If you’re on the hunt for a cozy, bright, and oh-so-delicious treat, I have to share my all-time favorite **Cranberry Orange Bread with Orange Glaze Recipe**. This loaf is the perfect mix of tart cranberries and zesty orange, wrapped in a moist crumb and topped with a glossy, citrusy glaze that feels like a warm hug on a plate. Trust me, once you try it, you’ll want to keep this recipe on speed dial for breakfast, brunch, or just a sweet afternoon pick-me-up.

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Why This Recipe Works

Balanced Flavors: The fresh cranberries add tartness while the orange zest and juice bring bright citrus notes that perfectly complement each other.
Moist Texture: Using flax eggs and oil keeps the bread tender and moist without any heaviness.
Simple Orange Glaze: The glaze ties everything together with a sweet, tangy finish that’s easy to make and even easier to love.
Versatile and Friendly: Whether you want a vegan loaf or just a natural twist on classic quick bread, this recipe adapts beautifully.

Cranberry Orange Bread, Cranberry Orange Bread with Orange Glaze, citrus cranberry loaf, holiday breakfast bread, easy citrus bread recipe - 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

What I love about this Cranberry Orange Bread with Orange Glaze Recipe is how every ingredient plays a role to keep it light, flavorful, and wholesome. Whether you’re picking fresh cranberries or using frozen, and choosing your favorite plant milk, these components come together like a dream.

Cranberry Orange Bread, Cranberry Orange Bread with Orange Glaze, citrus cranberry loaf, holiday breakfast bread, easy citrus bread recipe - Flat lay of fresh whole cranberries with their deep red color and glossy texture, a bright orange with vibrant zest and juicy wedges, a small pile of golden ground flaxseeds showing their grainy texture, a light sprinkling of white all-purpose flour, a smooth pool of golden canola oil shimmering slightly, a small glass of creamy soy milk with its soft white tone, and a sprig of fresh vanilla bean pods in dark brown, all naturally arranged with some orange zest curls scattered delicately around, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Ground flaxseeds: Acts as a great plant-based egg substitute and adds some healthy omega-3 fats.
Water: Combines with flaxseeds to create that sticky flax “egg” texture needed to bind the bread.
Granulated sugar: Gives just enough sweetness without overpowering the natural tartness of cranberries.
Soy milk: Or another plant milk of your choice – it keeps the loaf moist and adds gentle creaminess.
Orange zest: The secret weapon that pumps up the citrus flavor effortlessly.
Fresh squeezed orange juice: Bright and fresh, it adds liquid along with tang for the batter as well as the glaze.
Canola oil: Keeps the crumb tender; feel free to swap with avocado or melted coconut oil.
Pure vanilla extract: Adds warmth and depth to balance the citrus and tartness.
All purpose flour: Foundation of the bread giving structure without heaviness.
Baking powder: Provides rise, making sure your bread is fluffy and not dense.
Salt: Enhances all flavors and keeps the sweetness in check.
Fresh or frozen cranberries: Bursting with flavor, they’re the star that makes this bread unforgettable.
Powdered sugar (for glaze): Sweet and silky, perfect for a smooth 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.

Make It Your Way

This Cranberry Orange Bread with Orange Glaze Recipe is so easy to tweak, and I love how you can make it your own with just a few small changes. Sometimes I swap in different oils or nuts, and other times I go bold with more orange zest for an extra punch of citrus.

Variation: One time, I added chopped walnuts to give a little crunch, which gave the bread an unexpectedly lovely texture contrast.
Dairy-Free: Using soy milk or any plant-based milk keeps it vegan and delicious.
Seasonal Twist: Try frozen cranberries when fresh ones aren’t available—the trick is to toss them in a bit of flour before folding in to avoid turning the batter bright pink.
Gluten-Free Attempt: Although I haven’t tested it personally, a gluten-free flour blend should work, but avoid almond or coconut flour as the texture will be off.

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

Step 1: Ready Your Loaf Pan and Flax “Egg”

I always preheat my oven to 350°F (that’s about 175°C), then grease my loaf pan or line it with parchment paper—leaving some paper overhang makes it so much easier to pop the bread out later, trust me! Next, mix the ground flaxseeds with water in a small bowl and set it aside to thicken, about 3 to 4 minutes. This mix will replace eggs seamlessly, giving the bread structure and moisture.

Step 2: Whisk Wet Ingredients Until Smooth

In a large bowl, whisk together sugar, your choice of soy milk, orange zest, fresh orange juice, canola oil, your flax eggs, and vanilla extract. It’s fun to pause here and take in that bright, fresh citrus aroma—something about orange juice and zest always lifts my spirits while baking!

Step 3: Fold in Dry Ingredients Without Overmixing

Add your flour, baking powder, and salt to the wet mix and gently stir just until combined. This is the part where patience pays off: don’t overmix, or you’ll end up with a dense, rubbery loaf, which no one wants. I usually stop stirring when I see no more streaks of flour.

Step 4: Incorporate Cranberries Carefully

If you’re using frozen cranberries, toss them in a tablespoon of flour before folding in—this prevents the berries from bleeding too much and turning the whole bread pink. Gently fold your cranberries into the batter to avoid crushing them and spotting unwanted bright red swirls.

