Cranberry Orange Bread loaf and slices
Orange Cranberry Bread

Orange Cranberry Bread

Recipe by Molly Marzalek-Kelly
8 Reviews 4.9 out of 5 stars
Bake it Easy

This cranberry bread recipe pairs fresh, bright orange zest with tart cranberries for a loaf that's bursting with flavor. With its rich, pound cake-like crumb, it’s indulgent but not overly sweet, making it ideal for breakfast, an afternoon snack, or a not-too-heavy dessert. A simple orange glaze gives this cranberry bread a beautiful, sweet-tart finish. Quick to make and effortlessly elegant, it strikes the perfect balance of vibrant citrus and cozy comfort. 

This recipe was one of our Bake of the Week features for November 2025.

Prep
20 mins
Bake
55 mins to 1 hr
Total
1 hr 30 mins
Yield
one 8 1/2" x 4 1/2" loaf
Slices of Cranberry Orange Bread - select to zoom
Slices of Cranberry Orange Bread - select to zoom
Cranberry Orange Bread loaf and slices - select to zoom
Cranberry Orange Bread ingredients - select to zoom
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Instructions

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  1. Preheat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan. 

  2. To make the cranberry bread: In the bowl of a stand mixer fitted with the flat beater attachment or working in a large bowl with an electric hand mixer, beat (“cream”) together the butter, sugar, zest, and salt until light and fluffy, about 3 to 5 minutes. Stop to scrape down the sides of the bowl as needed. 

  3. In a medium bowl, whisk together the flour and baking powder.  

  4. In a liquid measuring cup, whisk together the eggs, milk, and vanilla. 

  5. With the mixer running on low speed, add about one-third of the dry ingredients to the creamed butter, beating gently to combine. Gently beat in half of the milk mixture. Mix in another third of the dry ingredients, then the remaining milk mixture. Stir in the remaining dry ingredients. Scrape the sides and bottom of the bowl as needed, then mix on low speed until no lumps remain. 

  6. Add the chopped cranberries and mix to incorporate.  

  7. Transfer the batter to the prepared pan and use a spatula to smooth the top.  

  8. Bake the bread for 55 to 60 minutes, or until a toothpick or paring knife inserted in the center comes out clean. 

  9. Remove the bread from the oven, and let it cool in the pan for 10 minutes before transferring it to a rack to cool completely. While the bread is cooling, make the glaze. 

  10. To make the glaze: In a small bowl, combine the confectioners’ sugar and orange juice; stir with a spatula until smooth.  

  11. Pour the glaze over the top of the bread and use a small offset spatula or the back of a spoon to spread it evenly. 

  12. Allow the bread to cool completely before slicing. 

  13. Storage information: Store any leftover cranberry bread, covered, at room temperature for several days; unglazed bread can be frozen for longer storage.  

Tips from our Bakers

  • To make gluten-free cranberry orange bread, simply substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in the recipe. Prepare as directed and bake for 60 to 65 minutes, or until a toothpick or paring knife inserted in the center comes out clean. 

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