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A freshly baked orange cranberry loaf on a wooden cutting board, with fresh oranges and cranberries scattered around it.

Cranberry Orange Bread (The Ultimate Moist & Zesty Recipe)

Our foolproof Cranberry Orange Bread recipe is incredibly moist, tender, and bursting with fresh orange flavor and tart cranberries. Topped with a zesty orange glaze, this easy quick bread is perfect for holidays, breakfast, or a simple, delicious treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Cranberry Orange Bread
  • 2 cups all-purpose flour spooned and leveled
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg at room temperature
  • 1/4 cup vegetable oil or other neutral oil
  • 3/4 cup orange juice freshly squeezed is best
  • 1 tablespoon orange zest
  • 1/4 cup milk at room temperature
  • 1 1/2 cups fresh cranberries rinsed and picked over
For the Orange Glaze
  • 1 cup powdered sugar
  • 2 tablespoons orange juice

Equipment

  • 1 9x5 inch loaf pan
  • 2 Mixing Bowls
  • 1 Wire cooling rack

Instructions
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together the egg, vegetable oil, 3/4 cup orange juice, orange zest, and milk.
  4. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix. Gently fold in the fresh cranberries.
  5. Pour the batter into the prepared loaf pan. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top is browning too quickly, tent it with foil for the last 15 minutes.
  6. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  7. In a small bowl, whisk together the powdered sugar and 2 tablespoons of orange juice until smooth. Drizzle over the completely cooled bread. Let the glaze set before slicing.

Notes

Tip 1: To prevent cranberries from sinking, toss them in 1 tablespoon of flour before folding them into the batter.
Tip 2: Ensure your bread is completely cool before adding the glaze, otherwise it will melt and become transparent.
Tip 3: This bread tastes even better the next day as the flavors have more time to meld together!
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