Step 5: Bake and Cool

Pour the batter into your prepared pan and bake right in the center rack of your preheated oven for 55 to 65 minutes. Keep an eye starting at 50 minutes; you want to insert a toothpick into the center, and when it comes out clean or with a few moist crumbs, your loaf is ready. Let it cool for about 10 minutes in the pan before carefully transferring to a wire rack to cool completely. This step makes glazing so much easier!

Step 6: Make That Irresistible Orange Glaze

While the bread cools, mix powdered sugar, fresh orange juice, orange zest (optional but adds a nice textural pop!), and vanilla extract in a bowl. Whisk until smooth and glossy—if your powdered sugar is clumpy, a small whisk works wonders here. Once the bread is completely cool, either drizzle or spread the glaze on top for that shining, citrusy finish.

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Tips from My Kitchen

Avoiding Pink Batter: Toss frozen cranberries in flour first to keep the batter from turning an unappetizing shade of pink.
Parchment Paper Hack: Use parchment with overhang to easily lift the loaf out without sticking or breaking.
Taste Test Your Orange: Fresh zest and juice make a world of difference—store-bought orange juice just doesn’t have the same zing.
Don’t Skip Cooling: Let the bread cool completely before glazing to prevent the glaze from melting into a sticky mess.

How to Serve Cranberry Orange Bread with Orange Glaze Recipe

Cranberry Orange Bread, Cranberry Orange Bread with Orange Glaze, citrus cranberry loaf, holiday breakfast bread, easy citrus bread recipe - A close-up image of a sliced loaf of berry bread on white parchment paper placed on a white marbled surface. The bread has a textured golden brown crust with visible cracks and is filled with bright red and dark purple berries scattered throughout the soft, light beige crumb. A shiny, creamy white glaze is drizzled in thick lines over the top of the loaf and slightly dripping over the front slice, creating a glossy contrast against the crumb and berries. In the blurred background, there is a soft light gray cloth and a half orange adding subtle color. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep it simple with just a smooth orange glaze, but sometimes I sprinkle a little extra orange zest on top or a few whole cranberries to make it pop visually. On special occasions, a dusting of powdered sugar adds that delicate wintery touch I adore.

Side Dishes

This bread pairs wonderfully with a hot cup of tea or coffee for breakfast. I also love serving it alongside a creamy dairy-free yogurt or a tangy cottage cheese for contrast. It makes an excellent brunch feature with fresh fruit salad on the side.

Creative Ways to Present

For holiday gatherings, I slice the loaf thick and arrange it on a wooden board with fresh herbs like rosemary sprigs for an elegant touch. Drizzle extra glaze in a pretty zigzag on the serving platter for a picture-perfect presentation that always impresses guests.

Make Ahead and Storage

Storing Leftovers

After it’s cooled and glazed, I cover the bread loosely with foil or keep it in an airtight container at room temperature for up to 3 days. I’ve also kept it refrigerated when the weather’s warm, and it stays fresh for about 4 days that way, but just bring it to room temp before slicing for best flavor.

Freezing

If you want to make it ahead, this bread freezes beautifully. I usually slice it first and wrap individual slices in plastic wrap, then pop them into a freezer bag—this way they’re easy to grab for quick breakfasts or snacks. Freeze for up to a few months without any noticeable drop in quality.

Reheating

The best way I’ve found to reheat slices is popping them in the toaster or warming in a preheated oven at 325°F for about 5-7 minutes. It revives the bread’s warmth without drying it out, and the glaze softens nicely without melting off.

FAQs

Can I use frozen cranberries for the Cranberry Orange Bread with Orange Glaze Recipe?

Absolutely! Using frozen cranberries works great, but be sure to toss them in a bit of flour before folding into the batter. This stops the berries from bleeding too much and keeps your bread from turning an unexpected pink shade. Plus, it helps distribute the berries evenly.
Is this Cranberry Orange Bread vegan?

Yes! This recipe uses ground flaxseeds as an egg substitute and soy milk instead of dairy, making it completely vegan-friendly. Plus, the use of oil instead of butter keeps it dairy-free without sacrificing moisture.
Can I substitute the canola oil in this recipe?

Definitely. I’ve swapped canola oil with avocado oil or melted coconut oil with great results. Avoid using butter unless you want a dairy version. Some have tried applesauce, but I haven’t tested that myself and it may affect the texture.
How do I know when the bread is done baking?

The best way is the toothpick test: insert a toothpick or cake tester into the center. If it comes out clean or with a few moist crumbs, your bread is done. If there’s wet batter, it needs more time—baking times can vary based on your oven.
Can this recipe be made gluten-free?

I haven’t personally tried it gluten-free, but using a 1-to-1 gluten-free flour blend will likely work. Avoid subbing almond or coconut flour here as they behave differently. Always consider the blend’s baking powder content and add more if necessary to ensure proper rise.

Final Thoughts

This Cranberry Orange Bread with Orange Glaze Recipe is honestly one of those feel-good bakes that I reach for whenever I want something that’s easy, impressive, and just downright delicious. The combination of tart cranberries with fresh citrus is a classic that never gets old, and I love how the glaze brings that extra bit of brightness to every bite. I’m excited for you to try it and to hear how you make it your own—because once you taste this loaf, you’re going to want to bake it over and over again!