Cranberry Orange Bread Recipe
This soft, buttery cranberry orange bread has a tender cream cheese pound cake crumb, fresh tart cranberries, fragrant orange zest, and a sweet orange glaze. Make one full-size loaf or divide the batter into mini loaves for holiday gifts.
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Ingredients
Cake Ingredients
- 1¼ cups 180 g all-purpose flour
- ½ teaspoon baking powder
- ⅓ teaspoon salt
- ½ cup 113 g unsalted butter, softened
- 2 oz 56 g full-fat cream cheese, softened
- 1 cup 200 g granulated sugar
- 2 large eggs room temperature
- ⅓ cup 80 ml buttermilk
- 1 teaspoon vanilla extract
- Zest of 1 large orange
- 1 cup fresh cranberries roughly chopped
Orange Glaze
- 1½ cups 170 g powdered sugar
- Freshly squeezed juice of ½ orange plus more if needed
Instructions
- Preheat the oven to 350°F. Grease an 8½ × 4½-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Zest the orange directly into the granulated sugar and stir to distribute the zest and fragrant oils.
- In a large mixing bowl, use a rubber spatula to combine softened butter and cream cheese until smooth. Stir in the orange-infused sugar.
- Add eggs one at a time, stirring until incorporated. Mix in vanilla extract.
- Alternate adding the dry ingredients and buttermilk, beginning and ending with the flour mixture. Stir gently until smooth and just combined.
- Spread half of the batter into the prepared pan. Sprinkle with half of the chopped cranberries.
- Add the remaining batter and sprinkle with the rest of the cranberries. Gently swirl the berries into the batter, making sure exposed pieces are covered.
- Bake for approximately 60–70 minutes, beginning to check around 55 minutes. The loaf is ready when the center is set and a cake tester comes out without wet batter.
- Cool in the pan for 15 minutes, then transfer to a wire rack.
- To make the glaze, whisk powdered sugar with the juice of half an orange. Add more juice as needed until smooth and pourable. Drizzle over the completely cooled loaf.
Notes
Fresh or frozen cranberries: Fresh cranberries give the loaf the best tart flavor and bright pops of color. Frozen cranberries can be used without thawing.
Dried cranberries: Substitute approximately ¾ cup dried cranberries for a sweeter, chewier variation.
Mini loaves: Divide the batter into 3–4 mini loaf pans, depending on size. Begin checking for doneness around 25 minutes.
Make ahead: The bread develops more flavor by the next day. For safety, refrigerate until a room-temperature shelf life has been established.
Freezing: Freeze the cooled, unglazed bread whole or sliced for up to 2–3 months for best quality. Thaw before glazing and serving.
