convection.

      Reply

  • Dana
    December 21, 2021

    Has anyone tried making this in bakeable paper loaf pans? I’m planning to use 7x3x2″ pans. Any advice on bake-time adjustments?

    Thanks!

    Reply

    • Natashas Kitchen
      December 21, 2021

      Hi Dana, I looked through the comments and haven’t found anyone using those liners. I bet they can work though, one of my readers mentioned they successfully made this bread as cupcakes using cupcake liners.

      Reply

  • elaine iannon
    December 21, 2021

    Excellent! I made this a week ago and my husband is already asking me to make it again…e

    Reply

    • Natashas Kitchen
      December 21, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Angela
    December 21, 2021

    Can I make the loaf in a 9×5 loaf pan? Don’t have medium loaf pan.

    Reply

    • Natasha
      December 21, 2021

      Hi Angela, I used an 8.5×4.5 but that should work fine. it just won’t rise quite as well and may bake slightly faster since it won’t be as tall.

      Reply

  • Ruya
    December 20, 2021

    Hi Natasha,
    First of all, thank you for all your awesome recipes. Whenever I cook/bake something I always use one of your recipes!
    Your recipe suggests to use zest from one orange. Could you please tell me how much zest that is as I will be using navel oranges. I just want to make sure I use enough orange zest since navel oranges tend to be smaller. 🙂

    Reply

    • Natashas Kitchen
      December 21, 2021

      Hi Ruya, we used Zest from one large orange divided. I reserve a teaspoon of zest for the glaze and the rest goes into the bread.

      Reply

  • Claudia
    December 20, 2021

    Tried it out and loved it! Great taste and easy to make. Perfect for Christmas! 🙂
    Thank you

    Reply

    • Natashas Kitchen
      December 20, 2021

      You’re welcome! I’m so happy you enjoyed it, Claudia!

      Reply

  • Debbie Dietz
    December 20, 2021

    Made this bread for our 1st Christmas gathering with the family. Everyone loved it! The grandkids said I need to make this every time. It was the best cranberry bread I ever made and I’ve made alot.

    Reply

    • Natasha's Kitchen
      December 20, 2021

      Yay that is fantastic feedback, Debbie. Thanks a lot for sharing that with us.

      Reply

  • Jayne S
    December 19, 2021

    This was delicious! I made 3 mini loaves from one batch and baked for 40 minutes at 350*. I took it to a party and made several batches as Christmas gifts – everyone loved this bread!

    Reply

    • Natasha's Kitchen
      December 20, 2021

      THat is awesome feedback<, Jayne. Thank you for sharing!

      Reply

  • Susanne Flack
    December 19, 2021

    Can’t wait to try this recipe! sounds delicious. I will also try it with blueberries and a lemon glaze. Also a good combination. Merry Christmas!

    Reply

    • Natasha's Kitchen
      December 20, 2021

      Hi Susanne, that sounds like a great plan. Please share with us how it goes if you do an experiment.

      Reply

  • RR
    December 19, 2021

    Hi.
    Is it better to freeze the loaf without the glaze?
    Would topping the thawed loaf with glaze work?

    Reply

    • Natashas Kitchen
      December 20, 2021

      Hi RR, I bet it could work both ways!

      Reply

  • Cathie
    December 18, 2021

    Love, love this recipe… Made to give as Christmas gifts….
    This is a keeper, thank you so much for sharing.

    Reply

    • Natashas Kitchen
      December 18, 2021

      These make for the perfect Christmas gift, Cathie! I’m so glad you loved it!

      Reply

  • Kathy
    December 18, 2021

    I’ve made this twice and we all loved it! Can I make this into muffins? Would I have to do anything differently? How long would you bake them? Thank you for such a delicious recipe!

    Reply

    • Natashas Kitchen
      December 18, 2021

      Hi Kathy, I haven’t tried that myself, but I recommend looking through my reader’s comments, one of my readers mentioned making these into cupcakes.

      Reply

  • Sally
    December 18, 2021

    I want to make 5 loaves of this bread. Any problem doubling the recipe a few times (2 recipes at a time)?

    Reply

    • Natashas Kitchen
      December 18, 2021

      Hi Sally, doubling this recipe should work great!

