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    Moist Cranberry Bread Recipe

    This velvety soft cranberry bread recipe with orange glaze is packed with flavor and strikes the perfect balance between tart cranberries and sweet orange goodness! Best part is, it’s super easy to make.

    cranberry bread

    Why You’ll Love This Cranberry Bread Recipe

    This cranberry bread is the best I’ve ever had, and here is why!

    The cranberry bread recipe itself is packed with cranberry and orange flavour, utilizing both fresh orange juice and orange zest for the batter. It also has just the right amount of cranberries scattered throughout the bread, so that it’s not too sour from too many cranberries.

    It’s also super moist and buttery in flavor, which comes from the butter, oil, eggs and milk used in this recipe. Trust me when I say it has the most gorgeous, velvety smooth texture!

    Lastly, I love finishing off a cranberry bread with an orange glaze. I would highly recommend NOT skipping the orange glaze. It adds great additional flavor and sweetness to the bread (similar to the lemon glaze in my lemon loaf recipe), which helps to cut through some of the sourness of the cranberries. It’s also really easy and only requires two ingredients – powdered sugar and fresh orange juice!

    How to Make Cranberry Orange Bread

    Cranberry Bread

    Start off by making the quick bread. Begin by preheating your oven to 160 °C (320°F) with the fan on (convection mode) and line an 8.5×4.5inch loaf tin (I like to lightly grease the tin before lining it so that the parchment paper sticks better). If your oven doesn’t have a fan option, then you will need to increase the baking temperature to 175°C/350°F.

    In a bowl sift together all purpose flour, cornstarch, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside for now.

    cranberry bread

    In a large bowl add in unsalted butter, vegetable oil, sugar and orange zest. Using a hand or stand mixer on a medium high speed, cream that together for 2 minutes until it’s light and fluffy.

    Next add in eggs one at a time, mixing well in between each addition.

    cranberry bread

    Next add in milk, fresh orange juice and vanilla, and mix until well combined. Once combined, take any remaining batter off of your mixer attachment/s and set aside as the rest of the mixing will be done by hand.

    Add the premixed dry ingredients (flour mixture) into the wet ingredients, and using a spatula gently fold until just combined. Do not overmix.

    cranberry bread

    Lastly, coat the cranberries with 1 tablespoon of flour and stir well,and then add them to the batter, discarding any excess flour. Fold them in with a spatula until just combined – do not overmix.

    cranberry bread

    Distribute the batter into the lined loaf tin and level out the top. Drop the cake tin lightly on the counter twice to remove any large air bubbles and bake for 60-65 mins (about 1 hr in total), or until a toothpick, skewer or knife inserted into the centre comes out clean (or with a few moist crumbs). If using fresh cranberries, reduce the cook time slighty and check the bread at 50 minutes, baking further if needed.

    Once baked, allow the bread to cool in the loaf tin for atleast 20 minutes, before transferring it onto a wire rack to completely cool.

    cranberry bread

    Orange Glaze

    Once the cranberry bread is completely cool, prepare the glaze. Combine powdered sugar and fresh orange juice and mix with a spoon. You should end up with a thick glaze. If your glaze is too watery, you can add more powdered sugar. If it’s too thick and won’t spread you can add more orange juice. You can also adjust the quantities of each ingredient if you want a thicker/thinner or sweeter/less sweet glaze.

    cranberry bread

    Spread the orange glaze over the top and finish off by grating some orange zest over the glaze (optional – the orange zest is for decorating purposes). Slice with a serrated knife and enjoy!

    cranberry bread

    Commonly Asked Questions

    How do you store cranberry bread?

    Cranberry bread can be stored in an airtight container at room temperature for a few days, after which it’s best to refrigerate (upto a week) to maintain it’s freshness.

    To freeze the cranberry bread, wrap it well in aluminum foil or plastic wrap, before placing it into an airtight container and into the freezer for upto 3 months.

    Should you chop cranberries before baking?

    Some recipes suggest halving the cranberries before folding them into the batter. If you are very sensitive to the sourness of cranberries, then you can do this to reduce the amount of sourness in every bite. However, for this recipe I don’t feel it’s necessary. With the addition of the orange glaze, there is plenty of sweetness to cut through a whole cranberry 🙂

    Why is my cranberry bread crumbly?

    If your cranberry bread is crumbly, it could be because there isn’t enough fat or eggs in the batter, or the bread was overbaked. If the recipe you’re using provides gram measurements (like mine), then I would highly recommend using them for the most accurate results.

