Introduction

This Cranberry Orange Bread with Glaze is a delightful blend of tart cranberries and bright citrus flavor, perfect for breakfast or a sweet snack. Moist and tender with a zesty glaze on top, it’s a seasonal treat that’s simple to make and sure to impress.

The image shows a loaf cake with two main layers: the base layer is a light golden, soft cake speckled inside with dark red berries spread evenly, and the top layer is a shiny white glaze dripping down the sides with whole bright red berries embedded on top. A thick slice is cut from the loaf, sitting in front, showing the moist texture and berry distribution inside. The cake rests on a handle-shaped dark wooden board against a white marbled texture, surrounded by whole berries, pine cones, and blurred orange fruits in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (250g) all-purpose flour
1 cup (200g) granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon (optional)
¼ cup (57g) unsalted butter, melted
1 large egg
¾ cup (180ml) fresh orange juice
1 tablespoon orange zest
2 cups (200g) fresh cranberries

For the Glaze:

1 cup (120g) powdered sugar
2-3 tablespoons fresh orange juice
½ teaspoon orange zest

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper for easy removal.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon if using.
Step 3: In another bowl, mix the melted butter, egg, orange juice, and orange zest until combined.
Step 4: Pour the wet ingredients into the dry and stir until just combined. Avoid overmixing; a few lumps are fine.
Step 5: Gently fold in the fresh cranberries to evenly distribute them throughout the batter.
Step 6: Pour the batter into your prepared loaf pan and smooth the top with a spatula.
Step 7: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 9: While the bread cools, prepare the glaze by whisking the powdered sugar, 2 tablespoons of orange juice, and orange zest in a bowl. Add more orange juice if needed to achieve a pourable consistency.
Step 10: Once the bread is fully cooled, drizzle the glaze over the top and let it set for a few minutes before slicing and serving.

Tips & Variations

For extra texture, toss cranberries in a little flour before folding into the batter to prevent sinking.
Substitute fresh orange juice with mandarin or tangerine juice for a sweeter, milder citrus flavor.
Add chopped nuts such as walnuts or pecans for added crunch and richness.
If you don’t have fresh cranberries, frozen ones can be used straight from the freezer without thawing.

Storage

Store the bread wrapped tightly at room temperature for up to 3 days. For longer storage, keep it in an airtight container in the refrigerator for up to one week. To reheat, warm slices gently in a toaster oven or microwave briefly. The glaze may soften after refrigeration but will still add pleasant sweetness.

How to Serve

A loaf cake with light golden brown crust topped with shiny white glaze and scattered bright red cranberries on top and inside the soft yellow cake layer, placed on a dark wooden board. Two slices of the cake are cut and crowded with red cranberries inside, sitting in front of the main loaf. Around the wooden board are more fresh cranberries and brown pine cones, with some whole oranges blurred in the white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh?

Yes, dried cranberries can be used, but they will give a sweeter, less tart flavor and a different texture. You may want to reduce the sugar slightly to balance the sweetness.

Can I make this bread vegan?

To make this bread vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a plant-based butter alternative. Ensure your orange juice is fresh and unsweetened for best results.