Soft, golden-edged, and smelling like a citrus dream fresh from the oven, this Orange Glazed Cranberry Bread hits every note you want in a holiday bake. The crumb is tender and moist, the cranberries are bright and a little tart, and that buttery cinnamon streusel on top? It crackles when you slice into it. I started making this every November after my neighbor Sofia brought a loaf over one chilly afternoon, and honestly I haven't stopped since.
If you love citrusy bakes, my Sunshine Citrus Cake and these Peach Hand Pies give the same cozy-bakery feeling at home. The sweet orange glaze drizzled over the cooled loaf takes it from "really good" to "how is this homemade?" It's the kind of Orange Glazed Cranberry Bread you cut thick slices of and eat over the sink with a cup of coffee, no shame. If you're a fan of fruit-forward bakes, you'll also love my Peach Pie Crumb Bars, which have that same sweet-tart balance going on.
Why You'll Love This Orange Glazed Cranberry Bread
This Orange Glazed Cranberry Bread is the kind of recipe that quietly becomes a staple. Here's why it works so well:
- No mixer needed. Just two bowls and a whisk.
- The streusel. That buttery cinnamon crumble on top bakes into a slightly crisp, crackly layer that contrasts perfectly with the soft crumb underneath.
- The glaze. Two ingredients. It takes two minutes and makes the whole thing look like it came from a bakery case.
- Fresh or frozen cranberries both work. No need to thaw frozen ones, just fold them in straight from the bag.
- It keeps well. Tastes just as good the next day, maybe better.
Jump to:
- Why You'll Love This Orange Glazed Cranberry Bread
- Orange Glazed Cranberry Bread Ingredients
- How to Make Orange Glazed Cranberry Bread
- Smart Swaps and Substitutions
- Equipment For Orange Glazed Cranberry Bread
- Storing Your Orange Glazed Cranberry Bread
- Ways to Serve Orange Glazed Cranberry Bread
- Expert Tips
- FAQ
- Related
- Pairing
- Orange Glazed Cranberry Loaf
Orange Glazed Cranberry Bread Ingredients
Here's everything that goes into this loaf, broken into three parts.
See Recipe Card Below This Post For Ingredient Quantities
Streusel Topping
- All-purpose flour : Forms the dry base of the crumble. Spoon and level when measuring for accuracy.
- Granulated sugar : Sweetens the topping and helps it crisp up in the oven.
- Ground cinnamon : Adds warmth and a little spice. It's subtle but you'd notice if it wasn't there.
- Unsalted butter, cold and cubed : Cold butter is key here. It creates those pea-sized crumbs that bake up into a proper crunchy streusel rather than melting into the batter.
Bread Batter
- All-purpose flour : The structure of the loaf. Spoon and level, don't scoop directly from the bag.
- Baking soda : Reacts with the buttermilk to give the bread its rise and light texture.
- Salt : Balances the sweetness and brightens all the other flavors.
- Large egg, room temperature : Binds everything together and adds a little richness to the crumb.
- Packed light or dark brown sugar : Adds deep molasses notes and keeps the crumb moist.
- Granulated sugar : Works with the brown sugar for balanced sweetness.
- Buttermilk, room temperature : This is the secret to a tender, moist loaf. The acidity works with the baking soda and keeps the crumb soft. Room temperature is important so the batter doesn't seize up.
- Vegetable oil or melted coconut oil : Oil keeps the bread moist for days, unlike butter which can dry out as the loaf sits.
- Pure vanilla extract : Rounds out the sweetness and adds warmth.
- Orange zest : The star flavor. Fresh zest gives a bright, fragrant citrus punch that orange juice alone can't replicate.
- Cranberries, fresh or frozen : Tart, juicy pockets of flavor throughout the loaf. Do not thaw frozen ones before adding.
- Optional: chopped pecans or walnuts : A nice crunch and earthiness if you want to add them.
Orange Glaze
- Confectioners' sugar : The smooth, sweet base of the glaze.
- Orange juice : Thins the sugar into a drizzle-able glaze. Add slowly until you hit the right consistency.
How to Make Orange Glazed Cranberry Bread
Here's exactly how this Orange Glazed Cranberry Bread comes together, start to finish.
