Cranberry Orange Bread Recipe


For the Bread:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup milk, room temperature
  • Zest of 1 large orange, divided
  • 1/4 cup orange juice, freshly squeezed
  • 6 Tbsp unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 cups fresh cranberries, rinsed and patted dry
  • 1/2 Tbsp all-purpose flour

For the Orange Glaze:

  • 1 cup powdered sugar
  • 1 1/2 Tbsp freshly squeezed orange juice, or to reach desired consistency
  • 1 tsp orange zest, reserved from the orange above



  1. Preheat the oven to 350˚F. Butter a 6-cup (8 1/2 by 4 1/2 bread loaf pan) and dust with flour, tapping out the excess.

Bread Batter:

  1. In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside.
  2. In a measuring cup, combine milk, zest of 1 orange (reserving 1 tsp for the glaze), and orange juice. Set aside.
  3. In a large mixing bowl, cream together butter and granulated sugar on medium/high speed for 2-3 minutes.
  4. Beat in 2 large eggs until well incorporated.
  5. Add flour mixture in 2 parts, alternating with the milk mixture. Mix on medium/low speed just until incorporated, scraping the sides as needed.
  6. Toss cranberries with 1/2 Tbsp flour, then fold them into the batter until incorporated.


  1. Spread the batter into the prepared pan and bake for 45-50 minutes at 350˚F until golden on top. A toothpick inserted into the center should come out clean.
  2. Let the bread cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.

Orange Glaze:

  1. In a bowl, whisk together powdered sugar, freshly squeezed orange juice, and reserved orange zest until smooth.
  2. Once the bread is completely cool, drizzle the orange glaze over the top.

Enjoy this Cranberry Orange Bread as a delightful treat for breakfast or anytime you crave a burst of citrusy goodness!

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