Does cranberry orange bread have a strong orange flavor?

Not overwhelming, but the orange zest and juice give this bread a fresh, citrusy brightness that perfectly complements the tartness of the cranberries. The flavor is well-balanced and adds just the right amount of zing to make each bite pop.

Can you make cranberry orange bread gluten-free?

Ensure you don’t overmix the batter. Stir until the dry ingredients are just incorporated—overmixing can develop too much gluten, making the bread heavy. Also, check that your baking powder and baking soda are fresh to help the bread rise properly.

How do you keep cranberry orange bread from being too dense?

It depends on your particular recipe. Some recipes are formulated to use the excess water from the zucchini, while others need you to remove as much as possible. Be careful to read the recipe card fully and follow the instructions.

Cranberry Orange Bread

Description

This Cranberry Orange Bread is moist, tender, and bursting with the perfect balance of tangy cranberries and sweet, zesty orange flavor. A fresh orange glaze drizzled over the top makes it feel more like a treat than a traditional quick bread — ideal for breakfast, dessert, or a festive holiday snack. Plus, it’s packed with vibrant cranberries, adding a pop of color and a tart contrast to the sweetness.

Ingredients

Scale

For the cake:

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup brown sugar
1 tablespoon orange zest (from a medium orange)
¼ teaspoon ground cinnamon
½ teaspoon salt
1/4 cup melted butter (or vegetable oil)
1/2 cup orange juice
2 large eggs
1/2 teaspoon vanilla extract
1 1/2 cups fresh cranberries, rinsed

For the orange glaze:

1/2 cup confectioners’ sugar
1 tablespoon orange juice

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350 F. Lightly grease a 9x5-inch loaf pan (1 pound loaf pan) with butter or cooking oil.
In a large mixing bowl, combine all the dry ingredients including flour, baking soda, baking powder, sugar, orange zest, ground cinnamon, and salt. Whisk together until evenly distributed and set aside.
In a medium mixing bowl, whisk to combine all the wet ingredients including butter, orange juice, eggs, and vanilla extract.
Pour the wet mixture into the dry flour mixture and fold together using a rubber spatula until just combined and no dry ingredients are visible. Do not overmix. Overmixing will make the loaf cake denser and firmer.
Fold in the fresh cranberries until evenly mixed. Do not overmix.
Pour the batter into the prepared loaf pan and bake for 55 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean. Let cool in the pan on a wire cooling rack for 10-15 minutes. Then invert to remove the loaf.
In a small mixing bowl, combine confectioners’ sugar and orange juice. Stir constantly until smooth and desired consistency is achieved. The glaze should be thick but can still be poured. If it is too runny, add more sugar. If it is too thick, add some more orange juice.
Drizzle the cooled down cake with the orange glaze on top.

Notes

How to store: Store the leftover cranberry bread at room temperature in an airtight container or wrapped with plastic wrap for 3-4 days.

How to reheat: The easiest way to reheat a slice of cranberry orange bread is to heat it in the microwave for 20-30 seconds. You can also wrap the loaf in aluminum foil and place it in a 300°F preheated oven for about 10 minutes until warm.

How to freeze: Cover the cooled loaf tightly with multiple layers of plastic wrap or aluminum foil and refrigerate for several months. Let it thaw in the fridge before slicing and serving.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Cake
Method: Bake
Cuisine: American