Cranberry Orange Bread with Simple Glaze

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Bright, zesty, and bursting with holiday charm, this Cranberry Orange Bread with Simple Glaze is the kind of treat that turns any morning into a celebration. The tangy cranberries contrast perfectly with the sweet citrusy orange flavor, all nestled inside a soft, moist loaf that feels like a warm hug with every bite. A silky glaze on top adds the final sweet touch, creating a bakery-style finish that looks as good as it tastes.

Whether you’re looking for a festive brunch idea, a quick holiday breakfast, or an edible gift that will disappear in seconds, this loaf is the answer. With minimal prep and pantry-friendly ingredients, it’s the perfect seasonal bake that brings comfort and cheer without the fuss. From the golden crust to the juicy pops of cranberry and drizzle of glaze, it’s everything you want in a cozy homemade bake.

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Ingredients for Cranberry Orange Bread with Simple Glaze

For the Bread:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup granulated sugar
• 1 tbsp orange zest (about 1 large orange)
• ¾ cup buttermilk
• ½ cup vegetable oil (or melted butter)
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups fresh or frozen cranberries (if using frozen, do not thaw)

For the Glaze:

• 1 cup powdered sugar
• 2–3 tbsp fresh orange juice (adjust for desired consistency)

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Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and line the bottom with parchment paper for easy removal.

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Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. This mixture gives the bread its tender crumb and light texture.

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Step 3: Combine Sugar and Zest

In a separate bowl, combine the granulated sugar and orange zest. Use your fingers to rub them together until the sugar is fragrant and slightly moist—this releases the oils from the zest and boosts the citrus flavor.

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Step 4: Whisk Wet Ingredients

Add the buttermilk, oil, eggs, and vanilla extract to the sugar-zest mixture. Whisk until everything is well combined and smooth. The buttermilk adds moisture and a slight tang that balances the sweetness.

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Step 5: Bring It All Together

Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined—don’t overmix, or the bread may become dense. Fold in the cranberries last, reserving a few to sprinkle on top before baking.

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Step 6: Bake

Pour the batter into your prepared loaf pan and spread it evenly. Press the reserved cranberries gently into the top. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover loosely with foil during the last 15 minutes.

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Step 7: Cool and Glaze

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Once fully cooled, whisk together the powdered sugar and orange juice for the glaze. Drizzle generously over the bread and let it set before slicing.

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Storage Instructions

To keep your Cranberry Orange Bread with Simple Glaze fresh and delicious:

• Room Temperature: Store the loaf in an airtight container or wrap it tightly in plastic wrap. It will stay moist and fresh for up to 3 days.
• Refrigerator: If you need a bit more time, refrigerate it for up to 1 week. Just be sure to let it come to room temperature before serving for the best texture.
• Freezer: This bread freezes beautifully. Wrap the unglazed loaf tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge and glaze after it’s fully thawed.

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Estimated Nutrition

Per slice (based on 10 slices):

• Calories: 280
• Total Fat: 11g
• Saturated Fat: 2g
• Cholesterol: 35mg
• Sodium: 180mg
• Total Carbohydrates: 42g
• Sugars: 23g
• Protein: 3g
• Fiber: 1g

Note: Nutrition values may vary depending on specific ingredients used.

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Frequently Asked Questions

Q1: Can I use dried cranberries instead of fresh or frozen?

Yes! Use 1 cup of dried cranberries and soak them in hot water or orange juice for 10 minutes to soften before folding into the batter.

Q2: What can I use if I don’t have buttermilk?

Make a quick substitute by mixing ¾ cup milk with 2 tsp of lemon juice or vinegar. Let it sit for 5–10 minutes until curdled.

Q3: Can I make this bread gluten-free?

Absolutely. Use a gluten-free all-purpose flour blend. Make sure it contains xanthan gum or add ½ tsp separately.

Q4: How do I keep the cranberries from sinking to the bottom?

Toss them in a tablespoon of flour before folding into the batter. This helps suspend them evenly throughout the loaf.

Q5: Can I double the recipe?

Yes, this recipe doubles well. Just use two loaf pans and watch the baking time—it might vary slightly.

Q6: What kind of oil is best for this recipe?

A neutral oil like canola or vegetable oil works best. You can also use melted butter for a richer flavor.

Q7: Is the glaze necessary?

Not at all! The bread is still delicious without it, but the glaze adds a lovely citrusy sweetness and shine.

Q8: Can I add nuts to the bread?

Definitely. Chopped walnuts or pecans add great texture. Fold in about ½ cup with the cranberries.

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