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Cranberry orange bread on white deli paper.
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5 from 31 votes

Cranberry Orange Bread

My Cranberry Orange bread is perfect for your fall and holiday table. You'll love this delicious, moist cake that's loaded with tart, sweet juicy cranberries.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Breakfast, Breakfast Cake, Dessert
Cuisine: American
Servings: 10 slices
Calories: 305kcal
Author: Chef Dennis Littley

Equipment

  • loaf pan

Ingredients

Cranberry Orange Bread

  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • ½ cup whole milk room temperature
  • ½ cup orange juice fresh squeezed or bottled at room temperature
  • zest from one large orange
  • 2 cups all-purpose flour
  • ¼ teaspoon table salt
  • 1 teaspoon baking powder
  • 1 ½ cups fresh cranberries rinsed and dried (or frozen cranberries)
  • ½ tablespoon flour to dust the cranberries

Orange Glaze

  • 1 cup powdered sugar
  • 2 tablespoon orange juice
  • ¼ teaspoon vanilla extract

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Line a 9x5 inch loaf pan with parchment paper and spray with non-stick cooking spray. This will make it easy to remove the bread.
  • Add the all-purpose flour, salt, and baking powder to a medium mixing bowl and whisk to combine. Set the flour mixture aside until needed.
  • Add the softened butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment (or a large bowl and an electric hand mixer) and mix until light and fluffy.
  • Add both room temperature eggs and beat until fully combined.
    Scrape down the bottom and sides of the bowl with a rubber spatula.
  • Add the milk, orange juice, orange zest, and vanilla extract to the bowl. Mix until fully combined, scraping down the bottom and sides of the bowl with a rubber spatula as needed.
  • With the mixer set on low, slowly add the dry ingredients to the wet ingredients. Mix just enough to combine.
  • Toss the cranberries with ½ tablespoon of flour.
  • Gently fold the cranberries into the orange cranberry bread batter using a rubber spatula.
  • Pour the batter into the prepared loaf pan and spread it evenly in the pan.
  • Place the loaf pan on the center rack of the preheated oven and bake for 55 - 65 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove the loaf from the oven and set it on a wire rack for 10 - 15 minutes to cool. Then, remove it from the pan and place it back on the wire rack to cool completely.

Directions for Glaze:

  • Add the confectioners' sugar, orange juice, and vanilla extract to a small bowl and mix until smooth.
    If the glaze is too thick, add a little more orange juice or water to get the right consistency. If it's too thin, add a little more confectioners' sugar.
  • When the bread has fully cooled, drizzle the glaze over the top of the loaf. Set the orange cranberry bread in the fridge for 10 minutes to let the glaze set up.
  • Slice, serve, and enjoy!

Nutrition

Calories: 305kcal | Carbohydrates: 54.8g | Protein: 3.8g | Fat: 9g | Saturated Fat: 4.8g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 2.4g | Trans Fat: 0.8g | Cholesterol: 52mg | Sodium: 76mg | Potassium: 115.7mg | Fiber: 1.8g | Sugar: 28.8g | Vitamin A: 296IU | Vitamin C: 6.4mg | Calcium: 38.5mg | Iron: 1.1mg