Best Orange Cranberry Bread With A Simple Glaze

This orange cranberry bread is exactly what you want when you’re longing for something cozy, tender, and packed with flavor. It’s bursting with fresh cranberries and zesty orange notes, all finished off with a simple, sweet glaze that makes each slice a little celebration. Whether it’s for a laid-back breakfast or a heartfelt holiday gift, this bread delivers all the warm vibes.

At our house, this loaf rarely lasts long! The tart bite of the cranberries combined with fresh orange zest gives every mouthful a lively zing that wakes up your taste buds. And that orange glaze? It melts into the bread, making each piece feel like a cozy, sweet little reward.

What I love most about this recipe is how simple it is—using everyday ingredients you likely already have in your kitchen. If you enjoy baking quick breads like cinnamon bread or lemon loaf, you’ll feel right at home with this one, especially when the cool air nudges you toward baking that feels like a warm hug.

How to Make Orange Cranberry Bread

I’ll walk you through the basics below, but don’t forget to scroll down for the full ingredient list and detailed instructions so you don’t miss a thing!

Start by grabbing a medium bowl and whisk together your dry ingredients: all-purpose flour, baking powder, baking soda, and salt. Then, in a small bowl, mix the sugar with fresh orange zest until the sugar softens, takes on a light orange hue, and fills your kitchen with that unbeatable citrusy scent.

Next, take a large bowl and whisk together buttermilk, canola oil, fresh orange juice, eggs, and vanilla extract until everything is smooth and combined. Slowly add in the flour mixture and your fragrant orange sugar, stirring gently until just combined. Don’t overdo it here—those tiny lumps you see are a good thing and keep the bread tender and moist.

This bread has become my go-to when I want something sweet and flavorful without all the fuss. If you often bake quick breads, this will feel like a welcome, easy recipe especially as the weather cools and you crave that cozy kitchen warmth.

Now, gently fold in the fresh cranberries. To keep them from all floating to the top, give them a quick toss in a tablespoon of flour first or chop them into smaller pieces. These little tricks help distribute the tart berries evenly throughout the bread, so every bite has a burst of cranberry goodness.

Pour your batter into a greased 9×5-inch loaf pan and bake at 350°F until a toothpick inserted in the center comes out clean — about 65 to 75 minutes. If you notice the top browning too fast, tent the bread loosely with foil to keep the crust from getting too dark or burnt.

After baking, let the loaf rest in the pan for 10 to 15 minutes, then carefully flip it onto a wire rack to cool completely. Waiting for it to cool fully before glazing is key—the glaze gets soaked in better and won’t just slide right off.

Orange Cranberry Bread Tips and Notes

• This bread has a nice dense, moist texture—not fluffy like cake. It’s perfect when you want slices that hold up well and have rich flavor.
• A microplane grater really shines for zesting your orange. It creates super fine zest that brightens the whole loaf and fills your kitchen with that uplifting orange scent.
• Always use a 9×5-inch loaf pan here. Going smaller will make the bread rise too high and can cause it to spill over in the oven.
• If your oven heats unevenly or if the top browns too fast, loosely cover the bread with foil partway through baking to prevent burning.
• Patience is key! Let the bread cool fully before glazing so you get that perfect sticky-yet-soft top rather than a glaze puddle.
• For an easy cleanup, line your loaf pan with parchment paper. It helps the bread come out easy and means less scrubbing afterward.

Variations

• Add some crunch: Toss in chopped pecans or walnuts to give a nice texture contrast that plays beautifully with the sweet and tart.
• Mini loaves are a hit: Perfect for gifts or portion control. Just reduce the baking time and keep a close eye so they stay moist.
• Gluten-free version: Swap the all-purpose flour for a 1:1 gluten-free flour blend like Cup4Cup or Measure for Measure. It works wonderfully without losing flavor or texture.
• No buttermilk? No worries: Stir a tablespoon of vinegar or lemon juice into regular milk and let it rest for 5-10 minutes. It’s an easy, effective buttermilk substitute.
• Oil swaps welcome: If canola oil isn’t your first pick, any neutral oil like vegetable or light olive oil will do just fine here.
• Note for baking: Oven temps, altitude, and pan materials can all impact baking times. If you’re at a high elevation or change pans, check for tips on adjusting times so your loaf comes out perfect every time.

Can I use dried or frozen cranberries?

You absolutely can! If you use dried cranberries, soak them in hot water about 10 minutes before adding—they’ll soften up nicely so they don’t dry out the bread. Frozen cranberries are even easier — just toss them right in, no thawing needed. Convenience and flavor combined, right?

How do I keep the cranberries from floating to the top?

The trick is simple: toss your fresh cranberries in a tablespoon of flour before folding them into the batter. You can also roughly chop them if you prefer. Both techniques help the berries stay evenly distributed so you get tart bursts throughout the loaf rather than just on top.

How to Store Leftovers

Room Temperature:

Keep your bread in an airtight container on the counter for 2 to 3 days. Thanks to the moisture in the cranberries, it stays soft and tasty. If you glazed it with a milk-based icing, though, it’s best to refrigerate.

Refrigerator:

Seal the bread well and store it in the fridge for up to 4 to 5 days. The cooler temps help it last longer while staying fresh.

Freezer:

Wrap the whole loaf or individual slices tightly in plastic wrap and then in foil to keep freezer burn away. Freeze for up to 2 months for the best flavor. I usually freeze it without the glaze and add fresh glaze when ready to enjoy.

Thawing & Reheating:

Defrost overnight in the fridge. Warm the slices for 10 to 15 seconds in the microwave to bring back that fresh-from-the-oven feeling.