Indulge in the delightful flavors of our Orange-Glazed Cranberry Bread, featuring a moist and tender crumb bursting with juicy cranberries. Achieving the perfect equilibrium between sweetness and tanginess, this loaf, much like our renowned Banana Bread, retains its moisture for days—making it an ideal homemade Christmas gift.
Crafted as a tribute to our favorite bakery’s cranberry loaf, this copycat version surpasses expectations with an abundance of cranberries and an exquisite orange glaze. Each bite promises a harmonious blend of textures and flavors that you’ll savor.
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
NOTE: By saving this recipe, you agree to join our weekly recipes newsletter.
During the holiday season, we cherish cranberry-infused recipes such as Sugared Cranberries, Cranberry Bundt Cake, and, of course, this Cranberry Bread. If you have an affinity for the zesty and succulent nature of cranberries, this recipe is a must-try.
This delectable orange cranberry bread is a delightful blend of moist texture and vibrant flavors, enriched with zesty orange peel and tangy cranberries. Adorned with a cinnamon streusel topping and a finishing touch of orange glaze, it has earned its place as one of my preferred quick bread recipes—a guaranteed crowd-pleaser!
As the fall season unfolds, my mind dances with various flavor combinations, yet none surpasses the sheer deliciousness of orange paired with cranberry. The marriage of tart cranberries with the sun-kissed sweetness of orange is a match made in culinary heaven. Throughout the years, I’ve shared recipes featuring this dynamic duo, including cranberry orange muffins, cranberry orange Bundt cake, cranberry orange icebox cookies, and cranberry orange scones. Even classic cranberry sauce and cranberry brie puff pastry tarts boast a delightful hint of orange. While all these creations are extraordinary, none can compete with the allure of today’s quick bread—it’s the original, and I strongly suggest baking two loaves because, believe me, it will vanish in no time!
Breaking down the components of this Orange Cranberry Bread:
Bread: To ensure a luscious and flavorful loaf, I’ve drawn inspiration from my much-loved cinnamon swirl chocolate chip bread recipe—cherished by readers and myself alike. By using that tried-and-true batter as the foundation, it becomes effortless to introduce fresh and captivating flavors.
Streusel: Crafted from basic everyday ingredients, the homemade cinnamon streusel adds a delightful crunch to this quick bread. Each bite boasts a pleasing textural contrast, and while I firmly believe streusel is a non-negotiable addition, the bread remains dazzling even without it!
Orange Glaze: Elevating the bright orange notes, a drizzle of orange glaze on top completes the flavor profile of this sensational orange cranberry bread.
If you’re hankering for a simpler cranberry bread, feel free to omit the streusel and/or orange glaze. The bake time and temperature remain the same. Alternatively, for an added touch of glamour, consider garnishing with sugared cranberries before serving.
Ingredients for Cranberry Orange Bread:
All-purpose flour for structure
Baking powder for leavening
Salt to balance sweetness
Room temperature milk
Orange zest and juice (reserve a teaspoon for the glaze)
Unsalted butter, softened
Sugar to counterbalance cranberry tanginess
Eggs for a moist, tender crumb
Cranberries, rinsed and tossed in flour to prevent sinking
How to Make Cranberry Bread:
Whisk together dry ingredients: flour, baking powder, and salt.
Combine wet ingredients: Stir together milk, orange juice, and zest.
Cream butter and sugar, then beat in eggs until well combined.
Add flour mixture and milk mixture alternately to the batter, mixing until just combined.
Coat cranberries with flour and fold them into the batter. Spread in a buttered and floured 8.5×4.5 bread pan.
Bake for 45-50 minutes until golden and a toothpick comes out clean. Cool in the pan for 10-15 minutes, then transfer to a rack to cool completely.
The Best Glaze for Cranberry Bread:
The irresistible glaze combines powdered sugar, freshly squeezed orange juice, and orange zest for a burst of complementary flavors—ideal for breakfast or dessert.
Frozen Cranberries: Use in the same quantity without thawing, adjusting baking time if needed.
Substitute Dried Cranberries: Use 2/3 cup soaked in warm water for 10 minutes; reduce sugar to 2/3 cup.
Add Nuts: Fold in 1/2 cup coarsely chopped walnuts or pecans with cranberries.
Two Baking Tips:
Oven Thermometer: Ensure accurate oven temperature with an inexpensive oven thermometer.
Aluminum Foil Cover: Halfway through baking, loosely cover with foil to prevent excessive browning.
Room Temperature: Store loosely wrapped for up to 3 days.
Refrigerate: Cover and refrigerate for up to a week.
Freezing: Cool to room temperature, place in a freezer-safe bag, and freeze up to three months. Thaw in the refrigerator overnight before serving.
If you try this Orange-Glazed Cranberry Bread Recipe, let me know! and don’t forget to SAVE it for later
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk, at room temperature
- Zest of 1 large orange (reserve 1 tsp for the glaze)
- 1/4 cup freshly squeezed orange juice
- 6 Tbsp unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, at 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 (adjust for desired consistency)
- 1 tsp orange zest (reserved from the orange above)
- Preheat the oven to 350˚F. Butter a 6-cup (8 1/2 by 4 1/2) bread loaf pan and dust with flour, tapping out the excess.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a measuring cup, combine the milk, zest of 1 orange (reserving 1 tsp for the glaze), and freshly squeezed orange juice. Set aside.
- In a large mixing bowl, cream together the butter and granulated sugar on medium/high speed for 2-3 minutes. It won’t be smooth, just combined. Beat in the 2 large eggs until well incorporated.
- Add the flour mixture in 2 parts, alternating with the milk mixture, and mix on medium/low speed just until incorporated with each addition. Scrape the sides of the bowl with a spatula as needed.
- Toss the cranberries with 1/2 Tbsp flour, then fold them into the batter just until incorporated. Spread the batter into the prepared pan and bake for 45-50 minutes at 350˚F until golden on top and a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 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.