This loaf of cranberry bread with orange glaze is the kind of baking that fills the kitchen with bright, familiar scents and brings people to the table without an invitation. I first developed this combination one November when I had an overabundance of fresh cranberries and a lone orange on the counter. The tang of the berries with the warm, buttery crumb and the citrus-scented glaze landed somewhere between a quick treat and a celebratory loaf — and it stuck. It’s a loaf I make when friends drop by, when the oven needs cheering up, or when I want a portable breakfast that still tastes like a hug.

Texture here is important: the interior should be tender and moist, with cranberries offering pops of tartness against the buttery crumb. The thin orange glaze brings a lively finish without overwhelming the loaf. Over the years I’ve learned a few small tricks — toss the berries in a dusting of flour so they don’t sink, keep ingredients at room temperature to avoid overmixing, and don’t overbake if you want a soft center — that make this recipe foolproof even for someone making their first quick loaf.

Ingredients

• All-purpose flour (1 1/2 cups): Use a reliable brand like King Arthur or Gold Medal for consistent structure. Spoon and level the flour into the measuring cup rather than scooping to avoid packing; this keeps the loaf tender rather than dense.
• Baking powder (1 tsp): Fresh baking powder provides lift — check the date on the can. It creates a light crumb when combined with the proper creaming and folding technique.
• Salt (1/4 tsp): A small amount of kosher or fine sea salt amplifies the orange and cranberry flavors; do not omit.
• Milk (1/4 cup, room temperature): Whole milk gives a richer crumb; 2% works fine. Room-temperature milk mixes more smoothly into the batter without overworking the gluten.
• Orange (zest of 1 large orange and 1/4 cup juice): Use a thin-skinned navel or Valencia orange for the brightest juice and fragrant zest. Reserve 1 teaspoon of zest for the glaze.
• Unsalted butter (6 Tbsp, softened): Use good-quality butter such as Plugrá or Kerrygold for flavor. Softened butter creams more easily with sugar, trapping air for a lighter loaf.
• Granulated sugar (3/4 cup): Standard granulated sugar is used here for structure and caramelization; it helps the top develop a golden color.
• Eggs (2 large, room temperature): Room-temperature eggs emulsify more readily into the butter-sugar mix, improving rise and crumb uniformity.
• Fresh cranberries (1 1/2 cups, rinsed & patted dry): Fresh cranberries provide bright tart pockets. If using frozen, do not thaw; toss with flour and fold in frozen to reduce bleeding into the batter.
• Additional flour for tossing (1/2 Tbsp): A light toss of flour on the berries prevents sinking and keeps the loaf evenly studded.
• Glaze — powdered sugar (1 cup) + orange juice (1 1/2 Tbsp) + 1 tsp reserved zest: Powdered sugar creates a smooth, glossy finish. Adjust juice to achieve a drizzling consistency.

Instructions

Prep and pan: Preheat the oven to 350°F. Butter a 6-cup (8 1/2 by 4 1/2 inches) loaf pan thoroughly, then dust with flour and tap out excess. This creates a nonstick surface that releases smoothly after a short rest. 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 and evenly distributes the leavening for a consistent rise. Wet mixture: In a measuring cup combine 1/4 cup room-temperature milk, the zest of 1 large orange (reserve 1 teaspoon for the glaze), and 1/4 cup freshly squeezed orange juice. Keep this at room temperature so it incorporates without causing the butter to seize. Cream butter and sugar: In a large mixing bowl, cream 6 tablespoons softened unsalted butter and 3/4 cup granulated sugar on medium-high speed for about 2–3 minutes until combined and slightly aerated. It won’t be fluffy like a cake; just evenly combined is fine. Beat in 2 large room-temperature eggs until well incorporated. Combine batter: Add the dry flour mixture in two additions, alternating with the milk-orange mixture, starting and ending with the flour. Use medium-low speed and mix only until each addition is incorporated to avoid developing gluten; scrape the bowl sides with a spatula. Fold in cranberries: Lightly toss 1 1/2 cups fresh cranberries with 1/2 tablespoon flour to coat. Fold them gently into the batter until evenly distributed — don’t overmix, or the berries will break and bleed color. Bake: Spread batter into the prepared pan and smooth the top. Bake at 350°F for 45–50 minutes until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes. Cool and release: Let the loaf cool in the pan for 10–15 minutes, then run a thin knife around the edges and invert onto a wire rack. Allow to cool completely before glazing so the glaze doesn’t melt into the crumb. Make the glaze: In a small bowl, stir together 1 cup powdered sugar, 1 1/2 tablespoons freshly squeezed orange juice, and the reserved 1 teaspoon zest until smooth. Adjust texture with more juice to thin or powdered sugar to thicken. Drizzle over the cooled loaf and let set for 15 minutes before slicing.

