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This orange cranberry bread is bursting with tart cranberries and bright citrus flavor, topped with a sweet orange glaze that takes it over the top. This moist, tender quick bread is amazing for holiday breakfasts, afternoon snacks, or wrapping up as a thoughtful homemade gift!
See recipe card below for full list of measurements, ingredients, and instructions.
A Note from Cheryl
Here’s the thing about quick breads—they’re called “quick” for a reason, but that doesn’t mean they should be rushed. My favorite part about this orange cranberry bread recipe is how forgiving it is. Even if you’re a total beginner, you’re going to end up with something that looks and tastes like it came from a fancy bakery. And when your kitchen fills with that amazing cranberry-orange aroma? That’s when you know you’ve nailed it.
Why This Recipe is So Good
- Thanks to the butter and fresh orange juice, you’ll get that tender, almost cake-like crumb that doesn’t dry out and can keep for days. Honestly, it tastes even better on day two when all those flavors have had time to meld together.
- This recipe for cranberry orange bread is foolproof enough for beginner bakers but impressive enough for holiday entertaining. There are no fancy techniques required, yet it comes out looking bakery-worthy every single time, especially with that glossy orange glaze dripping down the sides (sooo good!). When company is over, you could serve this with Keto Hot Chocolate, a Pumpkin Caramel Macchiato, or a Boozy Whipped Coffee (for the adults).
- If you really want to shower friends and family with something special, this is perfect for making ahead and gifting. Bake a few loaves on Sunday, wrap them up in parchment and twine, and you’ve got gorgeous homemade gifts ready for teachers, neighbors, or your Thanksgiving host. Trust me, people will think you spent way more effort than you actually did!
- The flavor combination is absolutely irresistible! Fresh cranberries bring that perfect tart pop while orange juice and zest infuse through every bite with bright, sunny citrus notes. It’s the kind of sweet-tart balance that makes you close your eyes with satisfaction and go “mmm.”
What You Need to Know Before You Start
- Quick cranberry orange bread recipes can vary in baking time depending on your oven, so start checking around the 55-minute mark. Look for a golden-brown top and a toothpick that comes out clean. A few moist crumbs are fine, but if you see wet batter, give it another 5 minutes.
- Once your bread is completely cool, use a long serrated knife and a gentle sawing motion to get beautiful, clean slices without squishing the tender crumb.
- Before folding the cranberries into your batter, toss them with about a tablespoon of flour. This light coating helps them stay suspended throughout the bread instead of all sinking to the bottom during baking. It’s a simple step that makes a huge difference in how your bread looks when you slice it (trust me on this!).
- Make sure your eggs and butter are at room temperature before you start mixing. Cold ingredients don’t incorporate as smoothly and can result in a denser texture. Set them out on the counter about 30 minutes before you begin, and you’ll be good to go!
Recipe Variations
Add Nuts: Fold in ½ cup of chopped walnuts or pecans along with the cranberries for added texture and a nutty flavor that complements the orange beautifully.
Make it Into Muffins: Fill greased or paper-lined muffin cups about ¾ full and bake at 350°F for 18-22 minutes. This makes about 12 cranberry bread with orange glaze muffins—perfect for grab-and-go breakfasts or lunchboxes.
Cream Cheese Glaze Twist: Swap the orange glaze for a tangy cream cheese frosting by beating together 4 ounces softened cream cheese, 1 cup powdered sugar, 2 tablespoons orange juice, and 1 teaspoon orange zest until smooth.
Swap in Other Citrus: Try using lemon juice and zest instead of orange for a Cranberry Lemon Bread variation, or mix half orange and half lime for a more complex citrus flavor.
Frequently Asked Questions
Absolutely! Use them straight from the freezer without thawing. Just toss them in flour like you would fresh cranberries to prevent sinking.
The usual culprits are too much moisture in the batter or expired baking powder (oops). Make sure you’re measuring your ingredients accurately and check the expiration date on your baking powder.
Definitely, it’s a stellar idea! This bread freezes beautifully for up to 3 months. Wrap the cooled, un-glazed bread tightly in plastic wrap, then in aluminum foil. Thaw at room temperature and add the glaze just before serving.
Overbaking is the most common cause of dry quick bread; I’ve totally made this mistake myself and know it intimately. Check for doneness early and remove it from the oven as soon as that toothpick comes out clean. Also, double-check that you’re measuring flour correctly with the spoon-and-level method.
More Delicious Cranberry Recipes
- ​​Easy 4-Ingredient Cranberry White Chocolate Cookie Bars
- Cranberry Bliss Bars
- Cranberry Cinnamon Rolls
- One-Pan Cranberry Rosemary Chicken
- Homemade Cranberry Sauce with Rosemary and Orange
- The Best Ever Cranberry Brie Bites
- Cranberry Salsa
- Easy Cranberry Cake with White Chocolate Cream Cheese Frosting
- Cranberry Relish with Apple and Orange
- Cranberry Orange Relish
- Whole30 Cranberry Chicken (Paleo)
- Paleo Cranberry Apple Chicken Thighs with Rosemary (Whole30)
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Easy Cranberry Orange Bread with Glaze
Equipment
- 9×5-inch loaf pan
- parchment paper
- stand mixer or electric hand mixer
- medium mixing bowl
- large mixing bowl
- whisk
- rubber spatula
Ingredients
For the Bread
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ¾ cup unsalted butter room temperature
- 1¼ cups sugar
- 3 large eggs room temperature
- ¾ cup fresh orange juice
- 1 tablespoon grated orange zest
- 2 cups fresh cranberries
- 1 tablespoon all-purpose flour for coating cranberries
For the Orange Glaze
- 1 ½ to 2 cups powdered sugar
- 3 to 4 tablespoons heavy cream or milk
- 1 teaspoon orange zest
Instructions
Make the Bread
- Preheat oven to 350°F. Lightly spray a 9×5-inch loaf pan with baking spray and line with parchment paper, leaving overhang on the sides.
- In a medium bowl, whisk together 2½ cups all-purpose flour, 1½ teaspoons baking powder, and 1 teaspoon salt. Set aside.
- In a large bowl or stand mixer bowl with paddle attachment, beat ¾ cup room temperature unsalted butter on medium speed until light and fluffy, about 3 minutes.
- Gradually beat in 1¼ cups sugar until light and fluffy, about 2 additional minutes. Scrape down bowl as needed.
- Beat in 1 tablespoon grated orange zest and ¾ cup fresh orange juice until combined.
- Add 3 room temperature eggs one at a time, beating well after each addition before adding the next.
- With mixer on low speed, add flour mixture in two additions, mixing just until no streaks of flour remain. Do not overmix.
- In a small bowl, toss 2 cups fresh cranberries with 1 tablespoon all-purpose flour until coated. Gently fold floured cranberries into batter.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 65-70 minutes, loosely covering with aluminum foil around the 35-minute mark. Bread is done when a toothpick inserted into center comes out clean.
- Cool in pan on wire rack for 10 minutes, then lift out using parchment overhang and cool completely on rack, at least 1 hour.
Make the Glaze
- In a medium bowl, whisk together 1½ to 2 cups powdered sugar, 3 to 4 tablespoons heavy cream or milk, and 1 teaspoon orange zest until smooth and desired consistency is reached.
- Drizzle glaze over completely cooled bread. Let set for 10 minutes before slicing.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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