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.
This post may contain affiliate links. Read my disclosure policy.
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
If you enjoyed this video for Cranberry Bread, please subscribe to our Youtube Channel (P.S. Click the BELL icon so you can be the first to know when we post a new video). Thank you for subscribing!
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)
How to Make Cranberry Bread
- Whisk dry ingredients – whisk together flour, baking powder and salt.
- Combine wet ingredients – in a measuring cup, stir together milk, orange juice and zest.
- Cream butter and sugar together in a large mixing bowl then beat in eggs until well combined.
- Combine batter – Add flour mixture in 2 additions, alternating with the milk mixture, mixing just until combined.
- 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.
- 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.
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.
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.
Common Questions
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.
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.
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.
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.
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 Sauce
- Sparkling Cranberry Pineapple Punch
- Cranberry Orange Scones
- Roasted Sweet Potato Salad with Cranberries
- Cranberry Apple Danish
Cranberry Bread with Orange Glaze
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:
- 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
Nutrition Per Serving
Filed Under
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I used this recipe but substituted my left over cranberry sauce made with oranges, orange zest and apple. I put it on top and cut it in with a knife. Delicious!
Hello! Could I add coconut to this recipe and if so, how much!
Hi Sarah! I haven’t tested it, but it should be fine. I would start with a smaller amount and add more per your preference.
Thank you so much! That was supposed to be a question not an exclamation lol 😆 can’t wait to try this
Hi Natasha looking forward to cooking this wanted to ask if it’s ok to use dried cranberries after soaking them?
Hi Anna! You’re welcome. Yes, you can. See my note in the common questions section for instructions on this.
While I have several 6-cup loaf pans, I decided to make this recipe in my 6-cup light-colored Bundt cake pan, and it turned out beautiful! I baked it for 45 min at 350 degrees, but I probably could have pulled it out a bit sooner since it was ready when I checked on it then. I love the slight sweetness to the bread base, the tartness from the cranberries, and sweet glaze on top. This recipe is a keeper for sure. Highly recommend!
Made this for the time. It turned out delicious! What is the best method for glazing? My method is kinda messy.
So happy you love it, Sharon! I just spoon the glaze on, but you can use a piping bag or ziplock bag with a small cut in it.
This cranberry bread is awesome! I made it exactly like the recipe stated. Everyone loves it. Making another loaf today! Thanks for sharing
You’re welcome! I’m so happy you enjoyed it, Kathleen!
How long can the batter be refrigerated? I made 2 loaves and poured the batter into the loaf pans but have not baked them yet. Should I bake and then freeze them? I am giving them to a friend next week.
I usually bake the bread and store in the refrigerator or freezer if longer. You may check the Make Ahead tips in the recipe for more advise.
This is so delicious! It has a wonderful flavor and is surprisingly moist!! Made my first loaf for Christmas brunch and made my second today. I’ve also made your banana bread which is also so delicious! You are a go to for many recipes! Oh and you’re cheesecake!! Thank you!
So happy to hear that, Shelly!
Natasha I always go to you for your recipes as they are the best. I cooked the loaf for 55 minutes and it was burnt looking all around the edges and the batter in the middle was raw. I took it out because I didn’t want it to continue burning all around the edges. My husband said put it in the microwave and I did it for 30 seconds. The raw batter in the middle cooked but I’m not sure if it’s going to be tough. Ahhh…I just read online that the temperature of the oven should have been 325 if you use a dark loaf pan. Just a suggestion but maybe you should note that in your recipe because almost all the loaf pans sold these days (I just bought mine from Amazon) are now dark, non-stick. I’ll update on the taste.
Hi Yolanda, thank you so much for sharing that with me and that is a great point. I added that note in the recipe card.
Can this be made with dried cranberries?
Hi Summer! Yes- see my not above in the common questions section for instructions on this.
Made three times in two days. My son and his wife dropped by and consumed nearly an entire loaf. I ate half of a second loaf, in one night, and the third is going to a friend. Though I think I will have to make a fourth for my son and his wife, again, because they have hinted. Lol. I did have to bake for about 60 minutes on all three loaves. I worried the ends would be dry, but amazingly perfect. Outstanding recipe! I made no changes to this recipe. 🩷😊
Such a big hit, Baked into 6 mini bunt pans and gave as part of goodie plates for neighbors.
I’m so glad these were a hit, Norma! That’s so thoughtful of you to share that with neighbors! Happy Holidays!
Wow. What a great recipe. My favorite holiday recipe and so easy to make. Thank you for sharing.
This turned out beautifully and tasted great. I need to make another loaf.