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Cranberry orange bread with glaze on blue plate with a few slices cut to reveal fresh cranberries studding moist quick bread.
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4.67 from 3 votes

Cranberry Orange Bread

With a delicate, buttery crumb studded with tart cranberries and orange zest, this Cranberry Orange Bread is bursting with flavor and incredibly easy to make.
Prep Time10 minutes
Cook Time45 minutes
Cooling30 minutes
Total Time1 hour 25 minutes
Course: Bread, Dessert
Cuisine: American
Servings: 12
Author: Kristen Chidsey

Equipment

Ingredients

  • 4 tablespoons unsalted butter melted and cooled slightly + more for greasing pan
  • ⅔ cup granulated sugar
  • 2 large navel oranges see recipe notes
  • ¾ cup liquid orange juice + milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour + more for dusting pan
  • 2 teaspoons baking powder
  • ½ teaspoon table salt
  • 1½ cups fresh cranberries

Orange Glaze

  • ¾ cup powdered sugar sifted
  • 2 tablespoons of fresh orange juice reserved from oranges used in quick bread recipe

Instructions

  • Preheat the oven to 350°F. Generously butter an 8x4-inch loaf pan. Sprinkle with 2 teaspoons of flour, dust to coat, then tap to remove excess flour from the pan.
    Buttered and flour dusted 8x4-inch glass loaf pan on counter next to fresh cranberries and orange slices.
  • Melt 4 tablespoons unsalted butter and set aside to let cool slightly while preparing the rest of the batter.
  • Add ⅔ cup granulated sugar to a large mixing bowl. Zest 1 orange over the sugar, then use your hands to mix the zest into the sugar until well combined.
    Orange zest and sugar combined together in large mixing bowl.
  • Juice 2 large oranges over a glass measuring cup, being sure to remove any seeds if necessary. Remove 2 tablespoons of the fresh orange juice and set aside for the glaze. If not glazing your bread, use it to make the bread. Add milk to the glass measuring cup to equal a total of ¾ cup liquid.
    Fresh orange juice and milk mixed together in small glass measuring cup to equal enough liquid for quick bread recipe
  • Add milk and orange juice mixture, 2 large eggs, 1 teaspoon vanilla extract, and cooled melted butter to the sugar and whisk well to combine.
    Butter, sugar, orange zest, eggs, vanilla, orange juice, and milk combined in large mixing bowl.
  • In a separate medium mixing bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon table salt. Add 1½ cups fresh cranberries, and toss to coat with flour.
    Whole fresh cranberries tossed with flour and baking powder in large mixing bowl for cranberry loaf recipe.
  • Add the dry ingredients to the sugar mixture and fold together with a wooden spoon or spatula until evenly combined and no streaks of flour left in the bowl.
    Batter for cranberry orange quick bread in mixing bowl after dry and wet ingredients are gently folded together.
  • Pour the batter into the prepared pan and spread to smooth it out. Bake for 45 to 55 minutes, or until a toothpick inserted comes out clean.
    Baked cranberry orange quick bread in glass loaf pan on wire cooling rack.
  • Let cool for 10 minutes in the pan, then use a butter knife to gently loosen the sides and invert the bread onto a cooling rack. Let cool completely..
    Cranberry Orange Loaf on wire cooling rack after being baked and removed from pan.
  • For the glaze, whisk together the ¾ cup powdered sugar with 1 tablespoon of the reserved fresh orange juice. If needed, add additional orange juice, 1 teaspoon at a time to thin, until a thick, but pourable glaze has formed.
    Wire whisk showing orange glaze dripping into mixing bowl with sugar and orange juice whisked together.
  • Drizzle the prepared glaze over the cooled cranberry orange loaf. Let sit at room temperature for 30 minutes or so to harden before slicing or storing.
    Cranberry Orange Loaf on wire cooling rack after being drizzled with simple orange glaze.

Notes

Use frozen cranberries: Toss frozen cranberries in flour as directed. 
Milk: Use any variety of milk or nondairy milk.
Storage: Store in an airtight container (or wrapped well in plastic wrap) at room temperature for up to 2 days or refrigerate for up to 5 days. Slice before enjoying.
Freeze: Once the glaze has had time to set, wrap the unsliced loaf well in plastic wrap, followed by a layer of foil and place into a freezer-safe bag and freeze for up to 3 months, but best after 1 month. Defrost overnight in the refrigerator before enjoying.

Nutrition

Calories: 215kcal | Carbohydrates: 40g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 146mg | Potassium: 153mg | Fiber: 2g | Sugar: 21g | Vitamin A: 229IU | Vitamin C: 16mg | Calcium: 50mg | Iron: 1mg
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