Bright, tangy cranberries meet sweet citrus in this irresistible Cranberry Orange Bread—a moist, tender loaf bursting with festive flavors. Topped with a zesty orange glaze, it’s perfect for holiday brunches, afternoon tea, or edible gifts. The balance of tart and sweet, paired with a delicate crumb, makes this quick bread a year-round favorite.
Whether you’re a baking novice or a seasoned pro, this recipe delivers foolproof results with minimal effort. Let’s bake a loaf that fills your kitchen with the cozy aroma of citrus and spice!
The Science & Techniques Behind the Recipe
Understanding these key elements ensures success:
- Moisture Control: Oil (instead of butter) keeps the bread tender, while sour cream or yogurt adds richness.
- Acid Balance: Orange juice tenderizes gluten, creating a softer crumb.
- Fruit Distribution: Tossing cranberries in flour prevents sinking during baking.
- Glaze Consistency: A thick-but-pourable glaze clings beautifully without dripping off.
Ingredients & Substitutions
(Makes one 9×5-inch loaf)
Bread Batter
- 2 cups (250g) all-purpose flour
Substitute: 1:1 gluten-free flour blend - ¾ cup (150g) granulated sugar
Substitute: Coconut sugar (for deeper flavor) - 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp orange zest (from 1 large orange)
- 1 large egg, room temperature
- ¾ cup (180ml) orange juice (freshly squeezed preferred)
Substitute: ½ cup milk + ¼ cup lemon juice for tang - ⅓ cup (80ml) vegetable oil or melted coconut oil
- ½ cup (120g) sour cream or plain Greek yogurt
- 1 tsp vanilla extract
- 1½ cups (150g) fresh or frozen cranberries, halved
Substitute: Dried cranberries (soak in warm water 10 mins first)
Orange Glaze
- 1 cup (120g) powdered sugar
- 2–3 tbsp orange juice
- ½ tsp orange zest
Step-by-Step Instructions
1. Prep & Mix Dry Ingredients
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and orange zest.
2. Combine Wet Ingredients
- In another bowl, whisk egg, orange juice, oil, sour cream, and vanilla until smooth.
3. Fold & Bake
- Pour wet ingredients into dry ingredients. Gently mix until just combined (small lumps are okay).
- Toss cranberries with 1 tbsp flour, then fold into batter.
- Pour into prepared pan. Bake 50–60 minutes, until a toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to a wire rack.
4. Glaze & Serve
- Whisk powdered sugar, orange juice, and zest until smooth. Drizzle over cooled bread.
- Let glaze set 15 minutes before slicing.
Troubleshooting Advice
- Dense or Gummy? → Overmixing activates gluten. Stir until just combined.
- Cranberries Sunk? → Always toss with flour, and use fresh/frozen (not thawed).
- Cracked Top? → Normal for quick breads! Hide it with extra glaze.
- Too Tart? → Add ¼ cup more sugar to batter or sweeten glaze with honey.
Creative Variations
- Citrus Twist: Add 1 tsp lemon zest + ¼ cup poppy seeds.
- Spiced Version: Mix in ½ tsp cinnamon + ¼ tsp nutmeg.
- Nutty Crunch: Fold in ½ cup chopped pecans or walnuts.
- White Chocolate: Stir ⅓ cup white chocolate chips into batter.
Serving Suggestions
- Warm with a pat of butter for breakfast.
- Toasted and topped with cream cheese.
- Gift-Worthy: Wrap in parchment + twine for a homemade touch.
- Pairings: Earl Grey tea, mimosas, or vanilla ice cream (for dessert!).
This Cranberry Orange Bread is a celebration of vibrant flavors and simple baking joy. With its tender crumb, zesty glaze, and ruby-studded slices, it’s guaranteed to brighten any day.
Don’t wait for the holidays—whip up a loaf today and savor the magic of citrus and cranberry in every bite. Happy baking! ✨
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