If you’re craving something that tastes like a cozy hug in bread form, wait till you try this Cranberry Orange Bread with Glaze Recipe. It’s bursting with juicy cranberries and bright orange flavor, all wrapped up in a moist, tender loaf that’s perfect for breakfast, snack time, or a sweet ending to your day. I absolutely love how the tangy glaze ties everything together—once you make this, you’ll be hooked just like I was!
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The tart cranberries and sweet orange zest create a delightful combo that’s irresistible.
- Moist and Tender Texture: Thanks to the butter and fresh juice, the crumb stays soft and luscious even days after baking.
- Simple Ingredient List: No fancy or hard-to-find items, so you can whip it up anytime with things you likely have on hand.
- Versatile and Giftable: This loaf makes a beautiful homemade gift or a festive addition to any holiday brunch table.
Ingredients You’ll Need
These ingredients come together in a way that highlights fresh, seasonal flavors while keeping the bread tender and moist. When you pick your cranberries, make sure they’re plump and firm for the best burst in every bite.
- All-purpose flour: The foundation for your bread, providing structure without heaviness.
- Baking powder: Helps the bread rise and stay fluffy.
- Salt: Just a pinch to enhance all the other flavors.
- Milk (room temperature): Moistens the batter and keeps the crumb tender.
- Orange zest (large orange): Adds vibrant citrus notes that brighten the whole loaf.
- Freshly squeezed orange juice: Use fresh for the best flavor punch.
- Unsalted butter (softened): Adds richness and keeps the bread from drying out.
- Granulated sugar: Sweetens the bread, balancing the tartness of the cranberries.
- Large eggs (room temperature): Help bind ingredients and give the bread its lift.
- Fresh cranberries: The star ingredient—make sure they’re well rinsed and patted dry to avoid extra moisture.
- All-purpose flour (for coating cranberries): Keeps cranberries from sinking to the bottom.
- Powdered sugar: For the glaze’s silky sweetness.
- Freshly squeezed orange juice (for glaze): Adjust consistency and add a tangy finish.
- Orange zest (reserved): A final zing in the glaze that pulls it all together.
Variations
I love tweaking this Cranberry Orange Bread with Glaze Recipe depending on the season or guest preferences. Feel free to play around—you might discover your new favorite twist!
- Walnut or Pecan Addition: I sometimes toss in a handful of chopped nuts for an extra crunch—my family goes crazy for that texture contrast.
- Orange Extract: When I don’t have fresh oranges, a teaspoon of orange extract works surprisingly well to boost the citrus flavor.
- Gluten-Free Version: Use a gluten-free flour blend with xanthan gum; it took a few tries but the bread turns out just as delicious.
- Less Sugar Option: You can reduce sugar by about a quarter if you prefer a less sweet loaf without losing that signature moistness.
How to Make Cranberry Orange Bread with Glaze Recipe
Step 1: Mix Dry Ingredients and Prep Cranberries
First, whisk together the all-purpose flour, baking powder, and salt in a bowl so they’re evenly combined—this helps the bread rise uniformly. Then toss the rinsed cranberries with about half a tablespoon of flour. Coating them prevents sinking to the bottom, which was a game changer for me when baking this the first time!
Step 2: Cream Butter and Sugar, Add Eggs
In a large bowl, beat the softened butter and granulated sugar until light and fluffy. It’s important that the butter is soft to get that perfect creamy texture. Then add the eggs one at a time, beating well after each addition. This builds structure and adds volume to your bread batter.
Step 3: Add Orange Zest and Juices, Then Incorporate Dry Ingredients
Next up, stir in the orange zest and freshly squeezed orange juice for a burst of citrus aroma. Alternate adding the flour mixture and milk to your butter mixture, starting and ending with the flour. Mix just until combined — overmixing can make your bread dense, and I learned that the hard way!
Step 4: Fold in Cranberries
Add your floured cranberries gently into the batter, folding them in with a spatula so they don’t break up and cause the batter to turn purple. I always take extra care here because I want those lovely bursts of cranberry throughout the bread.
Step 5: Bake Until Golden and Test for Doneness
Pour the batter into a greased loaf pan and smooth the top. Bake at 350°F (175°C) for about 50 minutes, or until a toothpick inserted comes out clean. Your kitchen will smell amazing by this point—like a festive citrus holiday! Avoid opening the oven too early, as that can cause the bread to collapse.
Step 6: Prepare the Orange Glaze and Drizzle
While the bread cools, whisk together powdered sugar, reserved orange zest, and enough freshly squeezed orange juice to make a thick glaze. When the loaf is just warm, drizzle the glaze over the top so it seeps in slightly and adds a lovely shiny finish. This glaze is my secret to making this bread truly irresistible.
Pro Tips for Making Cranberry Orange Bread with Glaze Recipe
- Coat Cranberries Lightly: Flour the cranberries just enough to prevent sinking without adding grittiness.
- Use Room Temperature Ingredients: I always make sure my eggs and milk aren’t cold to help everything combine smoothly for a tender crumb.
