Name: Orange Cranberry Loaf with Glaze Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 2 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; 1 cup granulated sugar; 1 tablespoon orange zest; ½ cup buttermilk; ½ cup canola oil; ½ cup orange juice; 2 large eggs; 1 teaspoon vanilla extract; 1 ½ cups fresh cranberries; 1 cup powdered sugar; 3 tablespoons orange juice

Jump to Recipe· 4.5 from 18 reviews

If you’re looking for a sweet, tangy treat that feels like a cozy hug in every bite, you’re going to love this Orange Cranberry Loaf with Glaze Recipe. It’s one of those recipes I keep returning to whenever I want something festive, fresh, and just a little bit special. The balance of zesty orange and tart cranberries wrapped up in a tender, moist loaf is seriously fan-freaking-tastic, and the smooth, citrusy glaze on top? It just seals the deal. Stick with me—I’ll walk you through every detail so your loaf turns out perfect every time.

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Why This Recipe Works

Bright, Balanced Flavor: The fresh orange zest and juice add a vibrant citrus brightness that beautifully complements the tart cranberries.
Moist, Tender Texture: Buttermilk and oil keep this loaf wonderfully moist without being greasy, ensuring every slice is soft and tender.
Simple Glaze Finish: A quick powdered sugar and orange juice glaze adds a sweet, glossy touch that’s easy to whip up and elevates the loaf’s flavor.
Reliable Baking Method: Clear step-by-step instructions and helpful tips make it beginner-friendly while guaranteeing delicious results every time.

Orange Cranberry Loaf with Glaze, festive orange cranberry bread, citrus cranberry pound cake, moist orange cranberry loaf, holiday fruit loaf - A close-up of a sliced yellow cake loaf on a white marbled surface, showing three thick slices stacked in front and the rest of the loaf behind. The cake has two visible layers: the soft, moist pale yellow cake at the bottom and bright red berries scattered throughout the top layer. A white glaze is drizzled generously over the top and sides, with some dripping onto the surface below. A few whole red berries are placed near the front of the loaf on the white marble. The texture of the cake looks light and fluffy, with the glaze glossy and smooth. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Orange Cranberry Loaf with Glaze Recipe comes from how the ingredients play off each other — the right flour and leavening for a soft crumb, tangy cranberries bursting with flavor, and just enough orange zest and juice to brighten every bite. Shopping for fresh cranberries now is a treat, but frozen works well too, just thaw first. I’ve also learned that using freshly grated orange zest makes all the difference; avoid dried or pre-grated varieties if you want that punch of fresh citrus aroma.

Orange Cranberry Loaf with Glaze, festive orange cranberry bread, citrus cranberry pound cake, moist orange cranberry loaf, holiday fruit loaf - Flat lay of two whole brown eggs with clean shells, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl containing granulated sugar mixed with bright orange zest, a small white ceramic bowl filled with smooth buttermilk, a small white ceramic bowl with golden canola oil, a small white ceramic bowl of fresh orange juice, a few sprigs of fresh orange zest, a mound of fresh red cranberries, a small white ceramic bowl of fine powdered sugar, a small white ceramic bowl with additional fresh orange juice, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides structure without heaviness — perfect for a tender loaf.
Baking powder: Helps the loaf rise nicely, giving it a light texture.
Salt: Balances sweetness and enhances the other flavors.
Granulated sugar: Adds just the right amount of sweetness. Mixing it with fresh orange zest helps infuse citrusy goodness throughout.
Orange zest: Your flavor superstar! Fresh zest elevates the bread’s aroma and taste.
Buttermilk: Adds moisture and a subtle tang that pairs beautifully with the orange and cranberries.
Canola oil (or neutral oil): Keeps the loaf moist without overpowering the flavors.
Orange juice: Intensifies the citrus flavor and softens the crumb.
Eggs: Provide structure and richness.
Vanilla extract: Adds warmth and rounds out the flavors.
Fresh cranberries: Bursting with tartness, they offer texture and a pop of color.
Powdered sugar (for glaze): Creates a sweet, smooth finish.
Orange juice (for glaze): Keeps the glaze light and packed with flavor.

