Crafting this delicious cranberry orange bread requires a selection of common baking ingredients, each playing a crucial role in achieving its signature moist crumb and balanced flavor profile. Here’s a closer look at what goes into this fantastic recipe:

• All-Purpose Flour: This forms the structural backbone of our cranberry bread. Using all-purpose flour ensures a loaf with a perfectly tender yet sturdy crumb that holds up beautifully to the cranberries and orange juice. For best results, measure your flour by weighing it or using the spoon-and-level method to avoid a dense bread.
• Granulated Sugar: Essential for sweetening the bread and harmonizing with the tartness of the cranberries. It also contributes to the bread’s golden-brown crust and moist texture.
• Baking Powder + Baking Soda: This powerful leavening duo works together to give the quickbread its lovely rise and light, airy texture. Ensure your leavening agents are fresh for optimal results.
• Cold Unsalted Butter: Butter is key for enriching the bread with a creamy, deep flavor that cannot be matched by oil. While oil is great for moisture, cold, cubed butter, cut into the dry ingredients, creates pockets of steam during baking, resulting in that wonderfully tender, slightly crumbly texture characteristic of the best quickbreads. Make sure your butter is truly cold!
• Large Egg: The egg acts as a binding agent, holding all the ingredients together, and contributes to the bread’s richness and overall structure. Use a large egg at room temperature for better emulsion with other liquids.
• Orange Juice: For the most vibrant and authentic flavor, I highly recommend using ¾ cup of freshly squeezed orange juice. The difference in taste is noticeable and truly elevates the bread. However, a good quality store-bought orange juice will also yield delicious results. Consider adding a touch of orange zest to the batter for an even more intense citrus punch.
• Vanilla Extract: A splash of vanilla extract adds a warm, comforting aroma and deepens the overall flavor profile of the bread. For an extra special touch, consider making your own homemade vanilla extract.
• Fresh Cranberries: This recipe calls for 1 cup of fresh cranberries. It’s crucial to rinse them thoroughly, pat them dry, and lightly toss them in a tablespoon of flour. This simple step prevents the cranberries from sinking to the bottom of the batter, ensuring they are evenly distributed throughout the loaf. If fresh cranberries aren’t in season, frozen cranberries (no need to thaw) or even dried cranberries (rehydrated in warm water or orange juice) can be used. If you have extra fresh cranberries, try my cranberry orange scones for another delicious treat!
• Turbinado Sugar (optional): A generous sprinkle of this coarse sugar on top of the loaf before baking creates an absolutely irresistible crunchy, sparkling crust. It adds a lovely textural element that truly makes the bread shine. Sanding sugar is also an excellent alternative.

Refer to the comprehensive recipe card below for precise measurements and quantities for each ingredient.

Making this cranberry orange quickbread is a straightforward process, perfect for bakers of all skill levels. Follow these simple steps to achieve a perfectly moist and flavorful loaf every time:

To begin, ensure your oven is preheated to the correct temperature and your loaf pan is properly prepared. This sets the stage for a perfectly baked loaf.

1. Prepare Your Pan: First, preheat your oven to 350°F (175°C). Then, generously grease a standard 9×5-inch loaf pan with butter or a non-stick cooking spray. For easier removal, you can also line the pan with parchment paper, leaving an overhang on the sides.
2. Mix Wet Ingredients: In a small bowl, gently whisk together the well-beaten large egg, the orange juice (freshly squeezed if possible for the best flavor), and the vanilla extract until they are thoroughly combined. Set this mixture aside.
3. Combine Dry Ingredients: In a separate, larger bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure these dry ingredients are well-combined to ensure even distribution throughout the batter.
4. Cut in the Butter: Add the cold, cubed unsalted butter to the bowl of dry ingredients. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles coarse, wet sand with some pea-sized crumbs. This step is crucial for creating a tender texture in the finished bread.
5. Bring It All Together: Pour the wet ingredient mixture into the dry ingredients. Using a spatula or wooden spoon, gently fold them together just until everything is moistened. Be careful not to overmix, as this can lead to a tough bread. Once mostly combined, gently fold in the fresh cranberries (ensure they are lightly tossed in flour to prevent sinking).
6. Bake the Bread: Carefully pour the finished batter into your prepared 9×5-inch loaf pan, spreading it evenly. If you’re using turbinado sugar, sprinkle it generously over the top of the batter for that wonderful crunchy crust. Bake for approximately 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean, with no wet batter attached.
7. Cool Before Serving: Once baked, remove the bread from the oven and let it cool in the loaf pan for about 10-15 minutes. This allows the bread to set and prevents it from crumbling when removed. After 10-15 minutes, carefully transfer the loaf to a wire rack to cool completely before slicing and serving.

For an extra special and festive presentation, you can top the cooled bread with beautiful sugared cranberries just before serving!

Best Orange Glaze for Cranberry Bread

While the sparkling turbinado sugar topping offers a wonderful crunch, sometimes a smooth, tangy glaze is just what you need to elevate your cranberry orange bread. This simple orange glaze adds a burst of citrusy flair and a beautiful glossy finish, making it perfect for brunch, dessert, or any occasion where you want to add an extra touch of elegance. The key is patience: always ensure your loaf is completely cool before drizzling the glaze, as this prevents it from melting and soaking into the bread. Here’s how to make it:

• 1 cup powdered sugar: The base for our sweet glaze, providing a smooth consistency.
• 2–3 tablespoons fresh orange juice: Freshly squeezed juice is highly recommended for the most vibrant flavor. There’s no need to strain it.
• ½ teaspoon orange zest: Don’t skip this! The zest is where much of the intense orange flavor and aroma reside, making the glaze truly pop.

In a medium bowl, whisk all the ingredients together vigorously until the mixture is completely smooth and free of lumps. You can adjust the consistency to your liking by adding a touch more powdered sugar for a thicker glaze, or a few drops more orange juice for a thinner, more pourable one. I personally prefer mine slightly on the thicker side to create a lovely, defined drizzle. Once you’ve achieved your desired consistency, simply pour the glaze evenly over the cooled bread and let it set slightly before slicing and serving. It’s the perfect finishing touch!

Storage Tips for Freshness

One of the best qualities of this cranberry orange bread is how well it keeps, remaining wonderfully moist for several days. Proper storage is key to preserving its freshness and delicious flavor:

• At Room Temperature: Once the bread has completely cooled, wrap it tightly in plastic wrap or aluminum foil. Stored at room temperature, it will remain fresh and delicious for up to 3 days. Keep it in an airtight container for added protection against drying out.
• In the Refrigerator: For extended freshness, you can store the wrapped bread in an airtight container in the refrigerator for up to a week. The cooler temperature helps to slow down spoilage and maintain its moist texture.
• Freezing for Later: To enjoy this quickbread even further down the line, freezing is an excellent option. Ensure the loaf is completely cooled to prevent ice crystals from forming. Wrap it very tightly first in plastic wrap, then again in aluminum foil. This double layer of protection prevents freezer burn. Store it in the freezer for up to 3 months. When you’re ready to enjoy, simply transfer the frozen loaf to the refrigerator to thaw overnight. For the best taste and texture, bring it to room temperature before slicing and serving.