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; 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)

There’s something truly magical about the combination of zesty orange and tart cranberries swirling through soft, moist bread. This Cranberry Orange Bread with Glaze Recipe delivers that perfect balance, making it a festive treat you’ll want to bake again and again.

The image shows a loaf of cranberry cake sliced into six pieces arranged one behind the other on a dark surface. The cake has a light yellow color with bright red cranberry pieces evenly spread inside. The top of the cake is covered with a light glaze that adds a shiny texture. Fresh cranberries and an orange cut in half are placed casually on the right side near the cake. The background has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cranberry Orange Bread with Glaze Recipe
Top Tip
How to Serve Cranberry Orange Bread with Glaze Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Orange Bread with Glaze Recipe

Why You'll Love This Recipe

What I adore about this Cranberry Orange Bread with Glaze Recipe is how it feels both special and completely doable in your own kitchen. It’s not just a quick bread; it’s packed with fresh flavors and wrapped in a sweet, tangy glaze that makes every slice shine.

Fresh Flavor Explosion: The bright orange zest and juice paired with tart cranberries elevate simple bread into something extraordinary.
Moist & Tender Crumb: Thanks to the perfect balance of wet and dry ingredients, this bread stays soft for days.
Easy to Make: With simple pantry staples and straightforward steps, it’s a recipe you’ll feel confident mastering.
Versatile Gift Idea: Wrapped up, it makes a thoughtful homemade present for friends and family during the holidays.

The image shows two thick slices of a loaf cake stacked on each other on a white marbled surface. The cake has a yellow, crumbly texture with bright red pieces mixed inside. A creamy white glaze is smoothly spread over the top and sides of the loaf, dripping down and adding a glossy look. Small bits of orange zest are sprinkled subtly throughout the cake layers and glaze, adding a touch of color. The edges of the cake are golden brown, showing it is baked to a nice crisp. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe shines because each ingredient plays a distinct role, blending into a moist, flavorful loaf that feels fresh and comforting. Here’s why the components come together so well—and some shopping tips to set you up for success.

Flat lay of a small pile of all-purpose flour, a teaspoon of baking powder, a quarter teaspoon of salt, a small white bowl of milk, a whole large orange with some bright orange zest scattered beside it, a small white bowl of freshly squeezed orange juice, softened unsalted butter shaped into a neat pat, granulated sugar in a small white bowl, two whole uncracked brown eggs, a small mound of fresh red cranberries, a small white bowl of powdered sugar, placed 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

All-purpose flour: Provides structure while keeping the crumb tender; make sure it’s sifted for a light loaf.
Baking powder: Helps the bread rise just right without becoming cakey.
Salt: Enhances all the flavors, balancing the sweetness and citrus notes.
Milk (room temperature): Adds moisture and richness—be sure it’s not cold to avoid curdling the batter.
Orange zest & juice: The star flavor; use fresh oranges for a bright, natural citrus aroma.
Unsalted butter (softened): For even mixing, use butter that’s soft but not melted.
Granulated sugar: Sweetens while contributing to the tender crumb.
Large eggs (room temperature): Bind everything and add richness—bringing them to room temp helps the batter mix better.
Fresh cranberries: Fresh is key here for that perfect burst of tartness; rinse and dry them well to avoid excess moisture in the batter.
Extra flour for cranberries: Tossing berries in flour prevents them from sinking during baking.
Powdered sugar for glaze: Ensures a smooth and sweet coating that complements the tart berries.
Freshly squeezed orange juice for glaze: Adjusts the glaze’s consistency and brings that fresh citrus punch.
Orange zest (reserved): Adds a final bright aroma to the glaze, tying the whole loaf together.

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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.

Make It Your Way

One of the best parts about this cranberry orange bread is how easy it is to personalize. I’ve played around with a few tweaks that make it even more fun or suit different tastes.

Variation: I love swapping fresh cranberries for frozen when fresh aren’t in season—just toss frozen berries straight into the batter without thawing to keep them from bleeding too much.
Dietary tweaks: If you want a dairy-free option, use almond milk and coconut oil instead of butter; it still bakes up moist and flavorful.
Spicy kick: Adding a pinch of cinnamon or nutmeg adds warmth and cozy vibes, especially in wintertime.
Nutty crunch: Chopped walnuts or pecans tossed with the cranberries offer a pleasant texture contrast.

Step-by-Step: How I Make Cranberry Orange Bread with Glaze Recipe

Step 1: Prep Your Ingredients and Pan

Start by preheating your oven to 350°F (175°C) and greasing a standard loaf pan or lining it with parchment paper. I always like to zest and juice the orange first so the flavors are ready to go. Remember to rinse and pat dry your cranberries—wet berries can throw off the batter consistency!

