Go Back
–+ servings
Cranberry orange bread close up
Print Recipe
5 from 2 votes

The easiest cranberry orange bread

This deliciously moist cranberry orange bread is sure to be THE showstopper at your next holiday family gathering.
Prep Time15 minutes
Cook Time1 hour 55 minutes
Total Time1 hour 30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 1 loaf
Calories:

Equipment

  • a 9" x 5" loaf pan

Ingredients

  • ½ cup granulated sugar
  • 1 teaspoon orange zest
  • 1 ½ c cup flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ¼ cup brown sugar
  • 1 stick butter melted
  • ¾ cup buttermilk at room temperature
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh orange juice at room temperature
  • 1 &¼ cup fresh cranberries
  • 1 tablespoon flour for dusting

For the glaze

  • 1 cup powdered sugar
  • 1 tablespoon fresh orange juice
  • 1 teaspoon orange zest

Instructions

  • Start by preheating the oven to 350F degrees. Cut a length of parchment paper long enough to line the bottom of the loaf pan with extra hanging over the sides. Spray the pan with non stick cooking spray and then set the parchment paper on top and set aside. This will allow the parchment paper to stay put while you're pouring the batter in.
    This technique ensure that you have a way easier time pulling out your baked orange cranberry loaf!
  • In a small bowl, add in the sugar and orange zest and rub the two together using your fingers. The sugar will extract the oils from the orange zest, it will become sweet and fragrant.
  • In a separate bowl, add in the flour, salt, baking soda, and brown sugar and whisk everything together until well incorporated. Add in the orange zest and sugar and mix again until everything is incorporated again.
  • In another medium bowl, combine the melted butter, buttermilk, eggs, and fresh orange juice, and vanilla and whisk until combined.
  • Slowly add the wet ingredients over the dry ingredients. Mix just until combined.

How to prepare the cranberries

  • Wash and dry the cranberries then place them in a bowl. sprinkle the tablespoon of flour on top and shake them in the bowl until each one is coated with flour.
  • Fold the cranberries into the the batter then pour everything into the prepared loaf pan.
  • Bake the cranberry orange bread in the preheated oven for 50-60 minutes, or until a tooth pick comes out clean. The loaf might start to get too dark so loosely cover the loaf pan with aluminum foil halfway through the baking time.
  • Remove the bread from the oven and let it cool in the loaf pan for 20 minutes. Pull out the cranberry loaf using the parchment paper then let it cool completely on a cooling rack.

Make the orange glaze

  • When the bread is almost completely cool, make the orange glaze. In a small bowl, add in the powdered sugar, orange juice, and the orange zest and whisk until smooth. I like my glaze a little on the thicker side but if you want your glaze a little more runny add in 1 teaspoon of orange juice at a time and mix until you get to the consistency you prefer.
  • Drizzle the glaze over the cooled cranberry orange loaf, let the glaze set for 30-45 minutes then cut and serve!

Notes

  • This cranberry orange bread can be stored in an airtight container on the counter top for 3 days or in the fridge for 5-6 days. 
  • I personally prefer putting it in the fridge and warming it up for 10 seconds in the microwave before enjoying it. It makes it even more moist. 
 
  • Grind your own powdered sugar to make sure the glaze doesn't taste chalky. To do so get your granulated sugar and blend it in a high speed blender until it comes fine enough.