Today I’m sharing a recipe that is bursting with bright citrus flavor, a little tartness, and a whole lotta cozy vibes: Cranberry Orange Bread with a Simple Glaze!
This recipe brings back so many wonderful memories for me. Every year around the holidays, my mom would pull out her battered old loaf pan — the one with the tiny dent in the corner — and whip up a batch of her cranberry orange bread. The whole kitchen would smell like sunshine and Christmas morning wrapped into one. I can still hear the snap of the fresh cranberries bursting in the batter and the soft clink of the whisk against the bowl.
Well, this year, I decided to put my own little twist on it! I wanted something a smidge lighter, with a brighter orange flavor and a sweet, drizzly glaze that makes it look like it came from a bakery — even if it’s just a cozy Tuesday at home. And y’all…I couldn’t wait to share it with you!
Why You’ll Love This Cranberry Orange Bread?
- Moist and tender, with the perfect crumb that practically melts in your mouth.
- Fresh, vibrant flavor from real orange juice and zest.
- Studded with juicy cranberries that pop with tartness in every bite.
- Super easy to make — no mixer required!
- Topped with a sweet, glossy glaze that makes it look extra special.
- Perfect for gifting, brunch tables, or just cozy snacking with a cup of tea.
Frequently Asked Questions (FAQs)?
Can I use dried cranberries instead of fresh?
Absolutely! Just use 1 cup of dried cranberries and soak them in a little orange juice first to plump them up.
Can I make this gluten-free?
Yes! Substitute a good 1:1 gluten-free flour blend (like Bob’s Red Mill). The texture will be slightly more delicate, but still delicious.
What if I don’t have Greek yogurt?
No problem — sour cream, buttermilk, or even regular plain yogurt will work beautifully.
Can I make this into muffins?
You sure can! Just divide the batter into a muffin tin and bake at 350°F for about 18–22 minutes, until a toothpick comes out clean.
Ingredients You’ll Need 📝:
For the Bread:
- 2 cups all-purpose flour (spooned and leveled — trust me, it makes a difference!)
- 1 cup granulated sugar (you can cut to ¾ cup if you like it less sweet)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon orange zest (about 1 large orange)
- ¾ cup freshly squeezed orange juice (bottled will work in a pinch)
- ½ cup plain Greek yogurt (or sour cream for extra richness)
- ½ cup vegetable oil (or melted butter for a richer flavor)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen cranberries (no need to thaw if frozen)
For the Simple Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons orange juice (adjust for desired consistency)
- A pinch of orange zest (optional but so pretty!)
How to Make Cranberry Orange Bread
- Preheat and Prep:
Preheat your oven to 350°F. Grease a 9×5 inch loaf pan and line it with parchment paper (this makes it so much easier to lift out later!). - Mix the Dry Ingredients:
In a big bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Stir in the orange zest — the smell right here is absolutely heavenly! - Mix the Wet Ingredients:
In another bowl, whisk together the orange juice, yogurt, oil, eggs, and vanilla until smooth and creamy. - Combine Wet and Dry:
Pour the wet ingredients into the dry ingredients and gently stir until just combined. (Don’t overmix — it’s okay if there are a few lumps!) - Add the Cranberries:
Fold the cranberries into the batter. If they’re especially big, I like to cut a few in half so they’re evenly distributed. - Bake:
Pour the batter into your prepared pan and smooth out 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, tent it loosely with foil around the 40-minute mark. - Cool:
Let the bread cool in the pan for about 10 minutes, then lift it out and transfer it to a wire rack to cool completely. - Glaze:
Whisk together the powdered sugar and orange juice until smooth. Drizzle generously over the cooled bread. Sprinkle a little extra zest on top if you’re feeling fancy!
Pro Tips for the Best Cranberry Orange Bread 🌟:
- Use fresh orange zest and juice for the brightest, freshest flavor. It really makes a difference!
- Don’t overmix the batter. A few lumps are your friend. Overmixing can make the bread tough.
- Toss cranberries in a tablespoon of flour before adding them to the batter — this helps keep them from sinking to the bottom.
- Cool completely before glazing. If you glaze too early, it’ll just melt right off!
Storage and Serving Suggestions:
Storage: Wrap tightly in plastic wrap or store in an airtight container. It stays moist for up to 3 days at room temperature, or up to a week in the fridge.
Freezing: You can freeze the whole loaf (unglazed is best) by wrapping it well in plastic and foil. Thaw overnight in the fridge and glaze before serving.
Serving Ideas: Serve slices warm with a pat of butter, a slather of cream cheese, or just on its own with a hot mug of coffee or tea. For an extra treat, toast a slice lightly and drizzle with a little honey!
Final Thoughts ❤️
This Cranberry Orange Bread has quickly become one of my favorite little rituals — especially when the air
