Cranberry Bread with Orange Glaze (VIDEO)
Orange-glazed Cranberry bread has a moist and tender crumb and is loaded with juicy cranberries. It has the perfect balance of sweet and tangy and just like our famous Banana Bread, this loaf stays moist for a few days (in case you needed a homemade Christmas gift idea).
This is a copycat version of my favorite bakery’s cranberry loaf and this one turned out even better – more cranberries and the orange glaze makes it truly special. You’ll love every bite.
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We love cranberry recipes during the holidays like Sugared Cranberries, Cranberry Bundt Cake, and of course this Cranberry Bread recipe. If you love tangy and juicy cranberries, this recipe is a must-try!
Cranberry Bread Video Tutorial
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Ingredients for Cranberry Orange Bread
- Flour – use all-purpose to give the bread structure
- Baking powder – leavening to make the loaf rise
- Salt – balances the sweetness
- Milk – best at room temperature
- Orange zest and juice – be sure to zest the orange before juicing it. Reserve a teaspoon of zest for the glaze.
- Butter – Adds moisture to the loaf. Use unsalted butter softened at room temperature.
- Sugar – to balance the tanginess of the cranberries
- Eggs – give the bread a moist, tender crumb
- Cranberries – rinsed and dried then tossed in 1/2 Tbsp of flour to keep them from sinking in the batter (see substitution options in common questions section)
How to Make Cranberry Bread
- Whisk dry ingredients – whisk together flour, baking powder and salt.
- Combine wet ingredients – in a measuring cup, stir together milk, orange juice and zest.
- Cream butter and sugar together in a large mixing bowl then beat in eggs until well combined.
- Combine batter – Add flour mixture in 2 additions, alternating with the milk mixture, mixing just until combined.
- Flour cranberries – rinse and dry cranberries then toss them with 1/2 Tbsp flour to coat. Fold in cranberries just until incorporated. Spread batter into buttered and floured 8.5×4.5 bread pan.
- Bake the bread for 45-50 minutes until golden on top and a toothpick inserted in the center comes out clean. Cool in the pan for 10-15 minutes then transfer to a rack to cool completely.
Pro Tip: Tossing cranberries in a little flour coats them lightly and prevents them from sinking to the bottom of the loaf as it bakes. This ensures cranberries are evenly disbursed in the finished loaf.
The Best Glaze for Cranberry Bread
Orange and cranberry are complimentarily flavored just like peanut butter and jelly. Topping the cranberry bread with orange juice and the orange zest-infused glaze makes this bread irresistible. I’m not sure if it’s breakfast or dessert but I’ve served it both ways. All you need for this easy 3-ingredient glaze is:
- Powdered sugar – I spoon it into the cup and level the top for a consistent measure.
- Orange juice – Freshly squeezed is best and don’t worry about straining. A little pulp won’t hurt the bread.
- Orange zest – do not skip the zest. It adds deep orange floral notes to the glaze.
Common Questions
Yes, you can use frozen cranberries in the same quantity and add them frozen (do not thaw). You may need to bake just a few minutes longer or until a toothpick inserted into the center comes out clean.
You can substitute with 2/3 cup dried cranberries and reduce the sugar in the recipe to 2/3 cup since dried cranberries aren’t as tart. The dried cranberries will be juicer if you soak them in very warm water for 10 minutes then drain and pat dry before using.
You can make this a cranberry nut bread by folding in 1/2 cup of coarsely chopped walnuts or pecans when adding the cranberries to the batter.
This sweet bread is total comfort food. All you need is a mug of tea or coffee to go with a thick, fresh slice of cranberry bread.
Make-Ahead
- Room Temperature – wrap cranberry bread loosely in plastic wrap or store in an airtight container for up to 3 days.
- Refrigerate – you can cover and store the loaf in the refrigerator for up to a week.
- Freezing – cool the loaf completely to room temperature then place in a freezer-safe zip bag, removing any excess air. Freeze up to three months. Thaw in the refrigerator overnight before serving.
Pro Tip: Cranberries are only available for a season in grocery stores so buy extra and store them in the future so you can keep enjoying this cranberry bread year-round.
More Cranberry Recipes
These are our best cranberry recipes using both fresh and dried cranberries.
- Cranberry Sauce
- Sparkling Cranberry Pineapple Punch
- Cranberry Orange Scones
- Roasted Sweet Potato Salad with Cranberries
- Cranberry Apple Danish
Cranberry Bread with Orange Glaze
Ingredients
Cranberry Bread Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk, room temperature
- Zest of 1 large orange, divided
- 1/4 cup orange juice, freshly squeezed
- 6 Tbsp unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 1/2 cups fresh cranberries, rinsed and patted dry
- 1/2 Tbsp all-purpose flour
Orange Glaze Ingredients:
- 1 cup powdered sugar
- 1 1/2 Tbsp freshly squeezed orange juice, or to reach desired consistency
- 1 tsp orange zest, reserved from the orange above
Instructions
How to Make Cranberry Orange Bread:
- Prep: Preheat oven to 350˚F. Butter a 6 cup (8 1/2 by 4 1/2 bread loaf pan) then dust with flour, tapping out the excess flour.
- In a medium mixing bowl, whisk together: flour, baking powder, and salt. Set aside.
- In a measuring cup, combine together milk, zest of 1 orange (Reserve 1 tsp zest for the glaze), and orange juice. Set aside.
- In a large mixing bowl, cream together butter and granulated sugar on medium/high speed (2-3 minutes on high speed). It won’t be smooth, just combined. Beat in 2 large eggs, mixing until well incorporated.
- Add flour mixture in 2 parts, alternating with the milk mixture and mixing on medium/low speed just until incorporated with each addition. Scrape the sides of the bowl with a spatula as needed.
- Toss cranberries with 1/2 Tbsp flour then fold them into the batter just until incorporated. Spread the batter into your prepared pan and bake for 45-50 min at 350˚F until golden on top and a toothpick inserted into the center comes out clean. Let cool in pan 10-15 minutes then run a cake release tool or knife around the edges and transfer the loaf to a wire rack to cool completely before glazing.
