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 just like our famous Banana Bread, this loaf stays moist for a few days (in case you needed a homemade Christmas gift idea).
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 makes it truly special. You’ll love every bite.
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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!
Cranberry Bread Video Tutorial
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Ingredients for Cranberry Orange Bread
- Flour – use all-purpose to give the bread structure
- Baking powder – leavening to make the loaf rise
- Salt – balances the sweetness
- Milk – best at room temperature
- Orange zest and juice – be sure 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
- Cranberries – rinsed and dried then tossed in 1/2 Tbsp of flour to keep them from sinking in the batter (see substitution options in common questions section)
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 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 rack to cool completely.
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.
The Best Glaze for Cranberry Bread
Orange and cranberry are complimentarily flavored 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.
Common Questions
Yes, you can use frozen cranberries in the same quantity and add them frozen (do not thaw). You may need to bake just a few minutes longer or until a toothpick inserted into the center comes out clean.
You can substitute with 2/3 cup dried cranberries and reduce the sugar in the recipe to 2/3 cup since dried cranberries aren’t as tart. The dried cranberries will be juicer if you soak them in very warm water for 10 minutes then drain and pat dry before using.
You can make this a cranberry nut bread by folding in 1/2 cup of coarsely chopped walnuts or pecans when adding the cranberries to the batter.
This sweet bread is total comfort food. All you need is a mug of tea or coffee to go with a thick, fresh slice of cranberry bread.
Make-Ahead
- 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.
Pro Tip: Cranberries are only available for a season in grocery stores so buy extra and store them in the freezer so you can keep enjoying this cranberry bread year-round.
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 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 cake release tool or 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
Hey Natasha! Would I be able to adapt this recipe by substituting the orange juice for lemon juice and substituting the cranberries for blueberries?
Hi Lily, I have not tested this but I think it could work. You may also like my blueberry lemon glaze muffins
Hi Natasha,
I made your recipe for Cranberry bread with orange Glaze. It turned out delicious.Thank you for sharing your recipes.
Pat
You’re welcome, Pat. Great to hear that it turned out delicious!
The first bread I made was the banana nut bread. It was excellent. I was in the mood for a blueberry bread. I adapted this recipe and used blueberries, lemon zest, and lemon juice, instead of cranberries, orange zest and orange juice. I had exactly 1/4 cup of lemon juice, so I had to adapt the glaze recipe. I made the glaze with 1 cup of powdered sugar, 1 Tbsp of Tuaca, 1/2 Tbsp of Mexican Vanilla, and added just enough Half and Half to make it the right consistency. It was amazing. I can’t wait to make it with the cranberries too. I’m going to try many of your recipes from this site. Thanks! Steve
I’m so glad that worked out, Steve! Great idea! Thank you so much for sharing that with me.
Totally Amazing I have made it with the regular all purpose flour but, just finished making it with measure for measure gluten free flour for my friend , looks amazing , I willl get her feedback , when she eats it ,but I am sure its going to DELICIOUS , wish I could post a pic of it here , it rose so beautifully
Hello Janice, nice to know that you were able to make 2 versions! Yes please share with us how you both liked the recipe.
Hello!
Have you ever tried this with gluten free flour? I have some family members who don’t eat gluten and didn’t know if I could swap it out 1:1? Or maybe someone else has commented in the reviews that they’ve tried it…? Thanks in advance for the response! 🙂
Hi Eve, I have not tested this to advise and looking through the comments, I do not see one yet for someone who has tried this.
Absolutely delicious!!! The crumb on this bread was so moist and honestly, perfection. thank you for such a great recipe. I am going to sub orange for lemon right because I’ve been searching for the perfect lemon loaf and I think this might be it. fingers crossed. but again, great recipe!!
You’re welcome! I’m so happy you enjoyed it, Melissa!
I really am enjoying this recipe. I didn’t use glaze because I am watching sugar. Sweet enough with the lovely 😍 orange
Hi Virginia, thank you for your good comments and feedback. Great to hear that you liked the recipe!
Hi…I just love your receipes. I only have dried cranberries..If I soak them in water can I use them?
I have not tested this. It could change the taste and texture a bit but it may work ok. You’ll have to experiment. Let us know how it works out for you.
One on my favourite made it several times but with double cranberries😊
Great to hear that! I hope you’ll love all the recipes that you will try.
I loved your Chicken pot pie and my son love it too. We love your Pie crust too. Also the egg roll. Thank You
That’s just awesome! Thank you for sharing your great review!
I couldn’t find frozen or fresh cranberries. Can I use seedless cherries? Will it still taste good? I don’t want to ruin it. Also, would blueberry jam go well with it?
Hello Keith, I honestly haven’t tested it to advise. If you do an experiment, please share with us how it goes.
Hi Natasha – I laughed when I saw your face biting into that tart cranberry! Your videos are so much fun to watch. Thanks for all the tips in this great recipe, esp. buttering and flouring the loaf pan. My loaves used to always stick.
I’m so glad you’re enjoying my videos, Michelle! Thank you so much for sharing that with me.
Hi Natasha, I made this bread as well as the blueberry muffins for my wife and the nurses she works with in Fort Collins. They all Loved both of these and want them again.Thanks for sharing.
Jim
That’s wonderful to hear, Jim. Good to know that the recipe was a huge hit!
Natasha,
What do you think about adding Macadamia nuts and white chocolate morsels to this bread?
Hi Bev, I think that will work too. If you give that a try, please share with us how it goes.
I couldn’t find fresh cranberries so I used the dried cranberries and soaked them in warm oj on the stove. I used the cranberry infused juice for the glaze. I also added in a little vanilla. This was the absolute best cranberry Orange bread recipe! Thank you!
Yay that’s wonderful feedback, thanks a lot for sharing your experience trying out this recipe!
I’ve made her a recipe as is over the holidays(it was excellent) but I’m craving it now and I can’t find fresh cranberries anywhere!!! thank you for the suggestion I will be making it as you described!!!
This recipe was a hit! My whole family loved it and we were able to enjoy it over the course of several days. This is really worth making!
That is the best when the family loves what we moms make. That’s so great!
Natasha can I add a tsp of orange flavor in addition to the orange zest?
Hi there, I haven’t tested that yet but feel free to experiment. Please share with us how it goes if you try it!
This recipe came out amazing! The bread was super moist, flavorful, and not overly sweet. I’ve made it with and without the glaze, both are delicious. I use frozen cranberries and also triple the amount (~3 cups) for some extra tartness, which is perfect if you love cranberries!
Hello Heidi, thank you for your good comments and review. Good to hear that you tried both versions and loved both!
Very good but I did add walnuts as I’d chopped them for another reason I’ve used becel instead of butter and added some blueberry I needed to use up. Glazed with orange juice and 1 tbsp granulated sugar…ran out of icing sugar
Thank you so much for sharing that with me, Carol! I’m so glad you enjoyed it!
I made this in the fall and my husband LOVES IT! Problem, I can only find frozen cranberries. Do you think they will work? Any suggestions? Thanks . We loves your recipes!
Hi Suzette, I’m so glad you love our recipes! Please read this section in the recipe: “Common Questions: Can I use frozen cranberries?”. Also, here’s what one of my readers wrote about using frozen cranberries: “I used frozen Cranberries, and the bread is delicious!”
Can you substitute more milk for the OJ? Not a huge orange fan but really want to make this loaf!
Hi Michelle, the flavor is AMAZING! But I bet that may work. If you experiment, let me know how you liked the recipe.