I’m so excited to share this delightful Cranberry Orange Bread with Orange Glaze Recipe with you! It’s one of those special treats that brightens up any morning or afternoon coffee break. The tangy cranberries and zesty orange meld together in such a cozy, flavorful way, and that sweet glaze on top? Absolute perfection! Stick with me, and I promise you’ll nail this recipe every time—it’s fan-freaking-tastic, and I can’t wait for you to try it.

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Why This Recipe Works

Perfect Flavor Balance: The tart cranberries and bright orange zest and juice blend for a fresh, lively taste that’s never overpowering.
Moist and Tender Texture: Using flax “eggs” and oil keeps the bread tender without heaviness – plus it’s vegan-friendly!
Easy To Customize: Simple swaps for milk, oil, and even gluten-free flour make it super adaptable to your pantry and dietary preferences.
That Irresistible Glaze: The orange glaze on top adds sweetness and a little zing that takes it from everyday to show-stopping.

Cranberry Orange Bread with Orange Glaze, cranberry orange bread, orange glazed bread, festive bread recipes, holiday breakfast ideas - 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

This Cranberry Orange Bread with Orange Glaze Recipe relies on simple, wholesome ingredients that create a lovely harmony of flavors and textures. Each one brings something important to the table—whether it’s moisture, flavor, or structure—so I love sharing little nuggets about how to pick the best for your bake.

Cranberry Orange Bread with Orange Glaze, cranberry orange bread, orange glazed bread, festive bread recipes, holiday breakfast ideas - 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: These slimy little seeds become flax “eggs” when mixed with water and help bind the bread without using animal products.
Granulated sugar: Just enough sweetness to balance the tart cranberries and citrus without going overboard.
Soy milk: A neutral, creamy base—but feel free to swap for cashew or oat milk for a milder flavor.
Orange zest and juice: Fresh zest amps up the orange flavor, while juice adds brightness and moisture.
Canola oil: Keeps the bread tender and moist; mild flavor won’t overwhelm the citrus and berries.
Pure vanilla extract: A little extra warmth and complexity among all the citrus notes.
All purpose flour: Provides structure; if using frozen cranberries, tossing them with flour helps keep the bread from turning pink.
Baking powder: Gives you that nice rise and fluffy crumb.
Salt: Essential to balance flavors and make everything pop.
Fresh or frozen cranberries: Their tangy, juicy bursts are the star of the show—fresh if in season, frozen works wonderfully, too.
Powdered sugar for glaze: Creates a smooth, sweet finish that complements the orange juice perfectly.

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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

One of the best things about this Cranberry Orange Bread with Orange Glaze Recipe is how easy it is to customize based on your own pantry and taste. Over the years, I’ve tried swapping a few ingredients and experimenting with add-ins, which I’ve absolutely loved sharing with friends who want to make this recipe theirs.

Variation: Whenever I want a nuttier note, I add chopped walnuts or pecans—crunch and flavor that really elevate the texture.
Dairy-Free Swaps: I usually use soy milk, but almond or oat milk works great, too. Coconut milk adds richness but shifts the flavor slightly.
Oil Alternatives: If I’m out of canola oil, avocado oil is my go-to for its mild taste, or melted coconut oil for a subtle tropical hint.
Seasonal Twist: Around the holidays, I sprinkle in some ground cinnamon and nutmeg for extra warmth that sings with the orange and cranberries.

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

Step 1: Prep Your Flax Eggs and Oven

Start by mixing those 2 tablespoons of ground flaxseeds with 5 tablespoons of water; set this aside for 3-4 minutes so it thickens nicely. This little trick replaces regular eggs while adding fiber and a subtle nutty flavor. Meanwhile, preheat your oven to 350°F and grease your loaf pan (I love lining mine with parchment paper for a fuss-free release).

Step 2: Mix Wet Ingredients

In a large bowl, whisk together the sugar, soy milk, freshly grated orange zest, fresh orange juice, canola oil, flax eggs, and vanilla extract until everything’s nicely combined. The orange zest especially wakes up the mix and brightens the final bread.

Step 3: Combine Dry Ingredients and Add Cranberries

Now add the flour, baking powder, and salt to your wet ingredients. Stir gently until just combined—remember that over-mixing can make the bread dense or rubbery, and nobody wants that. If your cranberries were frozen, toss them with a tablespoon of flour first; this helps keep the blood-red color out of the whole loaf. Fold the cranberries in gently to keep their shape and bursts of flavor.