      Reply

  • Jan
    December 18, 2021

    This recipe is just wonderful.! Easy, and moist. Such a fresh, lighter treat. The glaze just sweetly tops off the bread. Folks l’ve given it to call and rave about it. My household loves it too. Give it a try, it will become a favorite I’m sure.. Natasha: Does it freeze well?? P.s. enjoyed your video. Thank you for a great recipe.!

    Reply

    • Natashas Kitchen
      December 18, 2021

      I’m so happy you enjoyed this recipe and video, Jan! Yes, it does freeze well. See the “Make-Ahead” section in the recipe on all the storing tips.

      Reply

  • Chris
    December 18, 2021

    Made the cranberry orange bread this am. Wonderful recipe and fun to make. Smells heavenly and very moist delicious and flavorful with fresh orange and cranberries! A keeper for sure, as all of your wonderful recipes!

    Reply

    • Natashas Kitchen
      December 18, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Chris! I’m glad you found a keeper!

      Reply

  • Gabriella Becker
    December 17, 2021

    Tried this recipe but it came out dry. Any recommendations? I used dried cranberry and soak them in warm water.

    Reply

    • Natashas Kitchen
      December 17, 2021

      Hi Gabriella, this recipe has always turned out moist and should be moist and not dry. Were there any changes made in the recipe or perhaps any substituted ingredients? Also, be sure to measure by fluffing the flour first with a spoon, then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup. I hope this is helpful!

      Reply

    • Janet
      December 18, 2021

      If it is too dry maybe make more of the drizzle and drizzle over each slice. Warmed up would be really good.

      Reply

  • Misha
    December 16, 2021

    Hi Natasha! My loaf came out tasty but so sour!! Any idea why? I followed exactly, but Maybe the bag of cranberries I used were just too sour? So sad because I have to pick out the cranberries out of the loaf before eating it 🙁

    Reply

    • Natashas Kitchen
      December 17, 2021

      Hi Misha, it sounds like it may be the cranberry, it may have needed a bit more sugar to balance.

      Reply

  • Djenabou Diallo
    December 16, 2021

    OMG!!! Just made this and it is AMAZING!!! The only thing I changed was the icing, I wanted something less sweet so I substituted it for an orange cream cheese icing. Thank you for sharing your recipe.

    Reply

    • Natashas Kitchen
      December 16, 2021

      Thank you so much for sharing that with me, Djenabou! I’m happy you enjoyed it!

      Reply

  • Connie
    December 16, 2021

    I was in a hurry when I made this bread and half read the recipe. So therefore I made a couple of mistakes: 1) I left out the eggs and had to add them at the last minute. 2) I misread the cranberry amount and put the whole package in the batter. Result: WONDERFUL! This is a very forgiving recipe. Its definitely going in my keeper recipe file. Thanks Natasha for another awesome recipe.

    Reply

    • Natashas Kitchen
      December 16, 2021

      I’m so happy to hear it all worked out, Connie!

      Reply

  • Mei
    December 15, 2021

    Not too sure if this question has already been asked but can I use dried cranberries instead? Appreciate insights.

    Reply

    • Natasha's Kitchen
      December 16, 2021

      You can substitute with 2/3 cup dried cranberries and reduce the sugar in the recipe to 2/3 cup since dried cranberries aren’t as tart. The dried cranberries will be juicer if you soak them in very warm water for 10 minutes then drain and pat dry before using.

      Reply

  • Emily
    December 15, 2021

    Absolutely delicious! The crumb is perfectly moist and soft and dense all at once. And the color of the burst cranberries is beautiful and festive. LOVE this recipe. Made this for Christmas presents for clients without ever having tasted it; when I got home from delivering, finally tasted my own loaf and was so pleased.

    Reply

    • Natasha's Kitchen
      December 16, 2021

      Thank you for your good comments and feedback, Emily. I’m happy to hear that you loved the result!

      Reply

  • Jodie Fabik
    December 15, 2021

    I made this recipe this morning and it turned out amazing! My entire family devoured the loaf before I came home from work! My family loves Natasha!

    Reply

    • Natashas Kitchen
      December 16, 2021

      That is the best when kids love what we moms make. That’s so great!

