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.
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.