To Make the Glaze:
- In a separate bowl, stir together powdered sugar, orange juice and reserved teaspoon of zest. Stir until smooth. It should have a drizzling consistency. Add more orange juice to thin it out or powdered sugar to make it thicker.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This was so delicious! I ended up needing to bake for about 10 extra minutes, but I think my oven runs cold so that wasn’t surprising to me. The cranberries floated so well in the batter and I just love the glaze! Can’t wait to make again!
That’s great, Meg!
I cant wait to try this recipe. I’m afraid I’m going to measure the flour wrong, do you know about how many grams of flour you use so I can measure that way? Also, if I make mini loads do you know how long to cook them?
Hi Carissa! You can click on the “metric” button in the recipe card to get the conversion. I have not tested this in miniature pans to give the precise baking time.
Can I half this recipe? If so, would the baking time change?
Hi Sue. Yes you can, likely it will get done faster so you’ll need to watch it in the oven. The time time depends on the size of your pan. If you are using a larger pan, the batter will be thinner and bake faster. If your pan is smaller and the batter is thick, baking will take longer. Sorry I don’t have an exact time, I haven’t tested it in many sizes.
I decided to play chef extraordinaire by following your video, (very entertaining) and lo and behold, I conjured up the most divine cranberry loaf known to humanity. That drizzle, oh, that drizzle! It turned my creation into a superstar of baked goods. The ladies came for tea and my triumph turned into a speedy disappearing act. Thank you, Natasha, for yet another “go-to” recipe.
Yay, great job! Thanks a lot for sharing and I hope you’ll love all the recipes that you will try from us!
Hi Natasha, i love your recipes i tried many so far. I love watching your videos. You are so pretty👌
And this cranberry orange bread recipe is the best my family loves it whenever I bake it. Thank you so much.
Thank you for that wonderful compliment, Rohini! I’m so happy you’re enjoying my recipes and videos!
I want to thank you for this recipe. I have been wanting this for quite a few months.
I know I am going to enjoy it very much ! Have a wonderful day, and again Thank you
Hi Linda! You’re very welcome. I hope you love it!
Everyone seems to love your recipe and I’d like to make it but my husband takes medication that restricts cranberries from his diet. Could l substitute cherries?
Hi Bonnie! I haven’t tested it myself, but I think it could work. Let us know if you experiment.
Bonnie, we substitute blueberries (because my kids aren’t cranberry fans). It’s delicious!
Thanks Natasha: I have make this recipe 2 times in 10 days. I have added a little bit of lemon and grand mainier to the glaze.The glaze makes a great difference on the bread
That sounds amazing, Jorge! Thank you for sharing.
This recipe is spot on right down the to 1/2 TBS of flour for the cranberries to be coated in! I made this as a bread and muffins. The recipe yielded 10 muffins and I baked them for 29 minutes. Beyond yummy! My tips would be; definitely use a hand mixer vs. your KitchenAid and make two batches while you are at it as it is several steps. I did measure each batch individually however and did not combine. Wish I could post a pic!
Hi Susan! Thank you for the wonderful feedback. I’m glad you loved the recipe. I love to see pictures! In the future, you can tag me on Instagram or Facebook. 🙂 #natashaskitchen
Susan, why do you recommend a hand mixer instead of my stand mixer? Thanks, and sooooo happy to hear how delicious this bread is. I can hardly wait to make it!!
Great recipe – I made one change with the glaze, I pulverized 8-10 cranberries with an immersion blender then added zest, OJ, and 3/4 cup powdered sugar. You get the orange flavor and a hint of tartness with the sweetness also very colorful.
Hi Robert! That sounds great! Thank you for sharing. I’m glad you love the recipe.
This recipe is excellent – very light and flavorful!! Love it!
Thank you for this review, Bethany.
Hi Natasha, I made this cranberry bread a dozen times now, and it was delicious every time I made it. Do you recommend freezing with glaze on, or glaze it when defrosted? Want to make 2 and save 1 for later. Thank you!
Hi LK! I’ve frozen it with the glaze, but either way will work. 🙂
It was delicious. My son has had a TBI which has affected his taste and smell. He doesn’t enjoy eating certain things since he is unable to smell and taste them, but this was a hit with him. I am on my second batch. Thank you for such a great recipe.
That’s wonderful to hear. Thank you for sharing!
After reading all the positive reviews on here I’m dying to try out this recipe for a get together next week. Would it be okay to use cranberries from a jar (since I can’t find fresh cranberries in my supermarket)? Would I have to adjust the sugar content of the recipe since there is already sugar in the jar with the cranberries?
Hi Mirja, We have a note in the recipe about using dried and frozen cranberries as alternatives. I imagine jar cranberries may work, but depending on the moisture level, they may alter the outcome a bit. If you experiment, let me know how you liked the recipe.
This is the best cranberry bread that I have ever made. Tart and sweet, great texture, did take about 60 minutes, but great!
Hi Sue! I’m glad you loved it! Thank you for the feedback.
I made 3 mini loaves and these are so beautiful and delicious! Definitely a keeper!
Thanks for the great feedback, Mandy!
I added a half teaspoon of almond extract to the batter to give it a little extra oomph.
I bet that tasted delicious! Thank you for sharing.
This is an excellent recipe. What I am curious about is can it be used for possible muffins?
Hi Annette, I have not tested this but I think it could work. You may also like my blueberry lemon glaze muffins which are similar.
This bread is excellent! I used blood oranges and added home-made vanilla extract and a large cap of dark rum. I skipped the glaze to cut down on the sugar. Definitely, I’ll make it again, but thought maybe I’d add a few more cranberries into the mix…
Hi Wyatt! I’m glad you love this recipe. Thank you for your feedback.
Delicious! This is the second time I made this recipe in a month. Was craving for more. Thank you for sharing it with us!
Hi Sharon! I’m glad you love this recipe. I can definitely relate, it’s hard to stop making this one!