Step 2: Mix Dry Ingredients Separately

In a medium bowl, whisk together the flour, baking powder, and salt. This helps distribute the leavening evenly and ensures no pockets of baking powder hit your batter later. Don’t skip this step—I learned the hard way that mixing dry ingredients first makes a lighter bread.

Step 3: Cream Butter and Sugar

Using a hand mixer or stand mixer, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes. This is where the bread gets some of its tender texture, so don’t rush it. Once creamy, add the eggs one at a time, beating well after each addition to combine fully.

Step 4: Add Orange Zest, Juice, and Milk

Stir in the orange zest (reserve some for the glaze), the freshly squeezed orange juice, and the room-temperature milk into the butter mixture. This infuses the batter with fresh citrus that really sings throughout the bread.

Step 5: Combine Wet and Dry Ingredients

Slowly fold the flour mixture into the wet ingredients in batches. I find it easiest to stir gently with a spatula, just until no dry streaks remain—overmixing can make the bread dense.

Step 6: Prepare Cranberries and Fold In

Before folding cranberries into the batter, toss them with about ½ tablespoon of flour to keep them suspended evenly. Then, fold them gently into the batter so their juicy bursts are spread throughout.

Step 7: Bake and Cool

Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake for about 50 minutes, or until a toothpick inserted near the center comes out clean. Ovens vary, so start checking around 45 minutes. Once baked, let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Step 8: Whip Up the Orange Glaze & Drizzle

While the bread cools, mix powdered sugar with the remaining orange zest and freshly squeezed orange juice until you get a smooth, pourable glaze. Drizzle it generously over the top once the bread is completely cool. This glaze adds the perfect sweet-tart finish that makes this loaf irresistible.

Top Tip

After making this Cranberry Orange Bread with Glaze Recipe multiple times, I’ve learned a few tricks to keep it moist and bursting with flavor every single time.

Butter Temperature: Softened, not melted butter creates a tender crumb while allowing better mixing of ingredients.
Don’t Overmix: Folding the flour gently reduces gluten development, preventing tough bread.
Flouring Cranberries: This simple step prevents them from sinking and helps distribute their bursts evenly.
Cool Completely Before Glazing: If the bread is warm, the glaze melts and runs off instead of sitting pretty on top.

How to Serve Cranberry Orange Bread with Glaze Recipe

cranberry orange bread - Serving Suggestion

Garnishes

I love adding a few extra fresh cranberries and a sprinkle of additional orange zest on top of the glaze right before serving. It looks gorgeous and amps up that fresh citrus-berry vibe.

Side Dishes

This bread pairs beautifully with a dollop of softened cream cheese or a smear of honey butter. For brunch, serve alongside scrambled eggs or a light fruit salad to balance the sweet and tart notes.

Creative Ways to Present

For holiday gatherings, I’ve wrapped individual thick slices in parchment with a cinnamon stick tied on top—makes a sweet, thoughtful gift or favor. You can also serve slices stacked with whipped mascarpone and a drizzle of extra glaze as an elegant dessert.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover slices wrapped tightly in plastic wrap or in an airtight container at room temperature. This cranberry orange bread stays moist and delicious for up to 3 days—perfect for a quick breakfast or afternoon snack.

Freezing

To freeze, slice the bread first and wrap each slice individually in plastic wrap, then place them in a large freezer-safe bag. This makes it so easy to grab a slice for toasting. Frozen, it stays good for up to 2 months.

Reheating

I reheat slices by popping them in the toaster or oven at low heat for a few minutes—this revives the moisture and brings back that glorious zest in every bite.

Frequently Asked Questions:

Can I use frozen cranberries for this cranberry orange bread with glaze recipe?

Yes! I’ve used frozen cranberries when fresh weren’t available. Just toss them in frozen directly into the batter without thawing to prevent color bleeding and excess moisture in the bread.

How do I prevent the cranberries from sinking to the bottom?

Tossing the cranberries in a small amount of flour before mixing them into the batter helps suspend them evenly throughout the loaf, instead of sinking to the bottom while baking.

Can I make this bread gluten-free?

You can try swapping the all-purpose flour for a gluten-free baking blend that’s designed for 1:1 substitution. Keep in mind the texture might vary slightly, so check with your blend’s specific instructions.

What’s the best way to store leftover cranberry orange bread?

Store leftover bread tightly wrapped at room temperature in an airtight container or plastic wrap. It stays moist and fresh for up to 3 days. For longer storage, freezing sliced portions works great too.

Final Thoughts

This cranberry orange bread is one of those recipes I turn to every holiday season because it feels both a little indulgent and wonderfully fresh. I hope you enjoy making it as much as I do—because sharing the scent of oranges and sweet berries baking fills the whole kitchen with that warm, inviting feeling. Give this Cranberry Orange Bread with Glaze Recipe a try; you might just find your new holiday tradition.