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–+ servings
Closeup of a loaf of cranberry orange bread

Cranberry Orange Bread

This delicious breakfast bread usually shows up around the holidays, but it's perfect any time of the year. Tangy cranberries and a hint of orange pair beautifully for a not-too-sweet treat that's great for breakfast or a yummy snack. Top it with a citrusy glaze and you've got a recipe sure to please, no matter the season!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 slices
Calories 272 kcal

Ingredients
  

Bread

  • 2 cups all-purpose flour plus a little extra for dusting the cranberries
  • 2 tsp. baking powder
  • ¾ tsp. sea salt
  • ¾ cup granulated sugar or cane sugar
  • 1 tbsp. orange zest
  • ½ cup vegetable oil
  • 2 large eggs at room temperature
  • ½ cup orange juice freshly squeezed
  • ¼ cup milk
  • 1 tsp. vanilla extract
  • 1½ cups cranberries fresh or frozen

Glaze

  • 1 cup powdered sugar sifted
  • 1-2 tbsp. orange juice freshly squeezed

Instructions
 

  • Preheat the oven to 350℉. Coat an 8x4-inch loaf pan with cooking spray (the kind that includes flour) and set aside.
  • Add the dry ingredients (flour, baking powder, salt, and sugar to a large bowl and give it a stir with a whisk. Then add the orange zest, working it into the sugar mixture with your fingers. This helps distribute the oils from the zest more evenly and to release them into the sugar for the best flavor.
  • In a glass measuring cup, whisk the wet ingredients together till will blended (vegetable oil, eggs, orange juice, milk, and vanilla). Pour into the dry ingredients and mix just until blended - do not overmix.
  • Next, toss the cranberries with about a teaspoon of flour. (This will help keep them from sinking to the bottom of the bread.) Gently fold the cranberries into the batter.
  • Pour the batter into the prepared pan and place in the preheated oven. Bake for 45-55 minutes, or till a toothpick inserted in the center comes out clean.
  • Remove the bread from the oven and allow it to cool completely in the pan.
  • When the bread is nearly cooled, make the glaze by whisking a tablespoon of freshly squeezed orange juice with one cup of powdered sugar that has been sifted. If the glaze is too thick to pour, add more orange juice till you reach your desired consistency. (Another tablespoon usually does the trick, but you may find you need more or less.)
  • Remove the cooled bread from the pan and pour the glaze over the top, evenly coating the bread and letting it drip down the sides. The glaze will firm up as it cools.
  • Slice and serve, or store covered till you're ready to enjoy it (we keep it on a serving plate and cover it with plastic wrap).The bread keeps for about three days.

Notes

  • Always spoon and level your flour when baking. Flour compacts easily, which can lead to too much being used. This method helps ensure the right amount is added to your batter.
  • Freshly squeezed orange juice works best for this recipe, but store-bought works in a pinch.
  • Don't skip the orange zest! It gives the bread an amazing flavor. We like this zester from OXO.
Nutrition Facts
Cranberry Orange Bread
Amount per Serving
Calories
272
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
6
g
Cholesterol
 
28
mg
9
%
Sodium
 
220
mg
10
%
Potassium
 
76
mg
2
%
Carbohydrates
 
42
g
14
%
Fiber
 
1
g
4
%
Sugar
 
24
g
27
%
Protein
 
3
g
6
%
Vitamin A
 
80
IU
2
%
Vitamin C
 
9
mg
11
%
Calcium
 
66
mg
7
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition disclaimer.