I never used to really like fresh cranberries.
They just weren’t sweet enough for me I guess, but I would never pick cranberry bread when given any other option.
That has definitely changed as I’ve gotten older. Now I think the combination of tart cranberries with a sweet bread is absolutely fantastic.
This soft and fluffy bread is perfect for the holidays. Or any time of year really.
I like to throw a couple bags of fresh cranberries in the freezer when they’re available in the fall so I can make this orange cranberry bread any time I want.
Sweet, orange flavoured bread studded with tart, fresh cranberries and topped with a sweet orange glaze – it’s so tasty.
My kids are smarter then I was – they already know how amazing that combination is!
How long does cranberry bread last?
Quick breads will keep well at room temperature and taste fresh for up to 5 days, if they’re kept in a sealed container.
The glaze on this bread does tend to get soft and sticky instead of staying set if it’s kept in an airtight container, so be aware of that.
I prefer to store this bread in a container with a lid on top, but not sealed. If it’s not airtight, it keeps it fresh without getting soggy.
The bread will start to dry out after 2-3 days like this though, so only store it this way if you will eat it in a couple of days.
You can also freeze orange cranberry bread for up to 3 months. I like to freeze it in a large ziplock freezer bag.
How do you make orange glaze with orange juice?
This orange cranberry bread has a super simple orange glaze on it.
All you need is powdered sugar (also called icing sugar or confectioner’s sugar) and orange juice (fresh or bottled).
Stir them together until smooth and drizzle it over top of the cooled bread.
How to make Orange Cranberry Bread:
- Make sure not to over mix your batter. Quick breads will be tough rather then light and fluffy if you mix the batter too much. Stir just until the ingredients are combined.
- This orange cranberry bread is not overly sweet, even with the glaze on it as the fresh cranberries are so tart. If you prefer your bread to be sweeter, you may want to increase the sugar from 1/2 cup to 3/4 cup.
- I use fresh cranberries for this bread (halved if they’re large). If you prefer dried cranberries, simply omit the step where you combine them with two tablespoons of sugar, and add the orange zest to the dry ingredients instead. Fold in the dried cranberries at the end.
- You can also use frozen cranberries for this recipe. Don’t thaw them first, just use them straight from the freezer like you would fresh cranberries.
Here are some more great bread recipes for you:
- Apple Bread with Crumb Topping
- Banana Bread
- Glazed Raspberry Lemon Bread
- Chocolate Chip Zucchini Bread
- Apple Pumpkin Bread
- Concha Bread
Quick Orange Cranberry Bread Recipe
Ingredients
- 1 Fresh Cranberries halved if large
- 1 Orange Zest (about one medium orange)
- 0.5 Granulated Sugar plus 2 tablespoons
- 2.5 All-Purpose Flour
- 2.5 Baking Powder
- 1 Salt
- 2 Egg
- 0.5 Unsalted Butter melted and cooled
- 0.5 Milk
- 0.5 Orange Juice
- 1 Pure Vanilla Extract
- 1 Powdered Sugar
- 2 Orange Juice
Instructions
- Preheat the oven to 350°F.
- Lightly spray a 9×5 inch loaf pan with non-stick spray and set aside.
- In a small bowl, toss the cranberries and orange zest with 2 tablespoons of granulated sugar and set aside.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, whisk together the remaining 1/2 cup sugar, eggs, and melted butter until well combined.
- Add the milk, orange juice, and vanilla, and whisk to combine.
- Add this mixture to the flour mixture and stir until just combined.
- Fold in the cranberries.
- Pour the batter into the prepared loaf pan, and smooth the top.
- Bake for 45-55 minutes, or until a toothpick inserted in the centre of the loaf comes out clean.
- Allow the bread to cool for 10-15 minutes in the loaf pan, and then remove it to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and orange juice until smooth to make the glaze. Drizzle the glaze over top of the cooled bread.