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

Cranberry Bread with Orange Glaze

Orange glazed cranberry bread is loaded with juicy cranberries with soft, moist crumbs. This stays wet for a few days after making it, so it's perfect as a homemade Christmas gift.
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


Cranberry Bread Ingredients:

  • 1/2 tablespoon all-purpose flour
  • 1 1/2 cups fresh cranberries, washed and dried jam
  • 2 large eggs, at room temperature
  • 3/4 cup granulated sugar
  • 6 tablespoons unsalted butter, soft
  • 1/4 cup freshly squeezed orange juice
  • grated 1 large orange, divided
  • 1/4 cup room temperature milk
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 1/2 cups all-purpose flour

Orange Satin Ingredients:

  • 1 1/2 tablespoons fresh orange juice, or to desired consistency
  • 1 teaspoon preserved orange peel from the orange above
  • 1 cup powdered sugar


How to make cranberry and orange bread:

  • Preparation: Preheat oven to 350 degrees Fahrenheit. Butter 6 cups (8 1/2 in 4 1/2 loaf pan) then sprinkle with flour, extracting excess flour.
  • In a medium-sized bowl, whisk together the ingredients: flour, baking powder, and salt. Sit aside.
  • In a measuring cup, mix the milk, peel of one orange (reserve 1 teaspoon of the glaze zest), and orange juice. Sit aside.
  • In a large bowl, whisk together butter and granulated sugar on medium/high speed (2-3 minutes on high speed). It will not be smooth, just combined. Beat two large eggs, stirring until well combined.
  • Add flour mixture into two parts, alternating with milk mixture and mixing on medium/low speed just until combined with each addition. Scrape the sides of the bowl with a spoon as needed.
  • Stir in the cranberries with 1/2 tablespoon of the flour, then fold into the mixture until blended. Spread the mixture into the pan you prepared and bake for 45-50 minutes at 350°F, until golden and a toothpick inserted into the center comes out clean. Let it cool in the pan for 10-15 minutes then run a cake releaser or knife around the edges and transfer the loaf to a wire rack to cool completely before glazing.

To make the glaze:

  • In a separate bowl, mix powdered sugar and orange juice with a teaspoon of zest. Stir until smooth. It should have an atomizer consistency. Add more orange juice to thin it out or add powdered sugar to make it thicker.

What do you think?

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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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