Glazed Cranberry Orange Bread

This Glazed Cranberry Orange bread is filled with juicy cranberries and fresh orange zest. Topped with a sweet citrus glaze, this is just as much dessert as it is the perfect treat for breakfast. Tart fresh cranberries paired with the sweet orange glaze are the perfect combo for the holiday season.  This is an easy quick bread recipe that is perfect for gift-giving during Christmas.

A slice of brown quick bread with red cranberries and white glaze topping.

At Christmas time, there is no flavor combo better than fresh tart cranberries and sweet and zesty orange.  Cranberry season is short and this moist and tender bread is the perfect way to take full advantage of these vibrant berries.  

Make this bread on Christmas Eve and serve it with a cup of coffee and gift opening on Christmas morning.  Such a delicious treat for Christmas brunch and delivering to your neighbors. 

Jump to:
kitchen counter with bowl of batter and mixing items

Glazed Orange Cranberry Bread Ingredients:

*See the recipe card below for exact measurements

This delicious sweet bread has a list of ingredients that are basic and easy to work with.  The buttermilk and oil create a tender crumb while the orange zest and fresh cranberries perfectly complement the brown sugar.  

  • All-purpose flour.  This bread uses a sturdy flour since it is loaded with all the fresh berries.
  • Baking soda.  This is our leavening agent to make the bread rise.
  • Salt
  • Eggs
  • Brown sugar and granulated sugar.  The perfect balance of sweetness.
  • Buttermilk.  Buttermilk provides moisture and the lactic acid to help the baking soda do its job of raising the batter.  Food science is so cool.
  • Vegetable oil.  Do not use olive oil as we want a very light flavor that won't distract from the citrus flavor.
  • Vanilla extract, cinnamon, and orange zest.  This dynamic trio is one of the best flavor combinations to pair with cranberries
  • Fresh cranberries.  This bread is loaded with fresh cranberries.  Also, frozen cranberries can be substituted, but do not thaw them first.  Grocery stores often only carry fresh cranberries in the winter months. 
  • Powdered sugar and orange juice make the citrus glaze.

Don’t Miss A Recipe!

  I LOVE my readers and share all of my recipes and tips first with my email subscribers.  Join 16k subscribers to get all the best recipes. 💕

Please enable JavaScript in your browser to complete this form.

Pro tip: If you do not have buttermilk, you can use ⅔ cup sour cream combined with 1 ⅓ cup whole milk.  

glass bowl with sugars, egg, and milk being poured in

How to make the Glazed Cranberry Orange Bread: (see recipe card below for full instructions)

1. In a medium bowl, whisk together the dry ingredients: flour, baking soda, and salt.

2. In a separate bowl, using an electric hand mixer, beat together the brown sugar, granulated sugar, buttermilk, and oil.

3. Add in the eggs, vanilla, and cinnamon.  Mix well.

4.  Slowly add the flour mixture to your wet ingredients and mix just until combined.  There will still be a few lumps.

5. At the very end, use a silicone spatula to stir in and fold in the fresh cranberries and orange zest.

6. Bake in two loaf pans for 60 minutes. The bake time may be different with your oven. Bread will be done when a knife stuck in the center of the bread comes out with only crumbs and no wet batter.  Let the bread cool in the pan placed on a wire rack.

7. While bread cools completely, make the glaze in a small bowl.  Pour glaze over the top of the bread while still in the pan.  Slice into individual slices once the glaze has set up.

Bowl of yellow batter with orange zest and red cranberries

Tips and Notes:

Freezing: you can easily freeze this bread unglazed by double wrapping the cooled bread in plastic wrap and then sealing it in a zip-top bag in the freezer for up to 2 months.

Oranges: after you use a microplane grater to zest your orange, use the orange for fresh-squeezed orange juice in the glaze. 

Baking: if you notice the top of your bread getting too brown before it is baked through, cover loosely with a foil tent for the remaining baking time. 

Glaze: I like to let the bread cool for about an hour in the pan and then pour the glaze on the bread while it is still in the pan.  It reminds me of how the glaze sets up on the quick bread you can find in your favorite bakery.

Slice of brown quick bread with red cranberries and white glaze on top

Glazed Cranberry Orange Bread

By
This Glazed Cranberry Orange bread is filled with juicy cranberries and fresh orange zest. Topped with a sweet citrus glaze, this is just as much dessert as it is the perfect treat for breakfast. Tart fresh cranberries paired with the sweet orange glaze are the perfect combo for the holiday season.  This is an easy quick bread recipe that is perfect for gift-giving during Christmas.

Ingredients
  

  • 4 cups all purpose flour
  • 2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 tsp salt
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 2 cups buttermilk
  • cup vegetable oil
  • 2 eggs
  • 1 ½ tsp vanilla extract
  • 1 tablespoon orange zest
  • 2 cups fresh cranberries
  • 2 cups powdered sugar
  • 2 tablespoon orange juice
  • 1 Tbsp water

Instructions
 

  1. Preheat oven to 350 degrees.
    Spray 2 loaf pans with nonstick cooking spray and set aside.
    In a medium bowl, wisk together the flour, baking soda, cinnamon, and salt.
    In a large mixing bowl, use an electric hand mixer to beat together the brown sugar, granulated sugar, buttermilk, vegetalbe oil, eggs, and vanilla. Take care to scrape the sides and bottom of the bowl while mixing.
    Add the dry flour mixture into the large bowl with liquids. Mix well, but there will still be some lumps and batter will be thick.
    Add in the orange zest and fresh cranberries. Use a rubber spatula or large spoon to mix gently, just until combined.
    Divide batter evenly between the two prepared loaf pans.
    Bake for 55-60 minutes until a knife inserted in the center of the loaf comes out clean.
    Place loaf pans on a wire cooling rack and let cool completely (2+ hours).
    Once bread is cool completeely, make the glaze. In a small bowl, whisk together the powdered sugar, orange juice, and water. I prefer to add the glaze to the bread while in the pan and then slicing it once glaze is set.

Notes

If you don't have buttermilk, you can use 1 ½ tablespoon vinegar and enough milk to equal two cups.  Or you can easily substitute ⅔ whole fat sour cream with 1 ⅓ whole milk.
If you want this to be a quick recipe, skip the glaze all together.  It is wonderful served warm.
Freezing: you can easily freeze this bread unglazed by double wrapping the cooled bread in plastic wrap and then sealing it in a zip-top bag in the freezer for up to 2 months.
Oranges: after you use a microplane grater to zest your orange, use the orange for fresh-squeezed orange juice in the glaze. 
Baking: if you notice the top of your bread getting too brown before it is baked through, cover loosely with a foil tent for the remaining baking time. 
Glaze: I like to let the bread cool for about an hour in the pan and then pour the glaze on the bread while it is still in the pan.  It reminds me of how the glaze sets up on the quick bread you can find in your favorite bakery.
Did You Make This Recipe?Share it on IG or Facebook and tag me @joyfulmomma

Hey, I'm Lexi!

It's so great to have you here! I create and share comfort food recipes. At Joyful Momma's Kitchen, I want to help you make memories in the kitchen and carry out family traditions. You will find all of my family favorites and lots of loved classics.