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
So easy and moist! I wish I could attach the picture. Looks amazing.
That’s wonderful to hear, Kamila! You can’t attach a photo here but you can tag me on Instagram or Facebook #natashaskitchen.
Haven’t made this yet. Asking if it could be baked in mini tins and frozen?
Hi Melissa! That would be fine.
They’ll bake faster in mini tins so keep an eye on them (likely 22-25 mins).
This bread was a huge hit with my family. The taste of orange with the cranberries is a perfect combination. My husband who is very picky said it was the best cranberry bread he ever tasted!
That’s wonderful to hear, Joanne.
Can you use cranberry juice instead of milk? I have the brand Simply cranberry juice. Should I reduce the sugar If I use the juice?
Hi Terri! I think that would work, but I have not tested it so you may need to experiment with it. It would be a good idea to reduce the sugar slightly.
Hi natasha. Our family absolutely loves your bread. With the price of groceries skyrocketing,( including butter) what are your thoughts on substituting margarine for butter?
Hi Erika! I haven’t tested margarine so I can t say for sure how it will turn out. From what I know about margarine, it doesn’t cream as well as butter, it has more water content and less fact which can effect the overall texture, and it just doesn’t provide that buttery rich taste.
Do you weight the flour or spoon and level? What s the best way to ensure that the bread ends up moist?
Hi Lesley! Please see my post here: How to Measure Ingredients (Wet and Dry) VIDEO.
Thank you!! Love your recipes! This one is a totally winner!!
Hey Natasha,
I love your site and this recipe! If I wanted to make a nut version, what would be the best amount of chopped nuts to add. Cheers!
Hi Stephen! I’m so glad you’re enjoying the recipes. You could add 1/2 cup nuts, and increase from there per your preference.
So I made this today but I have the milk mixture left with no instructions!!!
Hi James- see step 5 in the recipe card.
I used dried apricots today and came out crumbly. Any thoughts? Have made thecranberry several times amd love. I may have had too much moisture.
Hi Marbeth! Did you soak them in very warm water for 10 minutes then drain and pat dry before using?
This cranberry orange bread is delicious! The orange drizzle glaze completed the bread and made it look bakery bought! I love nuts, so I added pecans! I made it over the weekend and bread was gone in no time. Just made another, this one’s going in the freezer for company next week!
Superb recipe bursting with fragrant orange flavor and bright cranberry tartness.
Thank you for your wonderful review, Laura! I’m so thrilled you loved it.
Do you freeze the loaf with the icing on or off?
Hi Marie! It works both ways but it looks neater if you wait to glaze after defrosting.
I noticed in your recipe of cranberry orange bread that you did not chop the cranberies before add to the batter. I usually chop them. which is best?
Hi Antonia, 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.
I also added lemon juice in glaze and batter. Delicious
This recipe is a keeper! I don’t use the glaze and it still has a fantastic flavour. I love to make it for Thanksgiving and Christmas morning.
Can I use self rising flour instead of all-purpose, this sounds delicious and unfortunately this is all I have on hand,
Hi Judy. That should work fine, but since it already contains baking powder, you can omit it. If your self rising flour contains salt, you should omit that too.
I followed the recipe to the letter and it is one of the best recipe I’ve baked. I am a cook only in my own kitchen. I’ve been cooking since I was a kiddo with my dad. So thank you for sharing your great recipe with me.
That’s wonderful to hear. Thank you so much for sharing.
Followed exactly using frozen cranberries and it was the best loaf I have made, it will be my new go to base for loaves.
I’m so happy to hear that, Sarah!
I made this recipe & it was delicious. I can’t find fresh cranberries,could I use frozen? If so would I use them frozen or thawed ? Love your recipes.
Hi Barb! I’m so glad you loved it. See the common questions section above, I addressed this question there.
Reminds me of my mom. She’d have loved the addition of the delectable orange glaze. I read the entire recipe and you had some very good tips. Especially about lowering the oven temp by 25° if using a darker pan.