This bread was delicious. It was very moist and easy to make. The sweet glaze balanced out the tartness of the cranberries. My co-workers loved it 🙂 Thank you for a great recipe
That’s great, Eva! You’re very welcome. I’m glad it was a hit.
I made this loaf today but it wasn’t as moist as the video. The edges were a little hard. It also took 55-60 minutes to bake. I followed recipe except used dried cranberries instead of fresh. Would this make a difference?
Hi Liz! Did you use a different size pan? It could also be over-baked or you used too much flour. I recommend watching my tutorial on how to measure your flour correctly HERE. If you don’t already have one, I highly recommend using an internal oven thermometer to check your oven temperature. You may need to make adjustments if it runs hot. Also, be sure to let it fully preheat before you start baking, if not it can affect both the rise and texture of the cake. I hope that helps!
Common sense should tell you it most definitely makes a difference; not only will the dried cranberries pull moisture from the batter, but the batter itself will already be lacking all the juice it normally gets from the fresh cranberries.
I rehydrated my cranberries by using hot cranberry juice. Strained most of the liquid out, but reserved some to keep the moisture. Next time, I will buy a few bags of cranberries and put them in the freezer.
I’ve lost count how many recipes of yours I’ve tried and have been amazing. This one did not disappoint. It is absolutely delicious!!! Its not overly sweet and the tang from the cranberries is perfection. Definitely recommend!
Thank you, Sandra! That’s wonderful to hear. I’m so glad you have been enjoying my recipes.
Hello! I am going to make this today but unfortunately do not have milk in the house. Could I use half and half instead? Also, do you notice a big difference between salted and unsalted butter? Thank you!
Hi Stephanie! I think the half-and-half would be fine to use. We prefer to use unsalted because it allows us to control the salt level in the recipe. If you use salted butter, I would omit the 1/4 tsp of salt.
Excellent recipe. As a senior I’ve tried many over the years and I know preferences are a personal thing. For me this was perfect.i doubled the recipe as I made it for the holidays . My DiL loved it so much she asked to make it while she was here, so we made another doubled recipe so they could take it home. Christmas eve there were 2 more loaves to share as dessert. Need I say more? Yes, thanks for sharing!!
Hi Nan! I’m so glad it was a hit! Thank you for your feedback and review!
Absolutely fabulous! Very moist and tasty. Just the right amount of sweetness once the glaze is added. A big hit with my family as a holiday bread/dessert 😋 It’s a keeper recipe!
That’s just awesome! Thank you for sharing your wonderful review!
I’ve made this bread a couple of times and it is so delicious!! I can’t figure out where to post the picture of it. ?
Hi Toni! So glad you love this recipe. You can tag me on Instagram or Facebook. #natashaskitchen
I have made this loaf several times. I have never tasted any loaf that was so moist and flavourful. I do make more glaze, though. I love the sweetness! Thank you, Natasha! This is my favourite recipe of yours. I have made several meals.
Great to hear that you loved it, Robin! Thanks a lot for sharing your experience with us.
Made recipe as directed, came out abit dense and not very moist, we loved the flavor and taste but was disappointed by the results, what went wrong ???
This recipe has always turned out moist and should be moist and not dry. Were there any changes made in the recipe or perhaps any substituted ingredients? Also, be sure to measure by fluffing the flour first with a spoon, then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup. I hope this is helpful!
We were short on time this year and had trouble finding candied fruit last minute, so we couldn’t make my Grandmother’s Christmas Stollen. I had some cranberries I needed to use and remembered seeing this recipe, so I volunteered to make it instead. It was AMAZING!!! Everyone loved it so much, we’ll be making it next year too! I actually have a second loaf baking now because the first one disappeared so quickly Christmas Day, Mom and I only had one small piece! Followed the recipe exactly and made no changes.
That’s wonderful, Tammy! Thank you for the feedback. So glad you fried this recipe.
why do u use bp instead of bs?…I thought bs is for items that have acid in them like oj or buttermilk…other recipes use both?
Hi Malcolm, this recipe works great with just baking powder. I hope you love it.
My third time making this is in the oven for a New Year’s Eve get together. I made some for gifts for Christmas and put them in small loaf pans and everyone raved about it. It is so delicious and moist, tastes even better the next day. I didn’t change a thing, it was perfect.
That’s just awesome! Thank you for sharing your wonderful review, Liz!
I made the Cranberry bread for Christmas dinner and it was wonderful all enjoyed
Can I use this recipe for blueberry and lemon?
Hi Sandra! I think you could, but you’ll have to experiment with it. This is our go-to recipe for lemon blueberry bread.
I soaked dried cranberries in Grand Marnier. Oh my!!!
Pat dry. And use some of the liqueur in the bread and in the icing/glaze.
Sounds delicious!
I agree with others who have already commented. Do not change a thing with this recipe. It is absolutely spot on as written!
I’m so glad you enjoyed it!
THE BEST cranberry bread ever! I will make this every Christmas!
Don’t change a thing in this recipe. It has just the right amount of tangy sweetness and touch of orange zest. Bet you can’t eat just one slice!
I’m so glad you loved it!
Amazing cranberry bread! Made this day before Christmas, with your banana bread, for family to snack on while opening presents Christmas Day before we had brunch. Moist, light & the glaze really makes it decadent.
I’m so happy you enjoyed that. Thank you for sharing that with us, Stephanie!
So fragrance, fresh, moist, buttery, so addicting! I doubled the recipe for a last minute christmas gifts! Put it on one loaf pan, one bundt pan, and saved a little batter in 3 cupcake liner for me & my husband. Everyone loveeeee it! Thanks Natasha!
You’re welcome! I’m glad it was enjoyed.
Really good. It’s perfect for Christmas. I made them into mini loaves and gave away. They were done in 19 minutes. The glaze was just the right amount. I did only one cup of cranberries because I thought 1 1/2 was too much but I won’t do that again. Thaks so much for this!
Hi Nerissa! Thank you for sharing. I’m so glad you loved the recipe.
