Cranberry Orange Loaf

This Cranberry Orange Loaf with a citrus orange drizzle is the perfect holiday bread. Serve it at breakfast or as a snack.

Top of Cranberry Orange Loaf with Orange Glaze drizzle on top.
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Why I love this Cranberry Orange Loaf

This tangy-sweet bread has the perfect combination of cranberries and orange flavors. The bread itself is not too sweet. The orange drizzle glaze gives it its sweetness. You can choose to omit the glaze if you prefer.


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Best Ways to Eat this Recipe

You can top this bread with cream cheese or flavored butter. You can even add some orange curd if you like. Try adding some walnuts to the recipe to give it some crunch. This recipe can be enjoyed during the holiday Fall and Winter season, but you can stock up on Frozen Cranberries and enjoy this recipe all year long.


  • Butter
  • Granulated Sugar
  • Egg
  • Vanilla Extract
  • Orange Zest
  • Flour
  • Baking Powder
  • Baking Soda
  • Salt
  • Orange Juice
  • Fresh Whole Cranberries
  • Confectioners sugar (glaze)
  • Orange Juice (glaze)
  • Orange Zest (glaze)


  • Preheat the oven to 350 degrees
  • Line a loaf pan with parchment paper.
  • In a bowl cream together the butter and the sugar for about 3-5 minutes.
  • Add the egg and mix together. Add the vanilla and orange zest, mix and set aside.
  • In a separate bowl whisk the flour, baking powder, soda, and salt.
  • Add the flour mixture and the orange juice to the butter/sugar mix by alternating the flour with juice to the sugar mix. Mix thoroughly.
  • Fold in cranberries gently
  • Pour the batter into the prepared pan.
  • Bake 1 hour
  • Add optional glaze
Full Cranberry Orange Loaf on a wooden tray.

Frequently Asked Questions

Can you buy fresh cranberries year-round?

It probably depends on where you live. Cranberry season is September through January. You can usually find them in the freezer section. You can always buy a few extra bags and keep them frozen.

Can I add Nuts to this recipe?

Yes, you can add walnuts or sliced almonds to this recipe.

What is the best way to store this bread?

Wrap the loaf in saran wrap and then place it inside a large ziplock bag. You can store in the refrigerator for up to a week and in the freezer for 3 months.

Can I use dried cranberries instead of fresh cranberries?

You can use dried cranberries if you can’t find fresh or frozen ones. They are a little sweeter. It is best to soak them for 20-30 minutes prior to baking in the orange juice to soften them up.

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Cranberry Orange Loaf with Orange Glaze

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5 from 1 vote

Cranberry Orange Loaf with Orange Glaze

This Cranberry Orange Loaf with a citrus orange drizzle is the perfect holiday bread. Serve it at breakfast or as a snack.
Course Snack
Cuisine American
Keyword cranberries, Holiday, Loaf Bread, orange
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 9 Pieces
Calories 284kcal
Author Candi Elm


  • 1/4 Cup Butter
  • 1 Cup Granulated Sugar
  • 1 Egg Large
  • 1 Tablespoon Orange Zest
  • 2 Cups All Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup orange juice
  • 1 1/2 Cups Fresh Whole Cranberries


  • 1/2 Cup Confectioners Sugar
  • 1 Tablespoon Orange Juice
  • 1/4 Tablespoon orange zest


  • Preheat the oven to 350 degrees
  • Line a 9" X 5" loaf pan with parchment paper and spray with baking spray.
  • In a bowl cream together the sugar and butter until consistancy is smooth. Add Egg and continue to mix.
  • Add the vanilla extract and orange zest and mix and set aside.
  • In a seperate bowl, whisk together flour, soda, powder and salt.
  • Now alternate adding the flour mix to the sugar with butter mix with the orange juice. Mix together until smooth.
  • Fold in the cranberries gently.
  • Pour your mix into your loaf pan
  • Bake for 55 – 60 minutes. Check with a toothpick to see if it comes out clean. Let Cool.


  • Mix together the confectioners sugar and orange juice.
  • Add the orange zest.
  • When loaf is cooled. Drizzle the glaze on with a spoon or a piping bag.
  • Let the loaf cool on the counter or in the refrigerator at least 1 hour before slicing.


This recipe uses a large size egg. 
Use fresh baking soda and baking powder for the best outcome. 
You can substitute dried cranberries if you desire. 
Purchase a few extra bags of fresh cranberries when in season and store in freezer to make this delicious bread recipe year round. 


Serving: 1g | Calories: 284kcal | Carbohydrates: 55g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 245mg | Potassium: 99mg | Fiber: 1g | Sugar: 31g | Vitamin A: 243IU | Vitamin C: 15mg | Calcium: 53mg | Iron: 2mg

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