      Reply

  • Ellen
    December 15, 2021

    This cranberry bread recipe was amazing. I have never made such a good bread as this before and I have tried many recipes. I followed you recipe exactly and it came out perfect. I have been reading all your tips on baking and the measuring of the flour is so perfect and never knew.
    Thank you so much!!

    Reply

    • Natasha's Kitchen
      December 15, 2021

      Hi Ellen, glad to hear that it turned out great! Thank you for sharing, and hope you’ll love all the recipes that you will try.

      Reply

    • Kirsten Parris
      December 18, 2021

      Another winner. A moist and delicious treat, and now my go-to cranberry orange bread. Yummy! Thank you for the recipe!

      Reply

      • Natashas Kitchen
        December 18, 2021

        I’m so glad it’s a winner for you! That’s so great!

        Reply

  • Charlotte
    December 13, 2021

    Thanks for sharing this delicious recipe. I wanted to make note of 3 things I did to the recipe. I used almond milk in place if regular milk (mostly because i was out of regular milk). Still turned out amazing. And I made cupcakes with paper liners instead of bread so we could grab and go. They baked for about 20 mins. I did start checking them at 15 mins but they needed a few extra mins for browning.. I sprayed the paper liners with spray oil so they work. Finally I added a little almond extract to the glaze. It bumped the flavor up a notch. Next time I make this bread I may add in a handful of chocolate chips and some toasted walnuts. Either way, it’s an amazing recipe…enjoy!

    Reply

    • Natasha's Kitchen
      December 13, 2021

      Nice info, Charlotte. Thanks a lot for sharing that with us! That is definitely useful and helpful for others who want to try it that way too.

      Reply

    • Natalia
      December 15, 2021

      I was just about to ask if it’s possible to make cupcakes with this recipe instead. Thank you for sharing! I’m a huge fan of Natasha’s recipes, turn out brilliantly every time.

      Reply

  • Angela Hight
    December 12, 2021

    This is delicious! What is a better combo that orange & cranberries in my opinion.
    I want to give this neighbors for the holidays and I am wondering how I will wrap in anything that won’t stick to the yummy glaze? Thoughts?

    Reply

    • Natasha
      December 13, 2021

      HI Angela, the best way to preserve the pretty look of the top is to put it into some kind of box packaging that doesn’t touch the top. otherwise, if you were to wrap it, I would wrap it with a strip of parchment paper around the bread first then tape to secure it, and then wrap it with a gift wrap. The parchment will be less likely to stick versus something like plastic wrap.

      Reply

    • trish
      December 18, 2021

      How many cupcakes would this make and would I fill the pan to the top?

      Thanks

      Reply

  • Kathy Elliott
    December 12, 2021

    Omg !!!!! Can you hear us ewwwwing and awwwwing in Oklahoma? This is amazing. I shared it to my FB page and I’m now following you on yours. Can’t wait to try some more of your recipes. Merry Christmas ❤️

    Reply

    • Natasha's Kitchen
      December 12, 2021

      Thanks for your good comments and feedback. I hope you will love all the recipes that you will try!

      Reply

  • Karen
    December 12, 2021

    I made this today. It is simply the best. I love your recipes.

    Reply

    • Natasha's Kitchen
      December 12, 2021

      Thank you for the awesome feedback, Karen. Glad you loved it!

      Reply

  • Penny Price
    December 12, 2021

    I just made this and it is delicious. However, it seems to be rather “short” and not as full as I was expecting. It didn’t rise very much. Did I do something wrong? My baking powder is good – I checked. I made it by hand, without a mixer.

    Reply

    • Natasha
      December 13, 2021

      Hi Penny, did you use a larger pan? That could be a culprit. Also, make sure the oven is fully preheated before baking and that all ingredients are the proper temperature. Lastly, make sure you are using baking powder rather than soda.

      Reply

  • Kim
    December 11, 2021

    Fantastic….This made wonderful muffin size breads for on my cookie platters…plus great loaves….

    Reply

    • Natashas Kitchen
      December 11, 2021

      Thank you so much for sharing that with me.

      Reply

  • Karen
    December 11, 2021

    Baking this right now. My loaf pan is bigger, but I’m sure it will be fine. Can’t wait to try it! Sure smells good.

