This cranberry bread with orange glaze has been my go-to festive loaf for years, the kind that makes the kitchen smell like celebration the moment it comes out of the oven. I first developed this combination one November when I had more fresh cranberries than I knew what to do with and a bowl of oranges on the counter. The result was a loaf that balanced sweet, tart and buttery textures so well that my family requested it for holiday mornings and casual weekend breakfasts alike. The crumb is tender and moist, dotted with bursts of cranberry and threaded through with bright citrus notes from both the zest and the glaze.

I love how forgiving this loaf is — it tolerates slight variations in citrus, the occasional swap from butter to a neutral oil, and still produces a dependable, golden top and soft interior. Baking this has become a small ritual: zesting the orange while the mixer creaks to life, tossing the cranberries in a quick dusting of flour so they don’t sink, and letting the smell of orange and butter pull everyone into the kitchen. This loaf works brilliantly as a breakfast centerpiece, a portable snack for picnics, or wrapped up as a thoughtful edible gift.

Ingredients

• All-purpose flour: 1 1/2 cups — I use King Arthur for consistent protein content; it gives a sturdy yet tender structure to the loaf and develops a good crumb without becoming dense.
• Baking powder: 1 teaspoon — acts as the primary leavening; make sure it’s fresh (less than 6 months) to ensure a light rise.
• Salt: 1/4 teaspoon — enhances the orange and cranberry flavors; use fine sea salt or table salt measured accurately.
• Milk: 1/4 cup, room temperature — whole or 2% milk works best; if using buttermilk, reduce baked time slightly and expect a tangier crumb.
• Orange: Zest of 1 large orange plus 1/4 cup freshly squeezed orange juice — choose a sweet, juicy orange such as Sunkist; zest adds essential aroma while juice adds moisture and acidity.
• Unsalted butter: 6 tablespoons, softened — provides richness, tender crumb and browning; if using salted, reduce extra salt in the flour mix.
• Granulated sugar: 3/4 cup — balances tart cranberries; you can substitute part with brown sugar for a deeper caramel note.
• Eggs: 2 large, room temperature — room temperature eggs blend more easily into the batter and help with structure and lift.
• Fresh cranberries: 1 1/2 cups, rinsed and patted dry — fresh berries give the brightest pop; frozen can be used straight from the freezer, tossed in flour to prevent sinking.
• Flour for cranberries: 1/2 tablespoon — a light coating helps cranberries stay suspended in the batter so they’re evenly distributed.
• For the orange glaze: 1 cup powdered sugar, 1 1/2 tablespoons freshly squeezed orange juice (or more to reach drizzling consistency), and 1 teaspoon reserved orange zest.

Instructions

Prep the pan and oven: Preheat the oven to 350F. Butter a 6-cup loaf pan (8 1/2 by 4 1/2 inches) thoroughly, then dust with flour and tap out excess. A well-prepared pan ensures even browning and easy release after baking. Dry ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder and 1/4 teaspoon salt until blended. Aerating the flour gives a lighter crumb and helps the leavening distribute evenly. Combine milk and citrus: In a small measuring cup combine 1/4 cup milk, the zest of 1 orange (reserve 1 teaspoon for the glaze) and 1/4 cup freshly squeezed orange juice. This liquid mixture adds acidity and aroma that brighten the loaf. Cream butter and sugar: In a large bowl, cream 6 tablespoons softened unsalted butter with 3/4 cup granulated sugar on medium-high for about 2-3 minutes. The mixture need not be perfectly smooth, but should be lightened and aerated to help lift the loaf. Incorporate eggs: Beat in 2 large eggs, one at a time, mixing until each is fully incorporated. Scrape the bowl to ensure even texture — eggs help emulsify and stabilize the batter. Alternate dry and wet additions: Add the flour mixture in two parts, alternating with the milk-orange mixture, and mix on medium-low just until combined after each addition. Overmixing develops gluten and will toughen the loaf; aim for a few streaks of flour gone. Fold in cranberries: Toss 1 1/2 cups fresh cranberries with 1/2 tablespoon flour to coat, then gently fold into the batter just until distributed. The light dusting prevents the berries from sinking to the bottom during baking. Bake and cool: Spread the batter evenly into the prepared pan and bake at 350F for 45-50 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool in the pan 10-15 minutes, run a knife around the edges, then transfer to a wire rack to cool completely before glazing. Make the glaze: Whisk 1 cup powdered sugar with 1 1/2 tablespoons freshly squeezed orange juice and the reserved 1 teaspoon zest until smooth and pourable. Adjust with more juice to thin or more powdered sugar to thicken. Drizzle over the cooled loaf and let set for 15 minutes before slicing.

Storage Tips

Store the loaf wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 48 hours to maintain the best texture. For longer storage, slice the loaf and freeze slices on a single layer until firm, then transfer to a resealable freezer bag for up to three months. To reheat, thaw a slice at room temperature and warm in a 325F oven for 6-8 minutes or microwave on medium power for 20-30 seconds — avoid overheating, which dries the crumb. If the glaze softens during storage, a light brush of fresh orange juice and a sprinkle of powdered sugar refreshes the surface nicely.

Ingredient Substitutions

If you need to tweak the loaf, several substitutions work well. Swap up to 1/4 cup of the granulated sugar for light brown sugar for a slight molasses undertone. Replace butter with the same amount of neutral oil (such as canola or avocado) for a slightly wetter crumb, or use dairy-free margarine for a dairy-free option (note this will change flavor slightly). For gluten-free baking, use a 1-to-1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if not already included in the blend. You can substitute frozen cranberries straight from the freezer and increase the bake time by a few minutes if needed.

Serving Suggestions

Serve slices warm with a smear of softened butter or a dollop of mascarpone for extra indulgence. The loaf pairs beautifully with strong coffee, bright black tea, or a citrusy mimosa for brunch. For a dessert course, serve thin slices with vanilla bean ice cream and a drizzle of warm orange liqueur. Garnish with a few whole cranberries and a strip of orange zest for a festive presentation at holiday gatherings.

Cultural Background

Quick breads like this cranberry-orange loaf draw on traditions of simple, leavened batters that rose in American and European home kitchens when ovens became more common. Cranberries are native to North America and have been used by Indigenous peoples and early settlers for both savory and sweet preparations. The marriage of cranberry and citrus is a classic American holiday pairing — tart native berries balanced by the bright oils and sweetness of imported citrus fruits creates a seasonal flavor profile that feels both historic and contemporary.

Seasonal Adaptations

In winter, use fresh cranberries and oranges for the brightest flavor; in spring and summer, substitute raspberries or blueberries and swap orange zest for lemon zest for a lighter profile. For autumn, stir in 1/2 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg into the dry mix and top the glaze with a dusting of cinnamon sugar. For holiday variations, fold in 1/4 cup toasted pecans or walnuts for texture and a toasty flavor note.

Meal Prep Tips

To prepare ahead for busy mornings, bake two loaves and freeze one for later. Slice the frozen loaf before reheating individual portions to speed thawing. Wrap slices in parchment and keep them in single-portion freezer bags to make breakfast grab-and-go simple. If packaging the loaf as a gift, wrap it in parchment and a ribbon, include a small jar of extra glaze, and add a short card with reheating instructions.

Enjoy this loaf warm from the oven or tucked into a picnic basket; it’s one of those recipes that invites sharing. Whether you’re making it for a holiday table, a cozy weekend breakfast, or a thoughtful gift, the bright orange and tart cranberry combination is reliably comforting and celebratory.