Cranberry Orange Bread

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Cranberry Orange Bread is a moist, citrusy loaf filled with tart cranberries and topped with a simple orange glaze. Easy to make and perfect for breakfast, snacks, or gifting.

Course Dessert

Cuisine American

Keyword quick bread

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings

Calories 367kcal

Author Stacie Vaughan

Ingredients

2 cups all-purpose flour
1 cup sugar
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 zest orange
¾ cup orange juice
½ cup unsalted butter melted and cooled slightly
2 large eggs room temperature
1 tsp vanilla extract
1 ½ cups fresh or frozen cranberries do not thaw if frozen

Glaze

½ cup powdered sugar
1 tbsp orange juice

US Customary - Metric

Instructions

Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and orange zest.
In a medium bowl, whisk together orange juice, melted butter, eggs, and vanilla until smooth.
Add wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix. Fold in cranberries.
Pour batter into prepared loaf pan and smooth the top. Bake for 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before adding glaze.
Mix the powdered sugar with orange juice and drizzle over the cooled bread. Cut into slices and serve.

Notes

You can use fresh or frozen cranberries. If using frozen, add them straight from the freezer so they don’t bleed into the batter.
Check the loaf early, around the 1-hour mark, since ovens vary. It should be golden on top, and a toothpick should come out clean. My oven needed the full 1 hour and 15 minutes to bake.
Let the bread cool completely before adding the glaze, or it will melt into the loaf.
For a stronger orange flavor, add a little extra zest to the batter or use a touch more juice in the glaze.
The loaf slices cleanly with a serrated knife, especially once fully cooled.

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