Natasha: I made your Orange Cranberry Bread today. My advice to those going to attempt this recipe is to change nothing. Your recipe, video and instructions produced perfection. I have a picture to show, but don’t see how to share it. Excellent and delicious!
That’s so awesome! Thank you for sharing that with us, we’re happy that you love this recipe a lot!
I made this recipe tonight and it is so good. Cranberry Orange is my new favorite flavor. And this recipe is delicious!
I bet your home smells good after making this! The perfect holiday dessert! I’m so glad you enjoyed it!
This is my go-to recipe for Christmas gift-giving baked goods. I tried it last year and all my clients raves about it, and I wished I had kept more than a loaf for myself! Thank you for a winner again, Natasha!
That’s just awesome! Thank you for sharing your wonderful review, Emily!
This is hands down the best cranberry bread I have ever made and I have made several. As soon as cranberries hit the stores I buy and use a ton of them.
That’s wonderful, Cathy! Thank you for sharing.
I made this yesterday. So delicious and very moist. I will make this again soon!
Thank you so much!
That’s great! I’m so glad you loved it!
I would really like to make this but I just do not like anything with zest in it. Would omitting the zest make a difference and any suggestion of what else to add.
Hi Susan! That should be fine. IF you don’t mind the orange flavor, you could use some more orange extract/flavor to add additional flavor if needed.
I actually omitted the zest and added 4oz Paradise Holiday Fruit candied orange peel to the batter. And to take a little over the top I added candied orange slices from Trader Joes on top of the glaze. Great recipe Natasha!
Thank you so much for sharing that with us, Rachael!
If I am making this as a gift in a disposable loaf pan, should I wait to glaze this right before gifting/delivering? Or can it be glazed as soon as it cools and then packaged up?
Hi Gretchen, You could do it either way but be sure to let it cool before glazing.
I made this last night and veganized it using flax eggs and Miyokos awesome butter! I also put in 1 tsp of ground ginger. To die for! One of the best baked items I have made in a while.
So glad I have more cranberries in my freezer! onee
Thank you so much for sharing that with me, Chris!
so it came out great. I baked for 47 minutes. Moist, balance of sweet and tart. Going to be a great neighbor gift this holiday season! Thank you.
You’re welcome! I’m so happy you enjoyed it, Susan!
I made this last night and it came out so good! It is moist, slightly tart but has a sweetness to it, also. This recipe is a keeper. I imagine you could use blueberries when they are in season in place of cranberries.
Hi Barb! I’m so glad you loved it. Thank you for the feedback.
Not sure of the rating yet as the loaves are in the oven. I loved the consistency of the batter as I put it in the 2 on the smaller side pans. I am winging it a bit here. My question is how would you adjust for high altitude? I will follow up with stars after I get to taste them.
*smaller size pans. I should read before I submit! Looking forward to your response.
Hi Susan1 I don’t have any experience with high-altitude baking, but you may find this article on high altitude baking helpful!
I have a question (I gave it 5 stars as before because I loved this bread). Anyway, how many mini loaves (~5 3/4 x 3 1/2) would this recipe make? I want to give some as gifts. Thanks
Hi Brenda! I’m glad you love the recipe! I have not made them in mini loaf pans to know how many the recipe would make.
I just made this today and used 3 mini loaf pans. The pans are 3 X 5.5. One recipe filled them perfectly. They turned our great.
That’s so great! Thank you for sharing that with all of us, LuAnn! I’m so glad you enjoyed it!
Thank you LuAnn, that helps me a lot. I’m getting ready to make them again and now I have some idea how many small pans I need-I appreciate the reply.
This is a great idea for Christmas gifts. Smaller pan is perfect. How long did you bake the three pans?
I made the 3 small loaves and didn’t reduce the cooking time. It seemed like it was needed to cook the middle and give the slightest brown around the edges. I’d jut start watching them closely after the 30 minute mark. Gave them as gifts and recipients raved. The orange glaze puts them over the top, delish!
One of the reviewers mentioned she got 3 mini loaves, but Im sure it would depend on the size of your pans.
Oh Natasha. I made the Cranberry Orange Bread tonight and it is SO delicious. Thank you for such a wonderful recipe. The combination of the cranberries and the orange was perfect — a little tart and a little sweet mixed together for a mouthful of Heaven. It’s definitely as good as the photo looks — maybe even better! Extremely yummy.
It’s my please, I’m happy that you love it!
Love the cranberry orange bread . Can I substitute blueberries and lemons for your bread to make another incredible bread ?
Hi Marilyn! So glad you love it! I think it could work but I haven’t tested it in this specific recipe to provide instructions. This is our go-to blueberry and lemon cake. 🙂
Just made this today swapping out almond milk for regular milk due to an allergy. Also after reading the other comments, I halved the icing with exceptional yummy results! I will be making this again to give as gifts.
That’s wonderful, Kellie! Thanks for sharing that with us.
Could this be baked in a Bundt pan? And if so, what temp? Thx for your help!
Hi Laura, we have a great version of the Cranberry Bundt Cake here.
I would like to try this recipe but what is 6 tbsp. butter? Is that 1/4 cup?
Hi Lynn, 1/4 cup of butter is only 4 Tbsp. 6 Tbsp is slightly more than 1/3 cup, or 1/4 cup plus 2 Tbsp.
Hello,
Delicious cranberry orange bread! Wonderful directions, video & photos…I baked 6 small loaves at 325 degrees F for 45 minutes. (The pans dimensions are 2″ H X 5 3/4 ” long X 3 3/4″ wide.) I appreciate the ability to convert to metric measurements.
I’m so happy you enjoyed that. Thank you for sharing that with us!!
This was seriously so tart!!! I kept reading other reviews before I made this to see if they had the same complaint but I was surprised I didn’t see any….because this is TART! Not a huge fan as of now and feel like I couldn’t gift this for a holiday treat to someone. I will give this recipe another try but with dried cranberries. The bread was good and moist, had great flavor but just can’t do the fresh cranberries.
