If you had told me years ago that a simple Cranberry Orange Bread with Glaze would become one of my family’s most beloved treats, I might have raised an eyebrow. But let me tell you, the moment that citrusy, tangy aroma fills the kitchen, it’s magic. I still remember the first time I baked this cranberry orange loaf. It was around a busy holiday morning when I needed something quick, bright, and homey to bring to a neighbor’s brunch. The way the orange zest mingled with the tart cranberries, all wrapped up in that easy cranberry bread crumb, gave me a real “aha” moment in baking.
You know how sometimes recipes sound intimidating? I struggled at first with balancing tart cranberries and that perfect sweet glaze. But once I nailed it, this Cranberry Orange Bread with Glaze recipe quickly became my go-to, especially when time is tight and I want a fresh, festive quick bread without fuss. It fits right into our bustling family life—whether it’s a cozy weekend breakfast or a grab-and-go snack for the kids before school. Plus, there’s something comforting about slicing into a warm, glossy citrus cranberry quick bread that feels like a little celebration in every bite.
This recipe really embodies my cooking philosophy: easy, delicious, and rooted in moments shared around the table. It’s just like that glazed cranberry bread you see featured in some of the best home kitchens—simple enough for any level of cook, but packed with flavor that feels special. Over the years, the recipe’s been tweaked, tested, and even made in a pinch with whatever ingredients were on hand. If you’re curious, I found some wonderful takes on it at Natasha’s Kitchen with her Cranberry Bread with Orange Glaze and Mel’s Kitchen Cafe with her fabulous glazed cranberry orange bread.
So grab your favorite mixing bowl, because I’m about to share everything I know about this delightful Cranberry Orange Bread with Glaze. Trust me, once you make it, your kitchen will be filled with that cozy, citrusy warmth, and your family will be asking for seconds before you can say ‘orange cranberry bread recipe.’ I’ve got plenty of tips, shortcuts, and stories to help you feel totally confident baking this easy cranberry bread. Ready to dive in? Let’s get started!
What You’ll Need for This Cranberry Orange Bread with Glaze
When it comes to crafting the perfect Cranberry Orange Bread with Glaze, having the right ingredients is half the fun—and half the success. I always use fresh cranberries because their tartness really pops in this cranberry orange loaf. If fresh aren’t available, frozen works just fine—just be sure to thaw and drain them well before incorporating. For the orange zing, I prefer fresh organic oranges since their zest and juice bring that vibrant citrus flavor that makes this an unforgettable orange cranberry bread recipe.
Here’s everything you’ll need—don’t worry, most of these pantry staples you might already have:
- 2 cups all-purpose flour (I like to sift mine for a lighter texture)
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 large egg, beaten
- 1 cup buttermilk (or whole milk with a splash of vinegar as a quick substitute)
- ⅓ cup vegetable oil (you can swap for melted butter if you prefer)
- 1 tbsp orange zest (freshly grated from about 1 large orange)
- 2 tsp orange juice (fresh squeezed works best here)
- 1 ½ cups fresh or frozen cranberries (thawed and drained if frozen)
For the glaze that brings this glazed cranberry bread to life:
- 1 cup powdered sugar
- 2-3 tbsp orange juice (start with less, add more for consistency)
A quick Cranberry Orange Bread with Glaze trick I learned is to toss the cranberries in a little flour before folding them into the batter. It helps prevent sinking so they stay nicely distributed throughout the citrus cranberry quick bread. When shopping for these ingredients, I usually find everything at my local grocery store, but for things like fresh cranberries in the off-season, I sometimes grab them frozen at a good price. Pro tip: If you have leftover orange zest, it freezes well in a small airtight container, ready to brighten your next recipe.
I also keep powdered sugar stocked since the glaze is such a simple yet transformative touch on this easy cranberry bread. Preparing the ingredients ahead—like measuring flour, zesting the orange, and prepping cranberries—makes the baking process smoother, especially on busy mornings or when juggling family schedules. That way, you can whip up a batch of this Cranberry Orange Bread with Glaze without feeling rushed or overwhelmed.
If you want more insights into ingredient choices or variations, there’s a lovely guide at Sally’s Baking Addiction for Orange Glazed Cranberry Bread that complements this recipe wonderfully.
Let’s Make This Cranberry Orange Bread with Glaze Together
Baking this Cranberry Orange Bread with Glaze is a straightforward joy, and I’ll walk you through every step like we’re side by side in my kitchen. Don’t worry if this is your first citrus cranberry quick bread—the process is forgiving and fun!
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. I like greasing and then lining with parchment paper for super easy removal later. Your kitchen will start smelling like fresh oranges soon!
