There was a chilly afternoon last fall when my daughter asked if I could make her favorite Cranberry Orange Bread with Glaze. She had just come home from school craving something cozy and sweet, and her request reminded me how this loaf brings a little warmth and joy to our family table. I remember pulling out my mixing bowl and orange zest, knowing this bread would brighten everyone’s mood.
This Cranberry Orange Bread with Glaze has stayed in our regular meal rotation because it’s simple to make and nails that perfect balance of tart cranberries and fresh citrus sweetness. Every time I slice a piece, the house smells inviting, and I see smiles pop up around my kitchen island. The glaze is what really makes this treat special, coating the bread with just the right amount of sweetness to keep everyone reaching for seconds.
One thing I learned early on is that getting the glaze right is key to making your Cranberry Orange Bread with Glaze memorable. Too thin or too thick glaze can change the whole experience, but once you find that easy homemade cranberry bread recipe that hits every mark, it just becomes a family favorite you want to make again and again.
If you’re looking for a quick bread with citrus that feels both fresh and comforting, this recipe is a winner. My family loves having it for breakfast, snacks, or even with afternoon tea. I know your household will enjoy this cranberry orange loaf as much as mine does. So let’s dive into how you can make this homemade cranberry bread your own, with a sweet cranberry glaze that will have everyone asking for more.
Want to see another cranberry treat to pair it with? Check out this Christmas cranberry orange cookies recipe on MomsGate for a fun twist.
What You’ll Need
Here’s the straightforward ingredient list for your Cranberry Orange Bread with Glaze. Trust me, this keeps things simple without sacrificing flavor!
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 large orange (Here’s a Cranberry Orange Bread with Glaze secret: fresh orange zest adds brightness you won’t want to skip!)
- 1 cup sour cream (or plain Greek yogurt for a lighter option)
- 1 1/2 cups fresh or frozen cranberries (if using frozen, do not thaw)
For the sweet cranberry glaze:
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon cranberry juice (optional, for extra color and flavor)
You’ll find everything for this Cranberry Orange Bread with Glaze at your regular grocery store. Look for fresh, plump cranberries in the produce aisle when in season, or frozen cranberries work just fine year-round. Fresh orange zest is a must — it really makes your orange zest cranberry bread shine.
If you don’t have sour cream handy, plain Greek yogurt is a forgiving swap that keeps the bread moist. Butter is best softened at room temperature for easier mixing. For a dairy-free option, you can substitute a plant-based butter and use a dairy-free yogurt, but keep in mind this will shift the texture slightly.
My family prefers that I use fresh cranberries rather than dried because it gives the cranberry orange loaf a lovely tang and some crunch. Don’t hesitate to zest an extra orange if you like your homemade cranberry bread with a stronger citrus punch.
For those curious about more glaze options, this sweet cranberry glaze is simple but adds the perfect finishing touch without overpowering the flavors inside. I found this style of glaze inspired by a recipe similar to the one over at Mel’s Kitchen Cafe for The Best Glazed Cranberry Orange Bread, which I love to reference when I want to mix up my toppings.
How to Make It
Making your Cranberry Orange Bread with Glaze is easier than you might think — and I’m here to cheer you on every step of the way!
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9×5-inch loaf pan and set it aside. This step helps your cranberry orange loaf come out clean and pretty.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Mixing the dry ingredients separately prevents clumps and gives your homemade cranberry bread an even crumb.
- In a large bowl, cream the softened butter and granulated sugar until fluffy and smooth. I use a hand mixer because it saves time and effort, but a sturdy whisk works too. This step ensures your quick bread with citrus has a nice tender texture.
- Beat the eggs into the butter and sugar mixture one at a time. Add vanilla extract and fresh orange zest, then stir in the sour cream. The wet ingredients bring moisture and flavor to your orange zest cranberry bread.
- Gradually add the dry ingredients to the wet, mixing gently just until combined. Overmixing can toughen the crumb, so be gentle here. You’ll know your Cranberry Orange Bread with Glaze batter is ready when it’s smooth with no big lumps.
- Fold in the fresh cranberries, distributing them evenly without breaking the berries. Don’t worry if your cranberry orange loaf batter turns a little pink from the berries — it just means you’re getting that nice berry flavor all over.
- Pour the batter into your prepared loaf pan and smooth the top. This cranberry orange loaf typically takes about 50 to 60 minutes to bake. Insert a toothpick in the center at 50 minutes and check – it should come out clean or with just a few moist crumbs.
- While baking, your kitchen will smell amazing with that fresh citrus and warm berry aroma filling the air — such a nice moment to pause and enjoy. Once baked, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack.
- For the sweet cranberry glaze, whisk powdered sugar, orange juice, and cranberry juice until smooth. Adjust the consistency for drizzling — it should be thick but pourable.
- Drizzle the glaze over your cooled bread, letting it drip down the sides for a pretty presentation. This finishing touch is what takes your homemade cranberry bread from simple to special.
If you’d like a visual guide, the step-by-step photos on Natasha’s Kitchen cranberry bread with orange glaze page are a helpful resource to complement your cooking.
Serving Ideas
Our family looks forward to pulling out this Cranberry Orange Bread with Glaze when we want something cozy and delicious to share. It’s a wonderful centerpiece for a casual breakfast or a sweet snack alongside afternoon tea. I love to serve slices with a pat of butter or cream cheese, which adds a soothing balance to the bright flavors.