    Is it better to bake with fresh or frozen cranberries?

    Either fresh or frozen cranberries will work great in this recipe. The only thing to keep in mind is fresh cranberries will result in a bread that bakes up a little faster, so I would recommend checking the bread 10 minutes earlier than the stated cooking time in my recipe as I use frozen cranberries 🙂

    cranberry bread

    Moist Cranberry Bread Recipe

    This velvety soft cranberry bread recipe with orange glaze is packed with flavor and strikes the perfect balance between tart cranberries and sweet orange goodness. Best part is, it's super easy to make!
    5 from 10 votes
    Print Pin Rate Watch Video
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Cooling Time: 1 hour
    Total Time: 2 hours 10 minutes
    Servings: 10 slices

    IMPORTANT: For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

    Ingredients
     

    Cranberry Bread

    • cups (180 g) flour - plain, all purpose
    • ¼ cup (30 g) cornstarch
    • tsp baking powder
    • ½ tsp salt - omit if using salted butter
    • ½ cup (113 g) unsalted butter - room temperature
    • ¼ cup (55 g) unflavoured vegetable oil - I use canola oil
    • ¾ cup (150 g) white granulated sugar
    • 2 tsps orange zest
    • 2 large eggs - room temperature
    • ¼ cup (60 g) milk - full fat, room temperature
    • cup (75 g) fresh orange juice - freshly squeezed
    • 1 tsp vanilla extract/essence
    • cups (135 g) fresh or frozen cranberries - if using frozen do not thaw
    • 1 tbsp flour - for coating cranberries

    Orange Glaze

    • 1 cup (125 g) powdered sugar - also known as icing/confectioners sugar
    • tbsp (21 g) fresh orange juice - freshly squeezed
    • 1 tbsp orange zest - optional, for decorating

    Instructions

    Cranberry Bread

    • Preheat oven to 160 °C (320°F) with the fan on (see note 1 if you don't have a fan function) and line an 8.5x4.5inch loaf tin (I like to lightly grease the tin before lining it so that the parchment paper sticks better).
    • In a bowl sift together your flour, cornstarch, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside for now.
    • In a large bowl add in the butter, vegetable oil, sugar and orange zest. Using a hand or stand mixer on a medium high speed, cream that together for 2 minutes until it's light and fluffy.
    • Next add in the eggs one at a time, mixing well in between each addition.
    • Next add in the milk, fresh orange juice and vanilla, and mix until well combined. Once combined, take any remaining batter off of your mixer attachment/s and set aside as the rest of the mixing will be done by hand.
    • Add the premixed dry ingredients into the wet, and using a spatula gently fold until just combined. Do not overmix (see note 2).
    • Lastly, coat the cranberries with 1 tbsp of flour (see note 3), and then add them to the batter, discarding any excess flour. Fold them in with a spatula until just combined - do not overmix.
    • Distribute the batter into the lined loaf tin and level out the top. Drop the cake tin lightly on the counter twice to remove any large air bubbles and bake for 65-60 minutes, or until a skewer or knife inserted into the centre comes out clean (or with a few moist crumbs). If using fresh cranberries, check the bread at 50 minutes and bake further if needed.
    • Once baked, allow the bread to cool in the loaf tin for atleast 20 minutes, before transferring it onto a wire rack to completely cool.

    Orange Glaze

    • Once the cranberry bread is completely cool, prepare the glaze. Combine powdered sugar and fresh orange juice and mix with a spoon. You should end up with a thick glaze (see note 4 if too thick or thin).
    • Spread the orange glaze over the top and finish off by grating some orange zest over the glaze (optional - the orange zest is for decorating purposes). Slice with a serrated knife and enjoy!

    Video

    YouTube video

    Notes

    Note 1. In this recipe I use an oven with the fan function turned on, also known as convection mode. The fan forced function cooks baked goods faster, so if your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F) so that the bread bakes at the same rate as mine 🙂
    Note 2. By gently folding in the ingredients, it prevents too much gluten from forming, thus giving us a softer cake/bread. Only mix until the strands of flour have disappeared and the batter is uniform. 
    Note 3. By coating the cranberries in flour, it will prevent them from sinking to the bottom while baking. 
    Note 4. If your glaze is too watery, you can add more powdered sugar. If it's too thick and won't spread you can add more orange juice. You can also adjust the quantities of each ingredient if you want a thicker/thinner or sweeter/less sweet glaze. 

