Dessert

Cranberry Bread with Orange Glaze Recipe

ByHarper Ellington December 3, 2025December 3, 2025

Introduction

This cranberry bread with orange glaze is a festive and flavorful treat perfect for breakfast, dessert, or gifting. The combination of tart cranberries and sweet citrus glaze makes it a crowd-pleaser that’s simple to prepare, whether you’re new to baking or have plenty of experience.

A white bowl holds a thick, green soup with a smooth but slightly textured surface, topped with several chunky pieces of apple showing red skin and pale flesh, and small sprigs of fresh green herbs carefully scattered on top. The bowl is placed on a white marbled surface, with some fresh green herbs blurred in the background and a second similar bowl partially visible behind the first. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh cranberries (halved or whole)
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon orange zest (from 1 orange)
1/2 cup orange juice (freshly squeezed)
1/2 cup sour cream (or plain yogurt for a lighter option)

For the glaze:

1 cup powdered sugar
2 tablespoons fresh orange juice
1/4 teaspoon orange zest

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and orange zest.
Step 4: Gradually add the dry ingredients to the butter mixture, alternating with the orange juice and sour cream. Mix until just combined, being careful not to overmix.
Step 5: Gently fold in the fresh cranberries, distributing them evenly throughout the batter.
Step 6: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Step 8: In a small bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth to make the glaze.
Step 9: Drizzle the orange glaze over the slightly cooled bread. Let the glaze set for a few minutes before slicing and serving.

Tips & Variations

Fresh cranberries work best; if using frozen, chop them while still frozen to prevent the bread from turning purple.
Substitute plain yogurt for sour cream to lighten the recipe.
Add a pinch of ground cinnamon or nutmeg to the batter for a warm, spiced flavor.

Storage

Store the cranberry bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat slices gently in the microwave or toaster oven before serving to restore softness and enhance the orange glaze flavor.

How to Serve

A bowl of thick green soup fills most of the white bowl, with a smooth yet slightly chunky texture. On top, there are small pieces of white potato, bright green peas, dark green leafy herbs, and thin slices of radish with white centers and pink edges. The soup has a glossy drizzle of oil and a sprinkle of coarse black pepper. The bowl sits on a round wooden board, and the background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, but be sure to fold in frozen cranberries while still frozen and chopped to avoid discoloring the batter. Fresh cranberries give the best texture and color.