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A golden-brown loaf of cranberry orange bread with a white glaze and red cranberries, sliced on a wooden board.
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Cranberry Orange Bread

Bake cranberry orange bread with bright citrus and tart berries. Get tips for fresh or frozen cranberries, moisture control and checking the loaf center.
Course Breakfast
Cuisine American
Keyword cranberry orange bread
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 10 slices
Calories 295kcal
Author C. Sophie

Equipment

  • 9x5 inch loaf pan
  • Mixing bowl
  • Measuring cups
  • Measuring spoons

Ingredients

Flour

  • 2 cups all-purpose flour

Sugar

  • 1 cup granulated sugar

Leavening

  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda

Spices

  • 0.5 teaspoon ground cinnamon

Fruit

  • 1.5 cups fresh cranberries, halved

Liquids

  • 0.5 cup unsalted butter, melted and cooled
  • 0.5 cup fresh orange juice
  • 1 tablespoon orange zest
  • 1 large egg, room temperature
  • 0.25 cup whole milk

Instructions

  • Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with butter or non-stick spray.
  • In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon.
  • In a small bowl, toss the halved cranberries with 1 tablespoon of the flour mixture to ensure even distribution throughout the bread.
  • In a separate medium bowl, whisk together the melted butter, 0.5 cup orange juice, orange zest, egg, and milk until smooth.
  • Pour the wet ingredients into the dry ingredients. Use a spatula to fold the mixture together until just combined, being careful not to over-mix the batter.
  • Gently fold the prepared cranberries into the batter.
  • Transfer the batter into the prepared loaf pan and spread it evenly. Sprinkle the top with turbinado sugar for a professional crunchy finish.
  • Bake for 55 to 65 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
  • Remove from the oven and let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
  • Prepare the glaze by whisking together the powdered sugar and the remaining 1 tablespoon of orange juice. Drizzle over the cooled bread before serving.

Notes

Nutritional information:
  • Calories: 295
  • Protein: 4g
  • Carbohydrates: 49g
  • Fat: 10g
  • Saturated fat: 6g
  • Cholesterol: 45mg
  • Sodium: 210mg
  • Potassium: 320mg
  • Fiber: 2g
  • Sugar: 30g
Tip: Let the preparation cool completely before sealing containers to limit condensation and preserve texture.