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 freezer 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

4.98 from 897 votes
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.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Ingredients 

Servings: 8 people (makes 1 loaf)

Cranberry Bread Ingredients

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:

  • 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.
  • In a medium mixing bowl, whisk together: flour, baking powder, and salt. Set aside.
  • In a measuring cup, combine together milk, zest of 1 orange (Reserve 1 tsp zest for the glaze), and orange juice. Set aside.
  • 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.
  • 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.
  • 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:

  • 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.

Notes

*I used a light-colored baking pan. If using a dark pan, the bread will bake and brown faster, so I recommend reducing the oven temperature by 25˚F for a darker loaf pan. 

Nutrition Per Serving

326kcal Calories56g Carbs4g Protein10g Fat6g Saturated Fat1g Polyunsaturated Fat3g Monounsaturated Fat1g Trans Fat64mg Cholesterol95mg Sodium144mg Potassium2g Fiber36g Sugar370IU Vitamin A8mg Vitamin C47mg Calcium1mg Iron
Nutrition Facts
Cranberry Bread with Orange Glaze
Amount per Serving
Calories
326
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
64
mg
21
%
Sodium
 
95
mg
4
%
Potassium
 
144
mg
4
%
Carbohydrates
 
56
g
19
%
Fiber
 
2
g
8
%
Sugar
 
36
g
40
%
Protein
 
4
g
8
%
Vitamin A
 
370
IU
7
%
Vitamin C
 
8
mg
10
%
Calcium
 
47
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast, Dessert
Cuisine: American
Keyword: Cranberry Bread, Cranberry Orange Bread, Orange Cranberry Bread
Skill Level: Easy
Cost to Make: $
Calories: 326
Natasha's Kitchen Cookbook
4.98 from 897 votes (636 ratings without comment)

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Recipe Rating




Comments

  • Matt
    April 2, 2025

    I have been trying for years to get a reliable recipe for cranberry orange bread and this one is IT.

    Reply

  • Mary
    March 11, 2025

    Can you use dried cranberries instead of fresh

    Reply

    • NatashasKitchen.com
      March 11, 2025

      Hi Mary! Yes, see the common questions section for my instructions on this.

      Reply

  • Lucy
    February 16, 2025

    Can you substitute oil for butter or use plant based butter as a substitute

    Reply

    • Natasha's Kitchen
      February 16, 2025

      I think that’s fine but you will have to do it as an experiment. It should be alright but the flavor and texture might differ slightly from the original.

      Reply

  • Sharlene Irish
    February 16, 2025

    Just made it every day for a week. Loved it and gave a few away.

    Reply

  • Lexi
    February 14, 2025

    My loaf came out rather dense, is it because I used dried cranberries?

    Reply

    • NatashasKitchen.com
      February 14, 2025

      Hi Lexi? Did you soak them in water beforehand? This can help but, a more common reason would be using too much flour. I have a tutorial on How to Measure Ingredientshere.

      Reply

  • Bea
    February 9, 2025

    I used all the 1/4 cup orange juice and milk in the batter. It wasn’t mentioned to leave out enough for the icing. 😣

    Reply

    • Natasha's Kitchen
      February 10, 2025

      It’s indicated in the recipe. This is the portion “Orange zest and juice – be sure to zest the orange before juicing it. Reserve a teaspoon of zest for the glaze.”

      Reply

  • Nastia B
    February 8, 2025

    Do you think the recipe would work if I use dried cranberries instead of fresh (and presoak them in hot water)?

    Reply

    • NatashasKitchen.com
      February 8, 2025

      Hi Nastia! Yes- see my note above in the common
      questions section above.

      Reply

  • Barbara L Blash
    February 8, 2025

    In the process of trying this bread, but can I make 3 small loaves instead of the one loaf?And what would the timing and temperature be for baking. thanks

    Reply

    • NatashasKitchen.com
      February 8, 2025

      Hi Barbara! That should be fine. I don’t have the exact timing. It all depends on the size of your loaf pans. Keep an eye on them in the oven.

      Reply

  • Jan
    February 5, 2025

    It was delicious! I made it with gluten free flour and it turned out great! Thank you

    Reply

  • Jan
    February 4, 2025

    The cranberries I have are quite large. Is it okay to cut them in half?

    Reply

    • Natasha's Kitchen
      February 4, 2025

      Yes that would be fine. Hope you enjoy the recipe!

      Reply

  • DLW
    February 3, 2025

    I have this loaf in the oven now, and I’m sure it will be tasty. I just wanted to offer a tip – when working with citrus zest, add the zest to the sugar and then with your fingers or a spoon, work the zest into the sugar so that the citrus oils flavour the sugar. This adds so much flavour to the recipe!

    Reply

    • Lucy
      February 16, 2025

      Does Making smaller loaves, cause the bread up be dry?

      Reply

      • NatashasKitchen.com
        February 16, 2025

        Hi Lucy! Only if you over bake them.

        Reply

  • Beverly Eaton
    February 1, 2025

    Can frozen cranberries be used? Can’t find fresh, off season.

    Reply

    • NatashasKitchen.com
      February 1, 2025

      Hi Beverly! Yes, see my note in the common questions section above.

      Reply

  • Linda Chambers
    January 31, 2025

    My bread didn’t rise as tall as yours looks. My ladies group loved it, but I was disappointed. First recipe of your that didn’t really turn out like pictures.

    Reply

    • Natashas Kitchen
      January 31, 2025

      Hi Linda, I’m glad everyone still loved it, but I wonder if something was adjust unintentionally in the recipe to cause that. I would make sure youre baking powder was not expired, and ensuring you didn’t use too much flour. 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. It’s hard to say what went wrong from afar, but I hope these tips help.

      Reply

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