Cranberry Bread with Orange Glaze made with fresh cranberries, orange zest, butter, sugar, and flour—bright, moist, and full of cozy holiday flavor.
You know how certain smells instantly pull you back in time? Like you’ll be standing there zesting an orange and suddenly—bam—you’re eleven years old, peeling a clementine at your grandma’s kitchen table, trying not to get juice in your eye. That was me the first time I made this Cranberry Bread with Orange Glaze. I wasn’t expecting a whole emotional flashback, honestly. I was just trying to use up a bag of cranberries I swore I needed during a holiday grocery run (you know those aisles… they get us).
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
It was one of those slow December mornings where everything feels slightly nostalgic for no reason. Outside, the sky was that pale winter gray that never commits to snow, and I was in my favorite oversized sweater—the one that’s a little stretched out on one sleeve because my dog used it as a pillow once. I tossed the cranberries into a bowl, and the color alone felt like the holidays. And then, when I started zesting the orange… something about that bright, citrusy scent hit me right in the feelings. It reminded me of Christmas mornings back when the biggest stress in life was whether I’d get the glittery gel pens or the boring ones.
This Cranberry Bread with Orange Glaze came out of the oven smelling like every cozy memory I didn’t know I was carrying around. And biting into it—warm, tender, a little tart, a little sweet—it felt like those holiday mornings too. Not perfect, but warm and familiar and kind of lovely in a messy way. Do you know that feeling? When food unexpectedly becomes part of your emotional scrapbook? Yeah… that’s exactly what happened here.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Cranberry Bread with Orange Glaze Recipe?
This Cranberry Bread with Orange Glaze has this personality that’s hard to describe without sounding dramatic. It’s bright and cheerful but also comforting, like the friend who shows up with coffee when you didn’t ask for it. It’s not overly sweet, which I appreciate, because holiday baked goods often taste like they’re trying to knock you out with sugar. The cranberries add that little “zing” (I can’t think of a better word right now), and the orange glaze brings everything together like the soft glow of Christmas lights—subtle but kind of magical.
And it’s simple. Truly simple. You don’t need fancy tools or a special pan passed down through generations. Just a bowl, whisk, and maybe a moment to breathe while the loaf bakes and the house fills with that citrusy-holiday smell. Honestly, sometimes I bake this just because the smell makes the day feel a little less chaotic. And hey—don’t we all need that now and then?
Ingredient Notes:
Before you dive into making this Cranberry Bread with Orange Glaze, let’s talk about what’s actually happening in the bowl—because understanding the “why” makes the process feel less like guesswork and more like a friendly little adventure.
- Flour: The thing that keeps everything from collapsing into a cranberry pancake.
- Baking powder: Gives the loaf a little lift—like emotional support for the batter.
- Salt: A tiny bit of flavor balance. You won’t notice it, but you would if it were missing.
- Milk: Adds tenderness and moisture, especially when combined with the orange.
- Orange zest + orange juice: Honestly the heart of this Cranberry Bread with Orange Glaze. Brings sunshine into every bite.
- Butter: For richness. Also because cakes without butter feel emotionally incomplete.
- Sugar: Sweetens but also helps browning.
- Eggs: They hold everything together like they’re keeping the peace in a busy holiday kitchen.
- Fresh cranberries: Tart, juicy, and so pretty in the loaf. They’re basically the festive confetti of holiday baking.
- Powdered sugar + orange juice (for glaze): A simple drizzle that tastes like liquid citrus magic.
How To Make Cranberry Bread with Orange Glaze?
Let’s do this together, step by step, no stress. Recipes sometimes sound like instructions from a robot, so here’s the version I’d tell a friend while we baked side-by-side.
Step 1. Prep your pan.
Butter it. Flour it. Tap it out. It’s a little messy but weirdly satisfying.
Step 2. Mix your dry ingredients.
Flour, baking powder, salt—all in a bowl. Set aside like you’re giving them a moment to collect their thoughts.
Step 3. Mix your orange and milk.
Milk, juice, zest. The smell alone feels therapeutic.
Step 4. Cream butter and sugar.
Beat them together until they look fluffy-ish. Mine never looks perfect and it truly doesn’t matter.
Step 5. Add the eggs.
Blend them in. The batter starts looking more like “real batter” at this point.
Step 6. Combine everything.
Alternate the dry mixture and orange mixture. Stir gently. Overmixing is the enemy of tender quick breads everywhere.
Step 7. Add the cranberries.
