
I’m a big fan of simple pleasures. A warm cup of tea, a good book, and a slice of homemade bread. But even simple pleasures can use a little upgrade sometimes, right? That’s where this basic orange glazed cranberry bread recipe comes in.
Read on, and I’ll show you exactly how to make it. It’s easier than you think.
Why You’ll Love This Cranberry Bread Recipe

It’s got everything going for it:
- This cranberry bread hits that sweet spot between tangy and sweet – something I personally love. The cranberries themselves offer a vibrant pop of color against the golden backdrop of the bread, and that citrusy aroma fills your kitchen while it’s baking.
- Another great thing about this simple recipe for orange glazed cranberry bread is how adaptable it is. I’ve enjoyed it as a simple afternoon snack with a cup of coffee, but it also elevates a brunch spread or a holiday gathering effortlessly.
- For those who love to get creative in the kitchen, this recipe is your playground. Go ahead and throw in some chopped pecans or walnuts. Or, experiment with different citrus glazes or perhaps even a lime glaze with a hint of ginger.

3 Steps to Make Orange Glazed Cranberry Bread
Ingredients
Grab these key ingredients first:
- All-purpose flour: The base of our bread
- Unsalted butter (Cold and cut into cubes): Cubing helps create that lovely crumbly texture when it bakes.
- Ground cinnamon: Just a touch adds a warm, inviting aroma to complement the cranberries.
- Baking soda: the leavening agent.
- Buttermilk: It adds wonderful moisture and a subtle tang to the bread.
- Cranberries: Fresh or frozen cranberries work equally well—no need to thaw if frozen.
- Eggs: They give the bread structure while ensuring a richer and more tender crumb.
- Vegetable oil: To keep the bread moist.
- Granulated sugar, brown sugar & confectioners’ sugar: I use confectioners’ sugar for the velvety glaze. For the bread, a mix of brown and granulated sugar brings out the right moisture and sweetness (with a subtle molasses hint).
- Orange zest (2 teaspoons): This brightens up the bread with a lovely citrusy aroma and flavor. I like to use a microplane grater to get the finest zest.
- Chopped pecans or walnuts (½ cup, optional): These add a satisfying crunch and nutty flavor. Feel free to experiment with other nuts like almonds or pistachios.
- Orange juice (2 tablespoons): Provides the citrusy flavor and thins the glaze to the right consistency. Freshly squeezed is best, but bottled works too.
- Pure vanilla extract & salt: To add extra flavor.
Instructions
Make the Streusel
Get your oven warmed up to 350°F (177°C). While that’s happening, give a 9×5 loaf pan a good spray with nonstick spray. This will save you from a sticky situation later.
Get a bowl and whisk together the cinnamon, sugar, and flour. Then, take your cold butter and cut it into the dry ingredients.

You can use forks, a pastry cutter, or even your fingers (just make sure they’re clean!). You’re aiming for a mixture that looks like pea-sized crumbs. I like to visualize little peas to get it just right.
Chill the streusel by popping it in the fridge, covered or uncovered, while you move on to the bread. This keeps the butter from melting and ensures a nice crumbly topping.
Make the Bread
In a large bowl, whisk together your salt, baking soda, and flour. Getting these combined first helps avoid any dry pockets in your final loaf.
In a medium bowl, whisk together both kinds of sugar (granulated and brown) with the eggs until they’re well combined. Then, whisk in the orange zest, vanilla extract, oil, and buttermilk. This creates the flavor base of your bread.
Pour the wet ingredients into the dry ingredients and whisk until just combined. Don’t overmix, as it can lead to tough bread, and nobody wants that.

Gently fold in the nuts (if you’re using them) and fresh cranberries. Pour your batter into the prepared loaf pan and top it evenly with that chilled streusel. Gently press the streusel down a bit so it sticks to the batter.

Bake for 50 minutes to an hour. About halfway through, loosely cover the pan with foil to prevent the top from getting too brown. To check if it’s done, poke it with a toothpick – if it comes out clean, you’re golden.
Let the bread cool completely in the pan on a rack. This allows it to set properly and prevents a crumbly mess when you slice it.

Make the Glaze

In a small bowl, whisk together the orange juice and confectioners’ sugar. You can adjust the amount of orange juice to get the glaze consistency you prefer. I like mine a little on the thicker side, so I start with less juice and add more as needed.
Once the bread is completely cool, drizzle the glaze over the top. Now, slice and serve. This bread is delicious on its own or with a smear of butter.



