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Try this easy and quick holiday inspired Cranberry Orange Bread with a simple orange glaze and sugared cranberries for a festive touch.
I don’t know about you, but quick, and really easy, speak to me this time of year. And, I bet you still have a package of cranberries hiding in your veggie drawer waiting for the perfect recipe to come along. If this describes you this holiday season, I hope you’ll try this delicious cakey quick bread recipe.
Baked to a gorgeous golden brown, this orange hued loaf cake is easily made ahead and frozen until ready to serve.
If you want to gift this cake to your friends, neighbors or co-workers, you can easily skip the orange glaze and sprinkle coarse sugar on top just before baking. This Cranberry Orange Cake will be much easier to wrap and share without the glaze, but be sure to make a loaf for yourself with the glaze, it’s really good!
I seem to be covered up with cranberries this year!
Lately I feel like I bought a package of cranberries every time I’m in the grocery store. I’ve worked on this recipe for a while and my poor family has had plenty of taste testing to do. I am thrilled with this final version and think you’ll be very happy with it too! The cake is moist and fluffy with tart bites of cranberry throughout. And of course the fresh orange juice and zest really adds the finishing touch.
Cranberry and orange is a classic holiday flavor combo that’s hard to beat!
For more of this fab-duo, try our Cranberry Orange Muffins made with tart cranberries, fresh squeezed orange juice and bright orange zest folded into a wonderfully moist, rich sour cream batter. Click HERE to get the recipe for Cranberry Orange Muffins.
Another favorite are our Cranberry Swirl Buns. The soft almond scented yeast buns are swirled with a fresh cranberry filling then topped with a simple drizzle of fresh orange juice and powdered sugar. Click HERE to get the recipe for Cranberry Swirl Buns.
Finally, if you’re in the mood to bake sweet bread be sure to put this Cranberry Orange Walnut Sweet Bread on your must-make list. I love the subtle orange flavor, soft, tender crumb, and the delicious surprise sweet fruit and nut filling. It’s sure to please your family and guests alike. Click HERE to get the recipe for Cranberry Orange Walnut Sweet Bread
If you want to add decorative cranberries on top, click HERE to read our post on How To Make Sugared Cranberries. Quick and easy to make, and fabulously festive, Sugared Cranberries add that something special to your holiday recipes. Perfect as a tangy-tart snack, or an edible garnish on cakes, pies, cupcakes, quick breads, and even a holiday cocktail.
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Easy and quick sweet bread topped with a simple orange glaze and decorated with sugared cranberries for a festive touch.
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 cup granulated sugar
- 3/4 cup milk
- 1/2 cup unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest, about 1 large orange
- 1/4 cup fresh squeezed orange juice, about 1 large orange
- 3 large eggs, lightly beaten
- 2 cups cranberries, rinsed and dried
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice, about 1/2 an orange
- Preheat oven to 350F. Lightly grease a 9x5-inch loaf pan. Set aside.
- In a large mixing bowl whisk together the flour, salt, baking powder, baking soda and sugar. Make a well in the center.
- In a small mixing bowl combine the milk, melted butter, vanilla, orange zest, orange juice and eggs. Fold together with a spatula until blended. Pour the butter mixture into the flour mixture. Fold together with the spatula until the dry ingredients are just moistened. Gently fold in the cranberries. Spoon the batter into the prepared pan. Allow the unbaked cake to rest at room temperature for 20 minutes before baking.
- Bake at 350F for 50-60 minutes or until light golden brown. Test with a long toothpick or skewer. The cake is done when the skewer comes out with no wet batter. Cool the cake in the pan for 30 minutes, then remove to a wire rack to cool completely.
- For the icing, whisk together the powdered sugar and orange juice until smooth. Drizzle over cooled cake.
If you plan to wrap and gift this sweet bread, skip the orange icing and sprinkle with 1 tablespoon of coarse sugar on top before baking.
Cranberry Orange Bread can be frozen for up to 60 days. Cool completely and wrap in plastic wrap then seal in a large ziplock bag. Unwrap and thaw at room temperature before icing.
Substitute frozen cranberries for fresh if desired. Allow the cranberries to thaw for about an hour at room temperature.
Thanks so much for stopping by! Tricia