If you’re on the hunt for a delicious, cozy treat that’s just bursting with citrusy brightness and tart sweetness, you’re going to love this Cranberry Orange Bread with Orange Glaze Recipe. It’s the kind of bread I find myself craving when I want something that’s not only comforting but also a little festive—perfect for breakfast, afternoon tea, or even a simple dessert. The combination of fresh cranberries and fragrant orange zest creates a flavor punch that’s both refreshing and deeply satisfying. Ready to bake something that’ll fill your kitchen with the most inviting aroma? Let’s dive in!

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Why This Recipe Works

Bright flavor balance: The zesty orange pairs perfectly with tart cranberries for a fresh, vibrant taste that never feels heavy.
Moist, tender crumb: Using flax “eggs” and oil keeps the bread moist without making it greasy or dense.
Easy to make: No fancy equipment or weird ingredients—just pantry staples that you probably already have.
Versatile glaze: The orange glaze on top adds a sweet, tangy finishing touch that enhances every bite.

Cranberry Orange Bread with Orange Glaze, citrus cranberry bread, holiday bread with cranberries and orange, moist cranberry orange loaf, festive citrus bread - A rectangular loaf cake with a golden brown crust sits on a piece of parchment paper on a white marbled surface. The top of the cake has several cracks and is studded with visible whole and partially broken mixed red and dark purple berries, giving it a textured look. The cake appears moist inside where the berries have released some juices, adding deep red spots around them. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here contributes to that perfect balance of flavor and texture. When I shop for this bread, I always look for fresh, vibrant oranges and firm cranberries—frozen will do in a pinch, but fresh brings that extra zing!

Ground flaxseeds: These act as a great egg substitute, adding a bit of nutty flavor and helping bind the batter.
Water: Mixed with flaxseeds to create your flax “eggs,” moisture is key here.
Granulated sugar: Sweetens the bread just right without overpowering the tart cranberries.
Soy milk: I prefer soy for creaminess, but you can easily swap in almond or oat milk.
Orange zest and juice: The heart of this recipe—providing that punchy citrus flavor we all love.
Canola oil: Keeps the bread moist and tender; a neutral flavor helps other ingredients shine.
Pure vanilla extract: Rounds out the flavors with a little warmth and depth.
All-purpose flour: The base for this bread, giving it structure.
Baking powder: Helps your loaf rise nicely and stay fluffy.
Salt: Balances sweetness and enhances flavor.
Fresh or frozen cranberries: Adds tart bursts throughout—toss frozen with flour to avoid bleed-through in the batter.
Powdered sugar: For the glaze—dissolves smoothly for that perfect shiny finish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love tinkering with this recipe depending on the season or my mood. You can easily swap or add ingredients to make this bread truly your own, which is part of the joy baking brings.

Variation: Adding chopped walnuts or pecans gives a lovely crunch that I’ve enjoyed on lazy weekends with coffee.
Diet-friendly swaps: Use coconut oil instead of canola for a tropical twist, or try gluten-free flour blends if you need to avoid gluten.
Sweetness levels: Cut back sugar slightly if you prefer a less sweet loaf, especially since the glaze adds another layer of sweetness.

Step-by-Step: How I Make Cranberry Orange Bread with Orange Glaze Recipe

Step 1: Prep Your Flax “Eggs” and Pan

Start by mixing your ground flaxseeds with water—this takes about 3-4 minutes to thicken into those perfect “eggs” that’ll help bind your bread without dairy or animal eggs. While you’re waiting, grease your loaf pan or line it with parchment paper. I love using parchment because it makes removing the bread a breeze once baked.

Step 2: Mix Wet Ingredients Until Smooth

In a large bowl, whisk together the sugar, soy milk, orange zest, orange juice, oil, flax eggs, and vanilla. This is where the magic starts—you’ll see a lovely orange-scented batter that’s rich and ready to welcome the dry ingredients.

Step 3: Combine Dry Ingredients and Gently Fold in Cranberries

Sprinkle your flour, baking powder, and salt over the wet mixture. Fold everything together until just combined—don’t overmix! Overworking the batter can lead to a dense or rubbery loaf, which nobody wants.

If you’re using frozen cranberries, toss them with a spoonful of flour first—this little trick keeps the bright red juice from turning your whole loaf pink. Then gently fold those berries into the batter for juicy pockets of tartness.

