As the holidays approach, nothing fills your kitchen with more warmth and cheer than the aroma of freshly baked cranberry orange bread. This delightful quick bread combines tart fresh cranberries with bright citrus notes, creating the perfect balance of sweet and tangy flavors.
The simple orange glaze adds an extra touch of elegance, making this bread perfect for holiday gift-giving or serving at your next brunch gathering. It’s a recipe that captures the essence of winter baking while remaining refreshingly light.
Why You’ll Love This
- No fancy equipment needed – just basic mixing bowls and a loaf pan
- Can be made ahead and freezes beautifully
- Perfect balance of tart cranberries and sweet orange
- Stays moist for days thanks to the orange juice in the batter
- Impressive enough for gifting but easy enough for everyday baking
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- ¾ cup orange juice
- ½ cup vegetable oil
- 2 tablespoons orange zest
- 1½ cups fresh cranberries
- For glaze:
- 1 cup powdered sugar
- 2-3 tablespoons orange juice
Instructions
- Preheat oven to 350°F and grease a 9×5 inch loaf pan
- Whisk together flour, sugar, baking powder, and salt in a large bowl
- In a separate bowl, combine eggs, orange juice, oil, and zest
- Pour wet ingredients into dry ingredients and stir until just combined
- Fold in cranberries gently
- Pour batter into prepared pan and bake for 55-60 minutes
- Cool in pan for 10 minutes, then remove to wire rack
- Mix glaze ingredients until smooth and pour over cooled bread
Tips & Variations
- Substitute dried cranberries if fresh aren’t available (use 1 cup instead)
- Add ½ cup chopped walnuts or pecans for extra crunch
- Make mini loaves for gifting (adjust baking time to 25-30 minutes)
- Test doneness with a toothpick inserted in the center
Serving Suggestions
Serve slices slightly warm with butter or cream cheese for breakfast or afternoon tea. For a more decadent treat, toast slices lightly and drizzle with extra glaze or honey.
Notes
- Stores well at room temperature for 3 days when wrapped tightly
- Freeze unglazed bread for up to 3 months
- Let bread cool completely before glazing to prevent melting
FAQs
- Can I use frozen cranberries? Yes, use them straight from frozen, no need to thaw
- Why did my cranberries sink? Toss them in a tablespoon of flour before adding to prevent sinking
- Can I make this gluten-free? Yes, use a 1:1 gluten-free flour blend with xanthan gum
- How do I know when it’s done? A toothpick should come out clean, and the top should be golden brown
Servings4
Prep15 min
Cook45 min
Calories—
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- ¾ cup orange juice
- ½ cup vegetable oil
- 2 tablespoons orange zest
- 1½ cups fresh cranberries
- For glaze:
- 1 cup powdered sugar
- 2-3 tablespoons orange juice
Steps
- Preheat oven to 350°F and grease a 9x5 inch loaf pan
- Whisk together flour, sugar, baking powder, and salt in a large bowl
- In a separate bowl, combine eggs, orange juice, oil, and zest
- Pour wet ingredients into dry ingredients and stir until just combined
- Fold in cranberries gently
- Pour batter into prepared pan and bake for 55-60 minutes
- Cool in pan for 10 minutes, then remove to wire rack
- Mix glaze ingredients until smooth and pour over cooled bread
Notes
- Stores well at room temperature for 3 days when wrapped tightly
- Freeze unglazed bread for up to 3 months
- Let bread cool completely before glazing to prevent melting
