This Orange Glazed Cranberry bread has been a holiday ritual in my kitchen since I first made it for a neighbor exchange nearly a decade ago. The loaf is an easy, confident mix of bright citrus and tart cranberries that yields a tender, moist crumb that somehow manages to stay soft for several days. I discovered the balance between orange juice, zest, and a modest amount of butter during a chilly November when pantry staples and fresh citrus were all I had on hand. The result felt like a warm, festive handshake between breakfast and dessert.

I love this loaf because it travels well and feels thoughtful without being fussy. I slice it for brunch, tuck it into a gift box with a handwritten note, and pass it around at small gatherings. The contrast of the ruby cranberries against the golden crumb is beautiful, and the orange glaze on top gives each slice a glossy, aromatic finish. Whether you make it for a cozy morning or as a homemade Christmas gift, it reliably draws compliments and seconds.

Ingredients

• All-purpose flour: 1 1/2 cups for the batter and an extra 1/2 tablespoon to toss with the cranberries — this light coating helps suspend berries in the batter so they do not sink. I use King Arthur or another unbleached brand for reliable texture.
• Baking powder and salt: 1 teaspoon baking powder and 1/4 teaspoon salt to give the loaf a gentle lift and highlight the fruit. Measure baking powder fresh for best rise.
• Milk: 1/4 cup at room temperature to keep the batter tender. Whole milk adds richness but 2% works well.
• Orange: Zest of 1 large orange divided (reserve 1 teaspoon for the glaze) and 1/4 cup freshly squeezed orange juice for bright citrus flavor — Valencia or Navel oranges are ideal.
• Butter: 6 tablespoons unsalted, softened to room temperature for proper creaming with sugar. Plugles or Land O'Lakes work well.
• Granulated sugar: 3/4 cup to sweeten without overpowering the tart cranberries.
• Eggs: 2 large, room temperature for structure and emulsification.
• Fresh cranberries: 1 1/2 cups, rinsed and patted dry so they do not add excess moisture. Fresh berries provide the best burst of flavor.
• Orange glaze: 1 cup powdered sugar mixed with 1 1/2 tablespoons fresh orange juice and 1 teaspoon reserved orange zest; adjust juice or sugar to reach a drizzling consistency.

Instructions

Prep the pan and oven:Preheat the oven to 350°F. Butter a 6-cup loaf pan (an 8 1/2 by 4 1/2 inch pan) and dust it with flour, tapping out excess. If you are using a dark nonstick pan, reduce oven temperature by 25°F to prevent over-browning. Proper pan prep ensures the loaf releases cleanly and the sides bake evenly.Whisk dry ingredients:In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Whisking aerates the flour, breaks up lumps, and helps distribute the leavening for an even rise.Combine milk and citrus:In a measuring cup, combine 1/4 cup milk, the zest of 1 orange (reserve 1 teaspoon for the glaze), and 1/4 cup freshly squeezed orange juice. Having these at room temperature keeps the batter from tightening and helps with proper blending.Cream butter and sugar:In a large bowl, cream 6 tablespoons softened unsalted butter with 3/4 cup granulated sugar on medium-high speed until light and slightly fluffy, about 2 to 3 minutes. It will not become satin-smooth but should be well combined. Scrape the bowl and beat in 2 large room-temperature eggs until fully incorporated.Alternate additions:Add the flour mixture in two parts, alternating with the milk mixture, starting and ending with flour. Mix on medium-low speed just until incorporated after each addition. Overmixing develops gluten and will make the loaf tough; stop when you see no dry streaks.Prepare cranberries and fold:Toss 1 1/2 cups fresh cranberries with 1/2 tablespoon flour to coat. This keeps them from sinking. Fold the cranberries gently into the batter with a spatula just until evenly distributed.Bake and cool:Spread the batter evenly into the prepared pan and bake at 350°F for 45 to 50 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool in the pan for 10 to 15 minutes, run a knife around the edges, and transfer the loaf to a wire rack to cool completely before glazing to prevent the glaze from sliding off.Make the glaze:In a small bowl, whisk 1 cup powdered sugar with 1 1/2 tablespoons freshly squeezed orange juice and the reserved teaspoon of orange zest. Adjust with more juice to thin or more powdered sugar to thicken until you reach a drizzling consistency.Glaze and serve:When the loaf is cool, place it on a rack over a sheet to catch drips and spoon the glaze over the top, letting it run slightly down the sides. Let the glaze set for 15 minutes before slicing. Store loosely covered at room temperature for a day or in the refrigerator for up to 4 days.

