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Fresh Cranberry Bread recipe topped with orange glaze served on a white platter.
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5 from 4 votes

Cranberry Bread Recipe

This Cranberry Bread Recipe is a quick bread that bakes a super moist and soft loaf dotted with fresh cranberries and scented with fresh oranges.
Prep Time5 minutes
Cook Time55 minutes
Total Time1 hour
Course: Breakfast, Snack
Cuisine: American
Servings: 9 Slices
Calories: 403kcal
Author: Neha

Equipment

  • 1 9x5 Bread/Loaf Pan
  • 1 Hand Whisk

Ingredients

  • 2 Cups All purpose flour
  • 1 ¼ teaspoons Baking Powder
  • ¼ teaspoon Salt
  • 1 Cup Granulated sugar
  • ½ Cup Oil
  • ½ Cup Milk
  • 1 large Egg
  • zest of 1 Orange
  • 2 Tablespoons Orange Juice
  • 2 teaspoons Pure vanilla extract
  • 1 Cup Cranberries Fresh or Frozen

For Orange Glaze:

  • 1 and ½ Cups Confectioners' sugar
  • 3 Tablespoons Orange juice
  • ¼ teaspoon Pure vanilla extract

Instructions

  • Preheat oven o 350°F (177°C) and spray a bread pan with baking spray and line it with a parchment paper. Set aside for now!
  • Now in a large mixing bowl, whisk together sugar and oil. Next add in an egg, orange juice and zest, milk and vanilla. Mix them all in too till everything is well combined and nicely incorporated.
  • Now sift flour, baking powder and salt over wet ingredients and fold just till the flour disappears into the batter. Toss fresh cranberries in a tablespoon of flour to coat them.
  • Fold cranberries in the batter too. Pour bread batter into the prepared pan.
  • Bake for 50-55 minutes or till a toothpick inserted in the center of the bread comes out clean. When you reach halfway of baking duration, cover the top of bread with aluminum foil loosely. This will prevent over browning of the bread.
  • Allow the bread to cool down on a wire rack completely in the bread pan for about 15-20 minutes. Then flip it out and allow to cool completely on the wire rack.
  • Once the bread has cooled completely pour glaze and slice.

For the Orange Glaze:

  • Whisk confectioners' sugar, vanilla and 3 tablespoons of orange juice in a small bowl until well combined. Add up to a tablespoon of more orange juice if needed to reach the desired consistency.

Notes

Storing and Freezing Instructions:
You can store this bread at room temperature for a day or two. For longer storage I suggest freezing the bread and warming it up as desired.
As refrigeration in my opinion tends to dry out baked goods. This is a berry based recipe, so I don't suggest it keeping out for more than a few days.
To freeze this bread, cover it in plastic wrap or aluminum foil. Then place the bread in an airtight container to freeze. It can be frozen for up to 2 months. Thaw on countertop before enjoying.
Cranberries: Instead of fresh/frozen berries, you can also use dried cranberries in this batter. I use 1 and ½ cups for one loaf. No need to chop them.
If you wish you can soak them in orange juice for a few hours. Drain the juice before adding berries into the batter.

Nutrition

Serving: 1Slice | Calories: 403kcal | Carbohydrates: 67g | Protein: 4g | Fat: 14g | Sodium: 50mg | Sugar: 44g