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Cranberry Orange Bread

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A sliced Cranberry Orange Bread with an orange glaze icing and sugared cranberries on top

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.

 

 

A golden loaf of Cranberry Orange Bread

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!

 

Can you freeze this cranberry orange bread?

Yes you can freeze this delicious cranberry bread to have on hand during the holidays and beyond. Allow the loaf to cool completely, then seal in plastic wrap and an airtight container. Drizzle with the orange glaze, if using, after the loaf is completely thawed. You’ll love having this bread on hand to add to a nice hearty holiday breakfast!

 

An overhead view of a loaf of Cranberry Orange Bread with orange icing and sugared cranberries on top

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.

 

 

A loaf of cranberry orange bread with an orange icing and sugared cranberries on top

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

 

A sliced loaf of Cranberry Orange Bread with orange icing and sugared cranberries on top

Garnish your cranberry orange bread with sugared cranberries for a festive touch.

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.

 

 

Thanks for PINNING!

A sliced loaf of cranberry orange bread topped with sugared cranberries

 

Let’s be baking friends! If you make our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too. Also, if you’re on Pinterest feel free to leave a comment and photo there if you have one! If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER  and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!

 

Kitchen Tools: The essential loaf pan

Our kitchen is stocked with two loaf pans that pretty much cover all our needs. This recipe calls for the larger, 9×5-inch pan. These affordable loaf pans are great for cakes, breads and even a good meatloaf.  A great gift for the baker in your life!

*Saving Room for Dessert is a participant in the Amazon Services LLC Associates Program ~ I earn a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog. Thanks for supporting SRFD!

 

 

PRINT THE RECIPE!

5 from 2 votes

Cranberry Orange Bread

Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Yield: 8 slices
Course: Cake
Author: Tricia
PRINT RECIPE
Easy and quick sweet bread topped with a simple orange glaze and decorated with sugared cranberries for a festive touch.

Ingredients

  • 2 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 cup granulated sugar
  • ¾ cup milk
  • ½ cup unsalted butter, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest, about 1 large orange
  • ¼ cup fresh squeezed orange juice, about 1 large orange
  • 3 large eggs, lightly beaten
  • 2 cups cranberries, rinsed and dried

For the icing:

  • 1 cup powdered sugar
  • 2 tablespoons fresh orange juice, about 1/2 an orange

Instructions

  • Preheat oven to 350 degrees F. 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 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.

Recipe Notes

  • 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

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24 Comments

  1. Amanda Mendes says

    5 stars
    Hi! I am Amanda, I am an Ir. Joyce Larrabe student. She told me about your blog and asked me to do one of your recipes. I LOVED your blog! The recipes are very good, they all look delicious. I made this cranberry orange bread and a cook too. Both of them were wonderful! I really liked them. But I had to change some things because where I live we can not found fresh cranberry and my mom doesn’t eat flour and milk. So I put oats in place of the all-purpose flour and Brasil nut milk in place of the milk. and I used dried cranberry too. Oh, and I loved the pictures too! They are very beautiful. I saw a lot of pictures from Australia. My dad lives there, I will share the blog to him. He will love it and he likes to cook too. Thank you for the blog, it is amazing!

    reply to this comment >

    • Tricia Buice says

      Hi Amanda! So happy to have you as part of our SRFD family 🙂 I hope you enjoy many our recipes. I really appreciate you taking the time to comment and for reaching out. Sounds like you made some great substitutions, with great success. Bravo!!

      reply to this comment >

    • Tricia Buice says

      Thanks Jan! I agree, this is a great jumping off point for loads of yummy recipes. I don’t think 1/4 cup of lemon juice would be too much. The bread is sweet enough to counter the tart lemon juice. Blackberries and strawberries would both be great, in my opinion. I had great success with a similar recipe for Orange Strawberry Muffins you can find HERE. I would use lemon juice with blackberries, especially if the berries are sweet. Happy baking!

      reply to this comment >

  7. Mary says

    This loaf looks so festive and Christmasy that one just has to make it. Although we don’t get fresh Cranberries down here, they are available frozen. That will just have to do.
    Have a lovely Christmas and a happy New Year. 🙂

    reply to this comment >
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