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Cranberry Orange Bread with Glaze sitting on a white footed cake plate.

Cranberry Orange Bread with Glaze

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  • Author: Sandra Flegg
  • Total Time: 1 hour 10 minutes
  • Yield: 12


Cranberries and orange are a beautiful combination in this moist sweet bread. The orange glaze on the top highlights the orange flavours. The sugared cranberries on top are optional and add a festive flair to this easy recipe.


2 cups all-purpose flour

1 and 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 cup granulated sugar

1 cup cranberries

1 large egg, beaten

1/4 cup melted butter

1 cup orange juice


1/2 cup icing sugar

2 tbsp. orange juice


1. In a large bowl, combine flour, baking powder, baking soda, salt, and granulated sugar. Mix well to combine.

2. Stir in cranberries.

3. In a small bowl, beat egg, then add in melted butter and orange juice. Stir to combine.

4. Add wet ingredients to dry ingredients and stir only until blended.

5. Turn into greased loaf pan.

6. Bake in 350F oven for 50 to 60 minutes or until tested inserted in centre comes out clean.

7. Cool in pan for five minutes, then turn out onto a cooling rack. Allow to cool at least 15 minutes.

8. Remove loaf from pan and place back on cooling rack.


8. In a small bowl, combine 1/2 cup icing sugar and 2 tbsp. orange juice. Stir well to combine and add additional orange juice, 1 tsp. at a time if needed to make a smooth, pourable glaze. The glaze should be smooth enough to slide down the edges of the loaf.

9. Pour glaze over top of loaf.

This bread will store well for about 3 days wrapped in plastic wrap and up to five days in the refrigerator. This loaf also freezes well. Wrap well in plastic wrap, then foil paper and freeze for up to three months. Let thaw completely at room temperature before slicing.


To make sugared cranberries for garnish (optional)

In a small saucepan, combine 1/4 cup granulated sugar and 1/4 cup of water. Stir well to dissolve the granulated sugar. Slowly bring to a boil, then reduce heat and simmer gently for 3 minutes.

Transfer the cranberries to a cooling rack or place on waxed paper, ensuring the the cranberries are not touching each other. They will become very sticky as they dry and will be difficult to separate if they’re grouped together.

Allow the cranberries to dry for 20 minutes.

Place 1/2 cup sugar in a small bowl, then stir in the cranberries four or five at time, stirring to coat in sugar.

Sugared cranberries may be stored in the refrigerator for 2 to 3 days in an airtight container.

  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 252
  • Sugar: 33.2 g
  • Sodium: 110 mg
  • Fat: 4.6 g
  • Saturated Fat: 2.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 51.6 g
  • Fiber: 1.3 g
  • Protein: 2.9 g
  • Cholesterol: 25.7 mg