Coat them in flour first so they don’t sink. Fold them in gently. They look like little jewels in the batter.
Step 8. Bake.
45–50 minutes. Your house will smell unreal. Try not to hover in front of the oven window like a sitcom character. (I fail every time.)
Step 9. Glaze it.
Mix powdered sugar, orange juice, and zest. Adjust until you have a drizzly glaze. Pour it slowly. Watch it drip beautifully. Try not to eat all of it before it hits the loaf.
Storage Options:
You can store this Cranberry Bread with Orange Glaze for 2–3 days at room temp, wrapped up tight. It stays moist, honestly even gets a little better after day one—kind of like how soup is better the next day, and nobody knows why. It freezes well, too—just glaze after defrosting so it still looks photogenic instead of sticky.
Variations and Substitutions:
You’re not stuck—this Cranberry Bread with Orange Glaze is very forgiving.
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Dried cranberries work (just use a bit less).
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Swap orange for lemon if you’re feeling zesty.
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Add nuts for crunch (pecans are fantastic).
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Use buttermilk instead of milk for extra tenderness.
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Almond glaze = unexpectedly lovely.
Want To Save This Recipe?
Cooking is personal—make it yours.
What to Serve with Cranberry Bread with Orange Glaze?
This Cranberry Bread with Orange Glaze goes amazingly with:
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Hot coffee
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Herbal tea (especially anything citrusy or floral)
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Fresh fruit
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Vanilla yogurt
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A big holiday brunch spread
Or honestly? Just slice it warm and stand over the counter eating it with your fingers. Zero judgment.
Frequently Asked Questions:
Can I use frozen cranberries?
Yep. Don’t thaw them. Trust me on this one.
Why did my cranberries sink?
They need that flour coating. It helps them float instead of sinking like tiny red anchors.
Can I double it?
Absolutely. Two loaves is never a bad idea.
If you bake this Cranberry Bread with Orange Glaze, I’d love to know how it turned out—or if you added your own twist. Recipes become way more special when they pass through someone else’s kitchen.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cranberry Bread with Orange Glaze
Ingredients
For the Cranberry Bread
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk at room temperature
- Zest of 1 large orange divided
- 1/4 cup freshly squeezed orange juice
- 6 tablespoons unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs at room temperature
- 1 1/2 cups fresh cranberries washed and dried
- 1/2 tablespoon all-purpose flour for coating cranberries
For the Orange Glaze
- 1 cup powdered sugar
- 1 1/2 tablespoons freshly squeezed orange juice or as needed for consistency
- 1 teaspoon orange zest reserved
Instructions
For the Cranberry Bread
Prepare the pan and oven.
- Preheat the oven to 350°F (177°C). Generously butter an 8 1/2 × 4 1/2-inch loaf pan (6-cup capacity), then dust with flour. Tap out any excess and set aside.
Combine the dry ingredients.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Combine the milk and citrus.
- In a separate bowl, stir together the milk, the zest of one orange (reserving 1 teaspoon for the glaze), and the freshly squeezed orange juice. Set aside.
Cream the butter and sugar.
- In a large mixing bowl, cream the softened butter and granulated sugar on medium-high speed for 2–3 minutes, until lightened. Add the eggs and mix until fully incorporated.
Incorporate the dry and wet mixtures.
- Add the dry ingredients to the butter mixture in two additions, alternating with the milk-orange mixture. Mix on low speed until just combined. Scrape down the bowl as needed to ensure even blending.
Fold in the cranberries.
- Toss the cranberries with 1/2 tablespoon flour to prevent sinking. Gently fold them into the batter without overmixing.
Bake the loaf.
- Transfer the batter to the prepared loaf pan and smooth the top. Bake for 45–50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Cool the bread in the pan for 10–15 minutes, then loosen the edges and transfer the loaf to a wire rack to cool completely.
For the Orange Glaze
Prepare the glaze.
- In a medium bowl, whisk together the powdered sugar, orange juice, and reserved orange zest until smooth. Adjust consistency as needed by adding more powdered sugar (to thicken) or more orange juice (to thin).
Glaze the bread.
- Once the loaf has cooled to room temperature, drizzle the glaze evenly over the top. Allow several minutes for the glaze to set before slicing.
Notes
- Replace the all-purpose flour with a 1:1 gluten-free baking flour that includes xanthan gum.
- Dust the cranberries with gluten-free flour instead of wheat flour.
- Confirm that the powdered sugar is processed in a gluten-free facility (most are, but labels may vary).
- All other ingredients listed are naturally gluten-free.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
