Cranberry Bread with Orange Glaze

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 this loaf stays moist for a few days (in case you needed a homemade Christmas gift idea).

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Cranberry Bread Recipe

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 make it truly special. As a copycat recipe, I think it’s even better than Starbucks’ Cranberry Bliss Bread. You’ll love every bite. 

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! P.S. You can also change it up and add nuts to make it a cranberry nut bread, as I did with my famous Banana Bread.

Cranberry Orange Bread Ingredients

• Baking Basics – All-purpose flour gives the bread structure, baking powder is the primary leavening, and salt balances the sweetness.
• Milk – I use whole milk, but skim milk will work. It’s best at room temperature.
• Orange zest and juice – In case it’s not intuitive for everyone, use a zester 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
• Fresh Cranberries – rinsed and dried, then tossed in 1/2 Tbsp of flour to keep them from sinking in the batter. You can use frozen cranberries and add them frozen (do not thaw) and bake a few minutes longer, or substitute 2/3 cup dried cranberries and reduce the sugar in the recipe to 2/3 cup since dried cranberries aren’t as tart. Soak dried cranberries in very warm water for 10 minutes, then drain and pat dry before using. 

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 with an electric mixer, 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 wire rack to cool completely.

To Bake Mini Cranberry Loaves

If you want to gift mini cranberry loaves. Divide into 3 mini loaf pans (5.5 x 3-inch each). Divide evenly among the pans, filling them 1/2 to 2/3 full. Bake at 350˚F for 22-28 minutes or until a toothpick comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack. Glaze once fully cooled.

The Best Glaze for Cranberry Bread

Orange and cranberry are complementary flavors, 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.

Make-Ahead and Storage Tips

• 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.

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

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 Cookies