This cranberry bread with orange glaze quickly became one of my most-requested loaves at family gatherings. I discovered the balance of tart cranberries and sweet citrus while experimenting with a box of fresh fruit and a citrusy cocktail recipe left over from a holiday party. The crumb is tender and moist thanks to a bit of milk and butter, while the orange zest and juice keep the flavor lively. Baking this loaf fills the house with a floral, citrus aroma that always draws everyone into the kitchen.

What makes this loaf special is the contrast of textures: the soft, buttery crumb gives way to bright pockets of cranberries that burst as you bite. The thin, glossy orange glaze adds a refreshing finish without overpowering the bread. I learned to reserve a teaspoon of zest for the glaze after a few trials — it lifts the powdered-sugar sweetness and ties the flavors together. This is the sort of loaf I wrap and bring to neighbors during the holidays; it keeps beautifully and is just as good the next day toasted with butter.

Ingredients

• All-purpose flour: Use a reliable brand like King Arthur or Gold Medal. Measure by spooning into the cup and leveling — accurate flour measurement prevents a dense loaf.
• Baking powder & salt: Fresh baking powder ensures good rise; check the date. The salt rounds out the sweetness and brightens the citrus notes.
• Milk (room temperature): A splash of whole milk keeps the crumb tender. If using low-fat milk, expect a slightly drier texture.
• Orange (zest + juice): Use a large, thin-skinned orange for vibrant zest and bright juice. Zest adds concentrated flavor — reserve 1 teaspoon for the glaze.
• Unsalted butter: Softened to room temperature for easier creaming. European-style butter (82% butterfat) gives richer flavor but regular unsalted butter works well too.
• Granulated sugar: Standard white sugar creates a classic bread crumb and helps with browning.
• Eggs (room temperature): Two eggs emulsify the batter and contribute to structure. Bringing them to room temperature helps them blend smoothly into the butter.
• Fresh cranberries: Rinse, dry thoroughly, then toss with a little flour so they don’t sink. Fresh berries have the best texture; frozen can be used but expect more color bleed into the batter.
• Powdered sugar for glaze: Confectioners’ sugar gives a silky glaze — thin with orange juice to desired drizzling consistency and finish with reserved orange zest.

Instructions

Prep the Pan and Oven: Preheat oven to 350°F. Butter a 6-cup (about 8 1/2 by 4 1/2 inch) loaf pan thoroughly and dust with flour, tapping out the excess. Proper pan prep ensures the loaf releases cleanly after baking. Line with a strip of parchment if you prefer an extra-easy removal. Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Whisking aerates the flour and evenly distributes leavening, which helps produce a light crumb. Combine Milk and Citrus: In a measuring cup, mix 1/4 cup room-temperature milk, the zest of 1 large orange (reserve 1 teaspoon for the glaze), and 1/4 cup freshly squeezed orange juice. Having the milk mixture at room temperature prevents the batter from tightening when cold liquid touches creamed butter. Cream Butter and Sugar: In a large bowl, cream 6 tablespoons softened unsalted butter with 3/4 cup granulated sugar on medium-high speed for about 2-3 minutes. The mixture should be lighter in color but not completely smooth. Beat in 2 room-temperature eggs until well incorporated. Combine Wet and Dry: Add the flour mixture in two parts, alternating with the milk-orange mixture, mixing on medium-low speed just until incorporated after each addition. Scrape the bowl with a spatula to ensure even mixing. Overmixing develops gluten and will make the loaf tough. Toss and Fold Cranberries: Toss 1 1/2 cups fresh cranberries with 1/2 tablespoon flour to prevent sinking, then gently fold them into the batter just until evenly distributed. The goal is even pockets of berry without turning the batter pink. Bake: Spread batter into the prepared pan and bake at 350°F for 45–50 minutes, until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes. Cool: Let the loaf cool in the pan for 10–15 minutes, then run a knife or offset spatula around the edges and transfer to a wire rack to cool completely before glazing. Cooling prevents the glaze from melting into the loaf.

To Make the Glaze

Whisk Glaze: In a small bowl, whisk 1 cup powdered sugar with 1 1/2 tablespoons freshly squeezed orange juice and the reserved teaspoon of orange zest until smooth. Adjust the consistency by adding more orange juice to thin or more powdered sugar to thicken; aim for a pourable drizzle. Glaze the Loaf: Once the loaf is completely cool, place it on a wire rack over a sheet pan and drizzle the glaze evenly across the top, letting it drip down the sides. The glaze sets within 15–20 minutes at room temperature.

Storage Tips

Store the loaf at room temperature, wrapped in plastic wrap or in an airtight container, for up to 3 days. To keep it longer, refrigerate up to one week — bring to room temperature or toast slices before serving to refresh the crumb. For long-term storage, slice and freeze individual portions for up to 3 months; thaw at room temperature or warm in a 300°F oven for 8–10 minutes. Avoid glazing before freezing; add glaze after thawing to preserve texture.

Ingredient Substitutions

If you don't have fresh cranberries, use frozen (do not thaw) but expect a slightly pink crumb; toss them with flour to reduce sinking. Swap whole milk for buttermilk for tang and tenderness — reduce orange juice by a tablespoon if using acidic dairy. For a dairy-free version, use a plant-based milk and 6 tablespoons dairy-free spread, recognizing the flavor will be less rich. To reduce sugar, replace up to 1/4 cup sugar with an equal amount of maple syrup and reduce milk by 1 tablespoon to compensate for added liquid.

Serving Suggestions

Serve slices warm with a smear of butter or a dollop of mascarpone for a luxurious brunch presentation. Pair with a pot of strong coffee or an afternoon tea; the citrus complements oolong and black teas particularly well. For holiday brunches, arrange slices on a platter with fresh orange segments and sprigs of rosemary for a festive look. It also pairs nicely with simple savory dishes like scrambled eggs or a salad for a brunch spread.

Cultural Background

This style of quick bread has roots in simple American home baking traditions where citrus was used to brighten dense winter ingredients. Cranberries are native to North America and have long been used in Indigenous and colonial cuisines; pairing them with orange is a modern twist that blends tart fruit with sweet citrus. Over time, bakers adapted basic loaf techniques to include seasonal fruit and zests, creating comfort loaves ideal for holiday tables and casual breakfasts alike.

Seasonal Adaptations

In winter, use blood orange for a deeper color and floral notes. In spring, sub in raspberries or chopped strawberries with a splash less juice to avoid excess moisture. For a fall version, add 1/2 teaspoon ground cinnamon and 1/8 teaspoon nutmeg to the dry mix for warm spice. For a lighter summer loaf, reduce sugar by 2 tablespoons and add a tablespoon of finely chopped fresh herbs like thyme for an herbal lift.

Meal Prep Tips

Make the batter in the morning and bake later in the day; keep it refrigerated for up to 12 hours in the loaf pan sealed with plastic wrap. For easy gifting, wrap a cooled, glazed loaf in parchment and tie with kitchen twine; include a label with reheating instructions (10 minutes at 300°F). When prepping multiple loaves, line pans with parchment for speedy release and consistent results.

There’s something quietly celebratory about slicing into this loaf and seeing the bright cranberry pockets. Whether you bake it for weekday breakfasts or as a thoughtful gift, it’s the kind of recipe that feels comforting and festive at the same time — make it your own by adjusting the glaze and citrus to taste.