Name: Cranberry Orange Bread with Glaze Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/4 tsp salt; 1/4 cup milk (room temperature); Zest of 1 large orange (divided); 1/4 cup orange juice (freshly squeezed); 6 Tbsp unsalted butter (softened); 3/4 cup granulated sugar; 2 large eggs (room temperature); 1 1/2 cups fresh cranberries (rinsed and patted dry); 1/2 Tbsp all-purpose flour; 1 cup powdered sugar; 1 1/2 Tbsp freshly squeezed orange juice (or to reach desired consistency); 1 tsp orange zest (reserved from the orange above)

There’s something truly magical about the combo of tangy cranberries and bright, sunny oranges in this Cranberry Orange Bread with Glaze Recipe. It’s moist, bursting with flavor, and topped with a silky citrus glaze that just elevates it to another level of deliciousness.

A sliced loaf cake is shown with five visible slices stacked in a row, the front slice in clear focus. The cake has a light yellow, moist texture with visible bright red cranberries scattered inside each slice. There is a thin glaze coating the top of each slice, giving a glossy, slightly shiny look. Around the cake on a white marbled surface are whole cranberries and some orange slices on the side, adding color contrast. The background is softly blurred, emphasizing the cake's vivid details and colours. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cranberry Orange Bread with Glaze Recipe
Top Tip
How to Serve Cranberry Orange Bread with Glaze Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Orange Bread with Glaze Recipe

Why You'll Love This Recipe

This bread feels like a warm hug during chilly weather — cozy, flavorful, and just perfect for sharing. I make this every holiday season, but honestly, it’s so good you'll want it any time of the year.

Juicy Fresh Cranberries: They burst with tartness, balancing the sweetness beautifully.
Bright Orange Zest & Juice: Adds a lively citrus kick that lifts the whole loaf.
Buttery, Tender Crumb: The bread stays moist for days, which is perfect if you’re making in advance.
Glaze Finish: The tangy-sweet orange glaze on top is the irresistible cherry on the cake (well, bread!).

Two thick slices of yellow cake with red cranberry pieces inside each layer are stacked on a white marbled surface. The cake layers have a soft, crumbly texture, and there is a creamy white glaze with a smooth, slightly shiny texture spread thickly between and on top of the cake slices. The glaze lightly drips over the sides, adding a moist look. The red cranberries are scattered unevenly, giving bright red spots against the yellow cake. The background is soft and blurred, focusing on the detailed textures of the cake. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Cranberry Orange Bread with Glaze Recipe has a role in creating that perfect balance of flavors and texture. The fresh cranberries provide a natural tartness, while orange zest and juice bring brightness. Butter keeps it tender, and the glaze adds just the right amount of sweetness to finish it off.

Flat lay of a small mound of all-purpose flour, a teaspoon of baking powder beside a pinch of salt, a small white bowl with room temperature milk, a whole bright orange with a few fresh orange zest strips, a small white bowl with freshly squeezed orange juice, a small pile of softened unsalted butter, a neat heap of granulated sugar, two large whole eggs with clean shells, a generous cluster of fresh red cranberries, a small white bowl of powdered sugar, another small white bowl with a bit of orange juice for glaze, and a teaspoon of orange zest placed symmetrically around, all arranged on simple white ceramic dishes, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The backbone of the bread’s structure—makes it tender but sturdy enough to hold those juicy berries.
Baking powder: Gives the bread a nice rise for a light crumb.
Salt: Enhances all the flavors, especially the citrus and berries.
Milk (room temperature): Keeps the batter smooth and helps with moisture.
Orange zest: Provides an intense citrus aroma and flavor—never skip this!
Orange juice (freshly squeezed): Adds vibrancy and tang; fresh really makes a difference here.
Unsalted butter (softened): Gives richness and moisture to the bread.
Granulated sugar: Sweetens without overpowering the berries or citrus.
Eggs (room temperature): Bind everything together and add tenderness.
Fresh cranberries: The star of the show—rinsed and dry to avoid sogginess.
Extra flour for tossing berries: Helps prevent cranberries from sinking to the bottom.
Powdered sugar: For the glaze—dissolves smoothly for that glossy finish.
Additional orange juice for glaze: Adjust to get the glaze just right—not too thin or thick.
Reserved orange zest for glaze: Adds a final pop of citrus aroma on top.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to play around with the tartness and sweetness balance in the Cranberry Orange Bread with Glaze Recipe depending on the season. Sometimes I toss in a little extra orange zest or even swap fresh cranberries for frozen ones—just remember to thaw and drain them well so you don’t add extra moisture.

