Cranberry Orange Bread with Glaze Recipe
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.
- 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
Scale
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
- 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.
- Combine the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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
