A combination of sweet oranges and tart cranberries make the perfect flavor in this Cranberry Orange Bread. Use freshly squeezed orange juice and zest for the glaze.
Tart cranberries and sweet oranges just go together, right? Muffins, punch, Jello and cranberry sauce…there are so many options for this flavor combination and today we’re adding one more.
Cranberry Orange Bread Recipe
Looking for a breakfast bread to serve during the holiday season? You might like this cranberry orange quick bread. It’s sweet and bursting with orange flavor, but also a touch tangy from the cranberries. The bright berries give the bread a festive look. It’s beautiful for Christmas brunch and even for giving as a hostess gift.
What is a quick bread?
Quick bread is a bread that doesn’t have yeast. There is no rise time, therefore making it a “quick” bread. They are very similar to cake in texture and are sometimes called a “loaf cake”.
Are quick breads always sweet?
Quick breads are often sweet, but sometimes they are savory. We have two savory quick bread recipes. A bacon pineapple bread and a cottage cheese walnut bread.
Fresh vs Frozen Cranberries
In our area, we can only find fresh cranberries during the holiday season. Other times of the year we have to buy frozen cranberries. Thankfully, there is not much difference between frozen and fresh cranberries. Cranberries freeze really well. If you use fresh cranberries, wash them, toss them with flour, then add them to the batter and fold them in gently.
How to Make Cranberry Orange Bread
How do you make orange glaze?
Powdered sugar glaze is simple to make. For this bread, you’ll need 1 cup of powdered sugar, freshly squeezed orange juice and the zest of an orange. Add a touch of vanilla, then use a whisk until the glaze is smooth. For the smoothest results, run the powdered sugar through a sifter first to get any lumps out.
The glaze will form just a little crust so keep the glaze covered until you are ready to drizzle it on the bread.
Other Quick Bread Recipes
Tools to Make Quick Bread
- Wire Cooling Racks: This will help your cakes cool more quickly.
- Citrus Squeezer: For juicing all of those fresh lemons and limes!
- Zester: We have this zester. It’s long and easily sits on bowls for quick zesting.
- 9×5 Loaf Pan: These are the pans I use for quick breads, yeast breads, fried mush and more!
Cranberry Orange Bread
Ingredients
For the Bread:
- 3/4 cup granulated sugar
- 1/3 cup milk
- 2 tablespoons freshly squeezed orange juice
- Zest of 1 orange
- 1/2 cup oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups frozen cranberries
- 1 tablespoon all-purpose flour
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed orange juice
- Zest of 1 orange
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- In a medium bowl, stir together the sugar, milk, orange juice, zest, oil, egg and vanilla.
- In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
- In a small bowl, toss the frozen cranberries with a tablespoon of flour to coat.
- Gently fold the cranberries into the batter.
- Pour the bread batter into a greased 9"x5" bread pan. Bake at 350 degrees for 55 minutes. A toothpick inserted in the center of the bread should come out clean.
- Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
- To make the glaze, combine the powdered sugar, orange juice and zest, and vanilla extract in a small bowl. Mix until it is smooth.
- Once the bread is cool, spread the glaze on top of the bread. Slice and serve.
- Freezes well!
Notes
Nutrition
Reyna Guido says
Do you thaw the cranberries prior to use or leave them frozen and flour and put into batter?
Julie Clark says
You can leave them frozen.
Sherry Scott says
Used frozen huckleberries in place of cranberries! AMAZING!
Charlotte Moore says
I love cranberry orange in bread, muffins, and cookies. I am not a fan of fresh cranberries. They are too tart. I like the dried ones better. HA!! This looks delicious.
Maggie says
O.M.G. This is sooo good. I mixed sugar and zest for a while to draw out the oils. And I used fresh cranberries. Next time I will use frozen. I loved it!
Maggie says
Forgot to rate it. However, I had trouble keeping it up on iPad and had to repeatedly call it up.my printer isn’t working, so it was a chore. But it is sooo good. Worth the trouble!
Anonymous says
Looks and sounds great. Will back this tomorrow
Tobin Cynthia says
Very good. I put a teaspoon of sugar and mix my orange zest in before adding to batter.
Shayna says
Can you use dried cranberries instead?
Julie Clark says
Sure!
Monica Castle says
Would you use the same amount if you used dried Cranberries?
Julie Clark says
Yes 🙂
Kay Loewen says
I need this recipe but can’t see a print off sign. Please recipe to
Julie Clark says
Try this: https://www.tastesoflizzyt.com/wprm_print/23198
Suzanne says
It was super simple and tasty, but came out incredibly dry 🤷♀️☹
Sheila says
Mine did, too. 😟
Ebonya says
If I’m using fresh cranberries do I have to take the seeds out? Or put them in whole?
Julie Clark says
Hmmm….I think if there are large seeds you might want to take them out? If they are tiny they’d be ok
BARBARA SMITH says
Butter was mentioned in directions, but not the recipe. How much butter? Salted or sweet?
Julie Clark says
Hi there! I’m not sure where you see butter? Can you tell me what step says butter? Thank you!
Glenda Kelly says
I wonder why my brad took longer to cook. I know my oven is slow but it took 1/12 hrs.
I haven’t cut it yet. Hope it isn’t dry. Smells great.
Julie Clark says
That does seem like a long time 🙁
Glenda Kelly says
This cranberry bread is too tart for me. Does it need more sugar and chop the cranberries? Can dry cranberries be used.
Julie Clark says
You could try adding more sugar if you’d like. and yes, you could use dried cranberries.
Cathy Johnson says
Made this and the family loved it. Will make again for holidays. Easy and delish. Thanks for sharing!
Kimberly Spillers says
Can you use fresh cranberries? If so, do I do anything different?
Julie Clark says
I haven’t tried that, but I think you could!
Susan says
How did it turn out with fresh cranberries?
Ann says
I have fresh cranberries .. can I use them instead of frozen.
Sandra Fitzpatrick says
Great recipe… I’ve made it 4 times already in the last month and everyone liked it without the glaze but when I added the glaze everyone was in love with it. the only thing I’m having problems is thickening the glaze more or else it just kinda falls right off the bread
Julie Clark says
Is the bread cooled down first? Maybe try using less orange juice and more zest?
Katie says
Can I use butter instead of oil
Julie Clark says
I think you could!
Sara says
Can loaf be frozen glazed or should it be frozen unglazed?
Julie Clark says
It will work best if you freeze it unglazed.
suzie baker says
Delicious and easy! I night cook it a little less next time.
Bryan says
Made the bread for my wife and her family. It was excellent..I added chopped walnuts. Delish…
Val says
I made this. Although it called for reg milk, I used buttermilk. I also chopped the cranberries in my food processor. I did not have oranges on hand, but had small clementines. This bread was beautiful and literally melted in your mouth. I will definitely be making this again and again!!
Thank you for this recipe!
Julie Clark says
Sounds amazing! Thanks!
Karla says
If I could give this recipe a star rating of 50 , I would ! We love it and my husband requests it at least three times a month ! It is just delicious in every way!
So on a scale of 1-10 – we’re giving it a “50”
Julie Clark says
Thank you so much!
Sarah L says
I made this using fresh cranberries, and it was wonderful! I cut 1 cup of the cranberries in half and left the other half whole, and it turned out nicely. I also substituted almond milk and it was still great. After reading some comments, I also wrapped my loaf in saran wrap shortly after taking it out of the oven to retain the moisture, and I feel like that really helped it. It is also a lot better without the frosting!
I will definitely be saving this recipe! 10/10 would recommend making this.