Cranberry Bread with Fresh Orange Flavor

This cozy cranberry bread brings bright citrus flavor and tart bursts of fruit to every slice. The loaf stays soft and moist thanks to butter, fresh orange juice, and plenty of cranberries. It’s simple enough for everyday baking yet special enough for holidays. With its vibrant color and sweet orange glaze, this bread always feels cheerful and inviting. Serve it warm with butter or enjoy a slice chilled for a refreshing treat.

Why You’ll Love This Recipe

• Each slice balances sweet citrus with tart berries for a lively flavor.
• The loaf uses basic ingredients but tastes bakery-worthy.
• Fresh cranberries keep the crumb tender and bright.
• The orange glaze adds a glossy finish without overpowering the bread.
• This cranberry bread freezes well and reheats beautifully.

Ingredients and Notes

You only need classic baking staples and a handful of fresh cranberries to make this cranberry bread. The orange zest and juice lift the flavor and pair perfectly with the fruit.

For the Bread

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk, room temperature
Zest of 1 large orange (divided)
1/4 cup freshly squeezed orange juice
6 tablespoons unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, room temperature
1 1/2 cups fresh cranberries, rinsed and dried
1/2 tablespoon flour for coating cranberries

Substitutions: Use frozen cranberries without thawing to prevent bleeding. Replace the milk with buttermilk for extra tenderness. Swap part of the orange zest with lemon zest for a brighter twist.

For the Orange Glaze

1 cup powdered sugar
1 1/2 tablespoons orange juice
1 teaspoon orange zest

Notes: Add more powdered sugar for a thicker glaze or extra juice for a thin drizzle. The zest adds natural citrus fragrance without additional sweetness.

Instructions

Follow these simple steps to make soft, flavorful cranberry bread with a smooth orange glaze.

1. Preheat your oven to 350°F. Grease an 8 1/2 x 4 1/2 loaf pan with butter, then dust with flour. Tap out excess to prevent sticking.
2. Whisk the flour, baking powder, and salt in a medium bowl. Set aside so the dry mixture stays even.
3. In a measuring cup, mix the milk, orange juice, and most of the orange zest. Reserve one teaspoon of zest for the glaze.
4. In a large bowl, cream the softened butter and sugar with a mixer until combined and fluffy.
5. Add the eggs and beat until the mixture looks smooth and glossy.
6. Add half of the dry ingredients to the bowl, mix lightly, then pour in half of the milk mixture. Repeat with the remaining dry ingredients and liquid, stirring just until combined.
7. Toss the cranberries with 1/2 tablespoon flour, then fold them into the batter gently so the crumb stays tender.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 45–50 minutes until golden and a toothpick inserted into the center comes out clean.
10. Cool the loaf in the pan for 10–15 minutes, then turn it out onto a wire rack. Let it cool completely before glazing.
11. Make the glaze by stirring powdered sugar, orange juice, and reserved zest together until smooth.
12. Adjust consistency if needed, then drizzle the glaze over the cooled loaf.
13. Slice and enjoy this bright, tender cranberry bread whenever you’re craving a fresh, citrusy treat.

Pro Tips and Troubleshooting

• Coat the cranberries in a little flour so they stay suspended in the batter.
• Do not overmix once the flour is added or the loaf may dry out.
• If the top browns too quickly, tent the loaf lightly with foil.
• Cool completely before glazing so the drizzle doesn’t melt.
• For a stronger orange flavor, add a little extra zest to the batter.

Serving, Storage, and Variations

Serve cranberry bread slightly warm or at room temperature with a bit of butter. It pairs well with tea, coffee, or a holiday brunch spread. Store leftovers in an airtight container at room temperature for two days or refrigerate for up to five.

For variations, add chopped nuts for crunch or mix in a few white chocolate chips for sweetness. A cinnamon-orange sugar sprinkle on top creates a cozy spiced version without altering the base recipe.

Nutrition

Approximate nutrition per slice based on ten slices:

Nutrient | Amount
Calories | ~215
Carbohydrates | ~33g
Protein | ~3g
Fat | ~8g
Fiber | ~1g

FAQ

Can I use dried cranberries instead of fresh?

Yes, but reduce the amount since dried fruit is sweeter. The texture changes slightly, yet the loaf still tastes like classic cranberry bread.

Why did my cranberries sink to the bottom?

They likely weren’t coated in flour or the batter was too thin. Lightly dusting the fruit helps it stay evenly distributed.

Can I freeze cranberry bread?

Absolutely. Wrap the cooled loaf tightly and freeze for up to two months. Add the glaze after thawing so it stays fresh.

Conclusion

This cranberry bread delivers bright citrus flavor, tender texture, and vibrant cranberries in every slice. It comes together quickly and always feels welcoming on the table. Whether you bake it for the holidays or simply want a cheery loaf for the week, this recipe brings reliable, delicious results each time. Enjoy it fresh, glazed, or lightly toasted for a cozy treat.

Cranberry Bread

This cozy cranberry bread brings bright citrus flavor and tart bursts of fruit to every slice. Soft, moist, and topped with a cheerful orange glaze, it’s perfect for everyday baking or holiday gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 10 slices

Calories 215 kcal

Ingredients

  

Bread

• 1.5 cups All-purpose flour
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 0.25 cup Milk, room temperature
• 1 large orange Orange zest (divided)
• 0.25 cup Freshly squeezed orange juice
• 6 tablespoons Unsalted butter, softened
• 0.75 cup Granulated sugar
• 2 large Eggs, room temperature
• 1.5 cups Fresh cranberries, rinsed and dried
• 0.5 tablespoon Flour for coating cranberries

Orange Glaze

• 1 cup Powdered sugar
• 1.5 tablespoons Orange juice
• 1 teaspoon Orange zest

Instructions

 

• Preheat oven to 350°F. Grease an 8.5×4.5 inch loaf pan, dust with flour, and tap out excess.
• Whisk the flour, baking powder, and salt in a medium bowl.
• In a measuring cup, mix the milk, orange juice, and most of the orange zest, reserving 1 teaspoon for the glaze.
• Cream the softened butter and sugar until light and fluffy.
• Add the eggs and beat until smooth.
• Add half the dry ingredients, then half the milk mixture. Repeat, mixing just until combined.
• Toss cranberries with 1/2 tablespoon flour and gently fold into the batter.
• Pour batter into the loaf pan and smooth the top.
• Bake 45–50 minutes until golden and a toothpick comes out clean.
• Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
• Make the glaze by mixing powdered sugar, orange juice, and reserved zest until smooth.
• Adjust consistency if needed, then drizzle over the cooled loaf.
• Slice and enjoy.

Notes

Coat cranberries lightly in flour so they stay suspended. Do not overmix once the flour is added. Cool fully before glazing. Tent with foil if browning too quickly.

Keyword cranberry bread, holiday baking, orange cranberry loaf, quick bread