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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

I love how versatile this Orange Cranberry Loaf with Glaze Recipe is — it’s fun to play around with! You can tweak it easily to fit your taste or occasions. Sometimes I toss in a handful of chopped nuts for crunch, or swap out vanilla for almond extract for a delightful twist. Don’t hesitate to put your spin on it!

Variation: One time, I added a sprinkle of cinnamon and nutmeg for a cozy fall note—trust me, it turns this loaf into a perfect autumn treat.
Dietary modification: For a gluten-free version, I’ve had good results substituting a 1:1 gluten-free flour blend; just watch the texture as it might bake a bit faster.
Seasonal swaps: Swap cranberries for chopped fresh or frozen raspberries or blueberries if cranberries aren’t in season.
Difficulty level: It’s a straightforward recipe, perfect for beginner bakers, but delicious enough for experienced hands.

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

Step 1: Prep the Dry Ingredients with Care

First up, I preheat my oven to 350°F and grease my loaf pan—trust me, a well-greased pan saves your loaf and your sanity. Next, I whisk together the flour, baking powder, and salt in a medium bowl to make sure the leavening is evenly distributed. Mixing these separately prevents big pockets of baking powder sneaking into your bread later. Setting this aside gets you ready for the next step.

Step 2: Zesting Sugar is a Game Changer

In a small bowl, I mix sugar with freshly grated orange zest. This step deserves a shout-out because it infuses the sugar with that vibrant orange flavor, coloring it a lovely light orange. It smells amazing before it even touches your batter—I often find myself sneaking a little pinch just to enjoy that aroma!

Step 3: Blend Wet Ingredients Gently

In a large bowl, I whisk together buttermilk, oil, orange juice, eggs, and vanilla until smooth. Adding wet ingredients with care creates a smooth base for the batter. Then, I fold in the dry ingredients and the sugar-zest mix just until combined. Overmixing scares me because it can make the loaf tough, and you want it tender and soft, right? So I stop as soon as there are no flour streaks.

Step 4: Stir in Cranberries with Love

Next, I gently fold in the fresh cranberries using a wooden spoon or spatula, distributing them evenly through the batter. A tip? If your cranberries are super tart, you can toss them with a teaspoon of sugar first to mellow out that bite. This step is key because you want cozy little bursts of cranberry without them sinking to the bottom.

Step 5: Bake and Keep a Watchful Eye

Pour the batter into your prepared loaf pan and pop it in the oven. This loaf needs a good 65-75 minutes to bake through. I admit, I check mine at about 60 minutes because ovens vary. If the top is browning too fast but the middle still looks underdone, I tent the loaf loosely with foil—this technique saved my loaf more than once from burning while still cooking evenly inside. When a toothpick inserted comes out with just a few moist crumbs, you’re golden.

Step 6: Cool then Glaze Like a Pro

Let your loaf cool in the pan for 10-15 minutes, then transfer to a wire rack. While it cools completely, whip up the glaze by mixing powdered sugar and orange juice until smooth. It’s fun how a few spoonfuls of glaze drizzled over the top make everything feel special. I usually start with 2 tablespoons of juice and add more for thinner glaze, depending on how drippy I want it.

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Tips from My Kitchen

Use Fresh Zest for Maximum Flavor: Pre-grated orange zest pales in comparison to freshly grated—trust me, your loaf will thank you.
Don’t Overmix the Batter: Stir just until combined to keep the loaf tender instead of dense and chewy.
Prevent Burning with Foil Tenting: If the top browns too soon, cover loosely with foil to let the inside continue baking gently.
Cool Completely Before Glazing: Applying glaze too soon can cause it to run off; patience here means a pretty, perfect finish.

