This cranberry bread with orange glaze is the kind of loaf I reach for when I want something comforting but bright — the tartness of fresh cranberries balanced by a sunny orange note that wakes up the senses. I discovered this combination one chilly November weekend while trying to use a bag of cranberries and the last citrus in my fruit bowl. The result was a loaf that sliced beautifully, kept well for days, and brought a little holiday cheer to weekday breakfasts. It has a tender crumb, a thin crackled top, and pops of juicy cranberry that give every bite a fresh snap.

I remember serving this on a slow Saturday morning when friends stopped by with coffee; they asked for the recipe before dessert was even on the table. The texture is moist but not dense, thanks to a modest amount of butter and a touch of milk, and the orange glaze adds a glossy finish with concentrated citrus aroma. If you like quick breads that travel well, toast up slices, spread with butter, and enjoy the contrast between warm bread and zesty glaze.

Ingredients

• All-purpose flour (1 1/2 cups): Use a standard brand like King Arthur or Gold Medal for reliable structure; spoon the flour into the measuring cup and level it off to avoid a heavy loaf.
• Baking powder (1 tsp) and salt (1/4 tsp): Fresh baking powder ensures lift — test it if it’s older than six months by dropping a little in hot water to see if it fizzes.
• Milk (1/4 cup), room temperature: Whole or 2% both work; bringing liquids to room temp helps the batter emulsify smoothly with the butter and eggs.
• Orange (zest of 1 large, divided, + 1/4 cup juice): Use a fragrant navel or blood orange if you want deeper flavor; zest before juicing and reserve one teaspoon of zest for the glaze.
• Unsalted butter (6 Tbsp), softened: Soft but not melted — it should give slightly when pressed. This amount keeps the loaf tender without being greasy.
• Granulated sugar (3/4 cup): Provides sweetness and structure; brown sugar would add molasses notes but is not necessary here.
• Eggs (2 large), room temperature: Room-temperature eggs incorporate more evenly and contribute to a fine crumb.
• Fresh cranberries (1 1/2 cups), rinsed and dried: Fresh berries offer the best texture; toss with a little flour so they don’t sink to the bottom of the loaf.
• Glaze - Powdered sugar (1 cup) + orange juice (1 1/2 Tbsp) + reserved zest (1 tsp): Whisk to a drizzling consistency; add more juice to thin or more powdered sugar to thicken.

Instructions

Prep the Pan and Oven: Preheat the oven to 350°F. Butter a 6-cup loaf pan (roughly 8 1/2 x 4 1/2 inches) thoroughly, then dust with flour and tap out the excess. This creates a thin nonstick barrier and helps the loaf release cleanly after baking. 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. Set aside to ensure even rise and to make folding in the cranberries easier later. Mix Wet Ingredients: In a measuring cup combine 1/4 cup milk, the zest of 1 large orange (reserve 1 teaspoon for the glaze), and 1/4 cup freshly squeezed orange juice. In a large bowl, cream 6 tablespoons softened unsalted butter and 3/4 cup granulated sugar on medium-high speed for 2–3 minutes until light and slightly airy; it won’t be perfectly smooth. Beat in 2 room-temperature eggs one at a time until incorporated. Combine Wet and Dry: Add the flour mixture to the butter mixture in two additions, alternating with the milk-orange mixture, beginning and ending with the flour. Mix on low speed and stop as soon as each addition is incorporated; overmixing creates a tough texture. Scrape down the bowl sides with a spatula to ensure uniform batter. Fold in Cranberries: Toss 1 1/2 cups fresh cranberries with 1/2 tablespoon flour to coat — this helps prevent sinking. Gently fold the cranberries into the batter until just combined. Spread the batter evenly into the prepared pan, smoothing the top with an offset spatula. Bake and Cool: Bake at 350°F for 45–50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Allow the loaf to cool in the pan for 10–15 minutes, run a thin knife around the edges, then invert onto a wire rack to cool completely before glazing to avoid a runny glaze. Make the Orange Glaze: Whisk together 1 cup powdered sugar, 1 1/2 tablespoons freshly squeezed orange juice, and the reserved 1 teaspoon orange zest until smooth and at a drizzling consistency. Add juice small amounts at a time to thin. Drizzle over the cooled loaf and let set for 10–15 minutes before slicing.

Storage Tips

To maintain softness and flavor, wrap the cooled loaf tightly in plastic wrap or place slices in an airtight container. At room temperature, it will stay fresh for about 48 hours; refrigerate up to five days. For longer storage, freeze whole or sliced portions individually wrapped and stored in a freezer bag for up to three months. Reheat individual slices in a toaster oven at 300°F for 5–8 minutes, or defrost at room temperature and warm briefly to revive the buttery crumb. If you glaze before freezing, the glaze will soften — consider icing after thawing for the best presentation.

Ingredient Substitutions

If you need to swap ingredients, use these reliable alternatives: replace up to half the butter with neutral oil for a moister crumb, though flavor will be slightly different. For dairy-free needs, use a plant-based milk and vegan butter. If fresh cranberries aren’t available, use frozen without thawing but add 3–5 extra minutes to the bake time and be gentle folding them in. For a nutty twist, fold in 1/2 cup chopped pecans or walnuts. To reduce sugar, cut the granulated sugar to 2/3 cup and adjust glaze sweetness to taste.

Serving Suggestions

Serve slices warm with a pat of butter for a simple breakfast or alongside a smear of cream cheese for brunch. For dessert, plate a slice with a dollop of whipped cream or a scoop of vanilla gelato and a few fresh berries. Garnish with a few additional orange zest strands or a light sprinkle of powdered sugar. This loaf also pairs beautifully with mulled cider in winter or a citrusy Earl Grey in the afternoon.

Cultural Background

Quick breads like this one trace their roots to simple, home-style baking — no yeast required, just leavening from baking powder. Cranberries and citrus are classic North American pairings; the tart berry and bright orange reflect seasonal harvests from late autumn to winter. Over decades, bakers have used citrus to balance rich or sweet batters, and this loaf is a modern take on that tradition: quick to prepare, celebratory in flavor, and rooted in practical home baking techniques.

Seasonal Adaptations

In winter, amplify warmth by adding 1/2 teaspoon ground ginger or cinnamon to the dry mix. In spring, substitute raspberries for a lighter tartness and reduce baking time slightly. For holiday occasions, fold 1/3 cup of candied orange peel into the batter and top with chopped pistachios. On warm-weather mornings, lighten the glaze with a touch of lemon juice for a brighter finish — this loaf adapts well to whatever produce is at peak in your local market.

Meal Prep Tips

For make-ahead breakfasts, slice the loaf and portion into individual bags; freeze and reheat as needed. You can prepare the batter the night before and refrigerate, covered, for up to 12 hours — bring to room temperature briefly and give a gentle stir before baking. If baking multiple loaves for entertaining, rotate pans halfway through baking for even coloration, and allow loaves to cool fully before wrapping for transport. Label frozen portions with date and contents to keep your freezer organized.

Whether you make this loaf for a family brunch or a weekday pick-me-up, the cranberry and orange combination is reliably cheerful. I hope this version finds its way into your rotation and becomes a go-to when you need something both simple and special.