This Cranberry Orange Bread is easy to make, super moist, and topped with a delicious orange glaze. Perfect for breakfast or dessert!
One thing that I love about this cranberry orange loaf is how simple it is to throw together. All you have to do is whisk together your dry ingredients, wet ingredients, combine them, fold in some cranberries, and bake it. You don’t even need a mixer to make this bread either.
This bread is perfect for gifting to others and you can even freeze it for later. I’ve included notes in the recipe for how to prep this bread ahead of time too!
Ingredients for This Recipe
The ingredients list for this cranberry orange bread recipe is quite simple. Here’s what goes into this delicious bread:
- All-purpose flour: Make sure to spoon it into the measuring cup and level it off with a knife. If you scoop the flour from the container, it can become packed inside the cup and you can end up with way too much flour causing a dense loaf of bread.
- Baking powder and salt: Gives the bread some lift and salt balances out the flavor.
- Oil: I prefer to use canola or vegetable oil for this bread, but melted coconut oil would work well too. If you do use coconut oil, just make sure all of your ingredients are at room temperature so that it doesn’t solidify.
- Granulated sugar: Sweetens the bread without adding any flavor.
- Sour cream: The sour cream helps to keep this bread moist, if you don’t have any on hand you can replace it with plain Greek yogurt.
- Eggs: Need to be room temperature before being added to the batter.
- Orange juice and zest: Freshly squeezed orange juice is a must.
- Vanilla extract: Use pure vanilla extract for the best flavor.
- Fresh cranberries: I sliced my cranberries in half to measure them out for this bread.
- Powdered sugar: Used to make a super smooth glaze.
How to Make Cranberry Orange Bread
You’ll start by whisking together your dry ingredients: all-purpose flour, baking powder, and salt. Then, you’ll whisk together the wet ingredients: oil, sugar, sour cream, eggs, vanilla extract, orange juice, and orange zest.
Once you’ve mixed up the dry and wet ingredients, you’ll combine them and then fold in your cranberries. Then, just pop the bread in the oven and bake it.
Once you’ve baked the bread, you’ll top it with a simple orange glaze. There is some orange juice and zest in the bread, but the glaze really enhances the orange flavor.
If you don’t want to use orange juice, then you can replace it with either milk or water. You can even add a splash of vanilla extract and make a simple vanilla glaze for the top of this bread!
How to Store This Bread
Store this cranberry orange bread with glaze in an airtight container at room temperature or in the refrigerator for up to four days.
Can I Freeze This Bread?
Yes! The cranberry bread will freeze well for up to three months. I suggest wrapping it tightly with plastic wrap and storing it in a large freezer bag or storage container. Thaw overnight in the refrigerator, bring to room temperature, and add the glaze before serving.
Can I Use Butter Instead of Oil?
You could use butter, but the cranberry orange bread won’t stay quite as moist and it will change the taste/texture a little bit.
- When measuring your flour, avoid scooping it out of the container with your measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
- Make sure to mix your wet and dry ingredients together until just combined. You want to avoid overmixing the batter, otherwise, it can lead to a denser loaf of bread.
- One large orange should be plenty to have enough orange juice and zest for the bread and glaze.
More Easy Holiday Desserts to Try!
Cranberry Orange Bread
For the cranberry orange bread:
- 2 cups (250 grams) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (120ml) vegetable or canola oil
- 1 cup (200 grams) granulated sugar
- 1 cup (230 grams) sour cream (or plain Greek yogurt)
- 2 large eggs
- 2 tablespoons (30 ml) fresh orange juice
- 2 teaspoons orange zest
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cups (130 grams) fresh cranberries , chopped (I cut mine in half, then measured them)
For the orange glaze:
- 1 cup (120 grams) powdered sugar
- 1.5 -2 tablespoons (23-30ml) fresh orange juice
To make the cranberry orange bread:
- Preheat the oven to 350°F (177°C). Spray a 9x5-inch loaf pan with nonstick cooking spray and set aside.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl, whisk together the oil, sugar, sour cream, eggs, orange juice, orange zest, and vanilla extract until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined. Then, gently fold in the chopped cranberries.
- Pour the batter into the prepared loaf pan and bake at 350°F (177°C) for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. If needed, cover loosely with foil for the last 10 to 15 minutes of baking to prevent excess browning.
- Remove from the oven and allow to cool for about 20 minutes in the loaf pan. Carefully remove from the loaf pan and transfer to a wire rack to cool completely.
To make the orange glaze:
- Once the bread has cooled, whisk together the confectioners' sugar and orange juice. Start with 1.5 tablespoons of orange juice and whisk well. If your mixture is too thick, slowly add a little more orange juice. You want the glaze to be thin enough to drizzle, but thick enough to set up on the bread. If the glaze is too thin, add more powdered sugar as needed.
- Using a spoon, drizzle the glaze on top of the bread and spread it around. The glaze should harden up a little more after about 15 to 20 minutes.