This orange glazed cranberry bread is everything I want in a fall or holiday bake: bright citrus flavor, juicy tart cranberries, a buttery cinnamon streusel, and a zesty sweet glaze to finish it all off. It’s a moist, flavorful quick bread that always impresses and disappears quickly—especially when I make it for guests or as a homemade gift.

Orange Glazed Cranberry Bread

Why You’ll Love This Recipe

I love how this recipe blends the best of cozy and refreshing flavors. The citrus from the orange zest and juice brings a vibrant note that balances the tartness of the cranberries beautifully. The streusel adds a soft crunch and cinnamon warmth, while the orange glaze gives it just enough sweetness to tie everything together. It’s easy to make, doesn’t require a mixer, and it tastes even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Streusel:

all-purpose flour
granulated sugar
ground cinnamon
unsalted butter, cold and cubed

For the Bread:

all-purpose flour
baking soda
salt
large egg
packed brown sugar
granulated sugar
buttermilk
vegetable oil (or melted coconut oil)
pure vanilla extract
orange zest
cranberries (fresh or frozen; do not thaw if frozen)
optional: chopped pecans or walnuts

For the Glaze:

confectioners’ sugar
orange juice

Directions

Preheat the oven to 350°F (177°C) and prepare a 9×5-inch loaf pan with nonstick spray.
Make the streusel: Whisk the flour, sugar, and cinnamon. Cut in cold butter using a pastry cutter or your hands until you get pea-sized crumbs. Chill until ready to use.
Mix the dry ingredients: In a large bowl, whisk flour, baking soda, and salt.
Mix the wet ingredients: In a separate bowl, whisk the egg, both sugars, buttermilk, oil, vanilla, and orange zest.
Combine: Pour the wet ingredients into the dry and whisk until smooth. Fold in the cranberries and optional nuts.
Bake: Pour the batter into the loaf pan, top with streusel, and bake for 45–60 minutes. Loosely cover with foil halfway through to prevent over-browning. Check for doneness with a toothpick.
Cool: Let the bread cool completely in the pan on a wire rack.
Glaze: Whisk together confectioners’ sugar and orange juice. Adjust the consistency to your preference, then drizzle over the cooled bread.
Serve and enjoy.

Servings and timing

This recipe yields 1 loaf, which gives about 10 servings.

Prep time: 20 minutes
Cook time: 55–60 minutes
Total time: About 2 hours (including cooling and glazing)

Variations

No glaze or streusel: The bread stands well on its own if I want to keep things simple.
Make it a muffin: I sometimes divide the batter into muffin tins and bake at 425°F for 5 minutes, then reduce the heat to 350°F and bake for 15–17 more minutes.
Add-ins: Chopped white chocolate or dark chocolate chips make a delicious twist.
Fruit swaps: Raspberries or even blueberries can be subbed for cranberries for a different flavor profile.
Dried cranberries: If I don’t have fresh or frozen cranberries, dried work well too. I like to soak them in a bit of warm orange juice to plump them up.

Storage/Reheating

I keep leftover bread covered at room temperature for 1 day, or I refrigerate it for up to 1 week.

To freeze, I wrap it tightly (with or without the glaze) and freeze for up to 3 months. I thaw it overnight in the fridge and bring it to room temperature before serving. If I skipped the glaze before freezing, I just add it fresh once the loaf is thawed.

Orange Glazed Cranberry Bread

FAQs

How do I know when the bread is fully baked?

I insert a toothpick into the center of the loaf; if it comes out clean, the bread is done. Because quick breads vary with oven performance, mine usually takes the full 60 minutes.

Can I use dried cranberries instead of fresh or frozen?

Yes, I can. I use 1 cup of dried cranberries. For best results, I like to rehydrate them slightly in warm orange juice before folding into the batter.

Can I make this bread without nuts?

Absolutely. The nuts are optional. When I want a nut-free version, I simply leave them out without any other changes to the recipe.

What can I use instead of buttermilk?

If I’m out of buttermilk, I make a DIY version: 2 teaspoons of white vinegar or lemon juice plus enough milk to make 1 cup. Let it sit for 5 minutes and it’s ready. I can also use 1/3 cup sour cream and 2/3 cup milk instead.

Can this be made in mini loaf pans?

Yes! I divide the batter evenly among mini loaf pans and start checking for doneness around 30–35 minutes. The exact time depends on the size of the pans I use.

Conclusion

This orange glazed cranberry bread is a go-to recipe I reach for during the cooler months. It’s festive, flavorful, and incredibly moist with the perfect mix of tangy, sweet, and spiced. Whether I make it for breakfast, dessert, or a homemade holiday gift, it never fails to impress. If I’m planning ahead, I bake it the night before—because somehow, it tastes even better the next day.