The Best Cranberry Bread with Orange Glaze Recipe: A Bright and Zesty Holiday Favorite

There is a specific kind of magic that happens in the kitchen when the tartness of winter berries meets the sunshine of fresh citrus. I remember the first time I pulled this Cranberry Bread with Orange Glaze out of the oven. The scent of sweet orange zest and buttery batter had already filled the house, but it was that first slice—studded with bursting, crimson cranberries—that sealed the deal.

This isn’t just another quick bread; it is a balance of textures and flavors. You get the soft, tender crumb of a classic loaf, the sharp pop of fresh fruit, and a sugary, citrus-infused glaze that crackles slightly when you bite into it. It feels like a celebration in every slice, whether you are serving it for a festive brunch or enjoying a quiet moment with a cup of coffee.

Why You’ll Love This

• The Perfect Flavor Contrast: The natural tartness of fresh cranberries cuts through the buttery sweetness of the bread, making it incredibly well-balanced.

• Simple Elegance: It looks like it came from a high-end bakery, but it requires zero yeast and no complicated kneading.

• A Morning Pick-Me-Up: While it’s sweet enough for dessert, the bright orange notes make it a refreshing companion to a morning tea or espresso.

The Skeptic at the Table

I once shared this loaf with my neighbor, a man who famously claimed that “fruit has no business being inside bread.” He was a sourdough purist through and through. I left a few thick, glazed slices on his porch anyway. An hour later, I got a text asking if I had any more. He admitted that the way the orange glaze soaked into the warm bread changed his mind entirely. It turns out even the pickiest eaters can’t resist the combination of real butter and fresh-squeezed juice.

What Makes It Special

• Fresh Cranberries: Unlike dried fruit, fresh cranberries provide a juicy, tart “pop” that creates beautiful pockets of flavor throughout the loaf.

• Double Citrus Punch: We use both the zest and the juice of a large orange to ensure the citrus isn’t just a background note, but a star ingredient.

• The Flour-Toss Secret: Dusting the berries in flour ensures they stay suspended in the batter rather than sinking to the bottom of the pan.

• Real Butter Base: Using softened unsalted butter instead of oil gives this bread a rich, velvety crumb that feels indulgent.

Making It Happen

To get started, you’ll want to have your oven preheating and your loaf pan prepped with butter and a light dusting of flour. In one bowl, whisk together your flour, baking powder, and salt—this is your foundation. In a separate measuring cup, create your “liquid gold” by mixing the milk with the fresh orange juice and the fragrant zest.

The heart of the recipe lies in creaming the butter and sugar together. Don’t worry if it looks a bit textured and not perfectly smooth; that’s exactly where it should be before you beat in the eggs. From there, you’ll alternate adding your dry ingredients and your orange-milk mixture. This technique keeps the batter light and prevents the gluten from overdeveloping.

Once your batter is thick and aromatic, gently fold in your flour-coated cranberries. As it bakes, the bread will turn a beautiful golden brown. The hardest part is waiting the 15 minutes for it to cool in the pan before transferring it to a wire rack. While it cools, whisk together your powdered sugar and remaining orange juice until you have a thick, satiny glaze to drizzle over the top.

You Must Know

• Room Temperature Matters: Ensure your eggs and milk are at room temperature to prevent the butter from seizing, which keeps the texture consistent.

• Don’t Overmix: When combining the wet and dry ingredients, stop as soon as you see no more streaks of flour. Overmixing leads to a tough, dense loaf.

• Check for Doneness Early: Every oven is different. Start checking with a toothpick at the 40-minute mark to ensure you don’t dry out the edges.

Serving Ideas

This bread is a showstopper on its own, but it pairs beautifully with a smear of softened cream cheese or a dollop of salted honey butter.

For drinks, serve a thick slice alongside a hot Earl Grey tea—the bergamot in the tea complements the orange glaze perfectly. If you’re serving this for a holiday brunch, a sparkling mimosa or a cold glass of milk for the kids makes for a wonderful pairing.

