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
Superb! Always a hit. Take recipes cause guests will ask for it!!
This is my go to recipe for a treat. Everyone that has tasted this recipe, absolutely love it! It is my most requested bread for family occasions and gifts to friends.
That’s so great, Neva! Thank you for sharing your lovely review with me!
Hi Natasha! I made two loaves today, one for my family and one to take to my sister’s Christmas brunch tomorrow. As always, thanks for the great recipes.
I bought bags of fresh cranberries (Habelman Bros. Company), but they taste bitter. Can I still use them for this recipe?
Hi Fia, if they are bitter, and you’re worried you can try balancing them with some more sugar.
I just made this . It is excellent. I wish I would have doubled the recipe ,this is not going to last long .
Can I double this recipe to make to loaves of bread?
Yes, it can be doubled.
It worked much better for me, when I made 2 separate loaves. They can bake at the same time though.
Love this recipe!!! It’s always a hit whenever I make it! There was a post about using craisins and soaking them in orange juice. Do you remember what the amount is if I use craisins instead?
Hi Julie! It’s stated above in the post with the ingredients: 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.
Hello Natasha,
I realized I don’t have orange zest, if I make this how much will that affect the recipe? I have the Orange Juice, but no zest.
Hi Julie! You can leave it out. The bread will be slightly less fragrant, but should not be bland.
I made this recipe for my family’s Christmas party, and it was a huge success. Two people said it was better than the lemon blueberry bread, which they loved!
It sounds like you found a new family favorite, Cheryl!
This is the third time I’ve made it and as usual, it is wonderful. I used frozen cranberries and all the rest the same.
I make and give this as a gift to my staff members every year for Christmas. Of course, I make two loaves for Christmas brunch and New Years Eve for our family. Delicious!! Thank you!
This is so delicious. I’ve made it now a few times once for a tea party and now for Christmas I’m just gonna make it all year around. It is fantastic.
Can I substitute dried sweetened cranberries for fresh? If I can how much dried do I use?
Hello! I have noted this in the recipe “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.”
Is it ok to use leftover cranberry sauce instead of berries and reduce the sugar from 3/4 to 1/4? Thanks!
Hi Jocelyn! I haven’t tested that, so I’m not sure if medications are needed.
I wouldn’t. There is a much better than usual chance that it will throw off the baking ratio( too much liquid to dry ingredients)
I make cranberry nut bread oh probably 50 years. Found your last year and everyone loved it . So this year I made 9 just finished. Thank you for all your delicious recipes! They are all great. ( I have made many of your recipes and love them all) THANK YOU so much. Merry Christmas and a Happy New Year to you and your family. Veronica
I’m so glad this recipe was a hit, Veronica! Merry Christmas to you and your family, have a blessed new year!
Delicious! Family raves about it. Even the members who say bah humbug to cranberries are fans of this recipe. Thank you for sharing it. Merry Christmas
Can I use Gluten free flour instead of regular flour
Hi Lorraine! That would be fine if you’re using a good quality 1:1 GF baking flour brand like King Arthur, Bobs Red Mill, etc.
I’ve made this before and it tastes great but this time I have made 2 different loaves and the cranberries keep floating to the top. I have never had that happen.
Hi Kathleen, Hmmm… I haven’t had that happen – did you change anything else? Was the oven fully preheated both times?
I just made a double batch, 1 large loaf, and 4 mini loaves. I had to have some for breakfast! So delicious, thank you so much
You’re very welcome, Maureen! I’m so glad you loved them.
The Best and I don’t even like baking. This one caught my eye! Natasha you make it so fun and easy that I tried it and everyone loves it! Thanks for all your great content.
You’re so welcome, Anna! I’m glad you enjoyed it.