Glazed Orange Cranberry Bread

Orange Cranberry Bread

This orange cranberry bread has a moist golden crumb, tart cranberry pieces in every thick slice, and a browned, naturally cracked top. Orange zest rubbed into the sugar gives the loaf a fragrant citrus base; oil and buttermilk keep the crumb tender. Once the loaf is completely cool, a modest orange glaze sits visibly across the crown.

Use an 8 1/2-by-4 1/2-inch loaf pan for the tall shape. Start checking the center at 55 minutes, but let the skewer and springy crown—not the clock—tell you when it is done.

Ingredients for Orange Cranberry Bread

For the bread

• 2 cups all-purpose flour (250g), divided
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 3/4 cup granulated sugar (150g)
• 1 tablespoon finely grated orange zest, from 1 large orange
• 2 large eggs, at room temperature
• 1/2 cup neutral oil (110g)
• 1/2 cup buttermilk, at room temperature (120g)
• 1/4 cup fresh orange juice
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen cranberries (150g), roughly chopped or halved if large

For the orange glaze

• 1 cup powdered sugar (120g)
• 2 to 3 tablespoons fresh orange juice
• 1/2 teaspoon finely grated orange zest

Use frozen cranberries without thawing them. Chop them only if they are safe to cut while frozen; otherwise, leave them whole and allow a little extra baking time if needed. Dried cranberries are not an equal-amount substitute: they contain less moisture and taste sweeter.

How to Bake Orange Cranberry Bread

1. Prepare the oven and pan: Preheat the oven to 350°F (175°C) with a rack in the center. Line the bottom and long sides of a light-colored metal 8 1/2-by-4 1/2-inch loaf pan with parchment, leaving an overhang for lifting. Lightly grease the exposed pan surfaces.
2. Prepare the berries and dry ingredients: Toss the cranberries with 1 tablespoon taken from the measured flour. In a medium bowl, whisk the remaining flour with the baking powder, baking soda, and salt.
3. Make the orange sugar: In a large bowl, rub the orange zest into the granulated sugar with clean fingertips until fragrant and slightly damp-looking. Whisk in the eggs, oil, buttermilk, orange juice, and vanilla until smooth.
4. Finish the batter: Fold the dry ingredients into the wet mixture until most flour streaks disappear. Gently fold in the cranberries, scraping the bottom of the bowl, and stop as soon as no dry flour pockets remain. The batter should be thick and spoonable; mixing further can make the loaf tough. Spread it in the prepared pan and lightly smooth the top.
5. Bake: Bake uncovered for 55 to 70 minutes, checking the center with a skewer at 55 minutes. The crown should be deeply golden and naturally cracked, the center should spring back lightly, and the skewer should come out clean or with a few moist crumbs—not wet batter. If the top is well browned before the center is ready, lay foil loosely over it and continue baking.
6. Cool: Let the loaf rest in the pan for 15 minutes. Lift it out using the parchment and cool completely on a wire rack, about 1 hour or longer if needed.
7. Glaze and slice: Whisk the powdered sugar and orange zest with 2 tablespoons orange juice. Add more juice a little at a time until the glaze falls in thick, slow ribbons. Drizzle it irregularly over the cooled loaf and let it set for 20 to 30 minutes. Cut into 10 thick slices with a serrated knife.

Why the Loaf Pan and Center Check Matter

The specified pan gives the batter enough depth for a tall loaf. A 9-by-5-inch pan makes a lower loaf that may bake faster. Dark pans can brown the outside sooner, so tent the crown loosely with foil if needed. Keep baking until the center passes the skewer test, particularly when using frozen cranberries.

Serving and Variations

Serve thick slices with coffee or tea, with softened butter if you like. For a less sweet breakfast loaf, omit the glaze. For crunch, fold 1/2 cup chopped pecans or walnuts in with the cranberries; keep the top free of nuts so the orange glaze remains visible.

For another cranberry-orange bake, try these cranberry orange shortbread cookies.

How to Store and Freeze Orange Cranberry Bread

Once the glaze has set, store the loaf airtight at room temperature for up to 3 days. Keep slices in a single layer or separate them with parchment to protect the drizzle. The bread can also be baked a day ahead.

For freezing, wrap the fully cooled loaf or individual slices tightly before glazing and place them in a freezer-safe bag for up to 2 to 3 months. Thaw while wrapped, then glaze for a distinct white finish.

Nutrition

Approximate nutrition per thick slice, based on 10 slices and including the glaze: 330 calories, 4g protein, 13g fat, and 50g carbohydrates. Approximate values per 100g: 335 calories, 4g protein, 13g fat, and 51g carbohydrates. Values vary with slice size, ingredients, and moisture lost during baking.