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Cranberry Orange Bread Recipe

Cranberry Orange Bread recipe
Jo Cooks

This Cranberry Orange Bread is incredibly moist bursting with cranberries and citrus flavor! This Cranberry Bread is quick to prepare and a delicious holiday breakfast or brunch!


1½ cups cranberries (fresh or frozen, roughly chopped)
1 teaspoon all-purpose flour
1½ cups all-purpose flour
¾ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
¼ cup milk
¼ cup orange juice
1 tablespoon orange zest
¼ cup butter (unsalted and melted)
1 cup powdered sugar
1-2 tablespoon orange juice
1 tablespoon orange zest


Preheat your oven to 350°F. Spray a 8.5 x 4.5-inch loaf pan with nonstick cooking spray.
Sprinkle a teaspoon of flour over the cranberries and mix; set aside. This will prevent the cranberries from sinking to the bottom of the bread. If using frozen cranberries, no need to thaw them out.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt together.
In a separate bowl, whisk together the eggs, milk, orange juice, orange zest and melted butter.
Pour the wet ingredients into the dry ingredients and mix using a whisk or a hand mixer, but do not overmix. Once there are no more large lumps, stop stirring. Gently fold in the prepared cranberries into the batter.
Evenly distribute the batter into the prepared pan and transfer it to the preheated oven. Bake the bread for about 45 minutes to 1 hour. To test if the bread is done, insert a toothpick into the center of the bread and if it comes out clean, the bread is done, otherwise continue baking. Allow the bread to cool completely in the pan.
In a medium size bowl, combine all the orange glaze ingredients together and whisk until well incorporated. Start with a tablespoon of orange juice and and more until desired consistency. The glaze should be pourable.
Finally, generously drizzle orange glaze over the bread, slice and serve.

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