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 Video
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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, I’ve made this several times and it was excellent. I was just wondering if I could make these into muffins or better yet mini muffins for a senior who would be able to eat them better. I would appreciate your thoughts.
Thank you, Lisa
Hi Lisa! I’m so glad you enjoy this recipe. Yes, they would work fine. They’ll bake much faster so keep an eye out on them.
Great recipe! I made it last year and it was perfect! This year however, I’ve made it twice and the cranberries (coated in flour) have risen to the top and the bread is very dense. I made sure to fold the batter by hand so that I would not over mix it and all my ingredients were room temp. Do you have a guess of why this happened? I bake the bread in a light gold Williams Sonoma loaf tin. Thanks!
Hi Meg! Is your batter any thicker or thinner than last years? Watch my video to see what texture it should have. Make sure to measure your flour correctly and fully preheat your oven before baking. If you oven is too cool, it won’t rise properly and will be dense.
Check your baking powder to make sure it’s not expired. If it’s been open for too long, it could be weak.
Hi Can I double the recipe and make two loaves at one time> Has anyone had luck doing this
Hi Nancy! That would be fine.
Made the cranberry orange bread. It was so moist and cranberries are so sweet tart. The best ever. I will definitely make again!
Dose the glaze sit up so I can wrap it up plastic wrap and it want want go off
Hi Joyce. The glaze hardens some, but it can still smear.
Made this today. Absolutely delicious! My family loved it. I did lightly chop the cranberries in the food processor. Will be my go to recipe for cranberry bread. I have made quite a few of your recipes although never have commented. Have to say it’s where I check first if I want to bake (or cook). Thanks
I’m so happy to know you’re loving the recipe, Shelley!
I haven’t made this yet but I’m wondering if I can make it in several mini loaf pans. If so, How many? How long to bake?
Hi Jane! 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.
This recipe is wonderfully delicious and easy to make! I did make it in four small loaf pans but baked them closer to 32 minutes. These will be perfect for gift giving. We had to eat one as a taste test and another one after glazing and freezing…both were great. Now I have to bake more.
All of your recipes are fantastic. You are my go to chef!
I was wondering if you have baked this in individual baking pans? If so how long? I would love to give them out for Christmas gifts.
Thank you
Hi Patricia! Do you mean mini loaf pan? 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.
Made this tonight with beautiful fresh cranberries! It is delicious following the recipe exactly. Perfect balance of sweet and tart
Hi Natasha, what could I use to substitute flour for gluten intolerance?
Ho Stephanie! I haven’t tested an alternative, but you should be able to use a gluten free 1:1 baking blend, like King Arthur brand.
Dough was extremely thick even after adding extra liquid. As a result I’d did not bake evenly. I did measure the flour carefully as I read the reviews prior and saw another person had this issue.
Hi Tasha! I’m sorry you’re having issue with this recipe. Watch the video tutorial to see what my batter looked like. It will be thicker but it will bake up just fine and it won’t be dry. Did you fluff and spoon your flour into your measuring cup, then level it off? You can also click on the metric button at the top of the recipe card and weigh your flour with a food scale for more precise measurements.
Just as an aside, fresh cranberries freeze really well. I tossed a bag in the freezer Months Ago with no special treatment & they were fine.
So Delicious! I made 2 & gave one to my daughter, which she took to work. They raved about it & I just sent them the link to your site. My only change was to add extra cranberries. This one’s a keeper!
How much is 1 table spoon of butter in grams?
Hi Margarita! It’s 14g per tablespoon. So you need 84g.
Can I make this without the icing for less calories and substitute any flour. What would the nutritional facts be?
Hi there! I haven’t tried this with less flour or an alternative.
Yes, you can keep the icing glaze off if you prefer. I don’t have the nutritional facts for it without the glaze, but 1 cup of powdered sugar is about 120g of carbohydrates, and 470 calories.
This was delicious!! I’m curious…do you think pistachios would work well instead of pecans or walnuts if adding nuts?
Hi Maryann! Yes, I think they’d work well too.
Your cranberry bread looks absolutely phenomenal. Can i substitute oil for the butter? If so, how much oil?
Hi there! I haven’t tested it, but I think it would be fine. Some of my viewers reported making this with canola oil in place of butter so a vegan butter should work.
Would love to try this recipe. Can canned milk be used? Do you dust the frozen cranberries too? How do you know if you have enough orange zest? Thanks
Hi Debbie! Yes, toss the frozen ones through flour too. I haven’t tested canned milk but that should be fine. If you have a good size orange, it will give you enough zest. Set aside 1 teaspoon for the glaze and use the rest in the batter.
Natasha, should you glaze before freezing or after freezing?
Hi Melissa! It works fine both ways. If you’re gifting this, you can glaze afterwards for prettier presentation so it doesn’t smear.
How would you adjust this recipe for us high altitude bakers, please advise. I love your recipes but it gets tricky to bake at a mile high. Thanks in advance.
Hi Constance, I don’t have experience with high-altitude baking but you can find more tips on High Altitude Baking HERE.