This moist cranberry bread is bursting with fresh cranberries and orange zest and is topped with an orange glaze.
This cranberry orange bread is loaded with cranberries!
Why make this bread
Cranberry bread is a perfect quick bread to make during the holidays. It's easy to make and is perfect served for breakfast or brunch. It also makes a great afternoon snack.
When fresh cranberries are in season, I start baking with cranberries. This bread uses one full bag of fresh cranberries. Fresh orange zest and orange juice is also added. Cranberries and orange are a perfect pairing!
I love to make several loaves of cranberry bread and store them in the freezer. When I need a loaf, I just pull out and allow it to thaw and then add the glaze. The bread is also delicious without the glaze.
I can't help myself with all these cranberry recipes. It seems like once cranberries are available in the store, I pick up a bag or two - or even three every time I shop. All those cranberries have to be made into something!
- Fresh cranberries
- Fresh oranges - both the zest and juice are used
- All-purpose flour
- Granulated sugar
Step by step directions
- Combine dry ingredients and sugar together in a bowl
- In a separate bowl, combine oil, egg, milk, orange juice and orange peel
- Mix wet mixture into flour mixture. Stir just until combined
- Gently fold in cranberries
- Place batter in a greased loaf pan and bake in a preheated 350 degree oven for 1 hour
- Remove bread from pan and allow to fully cool on a baking rack
- Once bread is fully cooled, drizzle glaze over top of bread
Tips for making quick breads
- When mixing wet and dry ingredients together, don’t overmix. Just stir until combined.
- Be certain your oven is fully preheated
- Remove bread after cooling for 10 minutes in pan
- Allow bread to fully cool before slicing. This is the hardest part! It’s very tempting to slice into a loaf while still warm. It will taste delicious, but will often be very crumbly.
- Use a knife around the edge of the pan to release any bread stuck to the sides of the pan.
- Fully cool bread on a baking rack
The bread is best eaten within 1-2 days.
Yes, this bread can be frozen. Allow bread to fully cool. Do not add glaze. Wrap bread in plastic wrap and then place in a freezer safe bag.
The bread is best if used within one month.
More delicious quick breads to try
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my homemade bread recipes!
- ½ cup powdered sugar
- 1 tablespoon orange juice
- Preheat oven to 350 degrees
- Combine flour, sugar, baking powder, baking soda and salt together in a large bowl2 ¼ cups flour, ¾ cup sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In a separate bowl, combine milk, oil, eggs, orange juice and orange zest together½ cup milk, ¼ cup oil, 2 eggs, ¼ cup orange juice, 1 tablespoon orange zest
- Add wet ingredients to the dry ingredients and stir just until combined
- Fold in cranberries12 ounces cranberries
- Place batter in a greased loaf pan
- Bake in preheated oven for 65-70 minutes until the center comes out clean with a toothpick test
- Allow bread to cool in pan for 10 minutes. Carefully remove from pan and continue cooling on a baking rack until fully cooled.
- Combine powdered sugar and orange juice. Stir until smooth. Add a bit more juice if needed to make a runny consistency.½ cup powdered sugar, 1 tablespoon orange juice
- Drizzle glaze over the top of the bread. Let glaze dry for about 30 minutes before slicing.
- Test bread for doneness by inserting a toothpick into the center of the bread and then removing. If there are a few dry crumbs, the bread is finished baking. If the are wet crumbs, return to the oven for an additional 5 minutes.