Go Back
–+ servings

Cranberry Orange Bread with Simple Glaze

This easy-to-make cranberry orange bread is bursting with bright flavors and topped with a simple citrus glaze, making it perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 1 loaf
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups all-purpose flour
  • 1 cup fresh or frozen cranberries, halved don’t use dried unless rehydrated
  • ¾ cup granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tbsp orange zest about 1 large orange
  • ¾ cup fresh orange juice
  • ⅓ cup melted butter or neutral oil
  • 1 large egg
  • 1 tsp vanilla extract
For the Simple Glaze
  • ½ cup powdered sugar
  • 1–2 tbsp fresh orange juice

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease a 9x5" loaf pan or line with parchment paper.
Mix the Dry Ingredients
  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest.
Mix the Wet Ingredients
  1. In a separate bowl (or directly into the dry, if you prefer), whisk together orange juice, melted butter, egg, and vanilla.
Combine
  1. Add wet ingredients into dry, stirring just until combined. Fold in the cranberries gently to avoid smashing them.
  2. Tip: If using frozen cranberries, toss them in a spoonful of flour first — it helps prevent sinking.
Bake
  1. Pour batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick comes out mostly clean (a few moist crumbs are okay).
  2. If the top is browning too quickly, tent with foil during the last 10–15 minutes.
Cool & Glaze
  1. Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
  2. Whisk together powdered sugar and orange juice for the glaze. Drizzle over the cooled loaf, let set for a few minutes, and slice away!

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 27gProtein: 2gFat: 9gSaturated Fat: 5gSodium: 180mgFiber: 1gSugar: 8g

Notes

This bread is freezer-friendly and can be stored at room temperature for up to 3 days, in the fridge for up to 1 week, or frozen for up to 3 months.

Tried this recipe?

Let us know how it was!