    Reply

    • Natashas Kitchen
      December 11, 2021

      I hope you love it, Karen!

      Reply

  • Cathy
    December 11, 2021

    Absolutely delicious! Very moist and the glaze is perfect! The orange zest amps up the flavor. This recipe is a keeper! Thank you! 🙂

    Reply

    • Natashas Kitchen
      December 11, 2021

      Yay! I’m so glad this is a keeper, Cathy! That’s so great!

      Reply

  • Mary Kostelnik
    December 10, 2021

    The best cranberry bread I’ve ever had, perfect compliment of sweet and tart and so moist! The glaze was the icing on the cake so to speak. Highly recommend this recipe!!!

    Reply

    • Natashas Kitchen
      December 11, 2021

      Wow! Thank you for that amazing review, Mary! I’m so glad you’re enjoying my recipes!

      Reply

  • Anna
    December 10, 2021

    Made this and turned out fantastic, so yummy. Making more today for next weekend. Does it freeze well? Any suggestions

    Reply

    • Natashas Kitchen
      December 11, 2021

      Hi Anna! It sure does! See my notes on freezing in the “Make-Ahead” section of the recipe post. I hope you love it!

      Reply

  • Diane
    December 10, 2021

    Just made this and we are enjoying our warm slices of cranberry orange bread…yummy! Hubby said definitely keep this recipe it tastes great! Note I said “slices”…he’s on number three!
    Living in New England, our cranberries are local and I scoff up bags to freeze until next fall.The cake is moist and deliciously sweet and tangy at the same time. Thanks for sharing …

    Reply

    • Natashas Kitchen
      December 11, 2021

      I’m so glad it’s a keeper! It’s the perfect holiday treat!

      Reply

  • Connie
    December 9, 2021

    This looks so yummy and would make perfect neighborhood gifts!! Can you suggest a small loaf pan and how long to bake it? I would appreciate it very much!

    Reply

    • Natashas Kitchen
      December 9, 2021

      Hi Connie, I bet this could work in a small loaf pan. I haven’t tried that myself to advise on bake time. If you experiment, let me know how you liked the recipe.

      Reply

      • Patricia Post
        December 11, 2021

        I put my small loaves in for 35 to 40 minutes (in small aluminum loaf pans) and they came out perfectly! I love this recipe. Yum!

        Reply

        • Natashas Kitchen
          December 11, 2021

          Thank you so much for sharing that with us!

          Reply

          • Marina
            December 20, 2021

            I made this recipe this morning and it was so delicious that the kids requested it again this evening. It’s in the oven right now and I just realized that I forgot the baking powder 🙈 Will it still be edible?

          • Natasha
            December 21, 2021

            Oh no! The baking powder is what makes it rise. I don’t think it will rise properly without it.

      • Marian Kuch
        December 12, 2021

        Natasha, the recipe does not state when to drizzle on the glaze – while it’s hot, warm, or completely cooled. And before or after removing it from the pan. Please help!

        Reply

        • Natashas Kitchen
          December 13, 2021

          Hi Marina, I’m happy to help! See Step #6: “Let cool in pan 10-15 minutes then run a cake release tool or knife around the edges and transfer the loaf to a wire rack to cool completely before glazing.”

          Reply

  • Linda Ezzat
    December 9, 2021

    I made this recipe, doubled it in fact. I used frozen Cranberries and the bread is delicious! I wasn’t going to put the glaze, but I’m so glad I did, it just adds the perfect compliment.

    Reply

    • Natasha's Kitchen
      December 9, 2021

      Hi Linda, I’m so glad you loved this Bread recipe. Thank you for your review!

      Reply

  • Anne Lentz
    December 8, 2021

    Can I make in small loaves? Would I need to decrease cooking time?

    Reply

    • Natasha's Kitchen
      December 9, 2021

      Hi Anne, I haven’t really tried making mini loaves using this recipe to advise of the cooking time. If you do an experiment, please share with us how it goes.

      Reply

    • Jill
      December 9, 2021

      I’m wondering the same thing as this would be great for gifts along with a plate of cookies

      Reply

  • Diane
    December 7, 2021

    I’m making it tomorrow and have a GREAT feeling it’s a 5 star winner! Will submit a follow up to confirm!

