Cranberry Orange Bread

Cranberry Orange Bread

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This delectable Orange Cranberry Bread combines the best of sweet and tart! The easy orange glaze sends this sweet bread over the top. This delicious sweet bread is a perfect addition to Thanksgiving.


  • 2 cups flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 tablespoon grated orange zest
  • 2 cups fresh cranberries
  • 5 tablespoons butter softened
  • 1 cup sugar
  • 2 large eggs
  • 3/4 cup orange juice plus 3 tablespoons for glaze
  • 1 1/2 teaspoon orange extract
  • 1/2 teaspoon vanilla
  • 1 cup powdered sugar


  1. Preheat oven to 350 degrees. Grease and flour a 9×5 inch loaf pan. In medium bowl combine flour, baking powder, baking soda, salt, orange zest and 1 1/2 cups cranberries.
  2. In stand mixer cream butter and sugar together until smooth. Add eggs one at a time on low; mixing just until combined. Add orange juice, 1 teaspoon orange extract and vanilla; mixing just until combined. Remove bowl from stand mixer and add flour mixture stirring just until moistened. Pour into loaf pan. Top loaf with 1/2 cup of cranberries spreading them out and pushing in a little bit.
  3. Bake for 1 hour or until toothpick inserted in the center comes out clean. Let set for 5-10 minutes before removing from pan.
  4. Whisk powdered sugar, 1/2 teaspoon orange extract and 3 tablespoons orange juice. Drizzle glaze over warm bread.


  • You can use dried cranberries to make this bread however it is best made with fresh cranberries. Fresh cranberries produce more flavor and more vibrant color.
  • Always cream your butter and sugar until light and fluffy.  This can take several minutes and can be done by hand although it is much easier with a mixer.  It is even easier in a stand mixer with the paddle attachment.
  • Make sure you stir the flour mixture (remember it has cranberries in it) by hand.  You don’t want to bust those delicate berries open.  You want them to stay intact while baking.
  • Only let the bread cool in the pan for 5-10 minutes before inverting.  If necessary run a thin knife down the edge and always grease your bread pan well.
  • Let the bread almost completely cool before drizzling with glaze.  It should be just a tad warmer than room temperature.
  • If the glaze is too thick to drizzle add a teaspoon of orange juice at a time.  If it is too thin add a tablespoon of powdered sugar at a time. Whisk well between each addition and bring some up with whisk to check drizzling consistency.

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