The classic flavors of cranberry and orange come together in this flavorful quick bread recipe. Using dried cranberries makes this a loaf you can bake and enjoy year round.
Cranberry flavored desserts are some of the best. Whether it’s Cranberry Orange Coffee Cake, Cranberry Cream Cheese Bars or Cranberry Muffins, it’s hard to imagine cranberry season without any of them.
Orange Glazed Dried Cranberry Loaf Recipe
The perfect breakfast or snack, this dried cranberry orange bread is a versatile quick bread for any occasion. It makes a great hostess gift too.
Fresh orange juice, combined with tart cranberries give this loaf a tangy taste with every bite. Serve it with coffee or an after-dinner aperitif.
The smell of cranberries and orange baking together in the oven are going to make your home smell ridiculously inviting any time this bread is in the oven.
Ingredients for Orange Cranberry Bread
Fresh Ingredients
- egg – large sized
- milk- whole milk is preferred, but 2% is ok too
- orange juice – fresh is best, but from concentrate is also okay
- butter – salted is preferred, but unsalted is okay if necessary
- water – does not need to be boiling hot, hot tap water is fine
- orange zest
Pantry Ingredients
- all-purpose flour – this recipe has not been tested with other types of flour
- granulated sugar
- baking powder and baking soda – make sure they’re fresh
- cinnamon, cloves, ginger – all ground and fresh
- salt – table salt, not kosher
- vanilla extract – pure
- dried cranberries – Craisins work well in this recipe, feel free to use the orange flavored ones or regular raisins. This recipe has not been tested with fresh cranberries.
- walnuts – can be substituted with pecans
- confectioners’ sugar – also known as powdered sugar
How To Make Cranberry Bread
Step one: Preheat oven to 325 degrees F. Spray a 9 x 5 inch loaf pan with cooking spray and line with parchment paper.
Step two: Combine flour, sugar, baking powder, baking soda, cinnamon, cloves, salt, and ginger in a large bowl. Set aside.
Step three: In a smaller bowl whisk together egg, milk and vanilla extract. Mix in the butter and water a little at a time to prevent the warm ingredients from cooking the egg.
Step four: Stir wet ingredients into dry ingredients, just until moistened.
Step five: Fold dried cranberries and chopped nuts into the batter until incorporated.
Step six: Bake for 55 or 60 minutes, until a toothpick comes back clean when poked in the center of the bread. Cover the top with foil for the last 10 minutes if the bread is getting too brown.
Step seven: Cool in the loaf pan for 10 minutes before removing to a cooling rack.
Step eight: Make the icing when the cranberry loaf is completely cooled. (The icing sets up quickly).
Step nine: Gradually stir the powdered sugar, orange juice and vanilla, adding more orange juice if needed, until it reaches the right consistency for a glaze.
Step ten: Spread the orange glaze on the cranberry loaf. (Note: this also makes a tasty topping for each slice).
Step eleven: Sprinkle orange zest on top before the icing sets, optional.
How To Store Dried Cranberry Bread
This cranberry bread will keep for about two days on the counter at room temperature, but after two days it needs to be refrigerated.
To freeze, place it on a foil-lined baking sheet, unwrapped, and freeze it for a few hours. Then wrap it in plastic wrap and place it in a resealable Ziploc bag.
To thaw, unwrap the loaf and place in a cake box, with a lid. Defrost in the refrigerator for at least 24 hours before serving.
What Else Can I Do With Dried Cranberries?
- Sprinkle them on a salad with feta cheese and walnuts
- Put them in a chicken salad sandwich
- Add them to oatmeal
- Add to cookies
- Use in muffins
- Add to trail mix
- Blend with other fruits in a smoothie
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You Will Need the Following Supplies
- mixing bowls of various sizes
- orange zester
- 9 x 5 inch loaf pan
- parchment paper
- cooking spray
Other Loaf Recipes You Might Enjoy:
Orange Glazed Dried Cranberry Loaf
Ingredients
Bread:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1-1/2 tsps baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp table salt
- 1/4 tsp ground ginger
- 1 large egg, room temperature
- 1/2 cup whole milk, room temp
- 1 tsp pure vanilla extract
- 1/4 cup fresh orange juice
- 2 tbsps butter, melted
- 2 tbsps hot water
- 1 cup dried cranberries
- 1 cup walnuts, chopped
Orange Glaze:
- 1 cup confectioners' sugar
- 2-3 tbsps fresh orange juice, plus more if needed
- 1 tsp vanilla extract
- 1 tbsp orange zest to sprinkle on top (optional)
Instructions
- Preheat oven to 325 degrees F. Spray a 9 x 5 inch loaf pan with cooking spray and line with parchment paper.
- Combine flour, sugar, baking powder, baking soda, cinnamon, cloves, salt, and ginger in a large bowl. Set aside.
- In a smaller bowl whisk together egg, milk and vanilla extract. Mix in the butter and water a little at a time to prevent the warm ingredients from cooking the egg.
- Stir wet ingredients into dry ingredients, just until moistened.
- Fold dried cranberries and chopped nuts into the batter until incorporated.
- Bake for 55 or 60 minutes, until a toothpick comes back clean when poked in the center of the bread. Cover the top with foil for the last 10 minutes if the bread is getting too brown.
- Cool in the loaf pan for 10 minutes before removing to a cooling rack.
- Make the icing when the cranberry loaf is completely cooled. (The icing sets up quickly).
- Gradually stir the powdered sugar, orange juice and vanilla, adding more orange juice if needed, until it reaches the right consistency for a glaze. Â
- Spread the orange glaze on the cranberry loaf. (Note: this also makes a tasty topping for each slice).
- Sprinkle orange zest on top before the icing sets, optional.
Nutrition
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