    Reply

    • Natasha's Kitchen
      December 8, 2021

      Please do, we’d love to know how you liked this recipe!

      Reply

  • Marjorie
    December 7, 2021

    I made this bread yesterday and it’s delicious but it seemed a hair dry. Did I maybe do something wrong? I want to make a loaf for my family at Christmas.

    Reply

    • Natasha's Kitchen
      December 8, 2021

      Hi Marjorie, it is supposed to be moist and not dry. Were there any changes made in the recipe or perhaps any ingredients that were substituted?

      Reply

  • Nancy Dillard
    December 7, 2021

    I would like to know if this recipe would work with gluten free flour? I have family members who can not eat gluten.
    Thx

    Reply

    • Natasha's Kitchen
      December 7, 2021

      Hi Nancy, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Sally
    December 7, 2021

    I love this. Nice and tart. I made them into muffins… keeps me from eating half the loaf at once, for real!
    Thanks for the recipe and may I just say.. you’re great. Love watching you, whether I am making the recipe or not.

    Reply

    • Natashas Kitchen
      December 7, 2021

      I’m so glad you enjoyed it, Sally! Thank you so much for sharing that with me.

      Reply

  • Melanie
    December 7, 2021

    Made this this past weekend. Yummy! Even better the next day. I also love blueberry and lemon combination. Can I substitute blueberry for the cranberry and lemon for the orange juice? Would it be the same measurement/amount?

    Reply

    • Natashas Kitchen
      December 7, 2021

      Don’t you love when recipes are just as good or even better the next day! I bet this could work with other berries! If you test it, I’d love to know how you like it!

      Reply

    • Corey Allison
      December 8, 2021

      This will absolutely work with other berries! I substituted strawberries for cranberries and lemons for oranges because it’s what I had in the house. For larger berries, I recommend chopping them into cranberry-sized bites so you can stick with a similar 1-1/2 cups of berries in the mix. The lemon glaze was an intense burst of flavor, so if you want less lemon in the glaze, use a bit of lemon juice and the rest apple juice to balance out the glaze consistency.

      Reply

  • Aswathi Thomas
    December 6, 2021

    Can I give it more than 5 stars?!! Haha! Natasha, I tried this recipe yesterday and oh my goodness, it is just so delicious and moist!! Thank you for putting this recipe together!!

    Reply

    • Natasha's Kitchen
      December 6, 2021

      Aaw you’re so sweet. Thank you so much for your awesome review! I’m so happy that you really enjoyed this recipe!

      Reply

      • Dottie
        December 9, 2021

        Baking in the oven right now. I added 1/2 cup chopped pecans. Can’t wait to try. Love your recipes. 👩‍🍳

        Reply

        • Natashas Kitchen
          December 9, 2021

          I bet it smells lovely in your home right now! I hope you love this recipe!

          Reply

  • Nancy
    December 6, 2021

    Made this today and it was sooo good. Planning to use as christmas gifts for friends.

    Reply

    • Natashas Kitchen
      December 6, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Nancy! This will make the perfect Christmas gift!

      Reply

  • Karen
    December 6, 2021

    Hi Natasha
    Just made this bread this weekend added little bit of walnuts and shared it with my church family and everyone loved it! It was easy to make and delicious and looked exactly like yours. Thanks for another great recipe!

    Karen

    Reply

    • Natasha's Kitchen
      December 6, 2021

      Hi Karen, thanks for the nice feedback. Great to hear that the recipe was a huge hit.

      Reply

    • Valerie Blazek
      December 9, 2021

      That’s one reason I make Natasha’s recipes … they seem to all turn out looking just like hers. It’s a wonderful feeling.

      Reply

  • Cheryl
    December 5, 2021

    Made this today, rave reviews from the family, it’s now on the Christmas rotation! Thanks for a great recipe!

    Reply

    • Natasha's Kitchen
      December 5, 2021

      Very nice to know that, Cheryl. Thanks for sharing that with us!

      Reply

  • Anson Tam
    December 5, 2021

    Hi Natasha. Normally, when you are baking you add vanilla extract to muffins, breads, etc. Why don’t you add vanilla extract to this bread? Can I add vanilla extract anyway even though the recipe doesn’t call for it?

