You know that wonderful cranberry-orange bread that's been around since your mother was young? Well, it's still just as good today.
This is a no-nonsense quick bread that combines tart cranberries with fresh orange zest – they work together like old friends. The trick is to keep those berries from sinking to the bottom (I'll tell you how), and you want a tender crumb that isn't too heavy.
The glaze is simple enough – mix powdered sugar and orange juice in a 2-to-1 measure. You want it thick enough to stick to the bread but thin enough to drizzle. Wait until the bread is completely cool before you add it, or you'll end up with a puddle on your plate instead of that nice coating on top.
It's the sort of recipe that makes your kitchen smell wonderful, just like the old days when Ocean Spray first shared it back in the 1950s. Nothing fancy here – just good, reliable ingredients coming together to make something that's stayed popular for good reason. You'll see why it shows up on so many holiday tables year after year.
Recipe
Cranberry Orange Bread is a delightful combination of tart cranberries and bright citrus flavors, creating a moist and flavorful quick bread perfect for holiday gatherings or weekend brunches. The sweet orange glaze adds an extra layer of citrus brightness while providing a beautiful finishing touch to this seasonal favorite.
This versatile bread can be made with either fresh or frozen cranberries, though fresh ones provide the best texture and visual appeal. The recipe incorporates both orange juice and zest to guarantee the citrus flavor shines through, while buttermilk helps create a tender crumb that stays moist for several days when properly stored.
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup fresh cranberries, chopped
- 2 tablespoons orange zest
- ¾ cup buttermilk
- ¼ cup orange juice
- 2 large eggs
- 6 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons orange juice
- ½ teaspoon orange zest
Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Mix dry ingredients in a large bowl, then combine wet ingredients in a separate bowl. Fold wet ingredients into dry ingredients until just combined, being careful not to overmix. Fold in cranberries, pour into prepared pan, and bake for 55-65 minutes until a toothpick comes out clean. Cool for 10 minutes in pan, then remove and cool completely on a wire rack. Mix glaze ingredients until smooth and pour over cooled bread.
For best results, avoid overmixing the batter as this can lead to a tough, dense bread. Tossing the cranberries in a tablespoon of flour before adding them to the batter will help prevent them from sinking to the bottom during baking. The bread can be stored at room temperature for up to 3 days when wrapped tightly in plastic wrap, or frozen for up to 3 months without the glaze.
The bright, tart flavors of cranberries and orange come together beautifully in this classic quick bread. A holiday favorite since the 1950s, this combination gained popularity when Ocean Spray began printing cranberry bread recipes on their packaging to promote fresh cranberry sales.
The addition of orange zest and juice cuts through the berries' natural tartness while adding a citrusy depth that makes this bread especially memorable. Whether served at breakfast with coffee or as an afternoon treat, the sweet glaze adds an elegant finishing touch to this seasonally-inspired loaf.
Conclusion
After fiddling with this recipe more times than I care to count, I've got it just right. The trick is getting the cranberries and orange to play nicely together – 2 cups of those tart little berries mixed with 2 tablespoons of orange zest hits the sweet spot every time. Now, for the glaze (and this part's important), you'll want exactly 1/4 cup of fresh-squeezed orange juice – none of that store-bought stuff, mind you. It makes all the difference.
This bread's turned into my go-to recipe when the grandkids come for brunch, or when I need something reliable for the church bake sale. It's not fancy, but it's good and honest, like all the best baking should be. I've even started keeping extra loaves in the freezer – they thaw beautifully, and you never know when you'll need a proper homemade something to bring to someone's house.
Just remember: don't skimp on those fresh cranberries – frozen ones get too mushy, and the bread won't be the same. Trust me on this one.