Storage Tips

Store the loaf at room temperature for up to two days in a loosely covered container to preserve the delicate crust while keeping the crumb soft. For longer storage, refrigerate in an airtight container or wrapped tightly in plastic wrap; it will keep well for up to four days. To freeze, slice first or wrap the whole loaf tightly in plastic and foil, then freeze for up to three months. Thaw at room temperature or gently warm slices in a toaster oven at 300°F for 8 to 10 minutes. If the glaze softens in the fridge, allow it to come to room temperature for 20 minutes before serving to restore a pleasant mouthfeel.

Ingredient Substitutions

If you prefer a dairy-free version, replace the butter with an equal amount of solid coconut oil or a vegan butter alternative and use a plant-based milk; the texture will be slightly different but still tender. For a lower-sugar finish, reduce the glaze to 1/2 cup powdered sugar and omit the drizzle on the sides. Swap fresh cranberries for frozen — no need to thaw — but toss them in flour while frozen to keep them suspended. You can also use 1 cup dried cranberries rehydrated in 2 tablespoons orange juice for 10 minutes; reduce the orange juice in the batter by the same amount to keep the balance.

Serving Suggestions

Serve slices warm with softened butter for breakfast or mid-afternoon tea. For a festive brunch, pair the loaf with whipped ricotta spread, a bowl of fresh fruit, and strong coffee. Garnish with thin strips of orange zest or a few extra whole cranberries for presentation. This loaf also pairs beautifully with lightly sweetened mascarpone for dessert or alongside a sharp cheddar for a savory contrast at brunch. Slice thinly for platters or thicker for a more indulgent treat.

Cultural Background

Quick loaves studded with seasonal fruit have long been a part of American home baking, particularly in fall and winter when citrus and cranberries overlap in the market. Cranberries themselves are native to North America and have been used historically by Indigenous peoples for food and medicine. The pairing of orange and cranberry evolved from combining available winter citrus with locally harvested tart berries to create bright, balanced baked goods. Today, this loaf sits among many variations of quick breads that celebrate seasonal fruit while remaining approachable for home cooks.

Seasonal Adaptations

In winter, use blood oranges when available for deeper color and a slightly floral note; in spring, swap cranberries for fresh raspberries and reduce orange elements for a lighter profile. For holiday variations, add 1/2 teaspoon ground ginger and 1/4 teaspoon cinnamon to the dry mix, or fold in 1/2 cup chopped toasted pecans for crunch. You can also top the loaf with a sprinkle of candied orange peel for a festive look and extra brightness.

Meal Prep Tips

To prepare ahead, bake the loaf up to 48 hours in advance and keep it loosely wrapped at room temperature; add the glaze just before gifting or serving to keep it shiny. For grab-and-go mornings, slice and individually wrap portions, then store in the freezer. Thaw slices overnight in the refrigerator or gently microwave for 15 to 20 seconds before serving. When making multiple loaves, rotate bake time checks as oven position affects browning — the center of a crowded oven will take slightly longer to reach doneness.

Success Stories

Readers have told me this loaf became a holiday staple after trying it at a cookie exchange; one friend even replaced store-bought gifts with individually wrapped slices of this bread for her office. I gifted a loaf to a new neighbor and received a note the next day saying it inspired their first homemade brunch. The simple glaze often elevates the loaf from everyday to celebratory, and I've learned that reserving just a teaspoon of zest for the glaze adds an aromatic finish that people notice immediately.

Whether you make this loaf for gifts, brunch, or a quiet morning at home, it holds a gentle place in the rotation of simple, thoughtful baked goods. Try it once and you will find moments to make it again.