    Reply

    • Natasha
      December 6, 2021

      Hi Anson, I always make this one without vanilla and never felt it was missing anything. I suppose you could experiment if you wanted to and add it to the milk mixture.

      Reply

  • Edna
    December 5, 2021

    The best ever! My husband calls it Christmas crack! No changes to the recipe except I dumped the entire bag in.

    Reply

    • Natasha's Kitchen
      December 5, 2021

      Hi Edna, thank you for your review. Lovely to hear that you both enjoyed this recipe!

      Reply

  • Kathleen Powell
    December 5, 2021

    You are amazing Natasha, I’ve been cooking a long time. But …I learn so much from you. Thank you for the wonderful recipes and techniques

    Reply

    • Natasha's Kitchen
      December 5, 2021

      Thank you for your kind words and good feedback. I hope you’ll love all the recipes that you will try!

      Reply

  • Isa A
    December 5, 2021

    This was so detailed and top notch literally! Any confusion I had you answered all below. If it’s moist.like banana bread then I’ll try. Plus, orange is one flavor I got quite interested in, thinking how it would go with cranberry, but regardless it always add a further oomph to taste. I liked it! Xx

    Reply

    • Natasha's Kitchen
      December 5, 2021

      Hi Isa, thanks for your good comments. Feel free to give it a try, I hope you love it!

      Reply

  • Ranuth wijesinghe
    December 4, 2021

    Hi Nataha I really want to try this out but I don’t have cranberries here. Can I use any other fruit that pairs well with oranges

    Reply

    • Natasha's Kitchen
      December 5, 2021

      Hi Ranuth, I saw that someone else shared and commented this “I didn’t have cranberries and oranges but I did have strawberries and lemons, so I made some quick substitutions and turned it into a lemon strawberry loaf cake. Absolutely delicious and a big hit with my husband. Thank you!” I hope that helps!

      Reply

  • Sheila
    December 4, 2021

    Can you make the bread in a smaller loaf pan? If so how batter would you use, and how long would you bake?

    Reply

    • Natasha
      December 6, 2021

      Hi Sheila, please see Jenna’s reply above for details. She made these in small loaf pans.

      Reply

  • Cheryl
    December 4, 2021

    Is it possible that buttermilk can be subbed for regular milk?

    Reply

    • Natashas Kitchen
      December 4, 2021

      Hi Cheryl, I haven’t tried that substitution to advise.

      Reply

    • Kasandra Gutierrez
      December 10, 2021

      Hello yes I tried it with buttermilk and it came out delicious

      Reply

  • Gloria
    December 4, 2021

    Hi Natasha, love your recipes…:can I use almond flour instead of regular one..? Thank you in advance for your help…!!!!

    Reply

  • Lila
    December 4, 2021

    Has anyone tried using Alternative milk options? Oat milk or almond milk ? Wondering if it would work?

    Reply

    • Natashas Kitchen
      December 4, 2021

      Hi Lila, I looked through the comments, and I do not see an alternative option mentioned. If you happen to try it, I’d love to know how you like it!

      Reply

  • Mary Bills
    December 4, 2021

    How about putting a silicon baking mat underneath the loaf and wire rack when icing. That way any drippings could be enjoyed by the cook as a reward.

    Reply

    • Natashas Kitchen
      December 4, 2021

      That’s a GREAT idea!!

      Reply

  • May Chung
    December 4, 2021

    Hi Natasha,
    Can i substitute cranberries with strawberries or blueberries pls?

    Reply

    • Natashas Kitchen
      December 4, 2021

      Hi May, I bet that could work! Here’s what one of my readers wrote: “Great recipe! I didn’t have cranberries and oranges but I did have strawberries and lemons, so I made some quick substitutions and turned it into a lemon strawberry loaf cake. Absolutely delicious and a big hit with my husband. Thank you!” I hope that helps!

      Reply

  • Erika
    December 3, 2021

    I would like to try it but I don’t have milk can I use buttermilk instead?

    Reply

    • Natashas Kitchen
      December 4, 2021

      Hi Erika, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe

      Reply

    • Cheryl
      December 4, 2021

      I would also like to sub buttermilk. I can’t see why it would be a whole lot of difference.

