Cranberry Orange Bread with Orange Glaze
The perfect fall dessert exists! This cranberry orange bread made with juicy fresh cranberries, orange zest, and a sweet orange glaze is nothing short of amazing. Perfectly sweet and tart, moist and tender, the bread is delightfully refreshing and flavorful, and it only takes 15 minutes to prepare the batter.
I am thrilled that pumpkins and cranberries are in season, as I love using these ingredients to create so many wonderful sweet and savory recipes. I take full advantage of fresh cranberries, turning them into delicious concoctions like my cranberry orange chicken, guaranteed to impress, and my cranberry mocktail, which can easily be turned into a cocktail.
Table of contents
Cranberry orange bread is the best thing that has ever happened to cranberries. This is definitely the perfect dessert to add to a brunch spread on Thanksgiving or even Christmas morning. The bread is moist and tender, with lots of juicy and tart cranberries that pair so well with the fresh orange zest. This dessert screams holiday time for me. When I bake, my kitchen smells amazing and inviting.
Since this bread can be made a few days in advance, I make a few loaves, and I give them as hostess gifts when we host Christmas for our large family. Everyone is generally so excited to leave with a loaf of this yummy goodness. Also, I make sure to freeze a few loaves for myself, so I can have some readily available when I get a craving.
Why you will love this recipe
- It tastes like Autumn: With the flavors of cranberries, orange, and vanilla, this bread makes me think of the changing colors of the leaves, cooler temperatures, and pumpkins.
- I don’t have to knead: This quick bread can be made in just an hour, with no kneading or waiting for it to rise.
- Easy ingredients: These basic ingredients are probably already in your kitchen. The recipe does not require any fancy, hard-to-find ingredients!
- Make extras: I enjoy baking extra loaves to give away as holiday gifts. Or I can freeze them for up to three months.
What you will need
- Fruit: I use fresh, organic cranberries if they are in season. If not, frozen cranberries are always good too. Do not thaw them out.
- Dry ingredients: I prefer all-purpose flour for this bread as it provides sufficient gluten to support the cranberries while maintaining a tender crumb. I also put in some baking powder to help it rise while keeping it light and fluffy. I coat the cranberries in cornstarch to absorb excess moisture and prevent the color from bleeding. It also keeps the berries from sinking to the bottom of the bread.
- Wet ingredients: Buttermilk is essential in this recipe for its moisture and tanginess. Sour cream adds richness and a moist crumb. The oil helps make the bread soft and the crumb tender. The egg binds the ingredients together while preventing dryness.
- Seasonings: Orange zest gives this bread a bright and tangy citrus taste to enhance the slightly sour cranberries. White granulated sugar provides a pure sweetness and helps aerate the bread for a lighter crumb. I also add a bit of salt to enhance the flavor of the other ingredients.
For the glaze
- Fresh orange: I use fresh orange zest and orange juice to give the glaze its bold orange flavor.
- Pure vanilla extract: To get the richest, warm, sweet flavor that will enhance the other ingredients without overpowering them.
- Powdered sugar: Its fine texture allows it to dissolve quickly without heat, resulting in a smooth glaze with no lumps.
How to make
Preheat the oven: First, I preheat the oven to 350 degrees F. Then, I spray a loaf pan with baking spray. I also add parchment paper, leaving some on the sides to help lift it out of the pan.
Mix the wet ingredients: While the oven heats, I whisk together the buttermilk, sour cream, sugar, orange zest, egg, oil, and vanilla in a medium bowl until well combined.
Mix the dry ingredients: In another bowl, I stir the flour, baking powder, and salt.
Combine: Then, I whisk the dry ingredients into the wet ingredients until they are just combined.
Toss: Next, I toss the cranberries with a tablespoon of cornstarch, then gently fold them into the batter before pouring it into the loaf pan.
Bake: I let it cook for 50 to 55 minutes or until a toothpick comes out clean.
Cool the bread: Remove the bread and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Glaze and serve: Once cool, I mix the glaze ingredients until smooth. Then, I spread it on top of the bread before serving.
Expert tip
The right way to zest an orange
First of all, be sure to clean and dry the orange. Zest the orange before juicing it. Otherwise, zesting it will be challenging. Then, pick the tool to use. I prefer a microplane because it is easy to use and doesn’t remove any pith. The easiest way to do this without getting any of the bitter white pith is to pull the orange over the plane while turning it gently. A hand zester is a good choice, too, but be careful not to press too hard, or it will peel off the pith. A box grater is another good choice, as it is similar to a microplane but with bigger holes. A vegetable peeler or paring knife can work too, but the pith will have to be cut away.
More tips to consider:
- When using fresh cranberries, ensure they are already pitted, or you’ll need to do it yourself.
- For fewer calories and less fat, use Greek yogurt instead of sour cream.
- Frozen cranberries can be used if fresh ones are not available. Dried cranberries are okay, too, but frozen ones are better. Dried cranberries can be chewy. If using dried, soak them in water first.
- For gluten-free bread, use almond flour, coconut flour, or some other neutral flour.
Recipe variations and add-ins:
- Make mini loaves: I love making mini loaves, which are a blast during the holidays. They should only be cooked for 35 to 40 minutes, but I check mine at 30 minutes.
- Add nuts: Any nut goes great with this bread, but I especially like it with chopped pecans.
