Name: Orange-Glazed Cranberry Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all‑purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ¾ cup granulated sugar; ½ cup unsalted butter, softened (or ½ cup oil for extra moisture); 2 large eggs; 1 teaspoon vanilla extract; 2 teaspoons orange zest (from 1 large orange); ½ cup fresh orange juice; ½ cup buttermilk or milk; 1 ½ cups fresh or frozen cranberries (if frozen, add them unthawed); For the glaze: 1 cup powdered sugar + 2–3 tablespoons fresh orange juice + optional orange zest

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This orange-glazed cranberry bread is one of my favorite quick breads to bake during the cooler months—or honestly, anytime I’m craving something citrusy and comforting. The tart cranberries burst with flavor in every slice, perfectly balanced by the sweetness of the orange glaze. It’s soft, moist, and beautiful enough to gift or serve at a brunch table, but simple enough to whip up on a quiet afternoon.

Why You’ll Love This Recipe

I love how the bold flavors of cranberry and orange complement each other so well in this loaf. The bread itself is soft and tender, with just the right amount of sweetness, while the orange glaze adds a bright, zesty finish that makes each bite irresistible. It’s a great way for me to use up fresh or frozen cranberries, and the aroma while it bakes is absolutely incredible. Whether I serve it for breakfast, as a snack, or even as dessert, it always hits the spot. Orange-Glazed Cranberry Bread

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Unsalted butter, softened
Eggs
Orange zest
Fresh orange juice
Vanilla extract
Buttermilk or milk
Fresh or frozen cranberries (whole or halved)

For the orange glaze:

Powdered sugar
Fresh orange juice
Orange zest (optional, for extra zing)

Directions

I preheat the oven to 350°F and grease or line a 9×5-inch loaf pan with parchment paper.
In a bowl, I whisk together the flour, baking powder, baking soda, and salt.
In another large bowl, I cream the butter and sugar together until light and fluffy. I beat in the eggs one at a time, then add the orange zest, orange juice, vanilla, and buttermilk.
I gradually stir the dry ingredients into the wet mixture until just combined—being careful not to overmix.
I fold in the cranberries, then pour the batter into the prepared loaf pan and smooth the top.
I bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. I let the bread cool in the pan for about 10 minutes before transferring it to a wire rack.
While the bread cools, I whisk together the powdered sugar and orange juice to make the glaze. Once the bread is completely cool, I drizzle the glaze over the top and let it set before slicing.

Servings and timing

This recipe makes 1 loaf, about 8–10 slices. It takes roughly 15 minutes to prep, 55 minutes to bake, and another 10–15 minutes to cool and glaze.

Variations

I sometimes add chopped nuts like walnuts or pecans for extra texture.
For a sweeter version, I toss the cranberries in a bit of sugar before folding them into the batter.
I use a mix of lemon and orange zest when I want a slightly more complex citrus flavor.
To make it more festive, I top the glaze with sugared cranberries or extra orange zest.
I’ve also made this into mini loaves or muffins by adjusting the baking time.

storage/reheating

I store the bread at room temperature, tightly wrapped, for up to 3 days. It stays moist and flavorful. For longer storage, I refrigerate it for up to a week or freeze individual slices for up to 2 months. To reheat, I warm a slice in the microwave for 10–15 seconds or toast it lightly for a crisp edge. Orange-Glazed Cranberry Bread

FAQs

Can I use dried cranberries instead of fresh?

Yes, I’ve used dried cranberries in a pinch. I soak them in warm water or orange juice for 10 minutes to plump them up before adding to the batter.

What’s the best way to keep the bread moist?

I make sure not to overbake it and always store it wrapped tightly. Using buttermilk or yogurt also helps keep the texture soft and moist.

Can I make this bread gluten-free?

Yes, I substitute the all-purpose flour with a 1:1 gluten-free flour blend. It works well, though the texture may be slightly different.

How do I keep the cranberries from sinking?

I toss the cranberries in a tablespoon of flour before folding them into the batter. This helps suspend them throughout the loaf.

Can I skip the glaze?

Of course. The bread is still delicious on its own, but I love the glaze for that extra orange punch and a touch of sweetness on top.

Conclusion

This orange-glazed cranberry bread is a cozy, flavorful bake that I always come back to when I want something bright and satisfying. The sweet citrus and tart berries balance beautifully, and the soft, buttery crumb keeps every bite comforting. Whether I’m gifting it or enjoying it with coffee, it never fails to bring a little joy to my day.