Moist Cranberry Orange Bread With Orange Glaze (Easy Holiday Quick Bread)
When fresh cranberries show up in the stores each fall, I always grab a few extra bags. One of them is always saved for this cranberry orange bread. It’s the loaf I bake for Thanksgiving week, for holiday brunch, and for little gifts wrapped in parchment and twine.
The bread is soft and tender with a bright orange flavor from fresh zest and juice. Tart cranberries burst in every slice, and a simple orange glaze on top adds just the right amount of sweetness.
It’s a quick bread, so there’s no yeast and no mixer needed. Just two bowls, one loaf pan and about 15 minutes of hands-on time.
Why You’ll Love This Cranberry Orange Bread
- Moist and tender. Orange juice and butter keep every slice soft.
- Sweet and tart. Juicy cranberries balance the sweet orange glaze.
- No mixer needed. Just whisk and stir.
- Great for gifting. It travels well and freezes beautifully.
- Breakfast or dessert. Perfect with coffee in the morning or tea in the afternoon.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post. Here’s a quick guide.
- Cranberries: Fresh or frozen, roughly chopped. Don’t thaw frozen ones or the batter will turn pink.
- Orange zest and juice: One large orange usually gives you enough zest. Bottled juice is fine.
- Flour, sugar and leaveners: All-purpose flour, sugar, baking powder and baking soda.
- Butter, egg and vanilla: Melted butter for flavor. Use 1/3 cup oil if you want it extra moist.
- Nuts: Walnuts or pecans are optional but add a nice crunch.
How to Make Cranberry Orange Bread
- Prep. Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment.
- Mix the dry. Rub orange zest into the sugar, then whisk in the flour, baking powder, soda and salt.
- Add the wet. Stir in orange juice, melted butter, egg and vanilla just until combined. Fold in cranberries and nuts.
- Bake. Bake for 55 to 65 minutes, until a toothpick in the center comes out clean.
- Glaze. Cool completely, then drizzle with a simple orange glaze.
My Tips for the Best Cranberry Bread
- Rub the zest into the sugar with your fingers. It releases the orange oils and makes the flavor much stronger.
- Don’t overmix. A few streaks of flour are fine and keep the bread tender.
- Chop the cranberries in half so they spread through the loaf evenly.
- Tent with foil after 40 minutes if the top browns too quickly.
- Wait until the bread is fully cool before glazing, or the glaze will melt off.
Variations to Try
- Muffins: Bake in 12 lined muffin cups at 375°F (190°C) for 18 to 22 minutes.
- White chocolate: Add 1/2 cup white chocolate chips.
- Dried cranberries: Use 1 cup dried cranberries if fresh aren’t in season.
- Streusel top: Sprinkle a brown sugar crumb topping on before baking instead of glazing.
Make-Ahead, Storage and Reheating
- Make ahead: Bake up to 2 days ahead, wrap well and glaze on the day you serve it.
- Storage: Keep covered at room temperature for up to 3 days, or in the fridge for up to 1 week.
- Freeze: Wrap the unglazed loaf in plastic and foil and freeze for up to 3 months.
- Reheat: Warm slices in the microwave for 10 to 15 seconds, or toast lightly with butter.
What to Serve With It
I love a slice with hot coffee or tea, or toasted with a little salted butter. It’s also a lovely addition to a holiday brunch spread next to my Easy Overnight Christmas Breakfast Casserole, some fresh fruit and scrambled eggs.
Frequently Asked Questions
Why did my cranberries sink? Toss the chopped berries in 1 tablespoon of flour before folding them in. A thick batter also helps.
Why is my bread gummy in the middle? It was underbaked. Check with a toothpick in the very center, and give it a few more minutes if needed.
Can I use a smaller pan? An 8.5×4.5-inch pan works. Start checking a few minutes later because the loaf will be taller.
Can I make it without the glaze? Yes. Sprinkle the top with coarse sugar before baking for a sweet crunch instead.
One Last Thing
This cranberry orange bread is one of my favorite ways to welcome the holiday season. If you bake it, please leave a comment and a star rating below. And save it to your holiday baking board on Pinterest so it’s ready for gift-giving time!
Cranberry Orange Bread
Ingredients
Bread:
- 2 cups all-purpose flour spooned and leveled
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp orange zest from about 1 large orange
- 3/4 cup orange juice fresh or bottled
- 1/4 cup unsalted butter melted and slightly cooled
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen cranberries roughly chopped (do not thaw if frozen)
- 1/2 cup chopped walnuts or pecans optional
Orange glaze:
- 1 cup powdered sugar
- 1 1/2 to 2 tbsp orange juice
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment.
- In a large bowl, rub the orange zest into the sugar with your fingers. Whisk in the flour, baking powder, baking soda and salt.
- In another bowl, whisk the orange juice, melted butter, egg and vanilla. Pour into the dry ingredients and stir just until combined. Fold in the cranberries and nuts. The batter will be thick.
- Spread in the pan and bake for 55 to 65 minutes, until a toothpick in the center comes out clean. Tent with foil after 40 minutes if the top browns too fast.
- Cool in the pan 10 minutes, then lift out and cool completely on a rack. Whisk the powdered sugar and orange juice into a thick glaze and drizzle over the loaf.
Notes
Storage: Keep covered at room temperature up to 3 days or in the fridge up to 1 week.
Freeze: Wrap the unglazed loaf in plastic and foil and freeze up to 3 months. Thaw at room temperature.
Variations: Use dried cranberries, add white chocolate chips, or bake as 12 muffins at 375°F (190°C) for 18 to 22 minutes.