- Other fruit: I love adding more fruit, like blueberries, raspberries, strawberries, or blackberries. But don’t add too many. I usually substitute half and half.
- Chocolate chips: Chocolate lovers enjoy it when I add white chocolate chips to the batter—the rich white chocolate pairs perfectly with cranberries and orange.
- Caramel sauce: Instead of (or in addition to) the glaze, I sometimes use my homemade caramel sauce. This rich, thick sauce is so easy to make and tastes like Heaven.
Serving suggestions:
I like to pair this bread with other cranberry orange recipes, such as after mains like my cranberry orange pork tenderloin, which is a big hit with my family. The citrus tenderizes the meat, so it practically falls off the fork, and the flavor is incredible! It’s also easy to prepare, requiring just a handful of ingredients. For Thanksgiving, I serve either the traditional turkey or a smaller, more manageable option: cranberry orange turkey breast. It is savory, sweet, and tangy with juicy, tender white meat.
This also makes a delicious snack or breakfast, toasted and spread with some of my homemade orange marmalade. If that is too sweet, try pairing it with my tangy instant pot cranberry sauce, made with orange zest and juice. I also enjoy warmed-up slices of this bread on crisp fall mornings, paired with a pumpkin spice latte.
How to store leftovers:
- Refrigerate: I wrap my leftover cranberry orange bread in plastic and then store it in an airtight container in the fridge for up to a week.
- Freezing: To freeze, I place the plastic-wrapped bread in freezer bags, and it can stay in the freezer for several months.
- Defrost: For the best taste and texture, I thaw my bread overnight in the refrigerator before serving.
Frequently asked questions
It was probably cooked too long. Be sure to check it early. I check mine after about 50 minutes. But some ovens cook faster than others. It is a good idea to check your oven temperature regularly with an oven thermometer to ensure it is cooking at the proper temperature. It may also be from too much flour. Use the spoon and level method of measuring, or weigh the flour with a scale.
The most important thing is to avoid overmixing the batter. Once the dry and wet ingredients are incorporated, they no longer need to be stirred. Over-stirring can create too much gluten, resulting in a tough and crumbly texture. Also, let the bread cool completely before slicing it. I let mine cool completely on the counter and then put it in the fridge overnight. Quick bread is similar to cake; it needs to be set entirely to cut well.
A wet center indicates that the bread is not fully cooked. This may be caused by an incorrect oven temperature or too much liquid in the batter from improper measuring. The most common reason is underbaking. If the bread is already brown on the outside, cover it loosely with foil and return it to the oven, preheated to 350 degrees F, for an additional 10 minutes. Check it every few minutes to prevent overcooking.
To thicken your orange glaze, add more powdered sugar one tablespoon at a time, stirring well after each spoonful. Remember that this will also make it sweeter. If it is already too sweet, mix one tablespoon of cornstarch into two tablespoons of cold water until it dissolves. Then, stir it into the glaze and heat it in the microwave for 30 seconds. It should thicken as it cools. To thin out the glaze, add water or orange juice, one tablespoon at a time, stirring each time, until it is the right consistency.
More recipes with cranberries:
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Cranberry Orange Bread with Orange Glaze
Ingredients
- 1 cup granulated sugar
- 1/2 cup buttermilk
- 1/4 cup sour cream
- Zest of 1 orange
- 1/2 cup oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups fresh cranberries or frozen
- 1 tablespoon cornstarch
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons orange juice
- Zest of 1 orange
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Lightly grease a 9"x5" bread pan with baking spray. Add parchment paper, leaving a bit more on the sides to use as handles to lift the bread from the pan.
- In a medium bowl, whisk together sugar, buttermilk, sour cream, orange zest, oil, egg, and vanilla extract.
- In a separate bowl, stir together flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and whisk just until combined.
- In a small bowl, toss the frozen cranberries with a tablespoon of cornstarch to coat. Fold into the batter.
- Pour the bread batter into the prepared bread pan. Bake in the preheated oven for 50-55 minutes. A toothpick inserted into the center of the bread should come out clean.
- Let the bread cool for 10 minutes, then transfer it to a wire rack to cool completely.
- To make the glaze, combine the powdered sugar, orange juice, zest, and vanilla extract in a small bowl. Mix until it is smooth with no lumps.
- Once the bread is cool, spread the glaze on top of the bread. Slice and serve.
Notes
The right way to zest an orange
First of all, be sure to clean and dry the orange. Zest the orange before juicing it. Otherwise, zesting it will be challenging. Then, pick the tool to use. I prefer a microplane because it is easy to use and doesn’t remove any pith. The easiest way to do this without getting any of the bitter white pith is to pull the orange over the plane while turning it gently. A hand zester is a good choice, too, but be careful not to press too hard, or it will peel off the pith. A box grater is another good choice, as it is similar to a microplane but with bigger holes. A vegetable peeler or paring knife can work too, but the pith will have to be cut away.More tips to consider:
- When using fresh cranberries, ensure they are already pitted, or you’ll need to do it yourself.
- For fewer calories and less fat, use Greek yogurt instead of sour cream.
- Frozen cranberries can be used if fresh ones are not available. Dried cranberries are okay, too, but frozen ones are better. Dried cranberries can be chewy. If using dried, soak them in water first.
- For gluten-free bread, use almond flour, coconut flour, or some other neutral flour.