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The Ultimate Moist Cranberry Orange Bread with Sweet Citrus Glaze

Close-up of a slice of moist cranberry orange bread drizzled heavily with white glaze and topped with cranberries.
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Make this easy, moist cranberry orange bread using fresh cranberries and real orange zest. It features a simple one-bowl method and is topped with a bright orange glaze, perfect for holiday breakfasts or gifting.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup fresh orange juice
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen cranberries, roughly chopped
  • 1/2 cup powdered sugar (for glaze)
  • 1 tablespoon fresh orange juice (for glaze)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Stir in the milk, 1/4 cup orange juice, orange zest, and vanilla extract until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  7. Gently fold in the chopped cranberries using a spatula.
  8. Pour the batter into the prepared loaf pan and spread evenly.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  11. While the bread cools, prepare the glaze: Whisk together the powdered sugar and 1 tablespoon of orange juice until smooth. Add more juice, a few drops at a time, if the glaze is too thick.
  12. Drizzle the glaze over the cooled bread before slicing and serving.

Notes

  • If you use frozen cranberries, do not thaw them first; toss them with one tablespoon of the dry flour mixture before folding them into the batter to prevent sinking.
  • For an even stronger orange flavor, substitute some of the milk with orange juice.
  • You can make this bread one day ahead; store it tightly wrapped at room temperature.

Nutrition

Find it online: https://recipesfleet.com/cranberry-orange-bread-recipe/