Using mini loaf pans! Would the temperature of the oven be the as well as the time?
Hi Sondra, I haven’t tested them to provide specific instructions on baking time. You’d have to experiment with it and watch them closely to ensure they don’t over-bake.
Why does the cake keep sinking? Whenever I make this, or banana breads, I cook it the right amount of time, check with toothpick, and after I take it out of the pan, after 20 minutes, the top of the cake collapses. Help!?
Hi Bill! Did you make any adjustments or use a different size pan? It could be several issues: Expired baking powder, or too much leavening agent like baking soda or powder can cause a cake to rise too high too quickly. If the cake pan is too small, the batter may be too deep. Incorrect oven temperature causing it to rise and bake to fast on the outside but not fully in the middle so it collapses. I highly recommend the use of an internal oven thermometer. I hope that helps.
Fantastic! The whole family loved it. I loved the glaze-lots of flavor and not too sweet. Thank you!
You’re welcome! I’m so happy you all enjoyed it, Jackie!
Can I make small loaves with this recipe? How long should I bake them?
Hi Claudia, I haven’t tested this recipe in mini loaf size so you’ll have to watch it in the oven so it doesn’t over bake.
Can I make cupcakes with this recipe and how long to bake ?
I would like to freeze and take out on at a time.
Hi Bridget! Yes that should be fine but you’d have to experiment with the time. Watch them closely to ensure they don’t over bake.
This is by far the best cranberry bread. So moist and the sweet and tartness is perfectly balanced. My go to recipe for the Holidays. Freezes very well!
Hi Tammy! I’m so glad to hear that. Thank you.
Made it yesterday and it’s all gone. Excellent recipe. Thank you for sharing it.
I’m so glad it was a hit! Thank you for sharing.
Wonderful recipe, as always. Thank you Natasha! I love anything cranberry orange and this was no exception. The only change from the recipe was I used dried cranberries that I soaked in freshly squeezed orange juice for a while first. They plumped right up and were full of flavor! The bread was moist and delicious and the glaze was too die for!! I may have been a little heavy handed on the zest but I think it was perfect! Try it, you won’t regret it! 🤤
Hi Samantha, thank you for your great comments and feedback. We’re so glad that you enjoyed this recipe!
This was really great. I did add chopped pecans and they were really good in it. I’ll be making this a lot-hubby also loved it. Thanks again for your wonderful recipes (and again, I love the fact you answer people’s comments)
Thank you, Brenda! So glad that you enjoy my recipes.
Just finished and smells divine. The cranberries frozen tossed with flour stayed mostly on the top. Not sure why perhaps I should have defrosted them first?
Hi Carol! No, you do not need to thaw them first. Be sure to incorporate them into the batter using a spatula to mix them in gently and not just toss them on top of the batter (see my process in the images or video above).
Do you think I could add 1 banana to the recipe? It sounds perfect as it is so maybe this is a silly question.
Hi Leslie! Possibly, but I haven’t tested it to know what the outcome would be. I have a banana bread recipe HERE and many of my readers add cranberries to it.
Thanks for the wonderful recipe I love cranberries.
I made twice and my husband it’s waiting for another one… it’s really delicious and easy made.
You’re welcome, Evelyn. Great to hear that your husband loves this!
This is the best cranberry bread! I made the recipe exactly as written and made into mini loaves to give as gifts and freezing a few loaves to slice and serve on Christmas morning.
Thank you!!
You’re welcome! So glad you love it. It makes the perfect gift!
Hi how long did you cook your loaves for. , and what size are your pans. I have the foil pans.
Thank you.
I gave you 5 stars even though the bread isn’t done yet! I can tell it’s going to be wonderful. I do wonder about one thing though. Usually when a recipe has an acid (orange juice), it calls for baking soda too. Not here. why?
Hi Roxanne! I hope you love this recipe! We’ve had good results with the baking powder so using baking soda in this recipe is not needed.
This is an amazing recipe. I doubled it and made 2 loaves tonite. I basically followed the recipe exactly but reduced the sugar and cranberries. It’s very good. Thank you so much. I will definitely be making this orange cranberry loaf again.
You’re welcome! I’m so happy you enjoyed it, Barb!
This looks delicious. Can this be made in a bundt cake pan? Should I just double the recipe? Thanks.
Hi Heidi! You can use this recipe for cranberry bundt cake instead.
I just took this out of the oven, cut a slice and drizzled a little glaze on it, and It’s wonderful! I did make some adjustments. I used Stevia in the bread and for the glaze I used 0 calorie powered sugar. I didn’t have enough orange juice to thin out the 0 calorie powered sugar so I added a bit of diet cranberry juice. Thank you Natasha
I’m so glad it worked out with those substitutions! Thank you so much for sharing that with me, Kathy!
Hey there! Can I substitute the orange juice if I don’t have any on hand?
I haven’t tried a substitution for orange but I think it might work with lemon instead.
Made this today but only had 1 cup of fresh cranberries in the fridge so added a 1/2 cup of homemade cran-orange sauce. Put half the batter in the pan, added some small dollops of sauce, gently swirled and repeated with the other half of the batter. Nice golden color and seemed to be moist when I was wrapping the cooled loaf for the freezer. Can’t wait to defrost, glaze and eat during our family holiday gathering! Natasha’s recipes never disappoint!
Thank you for sharing, Deb! I’m so glad you love the recipe.
Absolutely delicious. Was totally worth the extra effort of not using boxed!
So glad to hear that, Beth! Thank you for trying my recipe.
This turned out delicious, everyone at Thanksgiving enjoyed it and it got gobbled up super quickly! The only change I will make in the future is to halve the powdered sugar for the glaze, I ended up dumping most of the glaze because it just made so much (also used more OJ to get a drizzling consistency)
Thank you so much for sharing that with me, Shannon! I’m glad you enjoyed the bread!
Hi Natasha, I made this bread multiple times and it’s amazing! Can I use frozen cranberries? If so, does it change cooking time or recipe in any way? Thank you!
