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
I LOVE this young lady. She thinks of every thing, like….making smaller loaves 5″x3″ for gift giving. Also, she isn’t charging for her recipes! Will definitely buy her cookbook! Everything she publishes is soooooo good!
Thank you for your love and support. It means a lot to me!
Love this as a gift idea. Can you please advise if it can be frozen with the glaze on?
Hi Fiona! It will work either way, if you’re not packaging it, it works well to glaze it beforehand.
Is there any problem if I double the recipe and mix 2 loaves at the same time
Hi Debbie, 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 is my 2nd year making these as Christmas give away gifts! They were such a hit last year that I came back for more. I baked 28 loaves (!!!) last weekend. Easy to follow recipe & it is so yummy! Cannot recommend enough
Wow! 28! That’s incredible, Patricia! I bet your home smelled so good all season after that! That’s so nice of you to make as gifts. How thoughtful!
This recipe looks amazing!I can’t wait to try it.Did you try baking muffins with this recipe?
Hi Natalia, I have not tested this but I think it could work. You may also like my blueberry lemon glaze muffins which are similar.
i just baked this loaf this morning and it was a hit with hubby at lunchtime. just one question…..mine did not rise as much. any advice on this would be appreciated. thanks, Judith
Hi Judi! Common reasons for the bread not rising is expired/old leavening (baking powder), or low oven temperature. Be sure to fully preheat the oven before baking.
Thanks for your reply Natasha. My baking powder expiry is April 2027, and my oven was preheated. However, I did use an egg replacement a friend told me about. I have never used egg replacements before, could this be a possibility??
I have never tried using egg replacements too but it might have cause the issue with the rising.
To give an update….I baked the loaf again and used real eggs this time. It turned out perfect. Lovely lovely loaf. Thanks again for this recipe! I will not be using egg replacement powder again.
I’m happy to hear it worked out and you loved it, Judi!
I absolutely love this coffee cake recipe! I make it every year and gift it and people I think I bought it from the store! I was wonder if I am able to add a cranberry sauce layer to it and swirl it in or do half the batter add the sauce and add the rest of the batter?
Hi Tulsi! I’m so glad you’re loving this recipe. I haven’t tested swirling cranberry to know if it would affect how it bakes up. Let us know if you test it.
Made these last year as mini loaves to give to friends. They were a hit! Making this year, too! Such a great recipe!
That’s just awesome, Carol! These are a perfect Christmas gift!
Easy to make….and even easier to eat. My hubby and son devoured 1 in 3 dayd that’s why I double the recipe. My favorite bread to make….
Do you know if I can soak the dried cranberries in any kind of alcohol instead of water before cooking?
Hi Stacey! I haven’t tried that to advise, sorry wish I can help more!
I love this recipe, easy to follow and taste great. I’ve served it with a frittata for breakfast. My favorite Christmas bread to bake and share with my family and neighbors.
That sounds like the most perfect Christmas breakfast! Thank you for sharing that with me, Veronica.
I think it’s us needs to have baking soda and baking powder . This did not rise as high as it should have, but the flavor is wonderful whatever I have idea
Hi Pat, the leavening should be correct. Make sure to measure the flour correctly and avoid over-mixing. Also, double check that your leavening is not expired.
Hi, can this be made in a bread machine?
Hi Brittany, I have not tested that to advise.
Absolute hands-down, my favourite bread to make. I always get so many good compliments on your recipe. Sometimes the bread can be a bit dense. What ingredient would I alter to make it more light or moist? Thanks again for sharing your awesome recipe. You make me look like a star anytime I show up with this bread.
Hi Trent, Thank you so much for sharing that with me, this loaf should not be dense or dry. Did you possibly add too much flour? Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
How long do I bake the bread if I am using small loaf pans?
Hi Elaine! I haven’t tested mini loaf pans but some of my viewers have. Depending on what size they are you may have enough batter for 6 mini loaves and they would take about 25 to 35 minutes to bake, but check early in case they get done sooner.
Will cook time change if I use pampered chef loaf pan?
Hi Debbie! Yes, it might affect the baking time but check for doneness early using a toothpick.
Can I use thawed cranberries in the recipe and if so what do I need to do with them
Hi Dianne. You can use frozen, fresh, or even dry cranberries. For best texture, and to prevent issues like sogginess or color streaking- I do NOT recommended using cranberries that have been thawed. They release too much liquid, and are mushy.
can I reduce the amount of sugar and flour for less calories?
Hi Josephine. The amount of flour is necessary for this recipe. You may try to reduce the sugar slightly, but it will change the texture and consistency since the sugar adds moisture.
Absolutely delicious! Easy to make as well!
Delicious! A great sweet treat between Thanksgiving and Christmas. I love the sweet and tart flavor of the fresh cranberries! THank you!
You’re very welcome, Donna! Thanks for trying the recipe.
OMG! I wish my mom was still alive to taste this!!! I tried to do the glaze, but hubby is more of an icing kind of guy so I just slathered it on. A TOTAL WIN!
I’m so happy you loved it!