Orange Glazed Cranberry Bread

Is there anything more irresistible than a loaf of Orange Glazed Cranberry Bread, still warm from the oven and perfumed with citrus? This bread is absolutely dreamy—each bite delivers a perfect balance of tart cranberries, bright orange zest, and a tender crumb, all crowned with a sweet, tangy glaze.

What makes this loaf a must-try is how incredibly easy it is to whip up, but it tastes like a special bakery treat! It’s perfect for holiday mornings, gifting to neighbors, or simply enjoying with your favorite cup of coffee.

This recipe has been a family favorite for years, showing up at every winter brunch or chilly afternoon when we need a little cheer. The vibrant cranberries pop against the soft, citrusy bread, and that drizzle of orange glaze? Pure heaven.

Whether you’re celebrating the holidays, hosting brunch, or just craving something bright and festive, this is orange cranberry magic at its finest.

Why You'll Love This Recipe

• Bursts of real cranberry and orange flavor in every bite
• Super quick and easy—no mixers or fancy tools needed
• Incredibly moist and tender, never dry
• Perfect for breakfast, brunch, or gifting during the holidays

Key Ingredients for Orange Glazed Cranberry Bread

See recipe card below for full list of measurements, ingredients, and instructions.

Fresh Orange Zest and Juice

The vibrant zest and juice of a fresh orange are what set this bread apart, infusing it with bright citrusy flavor that carries from the batter right into the glaze. For best results, zest the orange before juicing, and use a fine grater to maximize flavor. You can substitute bottled orange juice in a pinch, but fresh juice and zest create a noticeably fresher taste.

Cranberries

Cranberries bring tart pops of flavor that balance the sweetness of the bread. Fresh cranberries are best, roughly chopped for more even distribution, but frozen cranberries will also work—just add them straight from the freezer and lengthen the bake by a few minutes. If you’re using dried cranberries, soak them in hot water or orange juice for 10 minutes and drain well before folding in.

All-Purpose Flour

This forms the base of the bread, creating a tender crumb that holds mix-ins beautifully. Spoon flour into your measuring cup and level it off to avoid a dense loaf. For a nuttier twist, you could swap out up to 1/4 cup with whole wheat flour, but the bread will be a little heartier.

Greek Yogurt or Sour Cream

A scoop of Greek yogurt (or sour cream) keeps the bread incredibly moist and rich. Use full-fat for the best texture. If you’d like to make the recipe dairy-free, substitute with plain, unsweetened non-dairy yogurt.

Orange Glaze

A simple glaze of powdered sugar and orange juice takes the loaf to the next level, adding a burst of citrusy sweetness and beautiful shine. For a thicker glaze, decrease the juice slightly; for a thinner drizzle, add a touch more.

Instructions for Orange Glazed Cranberry Bread

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray, and line with parchment, leaving a little overhang for easy removal.

Combine Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest. Mixing the zest in with the dry ingredients helps release its essential oils and intensifies the orange flavor.

Mix Wet Ingredients

In another bowl, whisk together orange juice, milk, Greek yogurt (or sour cream), melted butter, eggs, and vanilla extract until smooth and well combined.

Bring Batter Together

Pour the wet ingredients into the dry mixture. Stir gently with a spatula or wooden spoon, just until there are no streaks of flour. Be careful not to overmix, which can lead to dense bread.

Fold in Cranberries

Add the chopped cranberries and fold them in gently until evenly distributed through the batter.

Bake the Bread

Spoon the batter into your prepared pan and smooth the top. Bake for 48-55 minutes, or until a skewer or toothpick inserted in the center comes out clean or with just a few crumbs. If the top is browning too quickly, tent lightly with foil for the last 10 minutes.

Cool and Glaze

Let the bread cool in the pan for 10-15 minutes, then use the parchment to lift it onto a wire rack. Cool completely before whisking together the glaze ingredients and drizzling over the top of the bread.

Recipe Variations

Make It Gluten-Free

Swap the all-purpose flour for a quality one-to-one gluten-free flour blend. Add an extra tablespoon of milk if the batter feels too thick. The crumb will be slightly more tender but just as delightful.

Vegan-Friendly Loaf

Replace the butter with melted coconut oil or vegan margarine, use non-dairy milk and yogurt, and opt for a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). The bread will still be moist and flavorful, with a subtle coconut hint if you use coconut oil.

Play With Berries

Fresh or frozen blueberries or raspberries can stand in for cranberries for a summery twist. Or, mix half berries and half classic cranberries for a beautiful color contrast and flavor variety.

Add Nuts

For crunch and richness, fold in 1/2 cup chopped pecans or walnuts with the cranberries. Lightly toast them beforehand to really bring out their flavor.

Spice It Up

Add a teaspoon of ground cinnamon or a pinch of nutmeg to the dry ingredients for a warmly spiced loaf—perfect for cozy winter vibes.

Serving Suggestions

This bread is divine served thickly sliced with a generous swipe of softened butter or cream cheese. Pair it with hot coffee or spiced tea for breakfast, or enjoy as an afternoon snack. For brunch, offer it alongside a fresh fruit salad, scrambled eggs, or smoked salmon. Garnish each slice with extra orange zest or a few fresh cranberries for an elegant touch.

Storage and Reheating

Wrap the cooled bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week—just let slices come to room temperature or toast gently before serving. Freeze individual slices or the whole loaf (unglazed) for up to 2 months; thaw overnight in the fridge and glaze just before serving for freshest results. Warm individual slices in a toaster oven or microwave for 10-20 seconds if desired.

Frequently Asked Questions About Orange Glazed Cranberry Bread (FAQ)

Q: Can I use dried cranberries instead of fresh?
A: Yes! Soak 1 cup of dried cranberries in hot water or orange juice for 10 minutes, then drain well before adding to the batter.

Q: Can I make this bread ahead of time?
A: Absolutely. This bread stays moist for several days and can be made 1–2 days ahead. Add the glaze just before serving for best texture.

Q: Why did my bread sink in the middle?
A: Overmixing the batter or under-baking can both cause sinking. Mix until just combined and check for doneness with a toothpick before removing from the oven.

Bake yourself something special with this Orange Glazed Cranberry Bread! It’s bright, fluffy, and fresh—perfect for impressing guests or treating yourself. If you try it, let me know how it turned out in the comments and leave a rating. Happy baking!