Variation: Adding chopped walnuts or pecans gives it a lovely crunch—perfect when I want a bit of texture contrast.
Diet-friendly tweak: Swap half the flour for whole wheat for a nuttier, heartier loaf that still feels indulgent.
Gluten-free: Try a gluten-free all-purpose blend; just check if your baking powder is gluten-free too.

Step-by-Step: How I Make Cranberry Orange Bread with Glaze Recipe

Step 1: Prep Your Ingredients

Before diving in, I zest the orange first, then squeeze out the juice to keep things efficient. Make sure your eggs and milk are at room temperature to get the best batter texture—that helps everything come together smoothly.

Step 2: Toss Cranberries in Flour

This is my little trick to keep the berries evenly distributed in the bread instead of sinking to the bottom. Toss the rinsed, dried cranberries gently in about half a tablespoon of flour—easy to do and well worth it.

Step 3: Mix Wet Ingredients

Cream together softened butter and granulated sugar until light and fluffy—that’s the secret to a tender crumb. Beat in eggs, one at a time, then stir in the orange zest and juice for that fresh zing.

Step 4: Combine Dry Ingredients & Fold

Whisk your flour, baking powder, and salt in a separate bowl, then gently fold them into the wet mixture—don’t overmix or your bread could get tough. Finally, fold in the cranberry mixture carefully to keep those berries intact.

Step 5: Bake & Cool

Pour batter into a greased loaf pan and bake at 350°F (175°C) for about 50 minutes, or until a toothpick inserted comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.

Step 6: Glaze It Up

Whisk powdered sugar with freshly squeezed orange juice until smooth and pourable. Drizzle over the cooled bread and sprinkle the reserved orange zest on top for that pretty, fragrant finish.

Top Tip

I’ve made this Cranberry Orange Bread with Glaze Recipe countless times, and these tips have saved me from many crumbly or dense loaves—worth sharing so your bread turns out perfect every time.

Room Temperature Ingredients: Using eggs and milk at room temp helps the batter blend with less effort and makes the crumb softer.
Don’t Overmix: Once you add the dry ingredients, fold gently. Overmixing develops gluten and can make your bread tough.
Flour Your Berries: This simple step stops cranberries from sinking and keeps them evenly distributed—it’s a game-changer.
Cool Completely Before Glazing: If the bread is warm, the glaze melts right off, so patience pays off here.

How to Serve Cranberry Orange Bread with Glaze Recipe

cranberry orange bread - Serving Suggestion

Garnishes

I typically add a sprinkle of fresh orange zest on the glaze right before serving—it makes the bread feel and smell fancy. Sometimes a few fresh cranberries or a dusting of powdered sugar add extra charm when guests are coming.

Side Dishes

This bread pairs beautifully with a cup of hot tea or coffee for breakfast or snack time. It’s also excellent alongside mild cheeses or a simple cream cheese spread for added richness.

Creative Ways to Present

For holiday parties, I slice the loaf and arrange the pieces on a wooden board with sprigs of fresh rosemary and scattered cranberries—it looks festive and invites everyone to dig in. Wrapping individual slices in parchment also makes adorable gifts.

Make Ahead and Storage

Storing Leftovers

I store leftover cranberry orange bread wrapped tightly in plastic wrap or in an airtight container at room temperature. It stays moist and delicious for about 3 to 4 days—perfect if you bake it ahead for the week.

Freezing

To freeze, I slice the loaf, wrap individual pieces tightly in plastic wrap, then place them in a freezer-safe bag. This way I can defrost exactly how much I need. Frozen bread keeps well for up to 2 months.

Reheating

When I’m ready to eat frozen slices, I pop them directly into the toaster or warm them in a low oven for a few minutes. This helps revive the citrus aroma and melts the glaze slightly—just like fresh!

Frequently Asked Questions:

Can I use frozen cranberries instead of fresh?

Yes! You can use frozen cranberries, but be sure to thaw and drain them well to avoid adding extra moisture to the batter, which could affect the bread's texture.

How do I know when the bread is done baking?

Insert a toothpick into the center of the loaf; if it comes out clean or with just a few moist crumbs, the bread is done. Avoid overbaking, which can dry it out.

Can I make this bread ahead of time?

Absolutely! The bread stores well at room temperature for up to 4 days and can be frozen for longer storage. Just add the glaze right before serving if you want it to look fresh.

What’s the best way to prevent the cranberries from sinking?

Tossing the cranberries lightly in flour before folding them into the batter helps suspend them evenly throughout the bread, preventing them from sinking to the bottom during baking.

Final Thoughts

This Cranberry Orange Bread with Glaze Recipe has been a go-to in my kitchen whenever I want to treat friends or family with something that feels both special and homemade. It’s straightforward, forgiving, and the kind of loaf that invites smiles and second servings. I hope you enjoy baking and sharing it as much as I do!