I can never resist a cranberry bread that stays moist for days, especially when it’s packed with juicy berries and finished with a bright orange glaze. This loaf has the kind of tender crumb that makes every slice disappear fast.

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I’m obsessed with this Cranberry Bread with Orange Glaze because it hits that sweet-tart thing hard without being fussy. The crumb is moist, tender, and honestly kind of impossible to stop slicing.

I love how the cranberries burst through every bite, giving it that juicy pop that keeps the loaf from tasting flat or overly sweet. And the orange juice in the glaze?

Bright, sticky, and exactly what this bread needs. But what really gets me is how it stays moist for days, which means one loaf somehow turns into breakfast, snack, and dessert.

No complaints from me.

Ingredients

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Flour gives the loaf structure, so it slices nicely without falling apart.
Baking powder and baking soda help it rise, keeping the crumb soft.
Salt balances the sugar and makes the orange and cranberry pop.
Sugar brings sweetness, but it also helps the top get golden.
Eggs hold everything together and add a little richness.
Melted butter makes the bread moist, tender, and kind of cozy.
Sour cream or Greek yogurt keeps it soft with a slight tang.
Fresh orange juice adds bright flavor that doesn’t taste fake.
Orange zest is tiny but loud, in the best way.
Vanilla rounds things out so it doesn’t taste too sharp.
Cranberries bring tart little bursts, plus that pretty holiday look.
Nuts add crunch if you’re into that extra texture.
Powdered sugar makes the glaze smooth, sweet, and bakery-style.
Plus, orange glaze gives every slice a shiny, citrusy finish.

Ingredient Quantities

2 cups (250 g) all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups (300 g) granulated sugar

2 large eggs, room temperature

1/2 cup (115 g) unsalted butter, melted and cooled

1/2 cup (120 g) sour cream or plain Greek yogurt

1/2 cup (120 ml) fresh orange juice

1 tablespoon orange zest (from about 1 large orange)

1 teaspoon vanilla extract

2 cups (200 g) fresh or frozen cranberries

1/2 cup (60 g) chopped walnuts or pecans, optional

1 cup (120 g) powdered sugar for glaze

2 to 3 tablespoons fresh orange juice for glaze

1 teaspoon orange zest for glaze

How to Make this

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1. Preheat oven to 350 F (175 C). Grease and line a 9×5 inch loaf pan with parchment or spray with nonstick spray.

2. In a medium bowl whisk together 2 cups (250 g) all purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt.

3. In a large bowl whisk 1 1/2 cups (300 g) granulated sugar and 2 large room temperature eggs until combined and slightly pale.

4. Add 1/2 cup (115 g) melted cooled unsalted butter, 1/2 cup (120 g) sour cream or plain Greek yogurt, 1/2 cup (120 ml) fresh orange juice, 1 tablespoon orange zest and 1 teaspoon vanilla extract to the egg mixture and whisk until smooth.

5. Stir the dry ingredients into the wet ingredients just until combined, taking care not to overmix.

6. Toss 2 cups (200 g) fresh or frozen cranberries and 1/2 cup (60 g) chopped walnuts or pecans, if using, with a tablespoon of the reserved flour to prevent sinking, then fold gently into the batter.

7. Pour batter into the prepared loaf pan, smooth the top, and bake 55 to 70 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too quickly, tent loosely with foil.

8. Let the loaf cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely.

9. For the glaze, whisk 1 cup (120 g) powdered sugar with 2 to 3 tablespoons fresh orange juice and 1 teaspoon orange zest until smooth and pourable; adjust juice to reach desired consistency.

10. Drizzle the orange glaze over the cooled loaf, let set for a few minutes, then slice and serve.

Equipment Needed

1. 9×5 inch loaf pan lined with parchment or nonstick spray
2. Set of mixing bowls (medium and large)
3. Whisk
4. Rubber or silicone spatula
5. Measuring cups and spoons plus a kitchen scale (grams)
6. Microplane or zester for orange zest
7. Cooling rack (wire rack)
8. Toothpick or cake tester

FAQ

Can I use frozen cranberries?

Yes. Do not thaw them first to avoid bleeding into the batter. Toss frozen berries in a tablespoon of flour and fold in gently.

What can I substitute for sour cream?

Use plain Greek yogurt or an equal amount of buttermilk. If using buttermilk, reduce the orange juice by 1 to 2 tablespoons if the batter seems very thin.

How do I prevent the cranberries from sinking?

Toss berries in a little flour and fold them into the batter at the end. Pour batter into the pan right after mixing to avoid berries settling as it rests.

