Description

Cranberry Orange Bread is a moist, buttery quick bread bursting with juicy cranberries and bright citrus flavor. The sweet orange zest perfectly balances the tart cranberries, creating a bakery-style loaf that’s ideal for breakfast, brunch, dessert, or an afternoon snack.

This easy homemade loaf comes together in just minutes and fills your kitchen with the most incredible aroma while baking. Whether you’re serving it during the holidays or enjoying it year-round, this Cranberry Orange Bread is guaranteed to impress!

Ingredients

For the Bread

1 orange (zested + 1 tablespoon juice)
½ cup butter, softened
¾ cup granulated sugar
2 eggs, room temperature
½ cup light cream or milk
1 ½ cups all-purpose flour
1 tablespoon flour (for dusting cranberries)
1 teaspoon baking powder
½ teaspoon salt
1 ¼ cups fresh cranberries

For the Glaze

2 tablespoons powdered sugar
2 tablespoons milk

Instructions

Preheat oven to 350°F (175°C). Grease and flour an 8×4-inch loaf pan.
Zest the orange and squeeze out 1 tablespoon of juice. Set aside.
Cream together butter and sugar until light and fluffy.
Add eggs one at a time, mixing well.
Stir in cream (or milk) and 1 tablespoon orange juice.
In a separate bowl, combine flour, baking powder, salt, and orange zest.
Gradually add dry ingredients to wet mixture. Stir just until combined (do not overmix).
Reserve 2 tablespoons of cranberries for topping.
Toss remaining cranberries with 1 tablespoon flour and shake off excess.
Gently fold cranberries into the batter.
Pour batter into prepared pan and top with reserved cranberries.
Bake 50–55 minutes or until a toothpick inserted comes out clean.
Cool in pan briefly, then transfer to a wire rack.
Mix powdered sugar and milk until smooth.
Poke small holes in the loaf and pour glaze over top. Cool completely before slicing.

Notes

Serving Ideas

Serve warm with butter.
Pair with coffee or tea.
Add a scoop of vanilla ice cream for dessert.
Lightly toast slices for breakfast.

Storage

Store at room temperature in an airtight container for up to 3 days.
Refrigerate for up to 1 week.
Freeze (wrapped tightly) for up to 3 months. Slice before freezing for easy portions.