      Reply

  • Corey Allison
    December 3, 2021

    Great recipe! I didn’t have cranberries and oranges but I did have strawberries and lemons, so I made some quick substitutions and turned it into a lemon strawberry loaf cake. Absolutely delicious and a big hit with my husband. Thank you!

    Reply

    • Natashas Kitchen
      December 4, 2021

      I’m so glad that worked out, Corey! Thank you so much for sharing that with me!

      Reply

      • Corey Allison
        December 7, 2021

        For anyone interested, I cut the strawberries into cranberry-sized squares so I could measure out 1-1/2 cups and keep similar proportions to the original recipe. I also zested/juiced two lemons and split those ingredients between the batter and glaze. The glaze had a really intense lemon flavor, which I loved, but if you want something more subtle I would recommend mixing in some water or apple juice with the lemon to reach the drizzle consistency. The loaf cake recipe is now a favorite in the house. I’m excited to try it with cranberries and oranges next.

        Reply

  • SS
    December 3, 2021

    Hi Natasha,
    I love your recipes. I have tried many of your cakes and your brownie is a big hit always. So my son is allergic to eggs for now and I wanted to make some of your cakes for him. Can i substitute apple sauce in this recipe for egg? Also, can you share a few eggless cake recipes? Thanks.

    Reply

    • Natasha's Kitchen
      December 5, 2021

      Hello there, I haven’t experimented on other egg substitutions yet to advise. I have an eggless Chocolate Cake recipe that you can try for your son.

      Reply

      • Anesa Gobrial
        December 13, 2021

        you are the best ,every thing you bake is awesome ,I am so excited to try this bread ,God bless you

        Reply

        • Natashas Kitchen
          December 13, 2021

          You’re so nice! Thank you!

          Reply

  • Mary
    December 3, 2021

    Can you use dried cranberries instead of fresh ones? Would I need to soak them in water or anything?

    Reply

    • Natashas Kitchen
      December 3, 2021

      Hi Mary, please see the common questions section – “Can I Substitute Dried Cranberries?”. I hope this helps!

      Reply

  • Chris
    December 3, 2021

    Hi. Wondering if I can use small loaf pans and divide the recipe in half or thirds? Also on the nutritional info, what is a serving size?
    Thank you love your recipes.
    Chris R

    Reply

    • Natashas Kitchen
      December 3, 2021

      Hi Chris, I imagine that will work. You will need to check closely for doneness to ensure it doesn’t oven bake in a smaller tin. The loaf made as written serves 8. A serving is one slice of the equal eight this can be cut into. I hope this helps!

      Reply

    • Jenna
      December 6, 2021

      Hi Chris (and Natasha)!
      I doubled this recipe and divided the batter into five small loaf pans (foil pans measured at 5-3/4 in X 3-1/4 in X 2 in) and baked for a total of 45 minutes. Depending on your oven, I’d start checking at the 35-40 minute mark.

      Reply

  • Kristyn
    December 3, 2021

    Love the zest & freshness from the orange glaze! It goes so well with the cranberries!

    Reply

    • Natasha
      December 3, 2021

      Yes, it’s a match made in heaven. Zest in the glaze also takes it to the next level. I hope you totally love it!

      Reply

  • Lily
    December 3, 2021

    Can I use dried cranberries? I don’t have fresh on hand…

    Reply

    • Natasha
      December 3, 2021

      Hi Lily, see the “common questions” section which gives tips for that.

      Reply

  • Kim
    December 3, 2021

    Natasha, that video was fantastic! So helpful and fun to watch. Thanks for the recipe, I can’t wait to whip it up!

    Reply

    • Natasha
      December 3, 2021

      Hi Kim, I’m so glad you were inspired by the video. I hope you love the cranberry bread recipe.

      Reply

  • Ellen
    December 3, 2021

    I love your recipes and I am going to make this recipe this weekend. I love cranberry bread with nuts.
    Thank you

    Reply

    • Natashas Kitchen
      December 3, 2021

      I hope you love it, Ellen!

      Reply

  • wilhelmina
    December 3, 2021

    I love the cranberry and orange combo in this bread, it works together so well. This was moist and delicious!

    Reply

    • Natashas Kitchen
      December 3, 2021

      It truly is the best! Thank you so much for sharing that with me!

      Reply

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