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Sweet and Tart Orange Cranberry Bread

Jessica T. Brown
A moist, tender quick bread bursting with tart cranberries and zesty orange flavor, topped with a sweet citrus glaze.
Perfect for breakfast, snack, or holiday gifting, easy to prepare and naturally flavorful.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices

Equipment

  • 1 9×5-inch loaf pan
  • 1 Hand mixer
  • 3 Mixing bowls
  • 1 Wire cooling rack
  • Measuring cups and spoons

Ingredients
  

  • 6 tablespoons unsalted butter room temperature
  • ¾ cup 150 g granulated sugar
  • 2 large eggs room temperature
  • ¼ cup 61 g whole milk, room temperature
  • ¼ cup freshly squeezed orange juice
  • 1 teaspoon orange zest
  • 1 ½ cups 187.5 g all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 ½ cups 150 g cranberries, fresh or frozen, divided

Glaze:

  • 1 cup 125 g confectioners' sugar
  • 2 –3 tablespoons freshly squeezed orange juice

Instructions
 

  • Preheat and Prepare Pan: Preheat your oven to 350°F (175°C).
    Grease a 9×5-inch loaf pan thoroughly with nonstick spray or a thin layer of butter.
    Set aside to ensure the loaf doesn’t stick during baking.
  • Cream Butter and Sugar: In a large mixing bowl, use a hand mixer to cream together the room-temperature butter and granulated sugar until smooth, light, and fluffy.
    This process aerates the batter, producing a tender loaf.
  • Incorporate Eggs: Add the eggs one at a time, mixing thoroughly after each addition. Ensure each egg is fully combined before adding the next, creating a uniform batter and preventing curdling.
  • Combine Wet Ingredients: In a small bowl, whisk together the milk, freshly squeezed orange juice, and orange zest.
    This mixture enhances moisture, flavor, and natural citrus aroma in the bread.
  • Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt.
    Gradually add the flour mixture and wet mixture to the creamed butter in three parts, starting and ending with the flour, and mix on low speed until just combined.
  • Fold in Cranberries: Using a spatula, gently fold in 1 cup of cranberries, being careful not to crush them.
    Pour the batter into the prepared loaf pan, smooth the top with a spatula, and scatter the remaining ½ cup of cranberries evenly on top.
  • Bake and Glaze: Bake for 50–55 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
    Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack.
    Once completely cooled, whisk together confectioners’ sugar and orange juice, then drizzle the glaze over the loaf before serving.

Notes

  • Use fresh cranberries for a bright, tart flavor, but frozen cranberries work well too—no need to thaw.
  • For extra citrus aroma, increase the orange zest slightly.
  • Do not overmix the batter; folding until just combined keeps the loaf light and tender.
  • If the loaf browns too quickly, loosely tent it with aluminum foil during the last 10–15 minutes of baking.
  • Allow the loaf to cool completely before glazing to prevent the glaze from melting and running off.
  • For a softer crust, wrap the cooled loaf in a clean kitchen towel while it rests.