Orange Glazed Cranberry Bread is the kind of classic recipe that never goes out of style. The contrast of tart cranberries with fresh orange zest creates a bright, balanced flavor that feels both comforting and festive. As the loaf bakes, the aroma of citrus and butter fills the kitchen, instantly setting a cozy, seasonal mood.

Freshly baked cranberry orange bread topped with glossy orange glaze

This bread has a soft, moist crumb with pops of cranberry in every slice and a smooth orange glaze that adds sweetness without overpowering the fruit. It’s simple enough for everyday baking, yet elegant enough for holiday brunches, dessert tables, or homemade gifts.

Whether you’re preparing something special for Christmas morning, hosting guests, or just enjoying a quiet afternoon treat, this cranberry orange bread delivers consistent results and timeless flavor.

Why You’ll Love This Orange Cranberry Bread

Balanced sweet-tart flavor
Fresh cranberries bring brightness that pairs naturally with citrus and sugar.

Moist, tender texture
Butter, eggs, and orange juice keep the loaf soft for days.

Seasonal and versatile
Perfect for Thanksgiving, Christmas, winter brunches, or gifting.

Make-ahead friendly
Bakes well in advance and freezes beautifully.

Ingredients You’ll Need

For the Bread

1½ cups all-purpose flour
¾ cup granulated sugar
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
2 large eggs, room temperature
½ cup fresh orange juice
1 tablespoon orange zest
1 cup fresh or frozen cranberries

For the Orange Glaze

1 cup powdered sugar
2–3 tablespoons fresh orange juice

How to Make Orange Glazed Cranberry Bread

Before You Begin: Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.

Preheat oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan.
Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
Beat softened butter in a separate bowl until smooth. Add eggs one at a time, mixing well.
Gradually add dry ingredients, alternating with orange juice and zest. Mix just until combined—do not overmix.
Fold in cranberries gently so they stay evenly distributed.
Pour batter into the prepared loaf pan and smooth the top.
Bake 55–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool fully.
Whisk powdered sugar and orange juice until smooth. Drizzle glaze over cooled bread before serving.

Orange glazed cranberry bread sliced on a wooden board with fresh cranberries and orange zest

How to Serve Orange Glazed Cranberry Bread

This loaf works for many occasions, which is why it performs so well on Pinterest.

Breakfast or Brunch:
Serve thick slices with butter, cream cheese, or Greek yogurt.
Holiday Dessert Table:
Slice and arrange on a platter alongside cookies and bars.
Afternoon Snack:
Pair with coffee, tea, or hot cocoa on cold days.
Gift Giving:
Wrap the loaf in parchment and ribbon for a homemade holiday gift.
Light Dessert:
Serve with whipped cream or vanilla ice cream for an easy finish.

Tips for the Best Flavor

Zest only the orange peel, not the white pith
Use fresh juice for the brightest citrus flavor
Check the loaf at 50 minutes to prevent overbaking
Glaze only after the bread has fully cooled

Storage & Freezing

Room temperature: Up to 3 days, tightly wrapped
Refrigerator: Up to 7 days
Freezer: Up to 3 months (freeze unglazed for best results)

Common Problems & Fixes

Bread too dry
Usually caused by overbaking or too much flour. Measure carefully and check early.

Dense texture
Overmixing after adding flour can make the crumb heavy.

Cranberries sinking
Toss cranberries lightly in flour before folding into the batter.

FAQ

Can I use frozen cranberries instead of fresh?
Yes. Frozen cranberries work perfectly and should be added directly to the batter without thawing. Keeping them frozen helps prevent bleeding and maintains their shape during baking.

Can this bread be made ahead of time?
Absolutely. This bread is ideal for making ahead. It stays moist for several days and actually slices better once fully cooled. For best presentation, add the glaze just before serving.

Why did my bread turn out dry?
Dry quick bread is usually the result of overbaking or using too much flour. Always spoon flour into the measuring cup and level it. Start checking doneness around 50 minutes.

Can I substitute lemon for orange?
Yes, lemon juice and zest can be used, but the flavor will be sharper and more tart. Orange provides a sweeter, more balanced result.

How do I store glazed cranberry bread?
Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week. If freezing, freeze the loaf without glaze.

Can I reduce the sugar?
You can slightly reduce the sugar, but keep in mind that sugar contributes to moisture and texture, not just sweetness.

Why did my loaf sink in the center?
This can happen if the batter is overmixed or the loaf is underbaked. Make sure the center is fully set before removing from the oven.

Conclusion

Orange Glazed Cranberry Bread is a dependable, festive quick bread that delivers bright citrus flavor, tart cranberry bursts, and a soft, moist crumb every time. It’s easy to make, visually appealing, and versatile enough for breakfasts, desserts, and holiday gatherings. The orange glaze adds a simple but elegant finish that elevates the loaf without extra effort. With make-ahead convenience, freezer-friendly storage, and timeless seasonal appeal, this recipe is one you’ll return to year after year whenever you want something cozy, homemade, and reliably delicious.

Orange Glazed Cranberry Bread Recipe Card

Orange Glazed Cranberry Bread

Author: IsaacBlogger
Prep Time: 15 minutes
Cook Time: 55–60 minutes
Total Time: 70–75 minutes
Yield: 1 loaf (12 slices)
Course: Breakfast, Dessert
Cuisine: American
Method: Baking

Ingredients

Bread:

1½ cups all-purpose flour
¾ cup granulated sugar
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
2 large eggs, room temperature
½ cup fresh orange juice
1 tablespoon orange zest
1 cup fresh or frozen cranberries

Glaze:

1 cup powdered sugar
2–3 tablespoons fresh orange juice

Instructions