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Slices of Orange Glazed Cranberry Bread with streusel topping arranged on a cooling rack, showcasing a moist crumb filled with cranberries and pumpkin seeds.

Orange Glazed Cranberry Loaf

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A warmly spiced, citrus-kissed Orange Glazed Cranberry Loaf crowned with a buttery cinnamon streusel and finished with a bright orange drizzle.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 45 minutes
Total Time 2 hours 5 minutes
Servings: 12
Course: Breakfast, Dessert
Cuisine: American
Calories: 275
Ingredients Method Nutrition Notes

Ingredients
  

Streusel Topping
  • ¼ cup all-purpose flour spooned and leveled to avoid packing
  • 2 tablespoons granulated sugar plain white sugar works perfectly here
  • ½ teaspoon ground cinnamon adds warm spice to the topping
  • 3 tablespoons unsalted butter cold and cut into small cubes; temperature is critical for texture
Loaf Batter
  • 2 cups all-purpose flour spooned and leveled; do not scoop directly from the bag
  • 1 teaspoon baking soda the primary leavener; check that it's fresh
  • ½ teaspoon fine salt balances the sweetness throughout
  • 1 large egg at room temperature for even mixing
  • ½ cup packed light or dark brown sugar adds moisture and a subtle molasses note
  • ½ cup granulated sugar combined with brown sugar for balanced sweetness
  • 1 cup buttermilk at room temperature; see notes for a quick homemade substitute
  • ⅓ cup neutral vegetable oil or melted and cooled coconut oil for a subtle richness
  • 1 teaspoon pure vanilla extract rounds out the citrus and berry flavors
  • 2 teaspoons freshly grated orange zest from approximately 1 medium orange
  • 1 cup fresh or frozen cranberries do not thaw if frozen; halving is optional
  • ½ cup chopped pecans or walnuts optional; adds crunch and body
Orange Glaze
  • 1 cup powdered confectioners' sugar sifted to prevent lumps
  • 1–2 tablespoons fresh orange juice adjust quantity to reach desired drizzle consistency

Method
 

  1. Set the oven to 350°F (177°C) and coat a 9×5-inch loaf pan generously with nonstick spray.
  2. 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.
  3. Transfer the streusel bowl to the refrigerator, covered or uncovered, to stay cold while you prepare the batter.
  4. In a large bowl, whisk together the flour, baking soda, and salt until evenly distributed.
  5. In a separate medium bowl, whisk the egg with both sugars until smooth and well combined.
  6. Add the buttermilk, oil, vanilla extract, and orange zest to the sugar mixture and whisk until fully incorporated.
  7. Pour the wet mixture into the dry ingredients and gently whisk until just combined a few streaks are fine; do not overmix.
  8. Fold in the cranberries and chopped nuts, if using, with a spatula using slow, even strokes.
  9. Transfer the batter into the prepared loaf pan and smooth the top lightly.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. Drizzle the glaze generously over the fully cooled loaf, then allow it to set for a few minutes before slicing.

Nutrition

Serving: 85gCalories: 275kcalCarbohydrates: 45gProtein: 4gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 160mgPotassium: 85mgFiber: 1gSugar: 26gVitamin A: 120IUVitamin C: 4mgCalcium: 45mgIron: 1.2mg

Notes

This loaf is the kind of thing you bake on a slow Sunday morning and end up slicing twice before noon. The streusel stays crisp even the next day, and the orange glaze ties everything together with just the right amount of brightness. Wrap individual slices and freeze them — they thaw beautifully overnight in the fridge.

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