Cranberry Orange Bread with Glaze

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I don’t know about you, but there’s something irresistible about the bright tang of cranberries paired with the sweet citrus burst of orange. This Cranberry Orange Bread with Glaze is a cozy classic in my kitchen, especially when the seasons begin to change. It’s one of those recipes that tastes like warmth, cheer, and a little indulgence — whether it’s for a holiday brunch, afternoon coffee, or a sweet slice on a quiet morning.

What I love most is how this loaf brings bold, fresh flavors without being overly complicated. The batter comes together quickly, the cranberries stay juicy and vibrant, and the orange zest perfumes the whole house while it bakes. Then, just when you think it can’t get any better, it’s finished with a silky orange glaze that seeps into every crack and crumb. Honestly, it’s the kind of loaf cake that disappears faster than I care to admit.

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Why You’ll Love This Cranberry Orange Bread with Glaze

• Bright, Fresh Flavor: The contrast of tart cranberries and sweet citrus is unbeatable.
• Moist and Tender: Thanks to buttermilk and just the right amount of butter, this bread is soft but holds its shape perfectly.
• Easy to Make: No mixer needed. One bowl, one pan, one fantastic result.
• Crowd Favorite: Whether served at brunch or wrapped as a homemade gift, this loaf wins hearts fast.
• Beautiful Presentation: That colorful cranberry topping and glossy glaze make it bakery-level stunning without the stress.

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What Kind of Cranberries Should I Use?

Fresh cranberries are my go-to for this recipe. Their tart pop balances the sweetness of the glaze and the richness of the loaf perfectly. If fresh ones aren’t in season, frozen cranberries are a solid substitute — just don’t thaw them before adding to the batter or they’ll bleed too much color. Dried cranberries will work in a pinch, but I recommend reducing the sugar slightly and soaking them in orange juice or hot water first to rehydrate them a bit.

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Options for Substitutions

Don’t have everything on hand? Here’s how you can tweak it:

• Buttermilk: No buttermilk? Mix 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let it sit for 5–10 minutes.
• Glaze: If you’re out of powdered sugar, you can make a simple orange syrup instead — just simmer orange juice with a bit of granulated sugar until thickened.
• Flour: All-purpose flour is best, but you can sub half with whole wheat flour for a heartier loaf (though it will be slightly denser).
• Butter: Unsalted butter is ideal, but if you only have salted, just reduce the added salt in the recipe by half.
• Eggs: You can use a flax egg or your favorite egg substitute, but note it might slightly affect texture.

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Ingredients for This Cranberry Orange Bread with Glaze

• All-Purpose Flour: Forms the structure of the bread and gives it a tender crumb. It’s important to measure it correctly so the loaf stays light and moist.
• Baking Powder & Baking Soda: A combo that helps the bread rise beautifully and keeps it from being too dense.
• Salt: Just a pinch brings out the flavors of the cranberries and orange, balancing the sweetness.
• Unsalted Butter: Adds richness and flavor — it also helps create that golden brown crust.
• Granulated Sugar: Sweetens the bread just enough without overpowering the tartness of the cranberries.
• Eggs: They bind the batter and help with structure and moisture.
• Buttermilk: The secret to that super moist, tender texture. It also activates the baking soda for a better rise.
• Fresh Orange Zest & Juice: Orange zest perfumes the bread with citrus aroma, and the juice boosts the flavor in both the batter and glaze.
• Fresh (or Frozen) Cranberries: These provide the tart, juicy bursts throughout the loaf — don’t skip them.
• Powdered Sugar: Used to create the smooth, creamy glaze that drips over the top.

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Step 1: Prep Your Pan and Oven

Preheat your oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper, letting a bit hang over the sides for easy removal later. This also helps prevent the glaze from sticking too much when you drizzle it on.

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Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. This ensures even distribution and avoids clumps later when mixing with the wet ingredients.

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Step 3: Cream Butter and Sugar

In another bowl, beat the softened butter and granulated sugar together until light and fluffy. This step adds air to the mixture, making the final loaf lighter in texture.

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Step 4: Add Eggs, Orange Zest, and Juice

Mix in the eggs, one at a time, followed by the orange zest and freshly squeezed orange juice. The citrus really shines here and infuses every bite.

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Step 5: Alternate Mixing in Dry Ingredients and Buttermilk

Add the flour mixture to the wet ingredients in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Stir gently — you don’t want to overmix and risk a tough bread.

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Step 6: Fold in Cranberries

Gently fold the cranberries into the batter. If using frozen, don’t thaw them. Coating them lightly in flour before folding helps prevent them from sinking.

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Step 7: Pour Into Pan and Bake

Spread the batter evenly into your prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, loosely tent it with foil.

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Step 8: Make the Glaze

While the bread cools, whisk together powdered sugar and orange juice until smooth and pourable. Adjust with more juice or sugar as needed for your desired thickness.

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Step 9: Glaze and Serve

Once the loaf has mostly cooled (about 20–30 minutes), drizzle the glaze over the top, letting it run down the sides. Let it set for a few minutes before slicing.

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How Long to Cook the Cranberry Orange Bread with Glaze

This loaf typically bakes for 50 to 60 minutes at 350°F (175°C). You’ll know it’s ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs (no wet batter). The top should be golden, slightly cracked, and feel firm to the touch.