- Don’t Overmix Your Batter: Gentle folding preserves the lightness and keeps the bread from turning dense.
- Apply Glaze While Bread is Warm: This helps the glaze soak in for that perfectly moist and flavorful finish.
How to Serve Cranberry Orange Bread with Glaze Recipe
Garnishes
I like to sprinkle extra orange zest or a few fresh cranberries on top of the glaze for a beautiful pop of color and extra zing. Sometimes, a light dusting of powdered sugar adds a snowy, festive vibe that’s perfect for holiday gatherings.
Side Dishes
This bread pairs wonderfully with a cup of hot tea or coffee, making it a superb morning treat. For brunch, try serving it alongside a creamy yogurt parfait or a fresh fruit salad—those bright flavors complement the cranberry orange loaf beautifully.
Creative Ways to Present
For holiday parties, I slice the bread and arrange it on a wooden board with sprigs of rosemary and whole cranberries for a rustic, festive look. Wrapping individual slices in parchment paper tied with ribbon also makes for charming homemade gifts that everyone appreciates.
Make Ahead and Storage
Storing Leftovers
I store leftover cranberry orange bread wrapped tightly in plastic wrap or in an airtight container at room temperature. It stays fresh and moist for up to 3 days, which is perfect for nibbling on throughout the week without drying out.
Freezing
If you want to enjoy this later, slice the bread first and freeze individual slices in freezer bags. This method has saved me during busy mornings—you just pop a slice in the toaster or microwave for a quick, fresh-tasting treat!
Reheating
To reheat, I like to warm slices in the toaster oven for a few minutes or microwave briefly on low power. This keeps the bread soft and the glaze slightly melty—almost like fresh-baked all over again.
FAQs
-
Can I use frozen cranberries instead of fresh?
Yes, you can substitute frozen cranberries if fresh aren’t available, but be sure to thaw and drain them well first to avoid adding extra moisture to the batter. You might also want to toss them in flour to help prevent sinking, just like with fresh ones.
-
How long does the bread stay fresh?
This cranberry orange bread stays moist and delicious for about 3 days at room temperature when wrapped or stored properly. If you want to keep it longer, freezing is your best bet.
-
Can I make this bread vegan?
You can make vegan adjustments by substituting eggs with flax eggs and using plant-based milk and vegan butter. I recommend experimenting a bit with these swaps to find the texture you like best.
-
What’s the best way to get the glaze consistency right?
Start with the suggested amount of orange juice and add more little by little if the glaze is too thick. It should be thick enough to drizzle but not runny, so it clings nicely to the bread.
Final Thoughts
This Cranberry Orange Bread with Glaze Recipe quickly became one of my go-to recipes because it’s easy, reliable, and so full of bright flavor. It’s the kind of treat that brings smiles whether you share it with family, friends, or savor a quiet moment with a cup of tea. I hope you enjoy baking and eating it as much as I do—give it a try and let me know how it turns out in your kitchen!
Print
Cranberry Orange Bread with Glaze Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 8 servings (1 loaf)
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Cranberry Bread with Orange Glaze is a delightful moist and tender loaf packed with juicy fresh cranberries and bright orange zest. Perfectly balanced with a soft crumb and a sweet, tangy orange glaze, this bread stays moist for several days, making it an excellent homemade holiday gift or comforting treat.
Ingredients
Bread 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 coating cranberries)
Orange Glaze
- 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)
Instructions
- Prepare the dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside. This ensures even distribution of leavening and seasoning throughout the batter.
- Mix wet ingredients: In a large bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the milk, orange juice, and half of the orange zest to incorporate all the citrus flavor.
- Combine batter: Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined. Avoid overmixing to keep the bread tender.
- Prepare cranberries: Toss the fresh cranberries with 1/2 tablespoon of all-purpose flour to prevent them from sinking to the bottom of the batter. Gently fold the cranberries into the batter.
- Pour and bake: Preheat your oven to 350°F (175°C). Grease a loaf pan and pour in the prepared batter, spreading evenly. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
- Cool the bread: Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before glazing.
- Prepare the orange glaze: In a small bowl, whisk together the powdered sugar, reserved orange zest, and freshly squeezed orange juice until smooth and pourable. Adjust the consistency by adding more juice or powdered sugar if needed.
- Glaze the bread: Once the bread is fully cooled, drizzle the orange glaze evenly over the top, allowing it to set before slicing and serving.
Notes
- Orange Glazed Cranberry bread is loaded with juicy cranberries with a moist and tender crumb.
- The bread stays moist for several days after baking, perfect for gifting.
- Use fresh cranberries for the best texture and flavor.
- Make sure ingredients are at room temperature for better mixing and texture.
- You can substitute milk with a dairy-free alternative to make it lactose-free.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate to extend freshness.
Nutrition
- Serving Size: 1 slice (1/8 loaf)
- Calories: 326 kcal
- Sugar: 36 g
- Sodium: 95 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 64 mg