- In a large bowl, whisk together the dry ingredients: 2 cups flour, 1 cup sugar, baking powder, baking soda, and salt. This step ensures your easy cranberry bread has an even texture.
- In a separate bowl, mix the wet ingredients: combine the beaten egg, buttermilk, vegetable oil, orange zest, and orange juice. I like to add the zest and juice to the wet mix so the citrus oils distribute evenly in the bread.
- Gently fold the wet ingredients into the dry until just combined. A few lumps are okay—overmixing can make your cranberry orange loaf tough, and nobody wants that! Here’s where I learned the hard way to stop mixing once everything comes together.
- Toss the cranberries in a tablespoon of flour, then fold them gently into the batter. This prevents them from sinking to the bottom, keeping that beautiful cranberry swirl all through the bread.
- Pour the batter into the prepared loaf pan, smoothing the top. It should be about ¾ full. In my kitchen, this step makes me pause and take a deep breath—anticipating that first bite!
- Bake for 50-60 minutes, checking around 50 with a toothpick. It should come out clean or with just a few moist crumbs when your cranberry orange loaf is perfectly baked. If it’s browning too fast, tent it with foil.
- While it’s baking, prepare the glaze: whisk powdered sugar with orange juice gradually until you get a smooth, pourable consistency. I usually start with 2 tablespoons and add more if needed. This glaze is what makes this glazed cranberry bread truly shine!
- Once the bread is done, let it cool for about 15 minutes in the pan, then transfer to a rack to cool completely before glazing. I know it’s tempting to slather the glaze on warm, but letting it cool first ensures it sets beautifully.
- Drizzle the glaze generously over the cooled loaf and let it set before slicing.
While the Cranberry Orange Bread with Glaze is baking, I often use that time to set the table or brew a fresh pot of coffee—it’s the small rituals that make baking feel like an event, not a chore. Your kitchen should smell like a bright, fruity hug, mixing the sweet scent of glaze with tart cranberries and that citrus snap. And if you want some troubleshooting or extra guidance for making this Cranberry Orange Bread with Glaze, check out Mel’s Kitchen Cafe’s glowing tips for expert insight.
A little family-tested shortcut: if I’m really pressed for time, I’ll make this cranberry orange loaf batter the night before and bake it in the morning—baking fresh is always best, but this quick bread behaves well with a little overnight rest.
How I Love to Serve This Cranberry Orange Bread with Glaze
There’s just something so cozy about slicing into this Cranberry Orange Bread with Glaze and watching my family’s eyes light up. We often enjoy it fresh and warm for weekend breakfasts, maybe with a smear of cream cheese or a dab of butter—it complements that citrus cranberry quick bread perfectly. When I want to go a step further, I’ll serve it alongside a steaming mug of tea or rich coffee—the bittersweet drink pairs beautifully with the glazed cranberry bread’s sweet-tart notes.
This cranberry orange loaf also shines at holiday brunches or casual gatherings. One year, I brought it as a colorful counterpart to my Cranberry Orange Glazed Turkey Breast, and the combo was a hit! Another favorite pairing is with roasted sweet potatoes or maple-glazed chicken, like in my Maple Glazed Chicken with Sweet Potatoes, adding a cozy, festive vibe to the meal.
I love presenting this glazed cranberry bread on a simple wooden board or alongside fresh orange slices and sprigs of rosemary for a pop of color. The glaze glistens under the light—making it real eye candy on the breakfast table. If you have leftovers (which sometimes happens, but only if I’m lucky!), sliced cranberry orange bread wraps beautifully in foil and tastes great toasted the next day. You can even jazz it up with a little cream cheese frosting or some nut butter for a mid-afternoon boost.
Seasonally, I’ve experimented with adding a pinch of cinnamon or swapping out orange zest for lemon to change up this citrus cranberry quick bread’s personality. Friends always ask for this glazed cranberry bread recipe when they visit, so I keep a stash handy around the holidays.
If you want to see more ideas for pairing this bread with meals or enjoy it in new ways, don’t miss my take on Sesame Ginger Chicken Meatballs with Sweet Chili Glaze. It’s a fun, flavorful meal that balances perfectly with the fresh brightness of this cranberry orange bread with glaze.
Your Cranberry Orange Bread with Glaze Questions Answered
Now, let’s tackle some common questions friends like you often ask me about making the perfect Cranberry Orange Bread with Glaze.
1. Can I use frozen cranberries in the cranberry orange loaf?
Absolutely! Just thaw them completely and drain off any excess liquid before mixing into the batter. I’ve found that tossing frozen cranberries in flour still works well to keep them from sinking. You know what I do when my Cranberry Orange Bread with Glaze has watery spots? I make sure to properly drain my berries next time—it’s a little trick that helps keep the texture just right.
