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).
This post may contain affiliate links. Read my disclosure policy.
Cranberry Bread Video
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!
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.
When Shopping for Cranberries…
Cranberries are only available for a season in grocery stores, so buy extra and store them in the freezer so you can enjoy cranberry bread year-round. To Freeze Cranberries: Set the original bag inside a freezer-safe bag to protect them from freezer burn. I rinse frozen cranberries right before using them. If you’d rather rinse before freezing, just dry them really well first.
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.
Natasha’s 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.
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.
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 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
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
Good Morning! I was wondering if there is a dairy free conversion? Can I use oil or margarine instead of the butter? Has anyone tried this version? Thanks!!
Hi Cathy! I haven’t tried that substitution yet but one of readers used canola oil and it worked for them.
This is fabulous and we think it is better the second day! I will be making this again. I doubled the recipe and that worked out fine for two 8×4 inch loaves.
Amazing recipe, the whole family loved it!! This is a new staple for Thanksgiving for us. Thank you so much!!!
You’re very welcome! So glad you found a new favorite!
Delicious! I will definitely make this again … and again … 😊
I was disappointed in the texture and the taste. Not Natasha’s usual recipe flavors.
easy to make and delicious. I added extra orange zest to make it a bit pronounced Thank you!
You’re welcome! I’m so happy you enjoyed it, Bernadette!
Natasha, if baked in seasonal paper loaf pans would I need to change bake time?
Hi Heidi! I haven’t tested paper pans. Since they are thinner, they don’t conduct heat as well. It may take longer to bake so watch them in the oven. The edges could brown more quickly. If you notice this, you may try decreasing the temp by 10-15 degrees.
Hi Nastasha, can we substitute apple sauce for eggs? I am planning to make it today and will be waiting for your response. Thanks
Hi Reena, I haven’t experimented on other egg substitutions yet to advise. I wish I could be more helpful.
This is amazing! I love it so much! Curious, if it needs to be served fresh, or is it still good if made in advance?
Glad you love it! We love making and serving it fresh but you make it ahead too! You can check the “Make Ahead” section of the recipe for tips.
Absolutely DELICIOUS! It was fairly easy to make and the flavors are amazing!
Hi really great recipe!! Can it be doubled?
Hi Bonnie! Yes, you can.
I have an 8-cavity mini loaf pan. Each loaf measures 2 3/4” x 2 3/8” x 1 1/8.”
About how long should they be baked?
Thank you!
Hi Sue! I haven’t tested it to be able to provide the exact timing. You’ll have to watch them in the oven. One of my viewers said: “I used 4 mini loaf pans (1 1/2 cups each, about 2 1/2x 5 1/2 x 1 1/2 inches). Baked for 22 minutes at 350°.“ I hope that helps.
What cooking time would you recommend for 2 mini loaves?
Hi Barbara, I have not tried making mini loaves with this recipe, although I know it is possible. I can’t give an exact count, but it will depend on what size your mini pans are. I wish I could be more helpful.
I love your recipes Natasha, but can’t find fresh Cranberries here…Australia. Can I use dried onces? 😊
Yes you can. Please go through the Common Questions in the recipe as I address this question there too.
This was absolutely delish!! Making again right now!
We made this bread several times now, and it’s a winning recipe, even with our picky kids! it will be our favorite fall bread now.
Hello, Natasha I want to make this dish, but the bread instructions don’t specify when to add the orange juice. With the milk?
Hi Debbie! It’s mentioned in step 3. I hope you love the recipe.
I made this 3 times last year, followed it exactly and it turned out amazing. Everyone loved it. Lost the recipe but so glad i found your site again. Makes me wish fresh cranberries were available all year!
I’m so glad you came across this recipe! Thanks for sharing.
flavor was really good however the bread did not rise very much. not sure what went wrong.
Hi Diana! I’m sorry to hear that. I would verify that you used the correct size loaf pan. If you’re using a larger pan, the bread will be flatter. Also, make sure that your baking powder is not old or expired. If it’s been open for a while, it should be replaced with a fresh can. I also have a tutorial on How to measure ingredients here. If you’re using too much flour, the bread will be dense. I hope that helps.
Wonderful recipe! Love it 😍
Can I use this recipe for muffins?
Hi Dot! Yes, that would be fine. Likely they will take anywhere from 18-23 mins. One of my viewers made a double batch of this recipe and baked hers 23mins. Let us know how they turn out.