Make It Different

• Add a Crunch: Fold in 1/2 cup of chopped pecans or walnuts along with the cranberries for an earthy texture.

• Switch the Citrus: If you don’t have oranges, a lemon glaze with blueberries is a fantastic springtime variation.

• Dairy-Free Option: You can substitute the milk with almond or oat milk and use a high-quality vegan butter stick.

Storage and Reheating

This Cranberry Bread with Orange Glaze Recipe stays moist for several days. Store it in an airtight container at room temperature for up to 3 days. If you want it to last longer, keep it in the refrigerator for up to a week.

To reheat, simply pop a slice in the microwave for 10-15 seconds. It softens the glaze and makes the bread taste like it just came out of the oven. You can also freeze the unglazed loaf for up to 3 months; just wrap it tightly in plastic wrap and foil.

Success Tips

• Mind Your Pan Color: If you are using a dark, non-stick loaf pan, it will absorb heat faster. Reduce your oven temperature to 325°F to prevent the bottom and sides from over-browning.

• The Sift Trick: If your powdered sugar is lumpy, sift it before making the glaze. This ensures a professional, mirror-smooth finish.

• Zest Before You Juice: It is much easier to zest a firm, whole orange than a squeezed one!

Frequently Asked Questions

Can I use frozen cranberries?

Yes! You can use frozen cranberries without thawing them first. Just toss them in the flour as directed. Note that your bake time might increase by 5 minutes.

Why did my cranberries sink to the bottom?

This usually happens if the berries are wet or if you skip the step of tossing them in flour. The flour helps the batter “grip” the fruit.

Can I make this into muffins?

Absolutely. Line a muffin tin and fill the cups about 3/4 full. Bake at 350°F for about 18-22 minutes.

How do I get the glaze to stay on top?

Wait until the bread is completely cool. If the bread is even slightly warm, the glaze will melt and run off the sides rather than sitting beautifully on top.

Can I use bottled orange juice?

You can, but fresh-squeezed juice is highly recommended. The natural oils in the fresh zest and juice provide a much more vibrant flavor than processed juice.

Recipe Card

Item	Details
Prep Time	15 minutes
Cook Time	45-50 minutes
Total Time	1 hour 5 minutes
Servings	8-10 slices
Category	Quick Bread / Breakfast
Difficulty	Easy
Cuisine	American
Yield	1 Loaf

Equipment

• 8 1/2 by 4 1/2 inch loaf pan (6 cup capacity)

• Large and medium mixing bowls

• Whisk and spatula

• Electric hand mixer or stand mixer

• Wire cooling rack

Ingredients

Cranberry Bread

• 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 (reserve 1 tsp for glaze)

• 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 tossing berries)

Orange Glaze

• 1 cup powdered sugar

• 1 1/2 Tbsp freshly squeezed orange juice

• 1 tsp reserved orange zest

Instructions

1. Prep: Preheat your oven to 350°F. Generously butter your loaf pan and dust it with flour, tapping out any excess.

2. Dry Ingredients: In a medium bowl, whisk the flour, baking powder, and salt.

3. Citrus Liquids: In a measuring cup, whisk together the milk, orange juice, and the majority of the orange zest.

4. Cream Butter: In a large bowl, beat the softened butter and granulated sugar on high speed for 2-3 minutes until combined. Add the eggs one at a time, beating well after each addition.

5. Combine: Add the flour mixture in two parts, alternating with the milk mixture. Mix on low speed just until combined, scraping the bowl as you go.

6. The Cranberry Fold: Toss the cranberries with 1/2 Tbsp of flour. Gently fold them into the batter.

7. Bake: Spread the batter into the pan and bake for 45-50 minutes. A toothpick should come out clean when the bread is done.

8. Cool: Let the loaf rest in the pan for 10-15 minutes, then move to a wire rack to cool completely.

9. Glaze: Whisk the powdered sugar, orange juice, and reserved zest until smooth. Drizzle over the cooled loaf and let it set before slicing.

Nutrition (Per Slice)

• Calories: 265 kcal

• Total Fat: 9g

• Carbohydrates: 42g

• Protein: 4g