Cranberry Orange Bread with Glaze Recipe

Introduction

This Cranberry Orange Bread with Glaze is a moist and buttery loaf bursting with fresh cranberries and bright citrus zest. Topped with a simple orange glaze, it’s perfect for breakfast, brunch, or sharing with loved ones during the holidays.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon orange zest
• ¼ cup fresh orange juice
• 1 teaspoon vanilla extract
• ½ cup sour cream or Greek yogurt
• 1 ½ cups fresh cranberries
• 1 cup powdered sugar (for glaze)
• 2 tablespoons fresh orange juice (for glaze)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Step 3: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes.
4. Step 4: Add the eggs one at a time, then mix in the orange zest, orange juice, vanilla extract, and sour cream or Greek yogurt until smooth.
5. Step 5: Gradually fold the dry ingredients into the wet ingredients until just combined. Gently fold in the fresh cranberries without overmixing.
6. Step 6: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. Step 8: Whisk together powdered sugar and orange juice until smooth. Drizzle the glaze generously over the cooled bread.

Tips & Variations

• Don’t overmix the batter once you add the flour to keep the bread tender and soft.
• Use fresh or frozen cranberries for the best tart flavor and texture; dried cranberries can be soaked in orange juice for 15 minutes to soften.
• Let the bread cool fully before glazing to prevent the glaze from melting off.
• For a gluten-free version, substitute with a 1:1 gluten-free baking flour blend.
• Turn this recipe into muffins by dividing the batter into a lined muffin tin and baking at 350°F for 18–22 minutes.

Storage

Wrap the bread tightly in plastic wrap or foil and store at room temperature for up to 3 days. For longer freshness, refrigerate for up to one week or freeze individual slices for up to 2 months. Thaw frozen slices at room temperature or warm briefly in the microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh?

Yes, you can. It’s best to soak dried cranberries in orange juice for about 15 minutes before adding them to the batter to plump them up and soften their texture.

How do I know when the bread is done?

Insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, the bread is done. The top should be golden brown and feel firm to the touch.

Cranberry Orange Bread with Glaze Recipe

Print Recipe

★★★★★

4.7 from 92 reviews

This Cranberry Orange Bread with Glaze is moist, buttery, and bursting with fresh cranberries and citrusy orange zest. Topped with a simple sweet glaze, it’s the perfect loaf for breakfast, brunch, or gifting during the holidays.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (8–10 slices) 1x
• Category: Breads & Loaves
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt

Wet Ingredients

• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon orange zest
• ¼ cup fresh orange juice
• 1 teaspoon vanilla extract
• ½ cup sour cream or Greek yogurt

Main Add-in

• 1 ½ cups fresh cranberries

For the Glaze

• 1 cup powdered sugar
• 2 tablespoons fresh orange juice

Instructions

1. Prep the Pan and Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.
2. Combine the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
4. Add Wet Ingredients: Beat in the eggs one at a time, then add the orange zest, orange juice, vanilla extract, and sour cream (or Greek yogurt). Mix until smooth.
5. Bring it All Together: Gradually add the dry ingredients to the wet, mixing just until combined. Gently fold in the fresh cranberries with a spatula—avoid overmixing to keep the bread tender.
6. Bake the Bread: Pour the batter into the prepared loaf pan and spread evenly. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Glaze: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once fully cooled, whisk together the powdered sugar and orange juice until smooth, then drizzle generously over the top.

Notes

• Don’t overmix the batter once you add the flour to keep the bread tender.
• Use fresh or frozen cranberries (not dried) for the best texture and tart flavor.
• Let the bread cool fully before glazing so the topping doesn’t melt right off.
• You can substitute dried cranberries if soaked in orange juice for 15 minutes.
• To make gluten-free, use a 1:1 gluten-free flour blend suitable for baking.
• Muffin option: bake batter in lined muffin tins for 18-22 minutes at 350°F.
• Store wrapped at room temperature for up to 3 days, refrigerated for 1 week, or freeze slices for up to 2 months.

Keywords: cranberry orange bread, citrus loaf, holiday baking