Imagine biting into a slice of moist, tangy-sweet bread bursting with juicy cranberries and bright orange zest. Now stop imagining, because this cranberry orange bread is real, and it’s spectacular. It’s the kind of recipe that makes people ask, “Wait, you made this?” while secretly plotting to steal the leftovers.
The simple glaze? Just the shiny, sugary cherry on top. No fancy skills required—just a bowl, a spoon, and the will to resist eating the entire loaf in one sitting.
Ready to bake something that’ll upstage your grandma’s famous banana bread? Let’s go.
Why This Recipe Slaps
This isn’t just another quick bread. The combo of tart cranberries and zesty orange creates a flavor bomb that’s balanced, not cloying.
The texture? Perfectly dense yet soft, with little bursts of cranberry in every bite. And the glaze?
It’s basically edible glitter—easy to make but fancy enough to impress. Plus, it’s forgiving. Overmix the batter?
It’ll still taste amazing. Forget the glaze? Still a winner.
This recipe is the culinary equivalent of a trusty pair of jeans: reliable, flattering, and always a good idea.
Ingredients You’ll Need
For the bread:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup fresh or frozen cranberries (no thawing needed)
- 1 large egg
- ¾ cup orange juice (freshly squeezed for bonus points)
- ¼ cup melted butter or vegetable oil
- 1 tbsp orange zest (don’t skip this—it’s the MVP)
- 1 tsp vanilla extract
For the glaze:
- ½ cup powdered sugar
- 1–2 tbsp orange juice (adjust for thickness)
- ½ tsp orange zest (optional, but why wouldn’t you?)
Step-by-Step Instructions
- Preheat and prep: Heat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper—because no one likes a stuck loaf.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Toss in the cranberries to coat them (this prevents sinking—science!).
- Combine wet ingredients: In another bowl, beat the egg, then stir in orange juice, melted butter, orange zest, and vanilla.Pour this into the dry ingredients and mix until just combined. A few lumps? Perfect.
- Bake: Pour the batter into the prepared pan.Bake for 50–60 minutes, or until a toothpick comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack.
- Glaze it up: Whisk powdered sugar and orange juice until smooth. Drizzle over the cooled bread.Sprinkle with extra zest if you’re feeling extra.
How to Store This Masterpiece
Room temp: Wrap the bread tightly in plastic or store in an airtight container for up to 3 days. Fridge: It’ll last up to a week, but let’s be real—it won’t make it that far. Freezer: Slice it, wrap individual pieces, and freeze for up to 3 months.
Thaw at room temp or microwave for 10 seconds (or eat it frozen—we don’t judge).
Why You Should Make This ASAP
This bread is a multitasker. Breakfast? Yes.
Snack? Obviously. Dessert?
Duh. It’s also packed with vitamin C from the orange juice and cranberries (health food, IMO). Plus, it’s a crowd-pleaser—bring it to a party, and you’ll instantly become the person who “always brings the good stuff.” And let’s not overlook the fact that it makes your kitchen smell like a citrusy wonderland.
Common Mistakes to Avoid
- Overmixing the batter: This isn’t a smoothie.Stir until just combined, or you’ll get a tough loaf.
- Using bottled orange juice: Fresh juice makes a difference. Squeeze it yourself—your taste buds will thank you.
- Skipping the zest: It’s where the flavor lives. No zest = sad, bland bread.
- Adding glaze too soon: Hot bread + glaze = soggy mess.Patience is a virtue.
Swaps and Substitutions
- No fresh cranberries? Use dried—just soak them in hot water for 10 minutes first.
- Vegan? Swap the egg for a flax egg and use plant-based butter.
- Gluten-free? A 1:1 GF flour blend works great here.
- Not into glaze? Dust with powdered sugar or skip it entirely. It’s your bread, your rules.
FAQs
Can I use frozen cranberries?
Absolutely. Toss them in frozen—no thawing needed.
They’ll bake up just fine, and you’ll avoid a mushy batter.
Why did my bread sink in the middle?
Probably underbaking or opening the oven door too early. Use a toothpick to test for doneness, and resist the urge to peek.
Can I double the recipe?
Yes! Double everything and split the batter between two loaf pans.
Or make one giant loaf and live your best carb-loaded life.
How do I know when it’s done?
A toothpick inserted in the center should come out clean, and the edges should pull away from the pan. If it’s jiggling, it’s not ready.
Final Thoughts
This cranberry orange bread is the ultimate flex—minimal effort, maximum payoff. It’s sweet, tangy, and just fancy enough to make you feel like a baking pro.
Whether you’re serving it at brunch or hoarding it for yourself (no shame), it’s a recipe you’ll come back to again and again. Now go bake it, glaze it, and prepare for the compliments to roll in.
