Cranberry Bread with Orange Glaze Recipe.

Cranberry Bread with Orange Glaze Recipe

Cranberry Bread with Orange Glaze Recipe.

Cranberry Bread with Orange Glaze
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5 from 9 votes

Orange Glazed Cranberry Bread

Orange glazed cranberry bread has soft, moist crumbs and is stuffed with luscious cranberries. This stays moist for a few days after you make it, making it ideal for a homemade Christmas present.
Course Breakfast, Dessert
Cuisine American
Keyword Cranberry Bread, Cranberry Orange Bread, Orange Cranberry Bread
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 people (makes 1 loaf)
Calories 326kcal
Author Claudia Martinez
Cost $5-$7


Bread with Cranberries:

  • 1/2 tbsp all-purpose flour
  • 1 1/2 cups fresh cranberries, rinsed and dried jam
  • 2 big room-temperature eggs
  • granulated sugar, 3/4 cup
  • 6 tbsp softened unsalted butter
  • 1/4 cup shredded freshly squeezed orange juice
  • 1 huge orange, cut in half
  • 1/4 cup milk, room temperature
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups regular flour

Ingredients for Orange Satin:

  • 1 1/2 teaspoons fresh orange juice, or as desired
  • 1 teaspoon orange peel saved from the orange mentioned above
  • 1 cup granulated sugar


Making Cranberry and Orange Bread:

  • Preheat the oven to 350 degrees Fahrenheit. 6 cups (8 1/2 in 4 1/2 loaf pan) butter, then flour, removing excess flour
  • In a medium mixing basin, mash together the flour, baking soda, and salt. Set aside your seat.
  • In a measuring cup, combine the milk, orange peel (reserving 1 teaspoon of the glaze zest), and orange juice. Set aside your seat.
  • In a large mixing bowl, combine the butter and granulated sugar on medium/high speed (2-3 minutes on high speed). It will not be smooth; it will just be blended. Stir together two big eggs until fully mixed.
  • Divide the flour mixture in half and alternate with the milk mixture, mixing on medium/low speed just until incorporated after each addition. As required, scrape the edges of the bowl with a spoon.
  • Combine the cranberries with 1/2 tablespoon flour, then stir into the mixture until well combined. Spread the mixture into the prepared pan and bake for 45-50 minutes, or until brown and a toothpick inserted into the middle comes out clean, at 350°F. Allow it to cool in the pan for 10-15 minutes before removing it from the pan and transferring it to a wire rack to cool entirely before glazing.

To prepare the glaze:

  • In a separate dish, combine powdered sugar, orange juice, and 1 teaspoon zest. Stir until completely smooth. It should have the consistency of an atomizer. Add additional orange juice to thin it down, or more powdered sugar to thicken it.

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Claudia Martinez

Written by Claudia Martinez

I am Claudia Martinez, the creator behind the food blog where I share our family’s favorite recipes. When I am not in the kitchen, I enjoy spending quality time with my husband and my children. We invite you to join us on our blogging journey!

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Recipe Rating

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  1. 5 stars
    Hi, I made this bread as well as the blueberry muffins for my wife and the nurses she works with in Fort Collins. They all Loved both of these and want them again.Thanks for sharing.

  2. 5 stars
    I couldn’t find fresh cranberries so I used the dried cranberries and soaked them in warm oj on the stove. I used the cranberry infused juice for the glaze. I also added in a little vanilla. This was the absolute best cranberry Orange bread recipe! Thank you!

  3. 5 stars
    This recipe came out amazing! The bread was super moist, flavorful, and not overly sweet. I’ve made it with and without the glaze, both are delicious. I use frozen cranberries and also triple the amount (~3 cups) for some extra tartness, which is perfect if you love cranberries!

  4. 5 stars
    Very good but I did add walnuts as I’d chopped them for another reason I’ve used becel instead of butter and added some blueberry I needed to use up. Glazed with orange juice and 1 tbsp granulated sugar…ran out of icing sugar

  5. 5 stars
    Incredible recipe! My husband and I ate the whole loaf in one day! This Spring I want to try it with blueberries instead of cranberries, and lemon juice and zest instead of orange.

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