Cranberry Orange Bread (with orange glaze)
marilynpeight
This cranberry orange bread is a tender, sweet loaf full of bright citrus flavor and bursts of fresh cranberries. A simple powdered sugar and orange glaze gives the top a glossy finish and a zesty touch. Dairy-free and easy to make, this loaf is ideal for holiday breakfasts, brunches, or a sweet addition to any gathering.
15 mins
45 mins
Bread, Dessert
American
1 loaf
Equipment
- 8 x 4 inch bread pan (or 9 inch loaf pan)
- Mixing bowls (one medium-large, one small)
- Measuring cups and spoons
- Parchment paper
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg, beaten
- 3/4 cup orange juice (fresh or store-bought)
- 1/4 cup vegetable or canola oil
- 1 cup fresh cranberries, halved
- 1 teaspoon orange zest (finely grated)
For the orange glaze:
- 1 cup confectioners’ (powdered) sugar
- 2–3 tablespoons freshly squeezed orange juice (adjust for consistency)
- 1/2 teaspoon orange zest
Instructions
Preheat oven to 350°F
- In a medium-large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the beaten egg, orange juice, and oil, and stir until the batter is mostly smooth.
- Gently fold in the halved cranberries and orange zest until just combined. Take care not to overmix to avoid a tough texture.
- Line an 8 x 4 inch loaf pan with parchment paper and pour in the batter, smoothing the top lightly. Bake for 45–50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- While the loaf bakes, whisk the powdered sugar, orange zest, and enough orange juice to reach a drizzling consistency (about 2–2 1/2 tablespoons for one cup of sugar). Adjust as needed.
- Remove the loaf from the pan and cool completely on a rack. When cool, spread or drizzle the orange glaze over the top, slice, and serve.
Notes
You can use either freshly squeezed or store-bought orange juice in the batter. For the best glaze flavor, freshly squeezed juice is recommended.
If the glaze is too thin, add more powdered sugar a tablespoon at a time. If it’s too thick, add a little more orange juice until it reaches a drizzling, spreadable consistency. For reference, about 2 to 2 1/2 tablespoons of orange juice worked well with one cup of powdered sugar.
Tip: Do not spread the glaze on warm bread. Ensure the loaf is completely cool so the glaze sets nicely without melting off.
Storage: Store at room temperature for a few days or refrigerate for up to five days. Wrapped tightly, the loaf freezes well for up to three months—slice before freezing for easy thawing.
Orange cranberry bread, orange glaze, fresh cranberries, Christmas bread
Equipment needed for this cranberry orange bread recipe:
- Bread/loaf pan — an 8 x 4 inch pan gives a taller loaf; a 9 inch pan will also work but may yield a shorter loaf.
- Mixing bowls — one medium-large for the batter and a small bowl for the glaze.
- Measuring cups and spoons — for accurate ingredient measurements.
- Parchment paper — makes removing the loaf from the pan easy.
Can you add nuts?
Yes. If you like added crunch, fold 1/2 cup chopped walnuts or pecans into the batter when you fold in the cranberries and zest.
Step-by-step highlights:
Step 1: Combine dry ingredients, then whisk in the beaten egg, orange juice, and oil until mostly smooth. Fold in cranberries and orange zest gently—avoid overmixing.
Why avoid overmixing? Overworking the batter develops gluten and can make the loaf dense or tough. Mix just until ingredients are combined and smooth, then fold in add-ins briefly.
Step 2: Line the pan with parchment, pour in the batter, and bake 45–50 minutes. Let cool fully before glazing.
Step 3–4: Prepare the glaze while the loaf bakes. Combine powdered sugar, orange zest, and orange juice until smooth. Remove the cooled loaf from the pan and spread the glaze over the top. Slice and enjoy.
How to judge glaze consistency:
Test with a spoon: the glaze should flow off in a thin ribbon and then settle back into itself. If it runs too quickly, add more powdered sugar. If it’s too stiff, add more orange juice a little at a time.
Ingredients recap: orange juice, oranges (for zest and juice), egg, baking soda, salt, baking powder, oil, fresh cranberries, all-purpose flour, confectioners’ sugar, and granulated sugar.
Feel free to save or pin this recipe and share a photo of your baked loaf on social media. Thank you for trying this cranberry orange bread!
Let us know how it was!