Cranberry Orange Glazed Bread

This tender cranberry orange bread is my answer whenever I want something bright and festive to go with coffee or tea. It is loaded with tart cranberries and fragrant orange zest then finished with a sweet orange glaze. This easy quick bread comes together in minutes and is irresistibly moist every time.

I made this cranberry orange bread with my kids on a snowy December morning and now it is our favorite tradition. It vanishes within hours because everyone always begs for another slice.

Ingredients

• All purpose flour: gives structure and holds the cranberries and orange zest in place choose a reputable unbleached brand for best texture
• Baking powder and baking soda: these leaveners keep the bread fluffy and tall check expiration dates to ensure active lifting power
• Granulated sugar: sweetens the bread yet allows the tartness of cranberries to shine organic sugar has the best clean taste
• Fresh cranberries: the star of this bread buy firm bright colored cranberries from the produce section and double check for any soft spots
• Eggs: bind the ingredients and add richness use large eggs at room temperature for even mixing
• Orange zest and juice: bring the bread to life choose a heavy juicy orange with shiny skin to get maximum fresh zest and flavor
• Unsalted butter: yields a tender texture melt and cool before adding to avoid scrambling the eggs
• Milk: ensures a soft moist crumb whole milk or two percent work best
• Powdered sugar: forms the base of the glaze sift before using to ensure a smooth drizzling consistency

Step-by-Step Instructions

Preheat and Prepare Pan:

Set the oven to 350 degrees Fahrenheit and line a standard loaf pan with parchment paper allowing a bit of overhang for easy removal

Mix the Dry Ingredients:

In a medium bowl whisk together flour baking powder baking soda and salt until uniform this prevents clumps in the batter

Combine the Wet Ingredients:

In a large bowl whisk together the sugar and orange zest until fragrant add eggs melted butter orange juice and milk then mix until the sugar looks dissolved and everything feels creamy

Fold Everything Together:

Add the dry ingredients to the wet mixture use a spatula and stir just until some flour remains visible quickly toss the cranberries with a spoonful of flour to prevent sinking then fold them in gently until the batter looks combined

Bake the Bread:

Pour batter into the prepared loaf pan and smooth the top bake for about 55 minutes until a tester comes out clean the top will turn a light golden color and the house will smell amazing

Glaze and Serve:

Cool bread completely before making the glaze whisk orange juice into powdered sugar adding a few drops at a time until you get a thick pourable icing drizzle generously over the cooled loaf then garnish with extra zest if desired

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My favorite part of this bread is the burst of tart cranberry in every bite. I will always remember the first time my daughter proudly zested her own orange beside me then declared the bread ten out of ten delicious.

Storing Cranberry Orange Bread

Wrap the fully cooled bread tightly in plastic and store at room temperature for two days. For longer freshness refrigerate slices in a sealed container and warm gently before eating. I love freezing extra slices to pop in the toaster for an easy breakfast.

Swapping Ingredients

Dried cranberries work in a pinch if fresh are unavailable though the texture will be different. You can substitute plain Greek yogurt for milk to add extra richness. For a dairy free loaf try using oil and your favorite milk alternative.

Serving Ideas

Serve thick slices with a dollop of Greek yogurt or a generous smear of softened butter. Extra orange zest or a sprinkle of toasted walnuts makes a lovely garnish. This bread is also beautiful served as a dessert with a small scoop of vanilla ice cream.

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Holiday History

Cranberry orange bread dates back to old American cookbooks where cranberries were a seasonal treat and oranges symbolized winter luxury. This pairing became popular for Christmas and New Year breakfasts because it looks bright and festive and fills the house with delicious aromas.

Commonly Asked Questions

→ What type of cranberries work best for this bread?

Fresh cranberries are ideal for their tartness and texture, but frozen cranberries can be used as well. Be sure to fold them in gently to prevent excessive bleeding of color.

→ Can I substitute orange juice concentrate for fresh orange juice?

Fresh orange juice delivers the brightest flavor, but if needed, orange juice concentrate can be diluted and substituted. Adjust sweetness accordingly, as concentrate is often sweeter.

→ How do I prevent the bread from becoming soggy?

Make sure to measure ingredients carefully, avoid over-mixing, and let the bread cool completely before slicing to allow moisture to redistribute evenly.

→ Is it possible to make this bread ahead of time?

Yes, it keeps well for a few days at room temperature, wrapped tightly. The flavor even develops more fully overnight. Add glaze just before serving for best texture.

→ What are some optional add-ins for this loaf?

Try adding chopped walnuts, pecans, or even white chocolate chips to enhance both texture and flavor. Be careful not to overload the batter.

→ Can this bread be frozen?

Absolutely. Freeze the bread (whole or sliced) without glaze for up to 3 months. Thaw overnight and drizzle glaze before serving.