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sliced cranberry orange bread with maple glaze on a plate

Cranberry Orange Bread with a Citrus Glaze

This easy and moist cranberry orange bread is bursting with fresh fruit flavor and the perfect balance of sweet and tangy. With its tender crumb and simple prep, it’s the perfect quick bread for breakfast, snacks, or holiday gatherings. Enjoy a slice with a cup of tea or coffee for a cozy treat!
5 from 1 vote
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Course: Breakfast, Dessert
Cuisine: American
Keyword: Breakfast Cake, Cranberry Bread, Cranberry Cake, Moist Cranberry Bread, quick bread
Prep Time: 30 minutes
Cook Time: 55 minutes
Cooling time: 20 minutes
Total Time: 1 hour 35 minutes
Servings: 10 slices (1 loaf)
Calories: 335kcal
Cost: 5.65

Equipment

  • 9 by 5-inch metal baking pan, measured from the top

Ingredients

Dry Ingredients for Cake:

  • 2 cups (240 g) All-Purpose flour, King Arthur (11.7%)
  • 1 ¼ teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon Diamond Crystal kosher salt use half if Morton's

Wet Ingredients:

  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) brown sugar
  • 1 large egg, room temperature
  • zest of one orange, reserve 1 tsp for glaze
  • 2 teaspoons vanilla extract
  • 1/2 cup (120 mL) vegetable or canola oil
  • 1/2 cup (120 mL) buttermilk, room temperature
  • 2 tablespoons freshly squeezed orange juice, from 1/2 the orange

Mix-Ins:

  • 1 ¼ cups fresh cranberries, roughly chopped (if using frozen, defrost and then chop)
  • 1/2 cup toasted walnuts (or pecans), roughly chopped (see notes on toasting)

Orange Glaze

  • 1 ½ cups (173 g) powdered sugar, sifted to remove lumps
  • 3-4 tablespoons orange juice, as needed for desired consistency
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • pinch of salt

Instructions

  • Heat the Oven and Prep the Pan: Position a rack in the middle of the oven and preheat to 350℉ (177 ℃).
    Grease or butter a 9x5-inch metal loaf pan (measured across the top). Line the pan with a piece of parchment paper, extending it over the sides (to create handles for easy removal of the loaf).
  • Mix the Dry Ingredients: In a large bowl, whisk together all the dry ingredients until fully combined and no lumps remain. Set aside.
  • Whip the Eggs, Sugar, Zest & Vanilla: In a large bowl, using a hand mixer or a stand mixer fitted with the whisk attachment, beat the eggs, sugar, orange zest, and vanilla extract together until light, fluffy, and pale in color, about 8 minutes with a stand mixer and 10 minutes with a hand mixer.
    This step is crucial to incorporate air into the batter
  • Drizzle Oil into Egg/Sugar Mixture: With the mixer on low, slowly drizzle the mixture into the egg and sugar mixture, being careful not to deflate the air you've incorporated. Mix until fully combined.
  • Mix the Buttermilk and Orange Juice: In a small bowl, whisk together the buttermilk and orange juice oil. With the mixer on low, slowly add this to the oil/egg/sugar mixture and mix on low until fully combined.
  • Add the Wet Into Dry: Using a wooden or rubber spatula, gently fold the dry ingredients into the wet ingredients by scooping from the bottom and folding over the top, rotating the bowl as you go. This helps keep the batter light and airy.
  • Fold in Mix-Ins and Pour into Pan: Gently fold in the chopped cranberries and walnuts or pecans (if using). Pour the batter into the prepared pan and smooth the top with an offset spatula.
  • Bake the Loaf: Bake the cranberry bread for 50-60 minutes, checking around 45 minutes to ensure it isn't browning too much. If it is, tent the top with a piece of foil. The bread is done when it reaches an internal temperature of 200°F, springs back lightly to the touch, and a toothpick inserted into the center comes out clean (be sure it’s not touching a cranberry!). The top should be lightly golden brown.
    Let the loaf cool in the pan for 20 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
  • Make the Glaze: While the cranberry loaf is cooling, whisk together the powdered sugar, cinnamon, salt, and orange juice. Once the loaf has cooled to room temperature, spread the glaze evenly over the top, letting it drip down the sides. Allow the glaze to set for 15 minutes before slicing. Garnish with orange zest, if desired.
  • Storage: Store the cranberry loaf tightly wrapped in plastic wrap or in an airtight container. At room temperature, it will stay fresh for up to 3 days. For longer storage, refrigerate it for up to 5 days or freeze for up to 3 months. To defrost, simply let it come to room temperature overnight.

Notes

Recipe adapted from Preppy Kitchen's Orange Cranberry Bread
  • You can use all granulated sugar (200 g) if you do not have brown sugar. 
  • If you run out of orange juice for the glaze, just use milk or cream. 
  • Zest the orange before juicing (it's much easier!)
  • Measure your flour accurately, preferably using a scale. If you don’t have one, fluff the flour with a spoon, spoon it into your measuring cup, and level it off with a knife.

Nutrition

Calories: 335kcal