How long will the bread keep and how should I store it?

Wrapped at room temperature it keeps 2 days. Refrigerate up to 5 days. For longer storage, freeze slices up to 3 months. Thaw at room temperature.

How do I get the glaze the right consistency?

Start with 2 tablespoons orange juice added to powdered sugar and whisk. Add more juice half a teaspoon at a time until you reach a thick but pourable glaze that spreads when drizzled.

Can I omit the nuts?

Yes. They are optional. You can leave them out or substitute with an equal amount of pepitas or toasted coconut for texture.

Cranberry Bread With Orange Glaze (VIDEO) Recipe Substitutions and Variations

All purpose flour: swap for whole wheat pastry flour 1:1 for a nuttier taste, or use a gluten free cup for cup blend 1:1 for GF baking
Unsalted butter: replace with vegetable oil or light olive oil 1:1 (use 1/2 cup), or melted coconut oil 1:1 for a subtle coconut note
Sour cream or Greek yogurt: use buttermilk 1:1 for a tangy, slightly thinner batter, or plain non dairy yogurt 1:1 for a dairy free option
2 large eggs: substitute 1/2 cup applesauce total (1/4 cup per egg) for moisture, or make two flax eggs using 2 tablespoons ground flax mixed with 6 tablespoons water

Pro Tips

– Bring eggs, sour cream and butter to room temperature before you start. The batter will come together more smoothly and trap air better, giving a lighter crumb.

– Toss cranberries and nuts with a little flour and fold very gently. This keeps the berries from sinking and prevents them from breaking open and turning the batter pink.

– Watch the loaf from minute 50 onward and use the toothpick test in several spots, not just the center. If the top is getting too brown, loosely tent with foil for the last 10 to 15 minutes to avoid overbaking while the interior finishes.

– Make the glaze a little thicker than you think you need, then thin it with extra orange juice a teaspoon at a time. A thicker glaze clings to the loaf and creates a prettier finish; drizzle more than once if you want a defined pattern.

– Store the loaf tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week. To freshen slices, warm them briefly in a toaster oven or microwave for 10 to 15 seconds.

Cranberry Bread With Orange Glaze (VIDEO) Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

425

kcal

Equipment: 1. 9×5 inch loaf pan lined with parchment or nonstick spray
2. Set of mixing bowls (medium and large)
3. Whisk
4. Rubber or silicone spatula
5. Measuring cups and spoons plus a kitchen scale (grams)
6. Microplane or zester for orange zest
7. Cooling rack (wire rack)
8. Toothpick or cake tester

Ingredients

2 cups (250 g) all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (300 g) granulated sugar
2 large eggs, room temperature
1/2 cup (115 g) unsalted butter, melted and cooled
1/2 cup (120 g) sour cream or plain Greek yogurt
1/2 cup (120 ml) fresh orange juice
1 tablespoon orange zest (from about 1 large orange)
1 teaspoon vanilla extract
2 cups (200 g) fresh or frozen cranberries
1/2 cup (60 g) chopped walnuts or pecans, optional
1 cup (120 g) powdered sugar for glaze
2 to 3 tablespoons fresh orange juice for glaze
1 teaspoon orange zest for glaze

Directions

Preheat oven to 350 F (175 C). Grease and line a 9×5 inch loaf pan with parchment or spray with nonstick spray.
In a medium bowl whisk together 2 cups (250 g) all purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt.
In a large bowl whisk 1 1/2 cups (300 g) granulated sugar and 2 large room temperature eggs until combined and slightly pale.
Add 1/2 cup (115 g) melted cooled unsalted butter, 1/2 cup (120 g) sour cream or plain Greek yogurt, 1/2 cup (120 ml) fresh orange juice, 1 tablespoon orange zest and 1 teaspoon vanilla extract to the egg mixture and whisk until smooth.
Stir the dry ingredients into the wet ingredients just until combined, taking care not to overmix.
Toss 2 cups (200 g) fresh or frozen cranberries and 1/2 cup (60 g) chopped walnuts or pecans, if using, with a tablespoon of the reserved flour to prevent sinking, then fold gently into the batter.
Pour batter into the prepared loaf pan, smooth the top, and bake 55 to 70 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too quickly, tent loosely with foil.
Let the loaf cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely.
For the glaze, whisk 1 cup (120 g) powdered sugar with 2 to 3 tablespoons fresh orange juice and 1 teaspoon orange zest until smooth and pourable; adjust juice to reach desired consistency.
Drizzle the orange glaze over the cooled loaf, let set for a few minutes, then slice and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.