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A golden brown loaf of cranberry orange bread, drizzled with a white glaze, showcasing its tender crumb infused with brown butter and cardamom.

Best cranberry orange bread

Rebecca Blumer
Moist, tender cranberry orange quick bread with bright zest, tart fresh cranberries, and a simple orange glaze—plus a secret brown-butter and cardamom twist.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling 15 minutes
Total Time 1 hour 25 minutes
Course Breakfast, Dessert
Cuisine American
Servings 10 Slices
Calories 240 kcal

Equipment

  • 6 cup (8 1/2 by 4 1/2) bread loaf pan
  • Mixing Bowls
  • Whisk
  • Electric Mixer
  • Measuring cup
  • Wire rack

Ingredients
 

Cranberry Bread Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup milk room temperature
  • 1 large orange zest, divided
  • 1/4 cup orange juice freshly squeezed
  • 6 Tbsp unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 1/2 cups fresh cranberries rinsed and patted dry
  • 1/2 Tbsp all-purpose flour

Orange Glaze Ingredients

  • 1 cup powdered sugar
  • 1 1/2 Tbsp orange juice freshly squeezed, or to reach desired consistency
  • 1 tsp orange zest reserved from the orange above

Instructions
 

Prep the pan and set up your station

  • Preheat your oven to 350˚F. Butter a 6 cup (8 1/2 by 4 1/2) bread loaf pan, then dust with flour and tap out the excess.

Mix the dry and wet components

  • In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  • In a measuring cup, stir together the milk, the zest of 1 orange (reserve 1 tsp zest for the glaze), and the freshly squeezed orange juice. Set aside.

Cream, combine, then fold in cranberries

  • In a large bowl, cream the softened butter and granulated sugar on medium-high speed for 2 to 3 minutes.
  • Beat in the eggs until fully incorporated and the batter looks thicker and more cohesive.
  • Add the flour mixture in 2 parts, alternating with the milk mixture, mixing on medium-low just until each addition disappears; scrape the bowl so no flour pockets remain.
  • Toss the cranberries with 1/2 Tbsp all-purpose flour, then fold them in gently just until distributed.

Bake, cool, and glaze

  • Spread the batter into the prepared pan and bake for 45 to 50 minutes at 350˚F, until the top is golden and a toothpick inserted into the center comes out clean.
  • Cool in the pan for 10 to 15 minutes, run a knife around the edges, then transfer to a wire rack and cool completely before glazing.
  • For the glaze, stir powdered sugar with orange juice and the reserved zest until smooth and drizzle-ready, adjusting with more juice to thin or more powdered sugar to thicken.

Notes

For best texture, avoid overmixing once the flour is added. Tossing cranberries with flour helps prevent sinking. Let the loaf cool completely before glazing so it sets.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 240kcalCarbohydrates: 39gProtein: 4gFat: 8gSaturated Fat: 5gCholesterol: 55mgSodium: 140mgPotassium: 110mgFiber: 1.5gSugar: 22gVitamin A: 260IUVitamin C: 6mgCalcium: 35mgIron: 1.3mg
Keyword fresh cranberries, loaf cake, orange glaze, orange zest, quick bread
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