If you’re looking for a cozy, sweet treat that packs a holiday punch, you’re going to flip for this Cranberry Orange Bread with Glaze Recipe. I absolutely love how the tart cranberries and bright orange zest come together in a moist, tender loaf, topped with a shiny, citrusy glaze that makes every bite feel special. Whether you’re baking for a festive brunch, a thoughtful homemade gift, or just because, this recipe is easy to follow and totally rewarding. Let me walk you through why this Cranberry Orange Bread will quickly become your new favorite!
Why You’ll Love This Recipe
- Bursting with flavor: The fresh cranberries and orange zest create a perfect balance of tart and sweet.
- Moist, tender crumb: This bread stays soft and delicious for days without drying out.
- Simple ingredients: You probably have most of these in your pantry already!
- Perfect gift idea: Wrapped up nice, it makes a thoughtful homemade present during the holidays.
Ingredients You’ll Need
The ingredients in this Cranberry Orange Bread with Glaze Recipe are straightforward and work beautifully together to create a loaf that’s flavorful but not overpowering. Using fresh cranberries alongside fresh orange zest and juice really makes the taste pop, so try to get your hands on fresh fruit if possible.
- All-purpose flour: The base of the bread, providing structure without heaviness.
- Baking powder: A gentle lift to keep the bread light and fluffy.
- Salt: Enhances all the flavors and balances the sweetness.
- Milk (room temperature): Adds moisture and tenderness—warming it up slightly helps it blend smoothly.
- Orange zest: Fresh zest gives that bright citrus aroma and flavor; make sure to zest only the orange part for best results.
- Orange juice (freshly squeezed): Brings brightness and natural sweetness; fresh is always better than bottled for this glaze and batter.
- Unsalted butter (softened): Adds richness and moisture, helping the texture stay soft without greasiness.
- Granulated sugar: Sweetens the bread just right to balance the tartness of cranberries.
- Eggs (room temperature): Bind everything together and add a little lift.
- Fresh cranberries: Rinsed and dried, these burst with tartness and provide lovely pops of flavor.
- Flour (for coating cranberries): This little trick helps prevent the cranberries from sinking to the bottom of the loaf while baking.
- Powdered sugar: Key for making a smooth, shiny glaze.
- Orange juice (for glaze): More fresh juice to keep the glaze tangy and flavorful.
- Reserved orange zest: A little extra for a beautiful citrus kick in the glaze.
Variations
I’ve played around with this Cranberry Orange Bread with Glaze Recipe to suit different occasions and tastes — and I’ve found a few fun ways to make it your own. Feel free to tweak it according to your mood or dietary needs; it’s pretty forgiving!
- Nutty addition: I often toss in chopped walnuts or pecans to add crunch and a warm, toasted flavor—makes it even more comforting.
- Gluten-free twist: Swap out all-purpose flour for a gluten-free blend and keep an eye on baking time; the texture changes slightly but still tastes great.
- Spiced version: Adding a pinch of cinnamon and nutmeg can give the bread a cozy, spiced vibe that’s perfect for fall or winter.
- Reduced sugar: If you prefer less sweet, cut back the granulated sugar slightly and balance with a touch more orange zest for brightness.
How to Make Cranberry Orange Bread with Glaze Recipe
Step 1: Prep your ingredients and cranberries
Before you get mixing, go ahead and rinse your cranberries, then pat them dry thoroughly—this step is crucial to avoid watering down your batter. Toss the cranberries with the ½ tablespoon of flour; I discovered this little trick keeps the berries suspended in the batter so they don’t all sink to the bottom. Preheat your oven to 350°F (175°C) and grease your loaf pan so everything is ready to go.
Step 2: Whip the wet ingredients
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. You’ll love how this step builds a tender crumb. Then, add your eggs one at a time, beating well after each addition. Mix in the orange zest and the freshly squeezed orange juice for that vibrant, sunny flavor.
Step 3: Combine dry ingredients and incorporate
In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add this mix to the wet ingredients, alternating with the milk, and stir just until the batter is smooth. Don’t overmix here — I’ve learned that keeping it gentle keeps the bread tender and light.
Step 4: Fold in the cranberry magic
Gently fold in the floured cranberries, being careful not to crush them. This is where your bread gets those irresistible pops of tartness. Pour the batter into your prepared loaf pan and spread it evenly.
Step 5: Bake and test for doneness
Bake your bread at 350°F (175°C) for about 50 minutes. I always start checking around 45 minutes by inserting a toothpick into the center – if it comes out clean or with just a few moist crumbs, you’re good to go. Let it cool in the pan for 10 minutes before turning out onto a wire rack.
Step 6: Mix up the orange glaze
While the bread cools, whisk together the powdered sugar, orange juice, and reserved orange zest until smooth. Adjust the orange juice a little at a time until your glaze reaches a thick but pourable consistency. I love that this glaze adds just the right touch of sweetness and zing.
Step 7: Glaze and enjoy
Drizzle the glaze over the cooled bread, letting it cascade down the sides for a beautiful finish. Let it set for about 15 minutes before slicing—you’ll see the glaze harden slightly to a glossy, irresistible sheen.
Pro Tips for Making Cranberry Orange Bread with Glaze Recipe
- Use fresh ingredients: Fresh cranberries and real orange zest make all the difference for bright, natural flavors.
- Don’t overmix the batter: Mixing just until combined keeps the bread tender, so avoid turning this into a workout.
- Flour your cranberries: This keeps the berries evenly distributed rather than sinking to the bottom.