How to Serve Orange Cranberry Loaf with Glaze Recipe

Orange Cranberry Loaf with Glaze, festive orange cranberry bread, citrus cranberry pound cake, moist orange cranberry loaf, holiday fruit loaf - Three thick slices of golden brown cake stacked one on top of another, each slice showing a dense texture with visible pieces of dark purple and bright red berries inside. The cake edges are darker and slightly crunchy, while the inside looks soft and moist. Around the cake slices, there are whole red berries placed on a white marbled surface, all against a plain white background. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep garnishes simple—just a light dusting of powdered sugar or a few extra orange zest curls scattered on top of the glaze. If I’m feeling fancy, some fresh cranberries or chopped pistachios sprinkled at the last moment add a festive touch and a nice texture contrast. Nothing too heavy; you want that bright, fresh vibe to shine.

Side Dishes

This loaf pairs wonderfully with a strong cup of your favorite coffee or a cozy chai latte. If serving for brunch, I like to add fresh fruit salad or yogurt with honey on the side—it balances the sweetness of the bread and compliments the tart cranberries. Even just a smear of cream cheese or butter transforms a simple slice into something indulgent.

Creative Ways to Present

For special occasions, I’ve served this loaf in mini loaf pans for individual portions—so cute and giftable! Another time, I cut the cooled loaf into cubes and served it as part of a dessert buffet alongside some whipped cream and fresh berries. It’s a versatile loaf that can shine as both a casual snack and a fancy dessert centerpiece.

Make Ahead and Storage

Storing Leftovers

I store leftover Orange Cranberry Loaf loosely wrapped in parchment paper inside an airtight container at room temperature for up to three days. Keeping it from drying out is key, and I find parchment paper is better than plastic wrap here because it allows a little breathability, so the crust stays pleasantly tender. After that, I usually move it to the fridge if I’m not done eating it yet.

Freezing

Freezing this loaf works like a charm. I slice it first, then wrap each slice individually in plastic wrap and place them in a freezer bag. When I want a quick sweet treat, I just pull out a slice and let it thaw at room temp or warm it up directly in the toaster oven. The cranberries hold up well, and the glaze may soften a bit but still tastes delicious.

Reheating

Reheating is best done gently. I pop a slice in the microwave for about 15 seconds or toast it lightly in a toaster oven to bring back that fresh-baked warmth. If you warmed it from frozen, adding a tiny dab of butter on top melts into a lovely glaze and amps up the flavor.

FAQs

Can I use frozen cranberries for this Orange Cranberry Loaf with Glaze Recipe?

Yes! Frozen cranberries work perfectly—just make sure to thaw and drain them before folding into the batter. This prevents extra moisture from making the loaf too wet.
What’s the best way to zest the orange for this recipe?

Use a microplane or fine grater to zest only the colorful outer orange layer of the peel. Avoid the white pith underneath, which is bitter. Fresh zest adds the brightest citrus flavor.
How do I know when the loaf is done baking?

Insert a toothpick in the center; it’s done when the toothpick comes out with just a few moist crumbs—not wet batter. The top should be golden but not overly dark.
Can I make the glaze ahead of time?

You can make the glaze ahead and keep it covered in the fridge, but give it a good stir before drizzling. It may thicken up; just add a little more orange juice if needed.
Is this bread suitable for breakfast or dessert?

Absolutely! It’s fabulous as a sweet breakfast treat with your morning coffee or as a light dessert paired with whipped cream or yogurt.

Final Thoughts

This Orange Cranberry Loaf with Glaze Recipe is more than just a loaf—it’s a little celebration you can bake on any day. I love how it fills my kitchen with a burst of citrus aroma and the thrill of combining simple ingredients into something that feels so special. Whether you’re baking for yourself, family, or friends, I promise this recipe will quickly become one of your favorites. Go ahead, bake a loaf, enjoy every slice, and maybe even share a piece with someone you love. You’ll be glad you did.