    Nutrition

    Calories: 367kcal | Carbohydrates: 51g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 64mg | Sodium: 202mg | Potassium: 85mg | Fiber: 1g | Sugar: 30g | Vitamin A: 399IU | Vitamin C: 9mg | Calcium: 60mg | Iron: 1mg

    Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

    Keyword: best cranberry bread, best orange cranberry bread, cranberry bread, cranberry bread recipe, cranberry orange bread, cranberry orange bread recipe, easy cranberry bread recipe, recipe for cranberry bread
    Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations 🙂

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    18 Comments

    • Peggy

      5 stars
      I have made this bread twice, and it is great! I baked at the recommended 320 degrees convection mode. The second time made it, I made the glaze not as thick, and it was still good. I love the tartness of the cranberries to the sweetness of the orange bread. This is a wonderful moist bread.

      • Cakes by MK

        Awesome! So happy to hear you loved the recipe Peggy 😀

    • Greg

      5 stars
      Some of my family are gluten intolerant, so I made this recipe using a gluten free flour (Bob’s Red Mill), instead of the regular flour, and it was amazing! Nice and moist. It was a hit! Will definitely be making again.

      • Cakes by MK

        Awesome! So happy to hear your family loved it Greg, and that the gluten free flour worked well 😀

    • Nishat L

      Love your recipes but haven’t tried them yet. Can I replace cranberries with dates?

      Thanks!

      • Cakes by MK

        Thanks so much Nishat! 🙂 For this recipe I’m not sure if the dates would go so well, as dates are quite sweet but the recipe has the flavours balanced to accommodate for sour cranberries. If you decide to give it a go though would love to hear how it went 🙂

    • Paulet Smith

      Hi MK, Good night I made the cranberry loaf.. But I don’t know if it’s bcuz I used the cake flour… And the canola oil.. The cake was very light and oily…..it tasted very good…I want to try it again but this time I would like to substitute the oil for vegetable shortening and the cake flour for the regular all-purpose flour. Maybe it’s going to need more liquid or maybe it will be ok. What do you think pls? Your expertise is greatly appreciated. Thanks in advance.

      • Cakes by MK

        Hi Paulet! 🙂 I think making those substitutions without adding additional liquid should be fine. If there is too much fat or too much liquid it can cause the cake to be dense on the bottom. If you feel the batter does need a little extra liquid, I would add in some extra orange juice 🙂

    • Paulet Smith

      Hi MK thanks for this recipe I am going to try it this week coming up God’s willing…my question is can I use cake flour instead of all-purpose and cornstarch and is there a substitute for the orange juice that I can use please? Thanks in advance

      • Cakes by MK

        Hi Paulet! 🙂 Yes you can use cake flour in replacement of the all purpose flour and cornstarch and in terms of the orange juice, I haven’t tried a substitute myself but pineapple or lemon may work! If using lemon though then you may need to increase the sugar in the batter to combat the sourness of the lemon. Hope you enjoy the recipe 🙂

    • Maria

      Can you use dried cranberries instead of fresh or frozen?

      • Cakes by MK

        Hi Maria! I haven’t tried using dried cranberries myself, though I believe it would work fine. The only thing to keep in mind is that fresh/frozen cranberries have additional moisture, so you may need to add some additional milk to the cake batter to make up for the lack of liquid in the dried cranberries. Hope that makes sense 🙂

    • Chris

      Hello. This cranberry bread caught my eye but does it really call for a 1/4 cup of cornstarch? That seems like a lot.
      Thank you,

      • Cakes by MK

        Hi Chris! Yes 1/4 cup cornstarch (30g) is correct 🙂 ive used it to substitute some of the all purpose flour. Because cornstarch doesn’t have any gluten, it helps to create a wonderful velvety soft crumb. Enjoy!

    • Dorothy MCCANE

      Are you sure to use 1/4 cup corn starch? This seems excessive.

      • Cakes by MK

        Hi Dorothy! Yes 1/4 cup cornstarch (30g) is correct 🙂 ive used it to substitute some of the all purpose flour as it helps to create a wonderful velvety soft crumb. Enjoy!

    • Cindy

      Can you use gluten free flour????

      • Cakes by MK

        Hi Cindy 🙂 I haven’t tried using gluten free flour myself so I’m not too sure sorry! If the gluten free flour is meant to act as a 1:1 substitute for regular flour then it should work fine, just can’t say for sure!

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    About me

    Welcome to my blog! My name is Maryam and I LOVE baking! :) I hope to provide you with the tools (i.e. simple, from-scratch, quality tested recipes), so that you can confidently bake up delicious treats to share with your family and friends!

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