This cranberry bread has been my go-to for holiday mornings and quiet weekend breakfasts for years. I first developed this combination on a chilly November afternoon when a bag of fresh cranberries and a bowl of oranges in my kitchen demanded to be used together. The result is a loaf with a tender crumb, a gentle orange perfume, and pops of vibrant cranberry that give each bite a sweet-tart contrast. It’s the kind of loaf that fills the house with a citrusy aroma while still feeling like a comforting, familiar treat. I remember bringing this loaf to a family gathering where a typically picky nephew took two slices without hesitation and asked for the recipe. The texture is moist without being dense, the top browns to a thin, golden crust, and the orange glaze seals in the flavor while adding a glossy finish. The combination of fresh orange juice, zest, and whole cranberries creates a balance of brightness and gentle sweetness that’s both festive and approachable.

Ingredients

• All-purpose flour: Use a spoon-and-level method to measure 1 1/2 cups for the loaf and 1/2 tablespoon extra to toss with cranberries. King Arthur or Bob's Red Mill produce consistent results and create a sturdy, tender structure.
• Baking powder & salt: 1 teaspoon baking powder and 1/4 teaspoon salt balance lift and flavor. Ensure baking powder is fresh for reliable rise.
• Milk: 1/4 cup whole milk at room temperature contributes moisture and tenderness; you can substitute buttermilk for a tangier crumb.
• Orange: Zest of 1 large orange (reserve 1 teaspoon for the glaze) and 1/4 cup freshly squeezed orange juice provide bright flavor and natural acidity—Navel or Valencia oranges both work well.
• Unsalted butter: 6 tablespoons softened to room temperature for creaming with sugar; unsalted lets you control salt levels and gives a cleaner butter flavor.
• Granulated sugar: 3/4 cup sweetens gently and helps produce a tender bite and subtle crisping on the loaf top.
• Eggs: 2 large eggs at room temperature emulsify the batter and add structure and richness; bring them out of the fridge 30 minutes before mixing.
• Fresh cranberries: 1 1/2 cups rinsed and patted dry; fresh berries give a burst of tartness and maintain their shape when baked.
• Powdered sugar for glaze: 1 cup combined with orange juice and the reserved zest to make a drizzling glaze that brightens and finishes the loaf.

Instructions

Prep and Prepare Pan: Preheat the oven to 350°F. Butter a 6-cup (8 1/2 x 4 1/2 inch) loaf pan thoroughly, then dust with flour and tap out excess. Proper greasing prevents sticking and promotes even browning. Combine 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 evenly distributed. This aerates the mixture and ensures the leavening is not clumped in one spot. Mix Wet Ingredients: In a measuring cup, combine 1/4 cup milk, the zest of 1 orange (reserve 1 teaspoon for the glaze), and 1/4 cup fresh orange juice. In a large bowl, cream 6 tablespoons softened unsalted butter with 3/4 cup granulated sugar on medium-high speed for about 2 minutes—you're aiming for combined and slightly aerated, not pale and fluffy. Add 2 room-temperature eggs and beat until fully incorporated. Combine Dry and Wet: Add the flour mixture to the butter mixture in two additions, alternating with the milk mixture, starting and ending with the flour. Mix on medium-low just until combined after each addition; overmixing develops gluten and makes the loaf tough. Scrape the bowl sides to incorporate everything evenly. Fold in Cranberries: Toss 1 1/2 cups fresh cranberries with 1/2 tablespoon flour to coat—this prevents sinking. Gently fold the cranberries into the batter until evenly distributed. Spread the batter into the prepared pan and smooth the top with a spatula. Bake and Cool: Bake for 45 to 50 minutes at 350°F, until the top is golden and a toothpick inserted into the center comes out clean. Allow the loaf to cool in the pan for 10 to 15 minutes, then run a knife around the edges and transfer to a wire rack to cool completely before glazing. Cooling prevents the glaze from sliding off and keeps the crumb intact.

To Make the Glaze

Whisk Glaze: In a small bowl, stir together 1 cup powdered sugar, 1 1/2 tablespoons freshly squeezed orange juice (add more a few drops at a time if you want thinner glaze), and the reserved 1 teaspoon orange zest. Whisk until smooth and of drizzling consistency. Adjust with more juice or powdered sugar to reach the desired thickness. Glaze and Set: Once the loaf is completely cool, drizzle the glaze over the top, letting it run down the sides. Let the glaze set for 20 to 30 minutes before slicing so it forms a tender shell.

Storage Tips

Store at room temperature wrapped in plastic or in an airtight container for up to 3 days to keep the crumb soft. For longer storage, slice and freeze in individual portions for up to 3 months—wrap slices tightly in plastic and place in a freezer-safe bag. To thaw, move to the refrigerator overnight or bring to room temperature for an hour, then warm gently in a 300°F oven for 6 to 8 minutes to refresh the crust.

Ingredient Substitutions

If you prefer, swap whole milk for buttermilk (1:1) to add a slight tang and tenderize the crumb; reduce the baking powder to 3/4 teaspoon if using buttermilk to compensate for the increased acidity. For a dairy-free version, substitute a neutral oil (such as canola) in place of butter at a 3:4 ratio and use a non-dairy milk. To make gluten-free, replace the all-purpose flour with a 1-to-1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if the blend lacks it for better structure.

Serving Suggestions

Serve slices warm with a smear of softened butter, cream cheese, or a dollop of Greek yogurt and a drizzle of honey. It pairs beautifully with strong coffee or a citrusy black tea. For brunch, offer alongside scrambled eggs and a fruit salad; for a party, slice thinly and present on a wooden board with seasonal fruit and nuts for a pretty, shareable platter.

Cultural Background

This type of quick loaf is rooted in American home baking traditions where citrus and seasonal berries combine for simple, rustic loaves. Cranberries are native to North America and have long been celebrated in autumnal and holiday cooking; pairing them with orange is a classic approach that goes back to preserving bright flavors in cold-weather months.

Seasonal Adaptations

In winter, use blood oranges for a deeper color and flavor, or add a teaspoon of cinnamon and a pinch of nutmeg for a warming spice note. In spring, swap cranberries for raspberries and replace orange with lemon for a lighter, floral loaf. For summer, incorporate a handful of chopped strawberries and use orange blossom water sparingly in the glaze for a delicate aroma.

Meal Prep Tips

Double the batter to bake two loaves—one to gift and one to freeze for quick breakfasts. Slice one loaf and pack slices in single-serve bags with a napkin for grab-and-go mornings. Reheat slices in the toaster oven for 3 to 4 minutes to restore a slight crisp to the edges while keeping the interior moist.

This cranberry bread with orange glaze has become a small ritual in my kitchen: the zesting, the sound of cranberries tapping in a bowl, the first fragrant slice cooling on the rack. I hope this loaf becomes one of your favorites to share—its bright, homey flavor invites company and creates little moments worth savoring.