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This easy Cranberry Orange Bread is one of my favorite winter bakes thanks to its festive look and delicious flavor combo. With juicy cranberries tucked into a buttery orange-zested loaf and finished with a simple citrus glaze, it’s perfect for holiday brunches or casual coffee breaks.
I first made this one chilly December morning when I had a bowl of leftover cranberries. It disappeared before lunch and has been a holiday must-bake ever since.
Ingredients
- Unsalted butter: Softened for smooth blending and richness in the crumb
- Granulated sugar: Brings sweetness that balances tart cranberries
- Orange zest and fresh juice: Zest adds fragrance in the batter while juice brightens the glaze
- Large eggs: Help the bread hold its shape and stay tender
- Half-n-Half: Adds creamy moisture and structure without heaviness
- Vanilla extract: Lends depth and warmth to the flavor
- All-purpose flour: Spoon and level for a perfect tender crumb
- Baking powder: Ensures a nice rise during baking
- Salt: Highlights the other flavors and prevents flat taste
- Cranberries: The tart fruity bursts make each slice exciting use fresh or frozen
- Powdered sugar: Essential for a smooth glaze that sets nicely
- Whole milk: Loosens the glaze just enough to pour
Step-by-Step Instructions
- Prepare the Loaf Pan:
- Line a 9 by 5 loaf pan with parchment paper with a little overhang on the sides so you can lift it easily after baking
- Mix the Wet Ingredients:
- Beat the softened butter and sugar with an electric mixer until light and fluffy then add in orange zest eggs half-n-half and vanilla and beat again until smooth
- Combine Dry Ingredients:
- In the same bowl add flour baking powder and salt beat just until combined scrape the bowl to make sure everything is mixed evenly
- Layer the Batter and Cranberries:
- Spread half the batter into the prepared pan tap it gently to level scatter half the cranberries over then repeat with the rest of the batter and remaining cranberries
- Bake the Loaf:
- Bake in a preheated oven at 350 degrees for 1 hour or until a toothpick inserted in the center comes out clean
- Cool Before Glazing:
- Let the loaf cool in the pan for at least 1 hour then lift out and transfer to a wire rack to cool completely before glazing
- Make and Apply Glaze:
- Whisk powdered sugar with milk and orange juice until smooth then pour over the fully cooled loaf allow glaze to set before slicing
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I always reach for fresh cranberries when I can because I love their pop and tang in every bite. One year my daughter helped sprinkle them between the batter layers and called it her snowy cake.
Storage Tips
Store tightly wrapped on the counter for up to 3 days then refrigerate if needed. For longer storage freeze the fully cooled loaf wrapped in plastic and foil then place in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight and let come to room temperature before serving.
Ingredient Substitutions
If you cannot find half-n-half just combine equal parts whole milk and heavy cream. In a pinch bottled orange juice can work but fresh is best for both zest and juice. You can also swap out cranberries for chopped raspberries or dried cherries if needed though the flavor will shift.
Serving Suggestions
This bread is ideal served slightly warm or at room temperature with coffee at brunch. I also like slicing it thin for dessert and pairing it with a scoop of vanilla ice cream or lightly sweetened whipped cream. It’s pretty enough to serve on a holiday dessert tray too.
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Cultural Context
Cranberry orange bread is a modern classic in American holiday baking drawing from the traditional use of cranberries at Thanksgiving and citrus during winter months. Its popularity has grown with the rise of sweet quick breads as cozy alternatives to traditional cakes.
Frequently Asked Questions About Recipes
- → Can I use frozen cranberries?
Yes, frozen cranberries work well. Add them to the batter without thawing to prevent discoloration and excess moisture.
- → What can I substitute for half-n-half?
If you can't find half-n-half, mix equal parts whole milk and heavy cream as a homemade alternative.
- → How should I store cranberry orange bread?
Wrap tightly and store at room temperature for up to 3 days or refrigerate for longer freshness. It also freezes well for up to 2 months.
- → Can I skip the glaze?
Yes, for a simpler finish, dust the cooled loaf with powdered sugar instead of using the orange glaze.
- → What loaf pan size works best?
A 9x5 inch loaf pan is ideal, but an 8x4x2 pan also works. Just keep in mind it may bake slightly taller and need more time.
- → How do I prevent a dense texture?
Avoid overmixing the batter once the dry ingredients are added. Mix just until everything is incorporated.