Some Notes on This Homemade Orange Glazed Cranberry Bread
Storage
This bread is pretty good for keeping. Out on the counter, wrapped up with plastic wrap, it’ll last a day, maybe two, no problem. If you want it to stick around longer, tuck it away in the fridge—it’s good there for about a week.
If you really want to keep it for a while, you can freeze it. I’ve frozen both glazed and unglazed loaves, and they both freeze well for up to three months.
Just make sure to let it thaw in the fridge overnight and then let it come up to room temperature before you glaze it (if it needs that) and serve.
Cranberry Muffins
You can definitely turn this recipe into muffins (it makes about 18).
Grease your muffin tin (a 12-count one) or use paper liners. Make the streusel and batter the same way as for the bread. Fill each muffin liner right to the top, then sprinkle that delicious streusel on top.
Bake them at 425°F (218°C) for five minutes, then turn the oven down to 350°F (177°C) without taking the muffins out. Bake for another 15-16 minutes, then let them cool in the tin for a bit before moving them to a wire rack.
Buttermilk Substitutions
Buttermilk provides the acid that makes the bread so tender. Don’t have any? You can make your own.
Take two teaspoons of lemon juice or white vinegar, add enough milk to make one cup, give it a stir, and let it sit for five minutes. It’ll look a bit curdled, which is exactly what you want.
Whole milk is best, but if you’re in a bind, lower-fat or even non-dairy milk works, though it won’t be quite as rich.
You can also use ⅔ cup whole milk mixed with ⅓ cup sour cream if that’s what you have on hand. It’s a good alternative and yields similar results in terms of moisture and texture.
Frequently Asked Questions
How Can I Make Plain Cranberry Bread?
Bake it without the streusel or the sweet orange glaze – use the same oven temperature and baking time. If you do want a little something extra, though, sugared cranberries sprinkled on top before serving can look pretty darn festive.
Can I Use Dried Cranberries?
Frozen or fresh cranberries work best in this recipe, but dried ones are also an option.
One cup will do the trick. You can chop them if you like, but I usually toss them in whole. Keep in mind that dried cranberries come with more sugar, so the final product will be a bit sweeter.
What to Do With the Cranberry Leftovers?
Don’t let them go to waste! They’d be delicious in a gingerbread cake or even chocolate chip muffins.
Why Is My Bread Crumbly?
If your cranberry bread is dry and crumbly, you might have gone a little overboard with the flour. Try using a kitchen scale to measure your flour next time – more often than not, over-measuring flour is the main culprit.
–Now, go ahead and give this recipe a whirl. You deserve the best orange glazed cranberry bread!

Orange Glazed Cranberry Bread
Ingredients
Streusel
- ¼ cup all-purpose flour
- 3 ½ tbsp unsalted butter, cold and cut into cubes
- ⅓ tsp ground cinnamon
- 2 tbsp granulated sugar
Bread
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 cup buttermilk, room temperature
- 2 medium eggs, room temperature
- 1 tsp pure vanilla extract
- ⅓ cup vegetable oil
- ½ cup granulated sugar
- ½ cup packed light or dark brown sugar
- ½ tsp salt
- 1 cup frozen of fresh cranberries
- 2 tsp orange zest
- ½ cup chopped pecans or walnuts (optional)
Orange Glaze
- 2 tbsp orange juice
- 1 cup confectioners’ sugar
Instructions
Streusel Topping
- Preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan.
- Combine cinnamon, sugar, and flour in a bowl. Cut in cold butter until the mixture resembles coarse crumbs.
- Refrigerate streusel while preparing the bread.
Bread
- Whisk together salt, baking soda, and flour in a large bowl.
- In a medium bowl, whisk together all the sugar and eggs. Whisk in orange zest, vanilla extract, oil, and buttermilk.
- Add the wet ingredients to the dry ingredients and whisk until combined.
- Fold in cranberries and nuts (if using).
- Put the batter into the loaf pan you prepared. Top with chilled streusel, pressing gently.
- Bake for 50-60 minutes, covering loosely with foil halfway through to prevent over-browning. If you insert a toothpick, it should come out clean.
- Cool completely in a pan on a rack.
Glaze
- Whisk together the confectioners’ sugar and orange juice until the desired consistency is reached.
- Drizzle glaze over cooled bread. Slice and serve.
Notes
- Store wrapped at room temperature for 1-2 days, refrigerated for 1 week, or frozen (glazed or unglazed) for 3 months. Thaw overnight in the refrigerator before glazing/serving.
- You can make muffins using the same ingredients instead (detailed instructions above).
- To replace buttermilk, combine 2 tsp lemon juice/white vinegar with enough milk to make 1 cup and let sit for 5 minutes. Alternatively, use 2/3 cup whole milk mixed with 1/3 cup sour cream.