Preheat the oven: Set your oven to 350°F (177°C) and spray a 9x5-inch loaf pan with nonstick spray. Getting this done first means you're not rushing later.
Make the streusel: Whisk together the flour, granulated sugar, and cinnamon in a medium bowl. Drop in the cold cubed butter and cut it in using a pastry cutter, two forks, or your fingertips until the mixture looks like pea-sized crumbs. It should be shaggy and uneven, not smooth. Pop the bowl in the refrigerator while you make the batter so the butter stays cold.
Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, and salt. Set it aside.
Mix the wet ingredients: In a separate medium bowl, whisk the egg with the brown sugar and granulated sugar until smooth. Add the buttermilk, oil, vanilla extract, and orange zest and whisk until everything is blended and fragrant.
Combine: Pour the wet ingredients into the dry ingredients and whisk until the batter is completely combined. Don't overmix, a few faint streaks of flour are fine. Fold in the cranberries and optional nuts gently with a spatula.
Assemble: Pour the batter into your prepared loaf pan. Pull the streusel out of the fridge and sprinkle it evenly over the top. Press it down gently so it sticks during baking and doesn't slide off.
Bake: Bake for 45 minutes to 1 hour. About halfway through, tent the loaf loosely with aluminum foil to prevent the top from getting too dark while the center finishes baking. Start checking with a toothpick around the 45-minute mark. When it comes out clean from the center, the bread is done. Most loaves take closer to 1 hour total.
Cool completely: Let the bread cool in the pan on a wire rack. Don't rush this step. The loaf needs to be fully cooled before you glaze it, otherwise the glaze melts straight off.
Make the orange glaze: Whisk together the confectioners' sugar and 1 tablespoon of orange juice. Add more juice a little at a time until the glaze is thick but pourable, like a slow ribbon off the spoon.
Finish the loaf: Drizzle the glaze over the cooled Orange Glazed Cranberry Bread, slice, and serve.
Smart Swaps and Substitutions
- No buttermilk? Stir 2 teaspoons of white vinegar or lemon juice into a measuring cup, then fill it with whole milk up to 1 cup. Let it sit for 5 minutes before using. Or combine ⅓ cup sour cream with ⅔ cup whole milk for a richer version.
- Dried cranberries: Use 1 cup of dried cranberries in place of fresh or frozen. They're less tart and chewier, but work well.
- Nuts: Pecans and walnuts both work. Chopped walnuts have a slightly more robust, earthy flavor. Pecans are buttery and a little sweeter.
- Coconut oil: Swap vegetable oil with melted coconut oil for a subtle tropical background note.
Equipment For Orange Glazed Cranberry Bread
- 9x5-inch loaf pan
- Large mixing bowl
- Medium mixing bowl
- Small mixing bowl
- Whisk
- Pastry cutter (or two forks)
- Silicone spatula
- Wire cooling rack
- Toothpick
- Aluminum foil
Storing Your Orange Glazed Cranberry Bread
Room temperature: Keep the Orange Glazed Cranberry Bread covered and it'll stay fresh for 1 day on the counter.
Refrigerator: Wrapped tightly, it keeps for up to 1 week. The flavors actually deepen a bit by day two.
Freezer: Freeze glazed or unglazed Orange Glazed Cranberry Bread for up to 3 months. Wrap it well in plastic wrap, then foil. Thaw overnight in the refrigerator and bring it to room temperature before serving. If freezing unglazed, make the glaze fresh when you're ready to serve.
Ways to Serve Orange Glazed Cranberry Bread
This Orange Glazed Cranberry Bread works for so many occasions, and here are a few of my favorite ways to enjoy it:
- Brunch spread: Slice it thick and set it out alongside coffee, fruit, and something savory. It holds its own next to everything.
- Afternoon tea: Pairs beautifully with a cup of black tea or earl grey. The citrus in the Orange Glazed Cranberry Bread plays off a bergamot note really nicely.
- Holiday breakfast: Warm a slice gently in a low oven and serve it with a little extra butter. The streusel gets just slightly crispy again and it's wonderful.
- Gifting: Wrap an unglazed loaf in parchment and tie it with twine. Glaze it once it's in the recipient's hands and it looks bakery-fresh.
