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Cranberry Orange Bread

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A festive quick bread featuring tart cranberries, bright orange zest, and a sweet citrus glaze—perfect for holidays, gifting, or enjoying with coffee year-round.

Ingredients

2 ½ cups all-purpose flour

½ teaspoon salt

2 ½ teaspoons baking powder

¼ teaspoon baking soda

1 cup granulated sugar

¾ cup milk

½ cup unsalted butter, melted and cooled slightly

1 teaspoon vanilla extract

1 tablespoon orange zest (about 1 large orange)

¼ cup fresh squeezed orange juice (about 1 large orange)

3 large eggs, lightly beaten

2 cups cranberries, rinsed and dried

For the icing:

1 cup powdered sugar

2 tablespoons fresh orange juice (about ½ an orange)

Instructions

  1. Preheat oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan.
  2. In a large bowl, whisk together flour, salt, baking powder, baking soda, and sugar. Make a well in the center.
  3. In a separate bowl, combine milk, melted butter, vanilla, orange zest, orange juice, and eggs. Stir until blended.
  4. Pour wet ingredients into dry ingredients and fold gently until just combined.
  5. Fold in cranberries, then spoon batter into prepared loaf pan. Let rest at room temperature for 20 minutes before baking.
  6. Bake for 50–60 minutes, until a toothpick or skewer inserted into the center comes out clean.
  7. Cool bread in pan for 30 minutes, then transfer to a wire rack to cool completely.
  8. Whisk powdered sugar with orange juice until smooth, then drizzle icing over cooled bread before serving.

Notes

Frozen cranberries can be used; thaw slightly before folding into batter.

Add chopped pecans or walnuts for extra crunch.

For gifting, skip icing and sprinkle coarse sugar on top before baking.

Toss cranberries in 1 tablespoon flour before mixing to prevent sinking.

Can be made into muffins (bake 18–22 minutes).

Nutrition

Find it online: https://chocolatecoveredamy.com/cranberry-orange-bread/