Step 4: Bake and Cool Your Loaf

Pour the batter into your prepared pan and pop it onto the center rack of your preheated 350°F oven. Bake for 55-65 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. Once out, let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely—trust me, patience here pays off for slicing!

Step 5: Whip Up the Orange Glaze and Drizzle Away

While the bread cools, whisk powdered sugar with fresh orange juice, a little orange zest (if you want extra zing), and vanilla until you get a smooth glaze. Once your bread is completely cool, drizzle or spread the glaze generously on top. I find it adds that perfect tangy-sweet finish that makes everyone ask for seconds.

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Pro Tips for Making Cranberry Orange Bread with Orange Glaze Recipe

Don’t overmix: Gently folding the batter keeps your bread light and tender instead of tough.
Flour the frozen cranberries: Coating them helps stop their juice from bleeding too much into the batter.
Cool completely before glazing: This prevents the glaze from melting right off and keeps it beautifully glossy.
Use fresh orange for zest and juice: Fresh citrus makes a world of difference compared to bottled juice or zest—it really perks up the flavor.

How to Serve Cranberry Orange Bread with Orange Glaze Recipe

Garnishes

I usually keep it simple with a sprinkle of extra orange zest or a few whole cranberries on top of the glaze just before serving. It adds that little extra pop of color and freshness that makes the presentation pop. Sometimes, a light dusting of powdered sugar after glazing is just perfect for a wintery vibe.

Side Dishes

This bread pairs beautifully with a hot cup of tea or coffee—great for lazy Sunday mornings. If you want to serve it as part of a brunch spread, try alongside fresh fruit salad or a creamy yogurt parfait to balance the flavors.

Creative Ways to Present

For holiday gatherings, I’ve fun served this bread sliced thick and layered with a smear of cream cheese or nut butter. You can also turn it into mini loaves baked in muffin tins—cute and perfect for gifting or serving at parties.

Make Ahead and Storage

Storing Leftovers

After enjoying your first slice, wrap the leftover loaf tightly in plastic wrap or store it in an airtight container. I usually keep mine at room temperature for up to three days, which keeps it soft and fresh without drying out.

Freezing

If you want to save some for later, slice the bread first, then freeze individual slices wrapped in parchment and sealed in a freezer-safe bag. It freezes well and lets you thaw just what you need without sacrificing freshness.

Reheating

To bring your bread back to life, pop a slice in the toaster oven or microwave it for 15-20 seconds. The orange glaze softens deliciously, making it taste like it’s fresh from the oven all over again.

FAQs

Can I use fresh oranges instead of bottled orange juice and zest?

Absolutely! Fresh orange juice and zest add a vibrant, natural brightness that’s far superior to bottled versions. I recommend using organic oranges to avoid any wax coatings on the peel when zesting.
What if I don’t have flaxseeds to make flax eggs?

If you don’t have flaxseeds, you can use chia seeds instead, following the same method. Alternatively, you can substitute with one large egg if you’re not making a vegan version. Just keep in mind it may change the texture slightly.
How do I prevent the cranberries from bleeding into the batter?

For frozen cranberries, tossing them lightly in flour before folding them into the batter is key. This coating helps seal their juice so your bread doesn’t turn a pink color and keeps those pretty bursts nicely contained.
Can I make this bread gluten-free?

I haven’t tested this recipe with gluten-free flour, but using a 1-to-1 gluten-free baking flour blend should work well. Avoid almond or coconut flour as they change the structure too much and may not yield the best texture.
How long does Cranberry Orange Bread stay fresh?

Stored in an airtight container at room temperature, this bread stays fresh for about 3 to 4 days. If refrigerated, it can last a bit longer but might dry out faster—so I usually recommend eating it sooner or freezing leftovers.

Final Thoughts

This Cranberry Orange Bread with Orange Glaze Recipe quickly became one of my favorite go-to bakes because it’s as approachable as it is sensational. The zingy orange and tart cranberries make each slice feel like a little celebration, whether for a weekday breakfast or holiday brunch. I hope you enjoy making it as much as I do—there’s something special about sharing a homemade treat that’s packed with fresh flavors and love. Give it a try, and I promise you’ll be hooked.