Hi! Yes, you can. See my notes above in “common questions” for instructions.
I have this in the oven now so it’ll be ready for the Thanksgiving family-feast. It smells amazing! I’m not usually a bowl/spoon/whisk licker, but I made an exception for this batter. It already tastes amazing! Can’t wait to taste the finished product tomorrow!
I bet everyone will love it! Thank you for sharing that with me, KM!
This is absolutely delicious! It was so good that I made it again and gave it to my new neighbor as a “welcome” happy! On the second loaf I did adjust a tad by adding a full cup of sugar and decreased the powder sugar in the glaze to 1/2 cup. I also thinned out my glaze with more orange juice. When purchasing your oranges, make sure you can really smell the orange essence, it will make for a more fragrant zest.
That’s great, Marie! Thank you for the feedback.
Would dried cranberries work?
I just found your channel and absolutely love your videos!
Hi Kimberly, yes, you can. Please check this part of the recipe “Can I Substitute Dried Cranberries” for more tips.
Around the holidays I love to bake and decided to try this, it was delicious and will become a new favorite in our house.
I’m glad to hear that you love this!
Mine was very dry. Could use some moisture. Maybe some
Pudding in the mix or sour cream next time
Hi Colleen, this recipe has always turned out moist and should be moist and not dry. Were there any changes made in the recipe or perhaps any substituted ingredients? Also, be sure to measure by fluffing the flour first with a spoon, then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup. I hope this is helpful!
I knew when I saw cranberry and orange that I had to make it. It’s in the oven now in two mini loaf pans. I wanted to keep one and give my neighbor one. I’m watching it since I’ve never baked in my mini loaf.
I hope it becomes your new favorite, Sandra!
Hi, really want to make this today. Can this recipe be doubled or tripled easily?
Hi Claudette, I haven’t tried but one of readers shared this “I made this recipe, doubled it in fact. I used frozen Cranberries and the bread is delicious! I wasn’t going to put the glaze, but I’m so glad I did, it just adds the perfect compliment.” I hope that helps.
I just made one loaf, ate half of it with my kids, and decided to go ahead and make 2 more for later.
Now my question is, if I am freezing the bread, should I add the frosting now or when I take it out of the freezer?
Hi Inna! I’ve frozen it with the glaze, but either way will work. 🙂
I’ve been using an old cranberry nut bread recipe for years. I decided to try yours as mine was more complicated and always came out heavier. This is by far the best recipe: very moist and flarorful. I doubled it and added nuts. Perfect!
I’ll be using this one from now on.
I’m on my third (ok, fourth) piece of this delicious bread! It’s such a wonderful blend of sweet, tart and citrus. Another win for Natasha. Thank you!
It’s addicting, isn’t it? I’m so glad you loved it also, Jill!
I do! Wanted to also just take a moment to tell you how refreshingly lovely it is that you take the time and make the effort to respond to comments, answer questions, etc. There’s a reason yours is my favorite food blog! 🙂
I made this today and will need to give away or freeze half so I don’t eat the whole thing! So yummy! Thanks!
Glad you enjoyed this, Jennifer!
I’m going to make this recipe but using mini pans about how long would you bake them?
Hi Dee, I haven’t tested them to provide specific instructions on baking time. You’d have to experiment with it and watch them closely to ensure they don’t over-bake.
This looks like a wonderful recipe I am wondering if this bread be frozen?!
Hi Diane! You’re going to love it! Yes, it does freeze well. See the “Make-Ahead” section in the recipe on all the storing tips.
I love this recipe and it was so easy.
When you use all purpose flour is it better to use unbleached or bleached?
Hi Ellen, I usually use unbleached.
I made this cranberry bread first time and it turned out really good! My family loved it! Yumm! I will make it again for sure. Thank you for the great and simple recipe, Natasha!
You’re welcome! I hope you’ll love all the recipes that you will try.
Can’t wait to try this one. Going to also try it with blueberries and lemon.
Sounds great, I hope you love this recipe!
Just made your Cranberry Bread. It is absolutely the best bread ever! I can’t say enough good about the texture and flavor. I’ll be making this for friends and relatives during the holidays.
Thank you, Natasha
Love this feedback, thank you so much for sharing that with us!
Thank you, thank you! I lost a similar recipe several years ago and I was so happy to see this one today. I always look for your recipes. I will surely bake this one very soon..
As I was reading this recipe I was hoping to see that you put orange zest and juice in it? you did!!
Hi Carole! I hope you love this recipe! 🙂
Can you make these as mini muffins? How long and at what temperature should they bake?
Hi Louise! I think you could but you’d have to experiment with it. If you do bake them, watch them closely to ensure they don’t over bake.
Hi Natasha, I can’t have citrus so some recipes call for oranges or juices or pineapples or juices so I have been just not adding it to my recipes but this is what I deal with in baking and cooking, by tge way love your recipes.
That should be alright, thanks for sharing and I hope you’ll love the recipes that you will try!
I enjoy your recipes but I enjoy more when u show a video with it Thank you
Thanks for the feedback, Reyna. Some of our recipes are only written but hopefully, we can do more videos in the future.
Can i use dried cranberries intead of fresh? We don’t have fresh cranberries in our place.
Thanks for your reply.
Hi Emma, yes you can. Please check this part of the recipe “Can I Substitute Dried Cranberries” for more tips.
Can you frozen concentrated juice? So far this year the oranges I bought aren’t very juicy and no flavor
I haven’t tested that but I think that’s alright.
I’m allergic to cranberries are their any other fruits I could use?
Hi Anna, I haven’t tested that but one of the readers shared this comment “Great recipe! I didn’t have cranberries and oranges but I did have strawberries and lemons, so I made some quick substitutions and turned it into a lemon strawberry loaf cake. Absolutely delicious and a big hit with my husband. Thank you!” I hope that helps.
I made this Cranberry Loaf quite a few times last year (as presents, till the stores ran out of cranberries). Absolutely wonderful.
Glad you like this recipe, Sue! Thanks for the review.
