Name: Cranberry Orange Bread with Glaze Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 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 orange juice (freshly squeezed); 6 Tbsp unsalted butter (softened); 3/4 cup granulated sugar; 2 large eggs (room temperature); 1 1/2 cups fresh cranberries (rinsed and patted dry); 1/2 Tbsp all-purpose flour (for cranberries); 1 cup powdered sugar; 1 1/2 Tbsp freshly squeezed orange juice (or to reach desired consistency); 1 tsp orange zest (reserved from the orange above)

If you’re on the hunt for a cozy, vibrant bread that dances with fresh flavors, you’re going to adore this Cranberry Orange Bread with Glaze Recipe. It’s one of those treats I keep coming back to, especially when the holidays roll around—or honestly anytime you want a bright, moist loaf to share with friends and family. The tart cranberries paired with that zesty orange glaze make every slice pop with just the right balance of sweet and tangy. Trust me, once you try this, it’ll be your go-to quick bread too!

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Why You’ll Love This Recipe

Fresh, Bright Flavor: The combination of tart cranberries and fresh orange zest is refreshing and irresistible.
Moist & Tender Crumb: This bread stays soft and moist for days—perfect for gifting or serving at brunch.
Easy to Make: With simple ingredients and straightforward steps, even beginners will feel confident.
Beautiful Presentation: The glossy orange glaze topped with zest adds a festive, professional touch.

The image shows three slices of a yellow cake with pieces of red fruit inside. The cake appears moist with a soft texture, and it is topped with a thick white icing that drips slightly over the sides. The layers include the golden-brown crust at the bottom, a middle layer filled with red fruit chunks, and the creamy white icing layer on top. The slices are placed on a wooden surface with visible grain patterns. Photo taken with an iphone --ar 2:3 --v 7 - Cranberry Orange Bread, Cranberry Orange Bread with Glaze, Holiday Cranberry Bread, Quick Cranberry Bread, Moist Cranberry Bread

Ingredients You’ll Need

This recipe is all about fresh, quality ingredients coming together to make something truly delightful. You’ll find that fresh cranberries and orange zest really make a difference, so I recommend grabbing those fresh during cranberry season if you can!

Flat lay of a small mound of all-purpose flour, a teaspoon of baking powder in a small white bowl, a small white bowl with fine salt, a small white bowl filled with milk, bright fresh orange zest curls, a small white bowl with freshly squeezed orange juice, a pat of softened unsalted butter, a heap of granulated sugar, two large whole uncracked brown eggs, a cluster of plump fresh cranberries, a small white bowl of powdered sugar, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cranberry Orange Bread, Cranberry Orange Bread with Glaze, Holiday Cranberry Bread, Quick Cranberry Bread, Moist Cranberry Bread

All-purpose flour: The backbone of this bread, providing structure but staying tender.
Baking powder: Makes sure the bread rises beautifully, keeping it light.
Salt: Enhances all the flavors without overpowering the sweetness.
Milk (room temperature): Helps create a moist crumb and tender texture.
Orange zest: This is where the magic starts—fresh zest brightens up every bite.
Orange juice (freshly squeezed): Adds natural sweetness and tang, powering the glaze and batter.
Unsalted butter (softened): I always soften mine to room temperature for easy mixing and ultimate richness.
Granulated sugar: Balances the tartness of cranberries with sweetness.
Large eggs (room temperature): For moisture and binding—room temp eggs mix better evenly.
Fresh cranberries (rinsed and patted dry): Key ingredient! Make sure they’re dry to avoid sogginess.
Extra all-purpose flour (for tossing cranberries): Helps the berries stay suspended in the batter so they don’t all sink.
Powdered sugar: For the glaze that adds that irresistible shine and sweetness on top.
Orange juice (for glaze): Freshly squeezed is best for a bright and zingy finish.
Reserved orange zest: To sprinkle on the glaze for a pop of color and extra flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing around with this Cranberry Orange Bread with Glaze Recipe—it’s so versatile! Depending on the season or what I have on hand, I like to tweak it just a bit to keep things fun.

Swap fresh cranberries for frozen: When fresh cranberries aren’t available, frozen works—just don’t thaw them beforehand to keep batter from getting watery.
Add nuts: Toss in some chopped walnuts or pecans for a delightful crunch that my family goes crazy for.
Make it gluten-free: Use a 1:1 gluten-free baking flour instead of all-purpose for a safe alternative without losing texture.
Spice it up: Add a pinch of cinnamon or ground ginger to the batter for a cozy twist perfect for fall.
Make mini loaves or muffins: Perfect for gift-giving or portion control—adjust baking time accordingly.

How to Make Cranberry Orange Bread with Glaze Recipe

Step 1: Gather & Prep Your Ingredients

First things first—get all your ingredients ready, and make sure your eggs and milk are at room temperature. This little trick helps everything blend seamlessly for a smooth batter. Also, rinse and pat your fresh cranberries dry gently; extra moisture can make the bread too dense.

Step 2: Mix Dry Ingredients and Coat the Cranberries

In a medium bowl, whisk together flour, baking powder, and salt. To keep those gorgeous cranberries from sinking to the bottom, toss them with a tablespoon or so of this flour mixture—this is a game-changer to see lovely bursts of cranberry in every slice!