Step 4: Bake to Golden Perfection

Pour your batter into the prepared pan and place it on the center rack. Bake for 55-65 minutes. The bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. If your top is browning too fast, tent loosely with foil after about 40 minutes.

Step 5: Cool and Glaze

Let the bread cool in the pan for about 10 minutes. This helps it firm up so it won’t crumble when you remove it. Transfer to a wire rack to cool completely. Once cool, whisk together powdered sugar, fresh orange juice, a bit of zest if you like, and vanilla for the glaze. Spread or drizzle this sugary goodness on top—my favorite final touch for that perfect balance of sweet and citrus zing.

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Tips from My Kitchen

Don’t Skip the Flax Eggs: They’re the secret to that tender, moist crumb without using real eggs—plus, they add a subtle nuttiness.
Freeze Your Cranberries Ahead: I always keep a stash of frozen cranberries in my freezer—they’re just as good as fresh in this recipe and available year-round.
Avoid Overmixing the Batter: Stir until just combined to keep the bread airy and prevent it from turning dense or tough.
Test Your Bread Early: Oven times vary, so start checking your bread around 50 minutes to avoid drying it out.

How to Serve Cranberry Orange Bread with Orange Glaze Recipe

Cranberry Orange Bread with Orange Glaze, cranberry orange bread, orange glazed bread, festive bread recipes, holiday breakfast ideas - 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 love topping slices with a little fresh orange zest or even tiny sprigs of fresh rosemary when serving—it adds a pretty pop of color and a subtle herbal note that pairs beautifully with the citrus. Sometimes, I sprinkle a few whole cranberries on the glaze immediately after spreading it for that festive, rustic charm.

Side Dishes

This bread pairs wonderfully with a hot mug of coffee or tea for breakfast or brunch. I also enjoy it with a smear of vegan butter or cream cheese for a richer finish. For a heartier spread, fresh fruit salad or a simple green salad dressed lightly with citrus vinaigrette complement the flavors perfectly.

Creative Ways to Present

For holiday brunches or special occasions, I slice this bread into thinner pieces, toast lightly, and serve on a decorative platter lined with fresh orange leaves or citrus slices. Drizzling extra glaze in a pretty zigzag adds wow factor. Sometimes, I transform leftovers into bread pudding with a dollop of whipped cream and candied orange peel for an impressive dessert!

Make Ahead and Storage

Storing Leftovers

I usually wrap leftover bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigeration is a good option and will keep it fresh for about 4 days, though the bread might firm up slightly and benefit from a quick toast before eating.

Freezing

This bread freezes beautifully! Wrap the whole loaf or individual slices tightly in plastic wrap and then place in a freezer-safe bag. It keeps well for up to 2 months. When you’re ready, thaw overnight in the fridge or at room temperature for a few hours.

Reheating

I prefer reheating slices in a toaster oven or oven at 300°F for about 10 minutes to warm through and restore that lovely fresh-baked texture. Avoid microwaving unless you’re in a pinch, as it can make the bread gummy.

FAQs

Can I use fresh cranberries or frozen in this Cranberry Orange Bread with Orange Glaze Recipe?

Yes, both fresh and frozen cranberries work perfectly. If using frozen, toss them with a tablespoon of flour before folding into the batter to prevent the whole bread from turning pink or red.
Is this Cranberry Orange Bread vegan-friendly?

Absolutely! The recipe uses flax “eggs” instead of real eggs and soy milk, making it vegan-friendly. Just ensure your powdered sugar is vegan as well.
Can I make this bread gluten-free?

I haven’t tested it with gluten-free flours, but a 1-to-1 gluten-free flour blend would likely work best. Avoid substituting with almond or coconut flour, as the texture will be very different and result in a denser bread.
How long does the bread keep fresh?

Stored properly in an airtight container at room temperature, it stays fresh for 3-4 days. You can also refrigerate for a bit longer, but I recommend bringing to room temperature or toasting before enjoying.

Final Thoughts

This Cranberry Orange Bread with Orange Glaze Recipe holds a cozy spot in my recipe box because it’s just so reliably delicious and perfect for any time you need a little something special. Whether you’re nibbling it for breakfast, bringing it to a friend’s brunch, or enjoying it with tea on a crisp afternoon, it always hits the spot. I honestly think once you try this recipe, it’ll become your go-to too. So grab your loaf pan and those vibrant cranberries—you’re about to make magic happen in your kitchen!