This cranberry orange bread is life changing! The perfect combination of tart and sweet. Absolutely delicious!
So glad you liked it, Lynne! Thank you for the review.
I made this amazing recipe last year around the Holidays for self indulgence and as gifts. It was so tasty and got rave reviews!!! To my surprise I had not added your recipe to my “Holiday Baking” file last year so I hoped to find it again and I have!!! Awesome…so delicious!
Thank you for sharing with us, Tammy! I’m so glad you loved it. It makes a perfect gift. 🙂
I have made many Orange Cranberry loaves and this is by far the best. Thank you so much for the recipe. I made it exactly as posted today served it for friends and will make another one tomorrow for ourselves. A beautiful loaf for a gift. 🤗
You’re very welcome! So glad you love this recipe. It makes a wonderful gift!
Has anyone made this recipe in the mini loaf pans? temp? time?
thanks
Hi Sharon, I’ve tried minis also and they turn out so cute. It was just a test though and I didn’t record how long it took, I wish I did. If you do bake, watch it closely to ensure they don’t over bake.
I have made this recipe several times. It is really exceptional!
In the past I had always let the cranberries defrost. This time I forgot to set them out…no problem, Natasha says frozen work fine. Ultimately they did BUT…the frozen berries stiffened the batter so much it was difficult to to get into the mini loaf pans. Just a heads up.
End result was the same and well worth the struggle!
Thanks for your comments and feedback. Make sure you use frozen berries and not thawed ones. You may also need to bake it a few minutes longer.
I made this bread today.
It’s so delicious!! I don’t have that bread loaf pan so I used my 8×8 baking dish plus small rounded one. It came out just perfect!
I made one addition to it, chopped walnuts. The glaze is also very tasty and the whole bread smells so good! I share it our neighbors and got thumbs up from them too.
Thank you Natasha!!!!
Yay, that’s wonderful feedback! Thank you for sharing that with us.
It’s no longer 5-7 dollars to make! UNLESS you already have everything at home. Great recipe but I increased the cranberries to 2 cups (chopped) and added 1/2 cup chopped pecans. Good stuff!!!!
Bread was wonderful! I like the tangy with the sweet. Will be making again.
Thank you 🙂
You’re welcome! I’m so happy you enjoyed it, Crystlal!
I have to say, this blog is exceptional. I have been a food writer for 22 years and Natasha’s Kitchen is outstanding! She never steers me wrong. The cranberry loaf was gorgeous! Perfectly cranberry & citrus forward with a moist subtly sweet cake base. The glaze tied it all together with the orange zest throughout! Can’t wait to try the next recipe! Awesome!
I’m so happy you love our recipes, Jen! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment
Hello Natasha,
I have made many cranberry bread recipes and I love all your recipes the best. Can I make this bread with pastry flour? I use pastry flour for all of my baking and I have not tried any breads with pastry flour.
Hi Ellen! So glad you love my recipe. I have not tested pastry flour to advise on instructions or to know what the outcome would be like. Let us know if you experiment with it.
I made your cranberry bread today.
I used pastry flour and followed the recipe exactly. It turned out wonderful. This is a keeper for sure. Thank you Natasha.
That’s wonderful, Ellen! Thank you for sharing.
I live above 5000′ and and I would like to know Is there anything else I need to do to to make sure this is the moistest banana bread I’ve ever eaten I’m going to do the cranberry Orange?
Hi Celie, I don’t have experience with high-altitude baking but you can find more tips on High Altitude Baking HERE. I hope this helps and it all works out well for you!
I watch heaps of your recipes on YouTube. I wasn’t aware about this detailed section, but you made me aware of it when I had a question about the cranberries on this recipe . So thanks Natasha for that. And thanks for all your recipes, all the ones I’d made so far have been a success, I will be making this loaf over the weekend, and I already know it’ll be best. Thanks, ma’am.
You’re welcome! I’m so happy you enjoyed it & I’m so glad you found my videos and blog!
An I bake these as muffins? Same temperature and cook time? Love your recipes.
Hi Sandy, I have not tested this but I think it could work. You may also like my blueberry lemon glaze muffins.
Can I use dried cranberries for this cran/orange bread? If so then how much?
Hi Margaret, yes you can. Please check this section in this recipe “Can I Substitute Dried Cranberries?” as I have provided some tips. I hope that helps!
Hey Natasha! Would I be able to adapt this recipe by substituting the orange juice for lemon juice and substituting the cranberries for blueberries?
Hi Lily, I have not tested this but I think it could work. You may also like my blueberry lemon glaze muffins
Hi Natasha,
I made your recipe for Cranberry bread with orange Glaze. It turned out delicious.Thank you for sharing your recipes.
Pat
You’re welcome, Pat. Great to hear that it turned out delicious!
The first bread I made was the banana nut bread. It was excellent. I was in the mood for a blueberry bread. I adapted this recipe and used blueberries, lemon zest, and lemon juice, instead of cranberries, orange zest and orange juice. I had exactly 1/4 cup of lemon juice, so I had to adapt the glaze recipe. I made the glaze with 1 cup of powdered sugar, 1 Tbsp of Tuaca, 1/2 Tbsp of Mexican Vanilla, and added just enough Half and Half to make it the right consistency. It was amazing. I can’t wait to make it with the cranberries too. I’m going to try many of your recipes from this site. Thanks! Steve
I’m so glad that worked out, Steve! Great idea! Thank you so much for sharing that with me.
Totally Amazing I have made it with the regular all purpose flour but, just finished making it with measure for measure gluten free flour for my friend , looks amazing , I willl get her feedback , when she eats it ,but I am sure its going to DELICIOUS , wish I could post a pic of it here , it rose so beautifully
Hello Janice, nice to know that you were able to make 2 versions! Yes please share with us how you both liked the recipe.
Hello!
Have you ever tried this with gluten free flour? I have some family members who don’t eat gluten and didn’t know if I could swap it out 1:1? Or maybe someone else has commented in the reviews that they’ve tried it…? Thanks in advance for the response! 🙂
Hi Eve, I have not tested this to advise and looking through the comments, I do not see one yet for someone who has tried this.
