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Cranberry orange bread close up
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5 from 2 votes

The easiest cranberry orange bread

This deliciously moist cranberry orange bread with warm cardamom is sure to be the showstopper at your next holiday family gathering. The tart cranberries perfectly balance the sweetness, while the orange glaze adds a bright, citrusy finish.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 12 slices

Equipment

  • a 9" x 5" loaf pan

Ingredients

For the Bread

  • ½ cup granulated sugar
  • 1 Tbsp orange zest from 1-2 oranges
  • 1¾ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ¼ tsp ground cardamom
  • ¼ cup packed light brown sugar
  • ½ cup unsalted butter melted and slightly cooled
  • 1 cup buttermilk at room temperature
  • 2 large eggs at room temperature
  • 1½ tsp vanilla extract
  • 1 cup fresh or frozen cranberries kept whole
  • 1 Tbsp all-purpose flour for coating cranberries

For the Orange Glaze

  • 1 cup powdered sugar
  • 2 Tbsp unsalted butter melted and slightly cooled
  • 1-2 Tbsp fresh orange juice
  • ½ tsp orange zest
US Customary - Metric

Instructions

  • Preheat oven to 350°F (175°C).
  • Cut a length of parchment paper long enough to line the bottom of the loaf pan with extra hanging over the sides (this creates a "sling" for easy removal).
  • Spray the pan with nonstick cooking spray, then press the parchment paper into the pan. The spray helps it stay in place.
  • In a small bowl, combine the granulated sugar and orange zest. Rub them together vigorously with your fingertips for about 30 seconds until the sugar becomes fragrant and slightly damp. This extracts the essential oils from the zest for maximum orange flavor.
    ½ cup granulated sugar, 1 Tbsp orange zest
  • In a large bowl, whisk together the flour, baking soda, baking powder, salt, cardamom, brown sugar, and the orange-infused sugar until well combined. Break up any brown sugar clumps with your fingers if needed.
    1¾ cups all-purpose flour, ½ tsp baking soda, ½ tsp baking powder, ½ tsp salt, ¼ tsp ground cardamom, ¼ cup packed light brown sugar
  • In a medium bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract until smooth and well combined.
    ½ cup unsalted butter, 1 cup buttermilk, 2 large eggs, 1½ tsp vanilla extract
  • Pour the wet ingredients over the dry ingredients.
  • Using a rubber spatula or wooden spoon, gently fold the mixture together just until no dry flour remains. Do not overmix, the batter should look slightly lumpy. Overmixing will make the bread tough.
  • If using fresh cranberries, rinse and pat them completely dry. If using frozen, do not thaw, use them straight from the freezer.
    1 cup fresh or frozen cranberries
  • Place cranberries in a small bowl and toss with 1 Tbsp flour until each berry is lightly coated. This prevents them from sinking to the bottom.
    1 Tbsp all-purpose flour
  • Gently fold the floured cranberries into the batter, being careful not to overmix.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake for 50-55 minutes. The bread is done when the top is deeply golden brown, a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter), and the internal temperature reads 200-205°F on an instant-read thermometer.
  • If the top is browning too quickly (check around 40 minutes), loosely tent the pan with aluminum foil for the remaining bake time.
  • Remove from the oven and let the bread cool in the pan on a wire rack for 20 minutes.
  • Use the parchment paper sling to lift the loaf out of the pan, then transfer to the wire rack to cool completely (about 30-45 minutes more).

Make the Glaze

  • Once the bread is completely cool, make the glaze.
  • In a small bowl, whisk together the powdered sugar, melted butter, 1 Tbsp orange juice, and orange zest until smooth.
    1 cup powdered sugar, 2 Tbsp unsalted butter, 1-2 Tbsp fresh orange juice, ½ tsp orange zest
  • Check the consistency, it should be thick but pourable. If too thick, add the remaining 1 Tbsp orange juice, ½ tsp at a time. If too thin, add more powdered sugar 1 Tbsp at a time.
  • Drizzle the glaze over the top of the cooled loaf, letting it drip down the sides.
  • Let the glaze set for 30-45 minutes before slicing.
  • Slice with a sharp serrated knife using a gentle sawing motion.

Notes

Original Recipe Version (9×5 Pan): If you've been making this recipe the original way and love it, here's how to stick with that version! Use a 9×5-inch loaf pan with these measurements: 1½ cups flour, ½ tsp salt, 1 tsp baking soda, ¼ cup brown sugar, ½ cup granulated sugar with 1 tsp orange zest (rubbed together), 1 stick melted butter, ¾ cup buttermilk, 2 eggs, 1 tsp vanilla, 1 Tbsp orange juice, and 1¼ cups cranberries tossed with 1 Tbsp flour. For the glaze: 1 cup powdered sugar, 1 Tbsp orange juice, and 1 tsp orange zest (no butter). Bake at 350°F for 50-60 minutes, tenting with foil if it browns too quickly. This makes a slightly shorter, wider loaf with a simple glaze, perfect if you prefer the classic version!
Notes
  • Pan Size: This recipe is specifically designed for an 8×4-inch loaf pan for a tall, bakery-style loaf. If using a 9×5-inch pan, the loaf will be slightly shorter but will still taste delicious. Baking time may reduce by 5-10 minutes.
  • Sugar Balance: The ¾ cup total sugar balances perfectly with the tart cranberries without being overly sweet. If you prefer a sweeter bread, you can increase the granulated sugar to ⅔ cup.
  • Cardamom: This adds a warm, slightly floral note that complements both the orange and cranberry beautifully. If you don't have cardamom, you can substitute with ¼ tsp cinnamon, though I highly recommend trying the cardamom, it's what makes this special.
  • Fresh vs. Frozen Cranberries: Both work great! Frozen cranberries don't need to be thawed, toss them straight from the freezer with the flour and fold into the batter.
  • Make Ahead: This bread actually tastes better the next day as the flavors meld. Wrap tightly in plastic wrap and store at room temperature for up to 3 days, or refrigerate for up to 6 days.
  • Serving Suggestion: Warm slices for 10-15 seconds in the microwave and serve with butter or cream cheese. Divine!
  • Storage: Store in an airtight container at room temperature for 3 days or refrigerate for up to 6 days. The bread can also be frozen (without glaze) for up to 3 months. Wrap tightly in plastic wrap, then aluminum foil.