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
Perfection! I was worried that it would be too tart, but the glaze adds the perfect amount of sweetness. I will be making this again!
I’m so glad to hear that, Beth! That’s so great!
Easy, festive, delicious. It turned out perfectly.
Wondering if I could use leftover cranberry sauce from Thanksgiving for this recipe. Has anyone has success with this method?
Hi Shannon, I think that’s a great idea to avoid waste. While I haven’t tried it, here’s what one of my readers wrote “I used this recipe but substituted my left over cranberry sauce made with oranges, orange zest and apple. I put it on top and cut it in with a knife. Delicious!” I hope this is helpful.
would this work in the mini loaf pans? At what temp. & for how long
Hi Doris, 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 4 mini loaves and baked for 25 minutes. All good!
My 3 year old accidentally dumped fish sauce instead of orange juice into the glaze. As it turned out, it’s just delicious. A bit odd at first, but we’re troopers!
Oh no but wow glad that it still worked in the end!
Would it work to also add chopped dried apricots to the recipe mix?
Oh that sound like a delicious addition. I hope you love the recipe!
Have you tried this or would you recommend try it with gluten-free flour?
Ho Julie! I haven’t tested an alternative, but you should be able to use a gluten free 1:1 baking blend, like King Arthur brand. One of our readers also shared this comment “It was delicious! I made it with gluten free flour and it turned out great!” Hope that helps!
I swapped the milk for evaporates milk and used a blood orange. Delicious!!!
Why quarter cup of orange juice when only 1 1/2 tbsp is needed.
HI Deb, I use 1/4 cup OJ in the loaf and 1 1/2 Tbsp OJ for the glaze. I hope you love the Cranberry Bread.
It is very very delicious. one of those recipe that i just HAVE to comment. the zest from the orange makes a massive difference giving it an extra kick. There is no fresh cranberry where I live, so i soak the dried cranberry in hot water. the family loves it and so did the work colleague.
This is a must have during the holidays! I’m so glad you loved it, Winnie. Thank you for your wonderful comment.
Just baked this recipe for Thanksgiving.
Thank you.
I hope you love the cranberry bread! Happy Thanksgiving!
This was my 4th Cranberry Orange bread recipe.This one is a keeper. I love the texture, tast and moistness of this recipe.
Had to let mine go in the gas oven for about 2 hours, but absolutely love this recipe and this is the third year making it.
Absolute perfection! The recipe is easy, quick to make, and is so stinkin moist! Second year in a row for my family. Requested already ! It’s the first quick bread loaf to disappear…!
If I wanted to bake in mini loaf pans, to give a gifts, would you recommend changing the oven temp at all?
Hi Kylee, 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.
I was just going to ask that same? about the mini loaf pans. Going to definatly make this & give out to friends for Christmas! 🎄
Hi! If I make this in a Bundt pan, what temp should I use and how long should I bake it? Thank you!
Hi Sandra, I have this Cranberry Bundry Cake Recipe you will love. Also, here’s what one of my readers said making this exact recipe in a bundt pan ” I decided to make this recipe in my 6-cup light-colored Bundt cake pan, and it turned out beautiful! I baked it for 45 min at 350 degrees, but I probably could have pulled it out a bit sooner since it was ready when I checked on it then. I love the slight sweetness to the bread base, the tartness from the cranberries, and sweet glaze on top. This recipe is a keeper for sure. Highly recommend!”
I baked eight loaves of this for a church breakfast. It was a huge hit. Three people wanted the recipe. It was truly delicious. Thank you for this very good recipe. I find your recipes to be so reliable. Thank you.
Made this yesterday and the blueberry one last week. Both are absolutely amazing!!
I love this recipe so much, and so does my family! Will definitely be using this one again! Perfectly moist and the outside is a perfect color.
Such a good recipe! I was wondering once its frozen, can we pop it back in the oven? Or thaw out and then pop into the oven? And if so for how long do you warm it in the oven
Thank you!
Hi Veronica, I haven’t tried reheating it in an over to adivse. Here’s a note on freezing and thawing though, I hope that helps: 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.
The bread was PERFECT and really delicious too. This recipe is a keeper.
So glad you loved it, Bonnie!