If you're planning a holiday bake-ahead situation, you might also love my Marshmallow-Surprise Hot Cocoa Cookies and Baked Apples for a cozy seasonal spread.
Expert Tips
Zest before juicing. Always zest the orange before you cut it in half to juice. Much easier that way.
Spoon and level your flour. Scooping directly from the bag compacts the flour and leads to a dense loaf. Use a spoon to fill the measuring cup and a straight edge to level it off.
Cold butter in the streusel is non-negotiable. If the butter gets too warm, the crumble will bake into a flat layer instead of staying crumbly. If your kitchen is warm, stick the assembled streusel in the freezer for a few minutes before using.
Don't thaw frozen cranberries. Use them straight from frozen. They hold their shape better during baking and won't water down the batter.
The foil tent is important. This Orange Glazed Cranberry Bread takes a full hour to bake, and the top can get quite dark before the center is done. Loosely tenting with foil around the 30-minute mark keeps it from over-browning.
FAQ
Can I use dried cranberries instead of fresh cranberries in Orange Glazed Cranberry Bread?
Yes, you can. Substitute 1 cup of dried cranberries for fresh or frozen ones. Dried cranberries are softer and sweeter with less tartness, so the flavor will be milder. They also don't burst during baking the way fresh cranberries do, so you won't get those jammy pockets. Both are delicious, it just depends on what you prefer. Family tip: Liam actually prefers the dried version because it's less tart for little taste buds.
Why is buttermilk important in cranberry bread?
Buttermilk does two things in this Orange Glazed Cranberry Bread. Its acidity reacts with the baking soda to help the loaf rise, and it tenderizes the crumb so the bread stays moist for days. Whole milk on its own won't give you the same result. If you don't have buttermilk on hand, the homemade substitute in the substitutions section works just as well.
Should frozen cranberries be thawed before baking?
No. Add them straight from the freezer. Thawing them first makes them mushy and releases extra liquid into the batter, which can affect the texture of the loaf. Cold cranberries also help keep the batter a little firmer while you're folding and scooping, which means they stay more evenly distributed.
How long does cranberry bread last at room temperature?
Covered at room temperature, this cranberry loaf with glaze stays fresh for about 1 day. After that, move it to the refrigerator where it'll keep for up to a week. The texture stays surprisingly good, and some people find the flavor is even better on day two once everything has had a chance to settle.
Related
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Pairing
These are my favorite dishes to serve with Orange Glazed Cranberry Bread
Orange Glazed Cranberry Loaf
Ingredients
Method
- Set the oven to 350°F (177°C) and coat a 9×5-inch loaf pan generously with nonstick spray.
- Combine the flour, sugar, and cinnamon for the streusel in a medium bowl, then use a pastry cutter or two forks to work the cold butter cubes in until the mixture looks like rough, pea-sized crumbs.
- Transfer the streusel bowl to the refrigerator, covered or uncovered, to stay cold while you prepare the batter.
- In a large bowl, whisk together the flour, baking soda, and salt until evenly distributed.
- In a separate medium bowl, whisk the egg with both sugars until smooth and well combined.
- Add the buttermilk, oil, vanilla extract, and orange zest to the sugar mixture and whisk until fully incorporated.
- Pour the wet mixture into the dry ingredients and gently whisk until just combined a few streaks are fine; do not overmix.
- Fold in the cranberries and chopped nuts, if using, with a spatula using slow, even strokes.
- Transfer the batter into the prepared loaf pan and smooth the top lightly.
- Retrieve the chilled streusel from the refrigerator and scatter it evenly over the batter, pressing it down lightly with your fingertips so it adheres to the surface.
- Bake for 45 minutes, then loosely tent the top with a piece of aluminum foil and continue baking for another 10-15 minutes, until a toothpick inserted into the center comes out clean.
- Remove the loaf from the oven and allow it to cool completely in the pan on a wire rack before glazing or slicing, approximately 45 minutes.
- Stir the powdered sugar and orange juice together in a small bowl until smooth, adding additional juice one teaspoon at a time to reach your preferred glaze consistency.
- Drizzle the glaze generously over the fully cooled loaf, then allow it to set for a few minutes before slicing.
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