Cranberry Orange Bread with Orange Glaze Recipe

Introduction

This cranberry orange bread is moist and bursting with flavor, making it a simple yet delicious treat perfect for any occasion. The combination of tart cranberries and zesty orange creates a delightful balance, while the sweet orange glaze adds the perfect finishing touch. For another festive cranberry option, try this White Chocolate Cranberry Pecan Clusters Recipe.

Ingredients

This Cranberry Orange Bread is the perfect blend of tart cranberries and bright citrus, creating a moist, sweet loaf bursting with fresh flavor in every bite.

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• Zest of 1 orange (reserve 1 teaspoon for glaze)
• 1/4 cup orange juice
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 cups fresh cranberries
• 1/2 tablespoon flour (for tossing cranberries)
• For the glaze:
• 1 cup powdered sugar
• 2 tablespoons orange juice
• 1 teaspoon orange zest (reserved)

Timing

Prep Time	15 minutes
Cook Time	55 minutes
Total Time	1 hour 10 minutes

Context: This Cranberry Orange Bread is ready in about 20% less time than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather all ingredients: flour, sugar, baking powder, salt, orange zest, orange juice, eggs, melted butter, and fresh cranberries. Measure accurately for the perfect blend of tart and sweet flavors.

Tip: Zest your orange before juicing it for easier handling. Chop cranberries coarsely if they’re large to distribute evenly.

Step 2 — Combine Dry Ingredients

Whisk together 2 cups flour, 1 cup sugar, 1½ teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt in a large bowl. This ensures even leavening and consistent texture.

Step 3 — Mix Wet Ingredients

In a separate bowl, whisk ¾ cup orange juice, 2 large eggs, ⅓ cup melted cooled butter, and 1 tablespoon orange zest until fully combined. The bright citrus flavor will infuse throughout the batter.

Step 4 — Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined—do not overmix. A few flour streaks are okay to maintain a tender crumb.

Step 5 — Fold in Cranberries

Gently fold in 1½ cups fresh cranberries until evenly distributed. The tart cranberries will create bursts of flavor in every slice of this moist bread.

Step 6 — Prepare Pan and Bake

Pour batter into a greased 9×5-inch loaf pan. Bake at 350°F (175°C) for 55-65 minutes. The bread is done when a toothpick inserted in the center comes out clean.

Tip: If the top browns too quickly, tent loosely with aluminum foil during the last 15 minutes of baking.

Step 7 — Cool Completely

Let the cranberry orange bread cool in the pan for 15 minutes before transferring to a wire rack. Cool completely before slicing to maintain structure.

Step 8 — Serve and Store

Slice and enjoy your perfect blend of tart cranberries and bright citrus. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Nutritional Information

Calories	245
Protein	4g
Carbohydrates	38g
Fat	9g
Fiber	2g
Sodium	180mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole wheat flour — Adds fiber and a nutty flavor that complements the tart cranberries and bright citrus.
• Greek yogurt — A protein alternative that keeps this Cranberry Orange Bread moist and tender.
• Almond flour — A lower-carb, gluten-free option that adds a delicate, slightly sweet taste.
• Coconut oil — A dairy-free substitute that contributes a subtle tropical aroma to the blend.
• Unsweetened applesauce — Reduces fat while maintaining the sweet, moist texture of the bread.
• Monk fruit sweetener — A low-carb sweetener that preserves the sweet and bursting flavor profile.
• Oat milk — A dairy-free liquid alternative that keeps the crumb soft without overpowering the citrus notes.
• Reduced-sodium baking powder — A simple swap to lower sodium while ensuring proper rise.

Serving Suggestions

• Pair warm slices with a cup of Earl Grey tea or freshly brewed coffee to complement the bright citrus notes.
• Serve as a festive holiday breakfast or brunch centerpiece alongside scrambled eggs and bacon.
• Transform into an elegant dessert by toasting slices and topping with vanilla bean ice cream or whipped cream.
• Pack in lunchboxes or enjoy as an afternoon snack with a smear of cream cheese or orange marmalade.
• Bring to potlucks or gatherings—this moist, sweet bread is always a crowd-pleaser.
• Garnish with orange zest and fresh cranberries for a beautiful, festive presentation.

This Cranberry Orange Bread is the perfect blend of tart cranberries and bright citrus, making it versatile for any time of day. Its moist, sweet crumb and bursting flavor pair wonderfully with both casual and elegant occasions.

Common Mistakes to Avoid

• Mistake: Using frozen cranberries without thawing. Fix: Thaw and pat them dry to prevent excess moisture from making the batter soggy.
• Mistake: Overmixing the batter once flour is added. Fix: Mix just until combined to avoid developing gluten, which makes the bread tough.
• Mistake: Zesting the orange pith (white part). Fix: Only zest the bright outer skin to capture pure citrus oil without bitterness.
• Mistake: Baking in a loaf pan that isn’t properly prepared. Fix: Grease and flour the pan thoroughly to ensure easy release after baking.
• Mistake: Adding cranberries all at once without coating. Fix: Toss them in a tablespoon of flour first to help suspend them evenly in the batter.
• Mistake: Opening the oven door too early during baking. Fix: Wait until the last 10 minutes to check, as sudden temperature drops can cause collapsing.
• Mistake: Under-measuring or over-measuring flour. Fix: Use a kitchen scale or the spoon-and-level method for accuracy.
• Mistake: Skipping the orange glaze or using only juice. Fix: Combine fresh orange juice with powdered sugar for a balanced, sweet-tart finish.
• Mistake: Cutting the bread while it’s still hot. Fix: Let it cool completely on a wire rack to set the crumb and avoid a gummy texture.

Storing Tips

• Fridge: Store this Cranberry Orange Bread wrapped tightly in plastic wrap or in an airtight container for up to 1 week.
• Freezer: For longer storage, wrap the loaf or individual slices in plastic wrap and then aluminum foil before placing in a freezer bag. It will keep for up to 3 months.
• Reheat: Thaw frozen bread overnight in the refrigerator. For a warm slice, reheat in an oven preheated to 350°F (175°C) for about 10 minutes, or until it reaches an internal temperature of 165°F (74°C) for food safety.

Proper storage ensures your moist and sweet Cranberry Orange Bread stays fresh and delicious.

Conclusion

This Cranberry Orange Bread is the perfect blend of tart cranberries and bright citrus, making it a wonderfully moist and flavorful treat. If you enjoy cranberry flavors, you might also love our Cranberry Brie and Mozzarella Grilled Sandwich Recipe. We hope you enjoy making this bread—please leave a comment with your results and subscribe for more delicious recipes!

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FAQs

Can I use frozen cranberries instead of fresh?

Yes, you can use frozen cranberries without thawing them. Toss them in a little flour first to prevent sinking. This helps maintain the perfect blend of tart cranberries and bright citrus in your bread.

How should I store this Cranberry Orange Bread?

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze it for up to 3 months. This keeps the bread moist and flavorful.

Can I substitute the orange juice or zest?

Fresh orange juice and zest are recommended for the best citrus flavor. You can use bottled juice in a pinch, but the flavor will be less bright. The zest is essential for the signature aroma of this Cranberry Orange Bread.