Name: Cranberry Orange Bread Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1½ cups fresh cranberries; ¼ cup orange juice, freshly squeezed; Fresh zest of 1 large orange, or two medium size oranges; 1½ cups all-purpose flour; ¾ cup pure cane sugar (granulated sugar); 1½ tsp baking powder; ¼ tsp salt; ¼ cup milk, room temperature; 6 Tbsp unsalted butter, melted; 2 large eggs, room temperature; Additional all-purpose flour for dusting the pan (about 1 tsp); ¾ cup powdered sugar; 2 tablespoons freshly squeezed orange juice; 2 teaspoons – 1 tablespoon orange zest

Ingredients

1½ cups fresh cranberries

¼ cup orange juice, freshly squeezed

Fresh zest of 1 large orange, or two medium size oranges

1½ cups all-purpose flour

¾ cup pure cane sugar (granulated sugar)

1½ tsp baking powder

¼ tsp salt

¼ cup milk, room temperature

6 Tbsp unsalted butter, melted

2 large eggs, room temperature

Additional all-purpose flour for dusting the pan (about one teaspoon)

¾ cup powdered sugar

2 tablespoons freshly squeezed orange juice

2 teaspoons – 1 tablespoon orange zest

Instructions

Step 1: Preheat the oven to 350°F (175°C).

Step 2: Wash the fresh cranberries and pat them dry. Zest one large or two medium oranges. Spray or grease a 6-cup (8½ × 4½ inch) bread pan, line it with parchment paper, then dust lightly with flour and shake out the excess; set aside.

Step 3: In a large bowl, combine the flour, sugar, baking powder, and salt. Stir in the orange zest, then gently fold in the cranberries, being careful not to crush them.

Step 4: In a separate bowl, whisk together the milk, orange juice, eggs, and melted butter until well combined.

Step 5: Pour the wet ingredients into the dry ingredients and mix thoroughly with a spatula until just combined.

Step 6: Pour the batter into the prepared bread pan, smoothing the top with the spatula. Sprinkle additional fresh cranberries on top for a pretty finish.

Step 7: Bake in the center of the oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. (50 minutes is ideal.)

Step 8: Let the bread cool in the pan for 10–15 minutes before removing it.

Step 9: To make the orange glaze, combine the powdered sugar and orange zest in a small bowl. Gradually whisk in the orange juice until the glaze reaches your preferred consistency.

Step 10: Drizzle the glaze over the warm bread. Slice into 8–10 pieces depending on the size, and enjoy.

Tips & Variations

For extra flavor, toast the cranberries lightly before adding them to the batter.

Swap regular sugar with brown sugar for a deeper caramel note.

Add a handful of chopped nuts, like walnuts or pecans, for added texture.

Use blood oranges for a richer color and unique taste in both zest and juice.

Make sure all wet ingredients are at room temperature to help the batter mix evenly and rise properly.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, you can use frozen cranberries but be sure to thaw and drain them well to avoid extra moisture making the bread soggy. Gently pat them dry before folding into the batter.

What can I substitute for orange juice if I don’t have fresh oranges?

If fresh oranges aren’t available, you can use bottled orange juice with no added sugar or a combination of lemon juice and a small amount of sugar to approximate the bright citrus flavor.