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This cranberry orange bread is moist, soft, and filled with fresh cranberries and citrus flavor. Topped with a sweet orange glaze, it’s perfect for Christmas morning, holiday baking, or as a homemade gift. Easy to make and ideal for breakfast, dessert, or a festive snack, this cranberry bread recipe pairs beautifully with coffee or tea.

Ingredients

For the Bread:

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

For the Orange Glaze:

1 cup powdered sugar
1 1/2 Tbsp freshly squeezed orange juice (more as needed)
1 tsp orange zest (reserved from the orange above)

Instructions

1. Prepare the Pan and Oven

Preheat oven to 350°F (175°C).
Grease a 6-cup loaf pan (8 1/2 x 4 1/2 inches) with butter, then lightly dust with flour. Shake out excess.

2. Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. Combine Wet Ingredients

In a measuring cup, stir together milk, orange juice, and most of the orange zest (reserve 1 teaspoon for the glaze).

4. Cream Butter and Sugar

In a large mixing bowl, beat softened butter with granulated sugar on medium-high speed for 2–3 minutes until fluffy.
Add eggs one at a time, mixing well after each addition.

5. Combine Wet and Dry Mixtures

Add the dry ingredients in two additions, alternating with the milk mixture. Mix on low speed just until combined, scraping the bowl as needed.

6. Add Cranberries

Toss cranberries with 1/2 Tbsp flour, then fold them into the batter.
Spread batter evenly into the prepared loaf pan.

7. Bake the Bread

Bake at 350°F for 45–50 minutes, until golden brown and a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10–15 minutes, then loosen the edges with a knife and transfer to a wire rack to cool completely.

8. Make the Orange Glaze

In a small bowl, whisk together powdered sugar, orange juice, and reserved zest until smooth. Adjust consistency with more juice (to thin) or powdered sugar (to thicken).
Drizzle glaze over cooled bread before slicing.

Why You’ll Love This Recipe

A moist, tender loaf bursting with fresh cranberries.
The orange zest and glaze add a refreshing citrus flavor.
Perfect for the holidays or as a festive homemade gift.
Easy to make with simple pantry ingredients.

Tips

Coat cranberries with flour to prevent them from sinking in the batter.
Use room temperature butter, eggs, and milk for the best texture.
Allow the bread to cool completely before glazing to prevent the glaze from melting.
For a bakery-style look, reserve a few cranberries to scatter on top of the batter before baking.

Variations and Substitutions

Dried Cranberries: If fresh cranberries aren’t available, substitute with dried cranberries (reduce sugar slightly since they are sweeter).
Nuts: Add 1/2 cup chopped walnuts or pecans for crunch.
Citrus Twist: Try lemon zest and juice instead of orange for a tangy variation.
Gluten-Free: Use a 1:1 gluten-free flour blend to make this recipe gluten-free.

FAQs

Can I use frozen cranberries?
Yes, just toss them in flour while still frozen. Do not thaw before baking.

How do I store cranberry bread?
Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

Can I freeze this bread?
Yes, wrap tightly and freeze (unglazed) for up to 2 months. Add glaze after thawing.

Why is my bread dense?
Overmixing the batter can make it heavy. Mix just until the ingredients come together.

Serving Suggestions

Slice and serve with coffee, tea, or hot chocolate.
Add a spread of cream cheese or butter for a rich breakfast treat.
Serve on a holiday dessert table alongside cookies and pies.
Wrap in parchment and ribbon for a homemade holiday gift.