Cranberry Bread with Orange Glaze Recipe (Easy Holiday Bread)
This Cranberry Bread with Orange Glaze is soft, moist, and bursting with bright citrus flavor and tart cranberries. Finished with a sweet orange glaze, this beautiful quick bread is perfect for breakfast, brunch, holiday gatherings, or an afternoon snack. Every slice delivers the perfect balance of sweet and tangy flavors, making it a seasonal favorite you'll want to bake again and again.
Equipment
- Standard loaf pan
- Mixing bowls
- Whisk and spatula
- Measuring Cups and Spoons
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup fresh cranberries (or dried, rehydrated)
- 2 large eggs
- ¾ cup milk
- ½ cup vegetable oil
- Zest of 1 orange
- Glaze: 1 cup powdered sugar + 2–3 tbsp fresh orange juice
Instructions
- Prepare Pan: Grease or line a loaf pan with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, whisk eggs, milk, oil, and orange zest.
- Combine & Fold: Add wet mixture to dry, stirring gently. Fold in cranberries (tossed in a little flour to prevent sinking).
- Bake: Pour batter into pan. Bake at 350°F (175°C) for 50–60 minutes, until a toothpick inserted in the center comes out clean.
- Cool: Let bread cool completely on a rack.
- Glaze: Whisk powdered sugar with orange juice until smooth. Drizzle over cooled bread.
Notes
- Use dried cranberries if fresh aren’t available—just soak them first.
- Whole-wheat flour can be substituted for half the all-purpose flour for added fiber.
- Reduce sugar in the glaze for a lighter version.
- Freeze bread without glaze for up to 2 months; add glaze after thawing.
- Mini loaves make excellent holiday gifts.