Cranberry bread with orange glaze balances tart berries with fresh orange zest and a sweet citrus drizzle. The loaf uses a straightforward quick-bread method: mix the dry and wet ingredients separately, combine them briefly, fold in the cranberries, and bake.
One 9-by-5-inch loaf yields about 10–12 slices. Fresh and frozen cranberries both work; if using frozen, add them directly from the freezer so they do not bleed excessively into the batter. Roughly chop especially large berries for more even distribution.
Ingredient notes
- Leaveners: Baking powder and baking soda lift the loaf; measure both level for an even crumb.
- Fat: Vegetable oil keeps the bread soft, while melted butter gives a richer flavor.
- Citrus: Zest flavors the batter and fresh orange juice loosens the powdered-sugar glaze.
- Cranberries: Their acidity offsets the sugar and keeps each slice bright rather than one-note sweet.
Mix without overworking
Heat the oven to 350°F (175°C) and grease and flour a 9-by-5-inch loaf pan, or line it with parchment. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. In a second bowl, combine the egg, milk, oil or melted butter, vanilla, and orange zest.
Add the wet mixture to the dry ingredients and fold only until no broad streaks of flour remain; a few small lumps are fine. Fold in the cranberries, transfer the batter to the pan, and smooth the top. Bake for 50–60 minutes, until a skewer inserted in the center comes out clean. Tent loosely with foil if the top colors too quickly.
Cool before glazing
Let the loaf cool in the pan for 10 minutes, then move it to a rack. Whisk 1 cup powdered sugar with 2 tablespoons orange juice, adding the final tablespoon only as needed. Drizzle over a fully cooled loaf so the glaze stays opaque instead of melting into the surface.
Storage
Keep glazed cranberry bread airtight at room temperature for 3–4 days. For longer storage, freeze the unglazed loaf or individual wrapped slices for up to 3 months, then thaw before glazing. If you enjoy citrus desserts, try baby lemon impossible pies; for another easy bake, see soft and chewy chocolate chip cookies.
FAQs
Can I use frozen cranberries for this Cranberry Bread with Orange Glaze recipe?
Yes, absolutely! Frozen cranberries work wonderfully in this Cranberry Bread with Orange Glaze. There's no need to thaw them beforehand; just toss them directly into the batter. They might add a slight bit more moisture, but it won't negatively impact the final product. For best results, you can toss them in a tablespoon of flour before adding to the batter to prevent sinking.
How do I store leftover Cranberry Bread with Orange Glaze?
To keep your Cranberry Bread with Orange Glaze fresh, store it in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze individual slices or the whole loaf (unglazed is best for freezing) for up to 2-3 months. Wrap tightly in plastic wrap and then foil. Thaw at room temperature before serving or glazing.
Can I make this Cranberry Bread with Orange Glaze gluten-free?
While this specific recipe for Cranberry Bread with Orange Glaze uses all-purpose flour, you can often substitute a 1:1 gluten-free baking blend that contains xanthan gum. Results may vary slightly in texture, but many bakers have success with this modification. Always ensure your gluten-free blend is suitable for quick breads.
What can I substitute for orange juice in the glaze?
If you don't have orange juice for the glaze for your Cranberry Bread with Orange Glaze, lemon juice or even milk can be used. Lemon juice will provide a similar tangy brightness, while milk will create a milder, sweeter glaze. Start with a small amount and add more until you reach your desired drizzling consistency.
Cranberry Bread with Orange Glaze
A moist, tender quick bread bursting with tart cranberries and bright citrus notes, topped with a sweet and tangy orange glaze. Perfect for breakfast, brunch, or a festive treat, this Cranberry Bread with Orange Glaze recipe is easy to make and universally loved.
- Total Time: 1 hour 10 minutes
- Yield: 1 standard loaf (10-12 slices)
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh or frozen cranberries, roughly chopped if large
1 large egg, lightly beaten
1/2 cup milk
1/4 cup vegetable oil or melted unsalted butter
1 teaspoon vanilla extract
Zest of 1 large orange
For the Glaze:
1 cup powdered sugar
2-3 tablespoons fresh orange juice
Optional: 1/2 teaspoon orange zest for extra flavor
Instructions
Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper for easy removal.
Step 2: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients.
Step 3: In a separate medium bowl, combine the lightly beaten egg, milk, vegetable oil (or melted butter), vanilla extract, and orange zest. Whisk until well combined.
Step 4: Pour the wet ingredients into the well of the dry ingredients. Mix with a spatula or spoon just until combined. Be careful not to overmix; a few lumps are okay.
Step 5: Gently fold in the fresh or frozen cranberries until evenly distributed throughout the batter. If using frozen, do not thaw.
Step 6: Pour the batter into your prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the Cranberry Bread with Orange Glaze comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
Step 7: While the bread cools slightly in the pan for 10 minutes, prepare the orange glaze. In a small bowl, whisk together the powdered sugar and 2 tablespoons of fresh orange juice. Add more juice a little at a time until you reach your desired drizzling consistency. If desired, stir in the extra orange zest. Remove the bread from the pan and transfer it to a wire rack. Once cooled, drizzle the orange glaze generously over the Cranberry Bread with Orange Glaze. Slice and serve.
Notes
For best results, ensure all ingredients are at room temperature. Do not overmix the batter. You can gently toss the cranberries with 1 tablespoon of flour before adding them to the batter to help prevent them from sinking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Quick Bread
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 70g)
- Calories: 280 kcal
- Sugar: 30g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
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