Few baked treats capture the bright, festive spirit of the holidays quite like Cranberry Orange Bread with Citrus Glaze. Bursting with tart cranberries and fragrant orange zest, this moist, buttery loaf is ideal for breakfast, brunch, or gifting. Each slice strikes the perfect balance of sweet and tangy, finished with a silky glaze that looks as beautiful as it tastes.
Why You’ll Love This Recipe
This bread is a celebration of flavor and texture — a tender, buttery crumb filled with juicy cranberries and topped with a sweet citrus glaze. It’s easy to prepare, wonderfully festive, and even more flavorful the next day as the ingredients meld together.
Here’s why bakers love it:
- Bright citrus flavor from freshly squeezed orange juice and zest
- Soft, moist texture thanks to sour cream or Greek yogurt
- Balanced sweetness that pairs perfectly with tart cranberries
- Beautiful presentation for brunch tables and holiday gifts
- Freezer-friendly for make-ahead convenience
Ingredients
For the Bread
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon orange zest
- ¼ cup fresh orange juice
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt
- 1 ½ cups fresh cranberries
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice
Ingredient Notes
- Flour: Standard all-purpose flour works best. For a heartier loaf, replace half with whole wheat pastry flour.
- Butter: Unsalted butter delivers a classic, rich flavor. For dairy-free baking, substitute coconut oil or vegan butter.
- Sugar: Granulated sugar provides sweetness and structure. For a more caramelized note, use coconut sugar.
- Cranberries: Fresh cranberries bring vibrant color and tart bursts of flavor. If using frozen, fold them in straight from the freezer.
- Yogurt or Sour Cream: Either option ensures a moist crumb. Greek yogurt adds a gentle tang and extra protein.
- Orange Zest & Juice: Freshly squeezed juice and zest offer the brightest flavor — far superior to bottled.
- Glaze: Adjust consistency by adding more powdered sugar for thickness or a touch more orange juice for a thinner drizzle.
Step-by-Step Instructions
Step 1 – Prepare the Pan and Oven
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal. This helps the bread bake evenly and release cleanly.
Step 2 – Combine Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt to evenly distribute the leavening agent.
Step 3 – Cream Butter and Sugar
In a large mixing bowl, beat butter and sugar for 2–3 minutes until light and fluffy. This step incorporates air, giving the bread a soft texture.
Step 4 – Add Eggs and Flavorings
Beat in the eggs one at a time. Then add orange zest, orange juice, vanilla, and sour cream (or Greek yogurt). The mixture should be smooth and fragrant.
Step 5 – Combine Wet and Dry Mixtures
Gradually fold the dry ingredients into the wet mixture, mixing just until no streaks of flour remain. Avoid overmixing to maintain a tender crumb.
Step 6 – Fold in Cranberries
Gently fold in the cranberries with a spatula. The batter will be thick — perfect for holding the fruit in place as it bakes.
Step 7 – Bake
Transfer the batter to the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
If the loaf browns too quickly, cover loosely with foil for the final 10–15 minutes.
Step 8 – Cool and Glaze
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Once fully cooled, whisk together powdered sugar and orange juice until smooth. Drizzle over the top for a glossy, citrus-sweet finish.
Pro Tips for Success
- Use room temperature ingredients for even mixing and a consistent texture.
- Avoid overmixing after adding flour to keep the crumb soft.
- Use fresh cranberries for the best texture and color; if frozen, toss in a tablespoon of flour to prevent bleeding.
- Cool completely before glazing to keep the glaze from melting.
- Double the recipe to have one loaf for gifting or freezing.
- Zest before juicing your oranges — it’s much easier that way.
Flavor Variations
- Cranberry Orange Walnut Bread: Stir in ½ cup chopped walnuts for extra crunch.
- Lemon Cranberry Bread: Substitute lemon juice and zest for a bright, tangy twist.
- Cranberry Almond Loaf: Add almond extract and sprinkle sliced almonds on top.
- White Chocolate Cranberry Bread: Mix in ½ cup white chocolate chips for a dessert-style treat.
- Mini Loaves: Divide batter among smaller pans for charming, giftable loaves.
Serving Ideas
- Enjoy slices with butter or cream cheese at breakfast.
- Serve with coffee or tea for a cozy afternoon treat.
- Add to a holiday brunch spread alongside muffins and fruit.
- Wrap in parchment and ribbon for a homemade holiday gift.
Storage and Freezing
- At room temperature: Keep covered for up to 3 days.
- Refrigerate: Store in an airtight container for up to 1 week.
- Freeze: Wrap tightly in plastic and foil, and freeze for up to 3 months.
Thaw overnight in the refrigerator and glaze before serving for a freshly baked look.
Nutrition Facts (Per Slice)
| Serving Size | 1 slice |
|---|---|
| Calories | 280 |
| Sugar | 26g |
| Sodium | 140mg |
| Fat | 11g |
| Saturated Fat | 6g |
| Unsaturated Fat | 4g |
| Carbohydrates | 42g |
| Fiber | 1g |
| Protein | 3g |
| Cholesterol | 55mg |
Frequently Asked Questions
Can I use dried cranberries instead of fresh?
Yes! For the best texture, soak dried cranberries in warm water or orange juice for 10 minutes before adding. Fresh cranberries will still offer the juiciest flavor and most vibrant color.
How can I prevent dense bread?
Ensure your baking powder is fresh and avoid overmixing once the flour is added. Creaming the butter and sugar well also creates a lighter crumb.
Can I turn this recipe into muffins?
Definitely! Divide the batter into lined muffin tins and bake at 350°F for 18–22 minutes. You’ll get about 12 muffins with the same delicious flavor.
What if I don’t have sour cream?
Greek yogurt is the best substitute. You can also mix plain yogurt with a tablespoon of melted butter or oil for added richness.
How can I make it healthier?
Use half whole wheat flour, swap in coconut sugar, or reduce the glaze. Adding nuts or seeds boosts nutrition without compromising flavor.
Cranberry Orange Bread with Citrus Glaze
Equipment
- 9×5-inch loaf pan
- mixing bowls
- whisk
- spatula
- wire rack
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp orange zest
- 1/4 cup fresh orange juice
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1 1/2 cups fresh cranberries
- 1 cup powdered sugar
- 2 tbsp fresh orange juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- Cream the butter and sugar for 2–3 minutes until light and fluffy.
- Beat in the eggs one at a time, then add orange zest, orange juice, vanilla, and sour cream or Greek yogurt.
- Fold the dry ingredients into the wet mixture, mixing just until combined.
- Gently fold in the cranberries.
- Transfer the batter to the loaf pan. Bake for 50–60 minutes or until a toothpick comes out clean. Cover with foil if browning too quickly.
- Cool 10 minutes in the pan, then fully on a wire rack. Whisk powdered sugar and orange juice to make the glaze and drizzle over cooled bread.
Notes
Nutrition
Final Thoughts
This Cranberry Orange Bread with Citrus Glaze is a bakery-worthy loaf you’ll want to bake all season long. With its blend of tart cranberries, zesty citrus, and buttery crumb, it’s a versatile favorite for mornings, gatherings, and gifts. Simple, elegant, and full of flavor,a true holiday classic.