Absolutely delicious!!! The crumb on this bread was so moist and honestly, perfection. thank you for such a great recipe. I am going to sub orange for lemon right because I’ve been searching for the perfect lemon loaf and I think this might be it. fingers crossed. but again, great recipe!!
You’re welcome! I’m so happy you enjoyed it, Melissa!
I really am enjoying this recipe. I didn’t use glaze because I am watching sugar. Sweet enough with the lovely 😍 orange
Hi Virginia, thank you for your good comments and feedback. Great to hear that you liked the recipe!
Hi…I just love your receipes. I only have dried cranberries..If I soak them in water can I use them?
I have not tested this. It could change the taste and texture a bit but it may work ok. You’ll have to experiment. Let us know how it works out for you.
One on my favourite made it several times but with double cranberries😊
Great to hear that! I hope you’ll love all the recipes that you will try.
I loved your Chicken pot pie and my son love it too. We love your Pie crust too. Also the egg roll. Thank You
That’s just awesome! Thank you for sharing your great review!
I couldn’t find frozen or fresh cranberries. Can I use seedless cherries? Will it still taste good? I don’t want to ruin it. Also, would blueberry jam go well with it?
Hello Keith, I honestly haven’t tested it to advise. If you do an experiment, please share with us how it goes.
Hi Natasha – I laughed when I saw your face biting into that tart cranberry! Your videos are so much fun to watch. Thanks for all the tips in this great recipe, esp. buttering and flouring the loaf pan. My loaves used to always stick.
I’m so glad you’re enjoying my videos, Michelle! Thank you so much for sharing that with me.
Hi Natasha, I made this bread as well as the blueberry muffins for my wife and the nurses she works with in Fort Collins. They all Loved both of these and want them again.Thanks for sharing.
Jim
That’s wonderful to hear, Jim. Good to know that the recipe was a huge hit!
Natasha,
What do you think about adding Macadamia nuts and white chocolate morsels to this bread?
Hi Bev, I think that will work too. If you give that a try, please share with us how it goes.
I couldn’t find fresh cranberries so I used the dried cranberries and soaked them in warm oj on the stove. I used the cranberry infused juice for the glaze. I also added in a little vanilla. This was the absolute best cranberry Orange bread recipe! Thank you!
Yay that’s wonderful feedback, thanks a lot for sharing your experience trying out this recipe!
I’ve made her a recipe as is over the holidays(it was excellent) but I’m craving it now and I can’t find fresh cranberries anywhere!!! thank you for the suggestion I will be making it as you described!!!
This recipe was a hit! My whole family loved it and we were able to enjoy it over the course of several days. This is really worth making!
That is the best when the family loves what we moms make. That’s so great!
Natasha can I add a tsp of orange flavor in addition to the orange zest?
Hi there, I haven’t tested that yet but feel free to experiment. Please share with us how it goes if you try it!
This recipe came out amazing! The bread was super moist, flavorful, and not overly sweet. I’ve made it with and without the glaze, both are delicious. I use frozen cranberries and also triple the amount (~3 cups) for some extra tartness, which is perfect if you love cranberries!
Hello Heidi, thank you for your good comments and review. Good to hear that you tried both versions and loved both!
Very good but I did add walnuts as I’d chopped them for another reason I’ve used becel instead of butter and added some blueberry I needed to use up. Glazed with orange juice and 1 tbsp granulated sugar…ran out of icing sugar
Thank you so much for sharing that with me, Carol! I’m so glad you enjoyed it!
I made this in the fall and my husband LOVES IT! Problem, I can only find frozen cranberries. Do you think they will work? Any suggestions? Thanks . We loves your recipes!
Hi Suzette, I’m so glad you love our recipes! Please read this section in the recipe: “Common Questions: Can I use frozen cranberries?”. Also, here’s what one of my readers wrote about using frozen cranberries: “I used frozen Cranberries, and the bread is delicious!”
Can you substitute more milk for the OJ? Not a huge orange fan but really want to make this loaf!
Hi Michelle, the flavor is AMAZING! But I bet that may work. If you experiment, let me know how you liked the recipe.
Incredible recipe! My husband and I ate the whole loaf in one day! This Spring I want to try it with blueberries instead of cranberries, and lemon juice and zest instead of orange.
That’s just awesome! Thank you for sharing your wonderful review!
Made this yesterday to have for New Years breakfast…..soooo good!!! My husband wasn’t very excited about having it, but he ended up loving it as much as I did!! I accidentally bought a huge bag of fresh cranberries, so I froze the rest of them…when I make this again, would I thaw them or not? I know you say do not thaw frozen, but wasn’t sure if that was for the ones you buy frozen or that included fresh ones I froze…? Thanks so much for the recipe!!!
Hi Kristi, Please read this section in the recipe: “Common Questions: Can I use frozen cranberries?”. Also, here’s what one of my readers wrote about using frozen cranberries: “I used frozen Cranberries and the bread is delicious!”
I doubled the recipe and baked it in eight individual foil tins. I cheated a bit — I used frozen oj without thinning it out, both for the bread and the glaze. I also cut the cranberries in half and dredged them in flour and some of the sugar. Really orange-y! Most of the loaves will go as neighbor gifts; since I missed Christmas gifts, they’ll be for New Years.
I think this is the perfect Christmas and New Years’ gift! Great idea, Dolores! Happy New Year!
Got two loaves of this wonderful cranberry bread in the oven cooking. I threw in 2 cups approx of white chocolate chips. Since i doubled the recipe. Im excited approx. 45 minutes from now yummy cranberry bread. Thanks for the inspiration yall.
Yum! I bet your home smells lovely, Denise! Thank you so much for sharing that with me.
Can you used this recipe for muffins? If so, what is the bake time? Thanks!
Hi Beverly, I haven’t tried that myself, but I recommend looking through my reader’s comments, one of my readers mentioned making these into cupcakes.