Storage Tips

Store the cooled, glazed loaf at room temperature in an airtight container for up to 2 days. For longer storage, slice the loaf and place parchment between slices in a freezer-safe bag; remove air before sealing and freeze for up to 3 months. To reheat a frozen slice, thaw at room temperature for an hour or pop it under a broiler for 1–2 minutes or in a 325°F oven for 8–10 minutes to refresh the crust without drying the interior. If unglazed, the loaf maintains moisture a bit longer; glaze just before serving if storing multiple days.

Ingredient Substitutions

If you’re out of fresh cranberries, use an equal volume of frozen cranberries straight from the freezer; do not thaw. For dairy-free needs swap the butter for a high-quality plant-based stick and use a non-dairy milk like oat or almond at room temperature. To reduce sugar slightly, try 1/2 cup granulated sugar plus 1/4 cup maple syrup, reducing the milk by a tablespoon. For a nutty version, fold in 1/2 cup chopped toasted walnuts or pecans, but reduce baking time by a few minutes if the top browns sooner.

Serving Suggestions

Slice thick for breakfast with a smear of cream cheese or a pat of butter, or serve thin slices at brunch alongside scrambled eggs and bitter greens. For a festive touch, plate slices with a dollop of lightly sweetened whipped cream and whole cranberries for color. This loaf pairs beautifully with citrus-forward teas, dark-roast coffee, or a sparkling cider for holidays. Garnish with an extra sprinkle of orange zest or a few fresh cranberries on the platter for visual appeal.

Cultural Background

This style of sweet quick loaf has roots in American home baking, where simple batters are enriched with fruit and citrus to celebrate seasonal produce. Cranberries and oranges are a classic New England pairing — tart berries with bright citrus — and many holiday traditions feature similar combinations. Quick loaves emerged as a practical way to stretch pantry staples into shareable breads, and the idea of glazing with citrus sugar is a nod to European tea-bread finishes adapted to American flavors.

Seasonal Adaptations

In fall and winter, enhance the loaf with warm spices: 1/2 teaspoon cinnamon and 1/8 teaspoon cardamom folded into the dry mix complement the cranberries. For spring, fold in 1/2 cup chopped strawberries in place of half the cranberries and finish with lemon zest in the glaze. During citrus season, experiment with blood orange juice for a deeper color and sweeter juice. For a festive holiday version, fold in 1/3 cup chopped crystallized ginger for bite and aroma.

Meal Prep Tips

Prepare the batter the night before and refrigerate in an airtight bowl; bring it to room temperature and stir gently before baking. Alternatively, bake the loaf fully and freeze individual slices wrapped in parchment; this makes morning breakfasts effortless. When packing lunches, include a slice and a small container of plain yogurt for a balanced bite that carries well. Use a sharp serrated knife and a gentle sawing motion when slicing to keep edges clean.

This cranberry loaf is a dependable, bright, and shareable quick bread that fits into many occasions. Whether you gift a slice, tuck one into a lunchbox, or savor it slowly with morning coffee, it’s one of those recipes that becomes part of the rhythm of your kitchen.