2. How do I know when the cranberry orange bread is done baking?
Insert a toothpick in the middle; it should come out mostly clean with just a few moist crumbs. Because this is an easy cranberry bread with fresh fruit, a few crumbs stuck to the toothpick are normal and perfect. I learned the hard way that overbaking makes the bread dry, so keep an eye after 50 minutes.
3. What’s the best way to store leftover glazed cranberry bread?
Once glazed, I keep the Cranberry Orange Bread with Glaze covered loosely with foil or in an airtight container at room temperature for up to three days. If you want it longer, wrapping and freezing the unglazed loaf works great—and add the glaze after thawing. This citrus cranberry quick bread freezes beautifully and stays moist.
4. Can I make it nut-free or gluten-free?
For nut-free, this recipe is naturally safe, but always check ingredient labels. For gluten-free, I’ve experimented with gluten-free baking flour blends with mixed success—the texture changes but the flavor is still fantastic! Friends who prefer gluten-free options appreciate the easy cranberry bread adaptation.
5. Is there a vegan substitute for eggs and dairy in this orange cranberry bread recipe?
Yes! I’ve tried flax eggs (1 tbsp flaxseed meal + 3 tbsp water) and almond milk as a substitute for buttermilk with good results. It takes a little tweaking of baking powder and baking soda but still yields that beloved tender crumb.
6. How do you get that perfect glaze consistency on the glazed cranberry bread?
Start with less orange juice and add more gradually while whisking powdered sugar. You want it thick enough to coat the back of a spoon but runny enough to drizzle smoothly. I sometimes add a tiny splash of milk if it thickens too much.
7. Can I add nuts or other fruits to the cranberry orange loaf?
For sure! Chopped walnuts or pecans add a lovely crunch. Some friends even toss in blueberries for a double fruit burst. Just remember to adjust the flour slightly if you add more mix-ins.
For more tips and ideas on cranberry orange quick breads, check out this fantastic guide from Natasha’s Kitchen for extra inspiration. You’ll feel so much more confident baking your own Cranberry Orange Bread with Glaze with this knowledge in your pocket!
My Final Thoughts on This Cranberry Orange Bread with Glaze
This Cranberry Orange Bread with Glaze has earned a truly special spot in my kitchen and heart. It represents those simple, joyful moments where family gathers, the kitchen smells divine, and everyone’s eyes light up over a bold, bright slice of citrus cranberry quick bread. I love how this easy cranberry bread combines fresh, tart cranberries with zesty orange and a smooth, sweet glaze—comfort food with a zing that feels just right any time of year.
My Cranberry Orange Bread with Glaze Pro Tips:
1. Don’t overmix the batter—keep it light and tender.
2. Toss berries in flour before folding to avoid sinking.
3. Let the bread cool completely before glazing for the prettiest finish.
Over time, my family and I have tried several delightful variations. My daughter adores it with added chocolate chips for a sweeter twist, my dad asks for it with extra orange zest, and I occasionally add cardamom for seasonal warmth. Each version keeps this recipe fresh and exciting while holding onto that classic cranberry orange loaf heart.
If you make this your own, I hope you find it brings as much warmth and happy memories into your kitchen as it does to mine. Cooking is about sharing and loving, and this glazed cranberry bread feels like a little hug in every bite.
For even more festive ideas to pair with your cranberry orange bread with glaze, you might want to peek at my Cranberry Orange Glazed Turkey Breast or cozy up with the Maple Glazed Chicken with Sweet Potatoes—both favorites that complement the bright sweetness of this citrus cranberry quick bread so well.
Thanks for spending this time baking and sharing in my kitchen. I can’t wait for you to try this Cranberry Orange Bread with Glaze—it’s a little slice of sunshine wrapped in a loaf, perfect for bringing a smile to your table. Happy baking, friend!
Cranberry Orange Bread with Glaze
This moist and flavorful cranberry orange bread combines tart cranberries with fresh orange zest, topped with a sweet citrus glaze for a perfect breakfast treat or snack.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 1 loaf (10 servings)
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon orange zest
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup sour cream
- 1/4 cup freshly squeezed orange juice
- 1 1/2 cups fresh or frozen cranberries
- For the glaze:
- 3/4 cup powdered sugar
- 2 tablespoons freshly squeezed orange juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour 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 sugar and eggs until light and fluffy. Stir in melted butter, sour cream, and orange juice.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Fold in cranberries carefully.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- For the glaze, whisk powdered sugar and orange juice together until smooth.
- Drizzle the glaze over the cooled bread and let set before slicing.
Notes
For extra flavor, try adding a teaspoon of cinnamon to the dry ingredients or sprinkling chopped nuts on top before baking.