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.
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
Hi Natasha,
Tried the orange cranberry bread, and I think I did something wrong. The taste is ok, but the texture does not look like yours. It’s very dense. Add more butter, milk, cook less time? Any suggestions? Thank you, Mimi
It could be because of several reasons. Did you perhaps overmix the batter? When mixing the wet and dry ingredients, mix only until they are just combined. Also make sure not to add too much flour and follow the exact measurements. Also check that it’s not underbaked, you can check bread with a toothpick inserted into the center and continue baking if it’s still wet. Hope that helps!
This recipe looks amazing but um not a fan of orange flavor. Could I omit the orange juice and zest?
Hello there! I honestly haven’t tried omitting the orange in this recipe to advise. If you do an experiment and try that, we’d love to know how it goes!
can I chop the cranberries haven’t tried your recipe yet. my old recipe chopped the cranberries, opinion?
Hi Mimi, this recipe works best with whole floured cranberries so they don’t sink to the bottom. I would measure out 1 1/2 cups of whole cranberries since chopped would equal a lot more. If it helps it should equal about 150 g fresh cranberries.
Can I make this into muffins? If so how many will this recipe make and how long should I bake? Thank you. Make this every Christmas and love this perfect recipe.
Hi Susan, I have not tested this but I think it could work. You may also like my blueberry lemon glaze muffins which are similar.
I am excited to make this for the first time this afternoon. If it turns out as delicious as it sounds, I will be making several loaves to give as gifts,(storing them in the freezer). What would you recommend I do with the glaze? Im thinking it will be messy to add to the loaves before freezing or even before wrapping to gift.
Hi Heather! It works both ways, but adding by glaze afterwards is a bit cleaner.
I’ve made this 4 times already. It’s so delicious!
So glad you’re loving it, Mary!
Hi! How would you tweak this recipe for high elevation? (6035ft)
I used leftover cranberry relish instead of just plain cranberries. It was SNARFY!!
Makes 3 cups
Prep time: 15 min
Cook time: 10 min
2 cups (12 ounce bag) Fresh Cranberries
2 seedless oranges (Navel or Valencia)
1 cup granulated sugar (or to taste)
1/8 tsp. ground cloves
1/8 tsp. ground cardamom
1/4 cup chopped nuts (optional) walnuts or pecans- about 1/2 a cup
Zest the oranges into the bowl of a food processor. Discard the pith (white part.) Cut the oranges into eighths. In a food processor grind the cranberries, oranges and zest, until they are coarsely chopped.
Transfer the ingredients to a saucepan. Add the sugar and the spices. Simmer on low for about 10 minutes. Stir occasionally. Pour this mixture into a non-reactive bowl (glass is good.) Stir in nuts if using. Chill about 4 hours.
This makes a lot, but freezes well. If the oranges are sweet -adjust the sugar to taste. *You’ll never want store bought cranberry sauce again!
Can this be made for mini loaves? And can you use any type of milk.
Hi Lorraine! I haven’t tested an alternative, but it think you could use. DF milk of our preference. Yes, they can be made into mini loafs. One of my readers shared, “I made mini loaves and baked for 30 minutes.” Another one of my readers reported it taking 22 mins, so I would check it sooner just in case.
Doubled the recipe and baked in a Bundt pan. Baked for 45 minutes. Beautiful and delicious!
I’m so glad you enjoyed it, Barbara!
If I need to bake the bread, glaze it and then freeze it? Or should I just bake it and leave it plain and freeze it?
Hi Deborah! It works well both ways. It’s a little cleaner looking to glaze it afterwards.
Can I use dried cranberries instead of fresh?
Yes you can! 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. This is in the recipe too.
Great recipe, so much flavor. Love,love this bread.
So glad you’re loving it, Jan!
Just made this tonight I’m taking it to a little tea party tomorrow. It came out amazing. I sliced off the ends to taste it and I’m gonna cut slices and put it on a plate for the party delicious moist and so much flavor and beautiful.🎄
I made this bread today it is amazing. Will put it on to make again list.
Can this recipe be used for mini loaves? If so, would it change it how you make it?
One of our readers shared this comment “This recipe is the bomb. I made mini loaves and baked for 30 minutes.” Hope that helps!
Ive never had a bad result, every recipe is the best. I know i can count on perfection with Natasha’s recipes!
Thank you so much, Joy! That makes me very happy.
I’m making this for a get together and I want to double maybe even triple the recipe. Any tips or tricks to this?
Hi Heather, Yes, that would be fine. Likely they will take anywhere from 18-23 mins when doubled. One of my viewers made a double batch of this recipe and baked hers 23mins. Let us know how they turn out.
This recipe is the bomb. I made mini loaves and baked for 30 minutes.
Love your banana bread recipe, which is a hit in family and among friends.I am definitely trying this orange Cranberry, but I am hesitant only on one thing. If I use fresh cranberries for this,will it give a sourish taste in the bread ? Please advise, 😊 tia
You can use 150 g fresh cranberries, rinsed and patted dry. It’s not really that sour, it’s balanced and not super sweet too.
This recipe is delicious, and devoured when I took it to a morning get together. I used the Santa Nordic pan and it was so cute. Thanks Natasha for sharing this great recipe. It is definitely a keeper!
So happy to hear that, Michelle!
This recipe is delicious!! First time making it with dried cranberries and it turned out amazing. Thank you 😊
Quick question, could I make muffins out of this batter?
Hi Fer! You’re very welcome. So glad you loved it. Yes, it will work for muffins too. Just check them a lot sooner since they will bake faster, likely around 18-22mins.