If your oven runs hot or the top begins to darken too quickly, tent it loosely with aluminum foil around the 40-minute mark. This ensures a fully baked center without burning the crust.

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Tips for Perfect Cranberry Orange Bread with Glaze

• Don’t overmix the batter – stir just until the dry ingredients are incorporated. Overmixing can lead to a dense loaf.
• Use room temperature ingredients – butter, eggs, and buttermilk blend more smoothly when not cold, which helps create a better texture.
• Zest before juicing – always zest the orange before you squeeze it. It’s much easier that way!
• Coat the cranberries in a bit of flour – this helps them stay evenly distributed throughout the batter rather than sinking to the bottom.
• Let the loaf cool before glazing – if it’s too hot, the glaze will melt off completely. Warm is okay, but not piping hot.
• Use fresh orange juice in the glaze – bottled juice just doesn’t offer the same brightness.
• Store with a piece of parchment under the loaf – it helps soak up extra glaze and keeps the bottom from getting soggy over time.

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Watch Out for These Mistakes While Cooking

• Using warm butter instead of softened: Melted butter will change the texture of the batter, making it greasy instead of fluffy.
• Overbaking the loaf: Even a few extra minutes can dry it out. Start checking around the 50-minute mark.
• Skipping the zest: The zest carries the most orange flavor — don’t rely on juice alone!
• Overloading with cranberries: It’s tempting, but too many will throw off the moisture balance and make the bread soggy in spots.
• Glazing too soon: Pouring glaze on a hot loaf will cause it to melt and run off completely. Let it cool at least 20–30 minutes.
• Not lining the pan: Greasing alone can make it tricky to remove without cracking. Use parchment for a clean lift.

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What to Serve With Cranberry Orange Bread with Glaze?

A Hot Cup of Coffee or Espresso

The bitterness of coffee pairs beautifully with the sweet citrus and tart cranberries, especially for a morning pick-me-up.

Chai or Spiced Tea

Warm spices in chai bring out the brightness of the orange and complement the tangy cranberries.

Whipped Cream or Greek Yogurt

A dollop on the side adds a creamy contrast, especially if you’re serving this as a dessert or brunch item.

Soft Scrambled Eggs

For a balanced breakfast, pair the sweet bread with something savory and protein-rich like fluffy eggs.

Fruit Salad

Keep it fresh with a mix of melons, grapes, and kiwi. It adds color and a hydrating touch to any plate.

Vanilla Ice Cream

Transform a slice into dessert by topping it with a scoop of vanilla ice cream. Simple, but stunning.

Toasted Almonds or Pecans

Sprinkle some roasted nuts on top of the glazed bread for crunch and a subtle nutty flavor.

Cranberry Sauce (Leftovers!)

If you’re making this around the holidays, leftover cranberry sauce on the side is surprisingly delicious.

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Storage Instructions

Cranberry Orange Bread keeps really well — if it even lasts that long! Once the glaze has fully set, store the loaf in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, you can refrigerate it to extend freshness by another 2–3 days. Just let it come to room temperature before serving for the best texture and flavor.

For longer storage, wrap the unglazed loaf tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge or at room temperature, and add the glaze once it’s defrosted.

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Estimated Nutrition

Here’s an approximate nutritional breakdown per slice (based on 10 slices):

• Calories: 265
• Fat: 10g
• Saturated Fat: 6g
• Carbohydrates: 39g
• Sugar: 23g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 45mg
• Sodium: 170mg

Note: These values will vary slightly depending on the exact ingredients and portion sizes used.

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Frequently Asked Questions

Can I use dried cranberries instead of fresh or frozen?

Yes, you can — but they won’t give you the same juicy bursts. If using dried, soak them in orange juice or warm water for 10–15 minutes before folding into the batter to plump them up.

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Can I make this bread gluten-free?

Absolutely. Use a good 1:1 gluten-free flour blend that includes xanthan gum. Keep in mind that texture may be slightly more delicate.

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How do I keep the cranberries from sinking to the bottom?

Lightly toss them in a tablespoon of flour before folding them into the batter. This helps them stay suspended throughout the loaf.

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Can I make this recipe as muffins instead of a loaf?

Yes! Divide the batter into a greased or lined muffin tin and bake at 350°F (175°C) for about 18–22 minutes, or until a toothpick comes out clean.

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Is the glaze necessary?

Not strictly — the bread is still delicious without it. But the orange glaze adds a bright, sweet finish that really ties everything together.

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Can I add nuts to the batter?

Definitely! Chopped pecans or walnuts add a lovely crunch. Add about ½ cup, and make sure they’re evenly distributed.

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What’s the best way to zest an orange?

Use a fine microplane or zester and only grate the bright orange part. Avoid the white pith underneath — it’s bitter.

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Can I double the recipe?

Yes! You can double the ingredients and divide the batter between two loaf pans. Baking time should remain about the same, but check doneness with a toothpick.

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Conclusion

This Cranberry Orange Bread with Glaze is everything I love about baking: simple, flavorful, and a little bit indulgent. It’s the kind of recipe that feels festive without being fussy — perfect for holidays, but just as welcome on a lazy Sunday morning. The sweet orange glaze dripping over the tart cranberry-studded loaf is the definition of cozy baking joy.

Whether you’re sharing it with guests or sneaking a slice all to yourself, this loaf has a way of brightening the table — and your mood. Try it once, and I promise it’ll become a go-to in your kitchen too.

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