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    Home » Recipes » Bread

    Cranberry Orange Bread with Glaze

    Published: Jan 1, 2022 Modified: January 1, 2022 by Nina

    Jump to Recipe Print Recipe
    A loaf of sweet bread, with a few slices cut from it.

    This cranberry orange bread with glaze is a tender loaf, just like my banana bread. It's loaded with cranberries and has the perfect balance of sweet and tangy in every bite. It is topped with a sweet orange glaze that sets it over the top!

    Cranberry orange bread on a piece of parchment paper.  A few slices of bread has been sliced.
    Jump straight to the recipe!
    • 🥘Ingredients
    • 🔪Instructions
    • ✔️Expert Tips
    • 💭Recipe FAQs
    • 📎Related recipes
    • 📋 Recipe

     🍞A sweet bread for the holidays

    Any recipes with cranberries in it, like my cranberry pecan upside down cake, is perfect for the holidays, since fresh cranberries are only available from about October to December.

    This recipe can be made at any time of the year though, if you use frozen cranberries. I used frozen ones for this recipe. I couldn't find any fresh cranberries in the store! The only difference to using frozen cranberries, is that you have to let them thaw before starting this recipe. No biggie!

    🥘Ingredients

    Ingredients needed to make cranberry orange bread.

    📝Ingredient notes

    • Cranberries - can use fresh or frozen
    • Orange zest - make sure you zest the orange before juicing it. If you juice it first, the orange will not be very easy to zest.

    🔪Instructions

    Cranberries dusted with flour, sit on top of bread batter in an aluminum bowl.
    Bread batter in a loaf pan.  Cranberries dot the top.
    Orange glaze in a small clear bowl.

    In a medium mixing bowl, whisk flour, baking powder, and salt.

    In a large bowl, beat butter and sugar together for 2-3 minutes. Beat in eggs until combined, scraping the sides of the bowl when needed.

    Mix in orange juice and zest, milk, and vanilla extract. Add flour and stir until just combined.

    Toss cranberries with ½ tablespoon flour. Reserve about 10 cranberries, and then fold the rest into the batter. Spread the batter into a 9x5 inch loaf pan and dot the top with the reserved cranberries. Bake for 50-55 minutes at 350°F.

    Baked and cooled bread.  You can see studs of cranberries on top.

    Make the glaze by stirring icing sugar and orange juice together. It should have a slow drizzling consistency. Add more orange juice to thin it out, or more icing sugar to thicken it.

    For more step-by-step instructions, view my web story for this recipe!

    ✔️Expert Tips

    • Want to switch out the cranberries? Use blueberries instead.
    • Only mix the batter until it is just combined. Overmixed batter would result in a too dense bread.
    • Too get more juice out of the orange (this works with lemons too!), roll it under your palm on the countertop, lightly pressing down. The juices will loosen.
    • If the top of the bread is browning too quickly, tent it with aluminum foil.
    • If you want a vanilla glaze, substitute water for orange juice.

    💭Recipe FAQs

    Can I use frozen cranberries?

    Yes, frozen can be substituted for fresh cranberries. Just make sure to thaw them before starting this recipe.

    Can I add nuts?

    You can fold in ½ cup of pecans or walnuts to this, when folding in the cranberries.

    How do I store this?

    This bread can be stored at room temperature for 2 days, or in the refrigerator for up to 5 days.

    Can I freeze this?

    This bread can freeze as a whole loaf for up to 3 months. Wrap it in plastic wrap and then a layer of aluminum foil before freezing.
    Individual slices can also be frozen. Store them in a freezer bag or container for up to 3 months.
    Thaw frozen bread by leaving it in the refrigerator overnight.

    Cranberry orange bread on a piece of parchment paper.  A few slices of bread has been sliced.

    📎Related recipes

    • Funfetti Cinnamon Rolls {overnight}
    • Easy Pepperoni Stromboli
    • Buttery Soft Pretzels
    • Pumpkin Spice Cinnamon Rolls

    Let's Bake Together!

    Step-by-step instructions are all written in my recipe below. If you liked it, please rate me 5 ⭐⭐⭐⭐⭐!

    If you tried this recipe, be sure to tag me on Instagram. You can also find me on Facebook and Pinterest.

    📋 Recipe

    Loaf of sweet bread on a piece of parchment paper. A few slices have been cut from the loaf.

    Cranberry Orange Bread with Glaze

    Nina
    This cranberry orange bread with glaze is a tender loaf. It's loaded with cranberries and has the perfect balance of sweet and tangy in every bite. It is topped with a sweet orange glaze that sets it over the top!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 mins
    Cook Time 55 mins
    Course Dessert
    Cuisine North American
    Servings 8 servings
    Calories 385 kcal

    Ingredients
     
     

    Cranberry Orange Bread

    • 1 ½ cups all purpose flour + ½ tablespoon more for dusting the cranberries
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • ½ cup unsalted butter room temperature
    • 1 cup granulated sugar
    • 2 large eggs room temperature
    • 1 tablespoon orange juice room temperature
    • 1 tablespoon orange zest
    • ½ cup whole milk room temperature
    • 1 teaspoon vanilla extract
    • 1 ½ cups cranberries fresh or frozen

    Orange Glaze

    • 1 cup icing sugar
    • 1-2 tablespoons orange juice

    Instructions
     

    Cranberry Orange Bread

    • Preheat oven to 350°F. Grease a 9x5 inch loaf pan and dust it with flour. Set aside.
    • In a medium bowl, whisk flour, baking powder and salt together.
    • In a large bowl, beat butter and sugar together for 2-3 minutes. Add eggs and mix until combined, scraping down the sides of the bowl when needed.
    • Mix in orange zest and juice, milk, and vanilla extract. Mix in dry ingredients until just combined.
    • Toss cranberries wit ½ tablespoon flour. Reserve about 10 cranberries and fold in the rest into the batter. Spread into the prepared loaf pan and dot the top with the reserved cranberries.
    • Bake for 50-55 minutes, or until a toothpick comes out clean. If it is browning too quickly, tent the bread with aluminum foil. Let it cool in the pan for 10-15 minutes. Run a knife around the edges of the pan to release the bread, and then turn it out of it's pan. Let in cool completely on a wire rack before adding the glaze.

    Orange Glaze

    • In a small bowl, stir icing sugar and orange juice together until it is drizzling consistency. Add more icing sugar if it is too thin, or more orange juice to thin it out.
    • Drizzle, or spread it on the cooled bread. This bread will keep at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

    YOUR OWN NOTES

    Click here to add your own private notes

    Nutrition

    Serving: 8gCalories: 385kcalCarbohydrates: 63gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 73mgSodium: 224mgPotassium: 92mgFiber: 2gSugar: 42gVitamin A: 467IUVitamin C: 6mgCalcium: 64mgIron: 1mg
    Tried this recipe? Follow me on Instagram!Mention @ninakneadstobake or tag #ninakneadstobake!
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    Hi, I'm Nina! I am a self-taught baker and have a love for baking and trying new techniques. Here you will find easy step-by-step sweet and savoury recipes, with lots of tips.

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