- Check the oven temperature: I learned that some ovens run hot, so keep an eye on your bread after 40 minutes to avoid burning.
How to Serve Cranberry Orange Bread with Glaze Recipe
Garnishes
I like to sprinkle a little extra fresh orange zest or a few whole cranberries on top of the glaze just before it sets—it makes the bread look so festive and inviting. Sometimes, a dusting of powdered sugar adds that perfect snowy touch during the holidays.
Side Dishes
This bread pairs beautifully with a cup of warm tea or coffee for breakfast or a snack. If you’re serving it at brunch, fresh fruit salad or a creamy yogurt would round out the meal perfectly.
Creative Ways to Present
For a special occasion, I’ve wrapped individual slices in parchment paper and tied them with twine—perfect for gifting. You can also slice and serve with a dollop of whipped cream or a smear of cream cheese for an extra indulgent treat.
Make Ahead and Storage
Storing Leftovers
Store leftover bread in an airtight container at room temperature — it stays moist and delicious for 3-4 days. I’ve found wrapping it well or using a bread box helps keep the crust from getting too hard.
Freezing
This Cranberry Orange Bread freezes wonderfully! Wrap the whole loaf tightly in plastic wrap and then aluminum foil to prevent freezer burn. When you’re ready to enjoy, thaw overnight in the fridge or on the counter.
Reheating
To refresh slices, pop them in the toaster oven or microwave for 15-20 seconds until warmed through. This brings back that fresh-baked texture and melts the glaze slightly for a lovely glaze-gloss shimmer.
FAQs
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Can I use frozen cranberries for this recipe?
Yes, you can! Just make sure to thaw and drain them well, then pat dry to remove excess moisture before mixing with flour. This helps prevent your batter from becoming too wet and keeps the bread’s texture just right.
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How do I know when the bread is done baking?
The best way is to insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, your bread is perfectly baked. If there’s wet batter, bake for a few more minutes and check again.
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Can I make this bread dairy-free?
Absolutely! Substitute the butter with a dairy-free spread or coconut oil and use a plant-based milk. The texture might be slightly different but still delicious.
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Do I need to refrigerate the bread?
Because this bread contains fresh fruit and no preservatives, it’s best eaten within a few days at room temperature. If you want to keep it longer, storing in the fridge is fine but may dry it out faster, so wrapping well is important.
Final Thoughts
Making this Cranberry Orange Bread with Glaze Recipe has become one of my favorite ways to bring a little joy into the kitchen, especially during chilly months. The combo of tart, sweet, and citrusy is unbeatable, and it’s such a crowd-pleaser whether you’re serving family or gifting friends. I encourage you to give this recipe a try — you’ll be amazed at how easy it is to achieve that bakery-style loaf right at home. Grab your loaf pan, some fresh cranberries, and orange zest, and let’s make your kitchen smell like happiness!
Print
Cranberry Orange Bread with Glaze Recipe
- Prep Time: 10 min
- Cook Time: 50 min
- Total Time: 60 min
- Yield: 8 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Cranberry Bread with Orange Glaze is a delightful holiday treat featuring juicy fresh cranberries and a moist, tender crumb. Enhanced with bright orange zest and juice, this sweet bread offers a perfect balance of tart and citrus flavors. The orange glaze adds a shiny, flavorful finish making it ideal as a festive homemade Christmas gift or a comforting seasonal snack.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 Tbsp all-purpose flour (for cranberries)
Wet Ingredients
- 1/4 cup milk (room temperature)
- Zest of 1 large orange (divided: most for batter, 1 tsp reserved for glaze)
- 1/4 cup freshly squeezed orange juice
- 6 Tbsp unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs (room temperature)
Fruit
- 1 1/2 cups fresh cranberries (rinsed and patted dry)
Glaze
- 1 cup powdered sugar
- 1 1/2 Tbsp freshly squeezed orange juice (or more to adjust consistency)
- 1 tsp reserved orange zest
Instructions
- Prepare Dry Ingredients: In a bowl, whisk together 1 1/2 cups all-purpose flour, baking powder, and salt. Set aside.
- Prepare Cranberries: Toss the fresh cranberries with 1/2 tablespoon flour to coat evenly. This helps prevent them from sinking to the bottom of the bread during baking.
- Mix Wet Ingredients: In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the milk, orange juice, and the majority of the orange zest (reserve 1 tsp for the glaze).
- Combine Batter: Gradually add the dry flour mixture to the wet ingredients, folding gently until just combined. Be careful not to overmix to maintain a tender crumb.
- Fold in Cranberries: Carefully fold the floured cranberries into the batter to evenly distribute.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for approximately 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the Orange Glaze: In a small bowl, whisk together powdered sugar, 1 1/2 tablespoons of freshly squeezed orange juice, and the reserved orange zest. Adjust the juice quantity to achieve your desired glaze consistency.
- Glaze the Bread: Once the bread is completely cooled, drizzle the orange glaze evenly over the top. Allow the glaze to set before slicing and serving.
Notes
- This orange glazed cranberry bread stays moist for several days, making it perfect to bake ahead as a holiday gift.
- Ensure cranberries are well-coated with flour before adding to batter to prevent them from sinking.
- Room temperature ingredients will help achieve a smoother batter and better texture.
- The glaze can be adjusted in thickness by adding more powdered sugar to thicken or more orange juice to thin.
- Wrap leftovers tightly or store in an airtight container to maintain 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
