Cranberry Orange Bread
This tender cranberry orange bread features tart fresh cranberries and bright citrus flavor throughout. Topped with a sweet orange glaze, it's perfect for breakfast, afternoon snacks, or holiday gift-giving.
Ingredients
Bread
- 1 1/2 cups all-purpose flour plus 1/2 tablespoon for coating cranberries
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk room temperature
- 1 large orange for zest and juice
- 1/4 cup orange juice freshly squeezed
- 6 Tbsp unsalted butter softened to room temperature
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 1/2 cups fresh cranberries rinsed and dried
Orange Glaze
- 1 cup powdered sugar
- 1 1/2 Tbsp orange juice
- 1 tsp orange zest reserved from orange above
Instructions
- Preheat your oven to 350°F. Generously butter and flour an 8½ x 4½-inch loaf pan, tapping out excess flour.
- In a medium bowl, whisk together 1½ cups flour, baking powder, and salt. Set aside.
- In a measuring cup, combine milk, most of the orange zest (reserve 1 teaspoon for glaze), and ¼ cup orange juice. Stir and set aside.
- In a large bowl, cream the softened butter and granulated sugar together with an electric mixer on medium-high speed for 2-3 minutes until lighter in color and fluffy.
- Add eggs one at a time, beating until each is fully incorporated before adding the next.
- Add half of the flour mixture to the butter mixture and mix on low speed just until barely combined. Pour in half of the milk mixture and mix until just combined. Repeat with remaining flour and milk, mixing only until everything comes together.
- Toss the rinsed and dried cranberries with the reserved ½ tablespoon of flour to coat them. Gently fold the coated cranberries into the batter using a spatula until evenly distributed.
- Spread the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes until golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let the bread rest in the pan for 10-15 minutes. Run a butter knife around the edges to loosen, then turn out onto a wire rack. Let cool completely before glazing.
- While bread cools, make the glaze by whisking together powdered sugar, 1½ tablespoons orange juice, and reserved 1 teaspoon orange zest until smooth. Adjust consistency with more juice or sugar as needed.
- Once bread is completely cool, drizzle the glaze over the top. Let set for 15 minutes before slicing.
Notes
Storage: Wrap loosely in plastic wrap and store at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Frozen cranberries: Add directly from freezer without thawing, coated in flour. May need a few extra minutes baking time.
Variations: Add ½ cup chopped pecans or walnuts, substitute lemon for orange, or divide into 3 mini loaf pans and bake for 22-28 minutes.
Key tip: Coating cranberries in flour prevents them from sinking to the bottom during baking.