This cranberry orange loaf pairs beautifully with warm drinks like coffee or herbal tea, making it a natural choice for a family brunch. For a holiday twist, it’s lovely on the table alongside other festive treats like gingerbread crinkle cookies. If you’re planning a Christmas gathering, this bread adds a fresh, bright note without extra fuss.
When serving guests, slice the loaf into even pieces and arrange on a pretty platter. Watch everyone’s faces light up as they take that first bite. Presentation can make a simple loaf look like something special.
Leftovers keep well covered at room temperature for a couple of days, or you can wrap slices tightly and freeze them for an easy, ready-to-go treat. Just pop frozen slices into the toaster or microwave for a quick warm-up.
For a fun variation, try folding in chopped nuts or swapping half the cranberries for fresh blueberries. We once tried a version with lemon zest instead of orange, which was unexpectedly refreshing and went over well with picky eaters.
I’d recommend trying Sally’s Baking’s orange glazed cranberry bread recipe too if you want a slightly different take on this classic quick bread with citrus.
Your Questions Answered
Can I make this Cranberry Orange Bread with Glaze ahead of time?
Absolutely! This cranberry orange loaf actually tastes great the next day, and the flavors develop more as it sits. You can bake it the day before your gathering or to save for a busy morning. Store it covered tightly at room temperature or wrapped in foil.
What does the glazing do? Is it necessary?
The sweet cranberry glaze adds a touch of sweetness and moisture to the bread’s exterior. It’s not absolutely required, but it brings a lovely finishing touch that keeps the loaf from feeling dry. I suggest making it for that extra “wow” factor.
Can I use dried cranberries instead of fresh?
You can use dried cranberries but your cranberry orange loaf won’t have the same juiciness or tang. If you do, soak dried cranberries in warm water or orange juice first to plump them before folding into the batter.
Does frozen cranberry work?
Yes! Toss frozen cranberries straight from the freezer into the batter without thawing to avoid bleeding colors too much. Your quick bread with citrus will still have that great tart punch.
How do I store leftover Cranberry Orange Bread with Glaze?
Wrap tightly with plastic wrap or store in an airtight container at room temperature for 2-3 days. For longer storage, slice and freeze. Reheat gently before serving.
Can I make this dairy-free?
For a dairy-free cranberry orange loaf, substitute plant-based butter and a non-dairy yogurt. It works well but might be a touch less tender.
How can I add nuts or other fruits to this recipe?
Add 1/2 cup of chopped walnuts or pecans when folding in the cranberries. Blueberries or chopped apples also work for a slight twist. Just keep total mix-ins to about 1 1/2 cups.
Have you tried this with orange glaze from other cooks?
Yes, I often check Mel’s Kitchen Cafe for The Best Glazed Cranberry Orange Bread for glaze ideas. Their style is lovely for a slightly thicker drizzle.
The Final Word
This Cranberry Orange Bread with Glaze is one of those recipes that holds a special place in my collection because it turns simple ingredients into something comforting and shareable. It’s become a go-to when I want to bring everyone together around the kitchen table without fuss.
My Cranberry Orange Bread with Glaze Tips:
- Always use fresh orange zest for that bright citrus kick—it’s worth the extra effort.
- Don’t overmix your batter; gentle folding keeps your homemade cranberry bread tender.
- Drizzle the glaze once the bread is fully cooled to avoid it melting off too fast.
Over time, I’ve tried a few variations with success: swapping in walnuts for crunch, experimenting with lemon zest for a twist, and even adding a bit of cinnamon to the batter for warmth. My kids loved the nut-free version best, while my husband enjoys the extra spiced loaf.
If you’re ready to try your own cranberry orange loaf, I hope this recipe brings you as much joy and sweet moments with your family as it does mine. Don’t hesitate to make it yours by tweaking fruit or glaze flavors—flexibility is part of what makes this recipe a keeper.
For more inspiration, check out these Christmas cranberry orange cookies and gingerbread crinkle cookies on MomsGate to create a full festive spread. And for a slightly different take, here’s an excellent Cranberry Bread with Orange Glaze from Natasha’s Kitchen that I recommend trying someday.
Happy baking, and I can’t wait for your family’s table to be filled with the delicious smell of this Cranberry Orange Bread with Glaze!
Cranberry Orange Bread with Glaze
This moist and flavorful cranberry orange bread combines tart cranberries and zesty orange with a sweet glaze, perfect for breakfast or an afternoon snack.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 10 servings
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon orange zest
- 1 cup fresh cranberries
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup orange juice
- 1 teaspoon vanilla extract
- For the glaze:
– 1 cup powdered sugar
– 2 tablespoons orange juice
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and orange zest.
- In a large bowl, beat melted butter and sugar until combined.
- Add eggs one at a time, mixing well after each addition.
- Stir in orange juice and vanilla extract.
- Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Fold in fresh cranberries gently.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let bread cool in the pan for 10 minutes, then transfer to a wire rack.
- Mix powdered sugar and orange juice to make glaze; drizzle over cooled bread before serving.
Notes
For an extra burst of flavor, sprinkle chopped walnuts into the batter or serve slices with a smear of cream cheese.