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
Can I use frozen cranberries? If so, do I thaw them or use them frozen,
Hi Beth, Yes, several of my readers have made it that way successfully with frozen. Here’s what they said “Followed exactly using frozen cranberries and it was the best loaf I have made, it will be my new go to base for loaves.”
Made this for my Thanksgiving Dessert Table. Very yummy! I’ve loved every recipe of yours that I’ve made!
Aww that’s just awesome, Kim! Thank you for your awesome feedback.
We have an egg allergy in the family. Can sour cream or Greek yogurt be substituted for the eggs?
Thank you
Hi Cheryl, I haven’t experimented on other egg substitutions yet to advise. I wish I could be more helpful.
I bought cranberries just to Make this recipe!
I hope you love it, Mary!
Looks so yummy! Will be making ahead and freezing it. Do I freeze it with the icing or without? Can I add the frosting right before serving?
Hi Siriann! It works either way. If you’re not packaging it, it works well to ice it beforehand.
Can you substitute cranraisins for the cranberries?
Hi Angie! Yes, you sure can. See the common questions section above for my instructions on this.
I like your recipe using all granulated sugar and no brown sugar. All white sugar gives more of a contrast for the cranberries.
I like to make this and put in mini loaf pans. I have mini loaf pans that I will be using. How long do I bake them? Will the batter be enough to fill them?
Hi Patricia. I haven’t tested mini loaf pans for some of my viewers have. Depending on what size they are you may have enough batter for 6 mini loaves. I would bake them for 25 to 35 minutes but check early in case they get done sooner.
Could these be made with dried cranberries? Would I need to re-hydrate them? Thanks, can’t wait to try these!!
Hi Ann! Yes, you can use dry cranberries. See my instructions on this in the common questions section.
Thank you so much for this lovely recipe! Would the cakes be soggy if I left them in the baking pans to give as gifts? Or should I remove the cakes from pans cool and replace in pans?
Hi Jimmie! These bake up well in disposable foil tins but if you’re using a metal pan, it’s best to remove them.
Thank you for recipe. Can gluten free flour be used as a substitute for all purpose flour?
Hi Debra! 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!
My brother-inlaw can’t get enough of this creation. Thanks allot! NO, really …. THANKS ALLOT
I’m so glad to hear it was a hit, Victoria!
I made 2 of these for Thanksgiving and they were the first dessert to go! Everyone kept saying how delicious it was! I’d like to make some to give as Christmas gifts. Can I make them now and freeze them?
Thanks Natasha for a fantastic recipe!!
Hi Joanie, I love to hear that this was a hit! Yes, you can, see the Make-Ahead section of the recipe post for instructions.
Wow 🤩 I could make this bread into my muffins. Thank-You So Much. Keep Yur recipes coming. Yur the best. I make a lot of Yur recipes.
Thanks Natasha , this looks good too ♥️👍
Hi, If I don’t have milk on hand, can I substitute sour cream. If so, how much, & how will this affect results of cake vs. milk. Thanks for all the amazingly delicious recipes.
Hi Linda! I think that would be fine. I would thin it out with water so it’s a similar consistency.
I keep making this bread over and over again, it never disappoints. So moist and the orange glaze just gives it that special touch. I often divide the dough into smaller pans and give them as gifts, like for Thanksgiving.
I’m so glad you’re enjoying it!
Can you use smaller bread pans to make multiple loaves?
Hi Debbie, 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.
Can this bread be made into muffins? If so any adjustments? Thank you!
Hi Sarah, I have not tested this but I think it could work. You may also like my blueberry lemon glaze muffins which are similar.
Can frozen cranberries be substituted as fresh isnt always readily available? If so how would you incorporate it?
Hi Emilia, Yes, several of my readers have made it that way successfully with frozen. Here’s what they said “Followed exactly using frozen cranberries and it was the best loaf I have made, it will be my new go to base for loaves.”
This is interesting and simple to make. I am definitely going to try this.
Can I use frozen cranberries though?
Yes, several of my readers have made it that way successfully. Here’s what they said “Followed exactly using frozen cranberries and it was the best loaf I have made, it will be my new go to base for loaves.”