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Cranberry Orange Bread

This moist and flavorful cranberry orange bread is packed with fresh orange juice, fragrant orange zest, and tart cranberries. It is an easy quick bread recipe that works perfectly for breakfast, brunch, holiday gatherings, snacks, or dessert. Finished with a simple orange glaze, every slice is soft, tender, and full of bright citrus flavor.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 25 minutes
Servings: 10
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup granulated sugar
  • 1 tbsp orange zest
  • 15 tbsp fresh orange juice
  • ⅓ cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1½ cups fresh cranberries chopped
  • 1 cup powdered sugar

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
  3. In a separate bowl, combine the sugar and orange zest. Rub them together with your fingertips until fragrant and slightly moist.
  4. In another bowl, whisk together the orange juice, vegetable oil, egg, and vanilla extract until smooth and fully combined.
  5. Pour the wet ingredients into the dry ingredients and stir gently until no dry flour remains. Do not overmix the batter.
  6. Fold the chopped cranberries into the batter until evenly distributed throughout.
  7. Transfer the batter into the prepared loaf pan and spread it evenly with a spatula.
  8. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
  9. Remove the pan from the oven and cool for 15 minutes before transferring the loaf to a wire rack.
  10. Allow the bread to cool completely before adding the glaze.
  11. For the glaze, whisk together powdered sugar and orange juice until smooth.
  12. Drizzle the glaze evenly over the cooled loaf and allow it to set before slicing and serving.

Notes

  • Fresh cranberries and frozen cranberries both work well.
  • Fresh orange juice provides the best flavor.
  • Do not overmix the batter to keep the bread tender.
  • Store at room temperature in an airtight container for up to 3 days.
  • Refrigerate for up to 1 week.
  • Freeze for up to 3 months.