Step 3: Cream Butter and Sugar

Using a hand mixer or stand mixer, beat softened butter and granulated sugar until light and fluffy—about 3-4 minutes. I discovered this step really impacts texture; it adds air to the batter, giving you a tender crumb you’ll rave about.

Step 4: Add Eggs, Orange Zest & Juice

Beat in eggs one at a time, then stir in orange zest and freshly squeezed orange juice. The brightness here wakes up the batter and gives the bread that signature citrus pop you’ll love.

Step 5: Combine Wet and Dry Ingredients

Add the dry flour mixture to the wet ingredients in batches, alternating with the milk, starting and ending with the flour. Mix gently until just combined—overmixing here can make the bread tough, so take it slow.

Step 6: Fold in Cranberries & Bake

Gently fold in the floured cranberries, then pour the batter into a greased loaf pan. Bake at 350°F (175°C) for about 50 minutes, or until a toothpick inserted comes out clean with just a few moist crumbs. When I first tried this, I learned to tent it with foil halfway through baking to prevent over-browning—really helps!

Step 7: Prepare and Add the Orange Glaze

While the bread cools for about 10 minutes, whisk powdered sugar, orange juice, and reserved orange zest in a small bowl until smooth. I like to drizzle this over the warm bread so it seeps gently into the top, adding a beautiful shine and that extra citrus kick.

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Pro Tips for Making Cranberry Orange Bread with Glaze Recipe

Dry Cranberries Thoroughly: I always pat them completely dry to prevent uneven batter texture and sogginess.
Don’t Overmix the Batter: Mixing just until combined helps the bread stay tender, not dense.
Zest the Orange Before Juicing: I learned this handy trick so you don’t accidentally zest a squeezed and slippery orange—much easier!
Watch Your Oven Temperature: The bread can brown quickly, so tent with foil if the top darkens too soon.

How to Serve Cranberry Orange Bread with Glaze Recipe

A close-up of a woman's hand holding a piece of golden yellow cake that is broken in half, showing two layers. The cake is moist with a soft crumb texture and has bright red berries scattered through both layers and the top, adding color contrast. The background shows more pieces of the same cake resting on a white marbled surface. The lighting highlights the moist texture and the berries' vibrant red spots photo taken with an iphone --ar 2:3 --v 7 - Cranberry Orange Bread, Cranberry Orange Bread with Glaze, Holiday Cranberry Bread, Quick Cranberry Bread, Moist Cranberry Bread

Garnishes

I love to sprinkle a little extra fresh orange zest on top after glazing for a bright burst, plus a few whole cranberries for that festive, pretty touch. It’s simple but makes your loaf look like you spent hours on it!

Side Dishes

This bread pairs amazingly well with a cup of hot coffee or a cozy tea. For a brunch spread, I like serving it alongside creamy scrambled eggs or even a light fruit salad—keeps the focus on those bright cranberry flavors.

Creative Ways to Present

For holiday gifting, I slice the bread and wrap the pieces in parchment paper tied with twine, adding a little handwritten note. It’s surprisingly well-received and makes that homemade touch really shine. For parties, serve slices with a small bowl of whipped cream or mascarpone sweetened with a touch of honey.

Make Ahead and Storage

Storing Leftovers

Once it’s completely cooled, I wrap the bread tightly in plastic wrap and store it at room temperature for up to 3 days. This recipe stays moist and tender without drying out—seriously, it’s one of the best in that regard.

Freezing

If I want to save some for later, I slice and wrap individual pieces in plastic wrap, then pop them in a freezer-safe bag. They keep well for 2-3 months. Freezing doesn’t dull the bright cranberry and orange flavor either, which is a big win!

Reheating

To warm slices, I simply toast them lightly or microwave for about 15 seconds. It refreshes the glaze’s sticky sweetness and brings back that fresh orange aroma, almost like it just came out of the oven.

FAQs

Can I use frozen cranberries instead of fresh in this Cranberry Orange Bread with Glaze Recipe?

Absolutely! When using frozen cranberries, I recommend adding them straight from the freezer to the batter without thawing to avoid excess moisture, which can affect the bread’s texture. This helps maintain that fresh-tart cranberry burst you’re aiming for.
How do I make sure my bread doesn’t dry out?

Great question! The keys are not overbaking and storing the bread properly once cooled. Using softened butter and adding orange juice keeps the crumb moist. Also, tent the bread with foil during baking if it starts browning too fast, and wrap cooled bread tightly in plastic wrap.
Can I use a loaf pan other than the classic size?

You can! You may need to adjust your baking time slightly. For smaller pans or muffin tins, start checking for doneness 10-15 minutes earlier. Remember, the bread is done when a toothpick inserted comes out mostly clean with a few moist crumbs.
What if I don’t have orange juice? Can I substitute?

Fresh orange juice is best for flavor and acidity, but in a pinch, you can use lemon juice mixed with a little sweetener or bottled orange juice. Just keep in mind that fresh juice gives the brightest, freshest flavor which really makes this bread stand out.

Final Thoughts

I absolutely love how this Cranberry Orange Bread with Glaze Recipe feels like a warm hug on a plate, especially during chilly months or festive gatherings. It’s one of those rare recipes that feels both fancy and incredibly approachable, and I love sharing it with friends who want something special but not complicated. Once you try it, you’ll see how those zesty, juicy cranberries and that shiny glaze make every bite so memorable — you might just want to double the batch!