Festive Cranberry Orange Bread

Oh, how I love the scent of orange and cranberry swirling through a warm kitchen! This bright and tender cranberry orange loaf is a sweet balance of tart berries, citrusy sunshine, and a soft, buttery crumb. A touch of brown sugar deepens the flavor, while fresh orange zest in the glaze gives it a sparkling finish. It’s the kind of bake that feels like a hug—perfect for cozy mornings, holiday brunch tables, or an afternoon treat with a cup of tea.

Ingredients

For the loaf:

2 cups all-purpose flour

½ cup light brown sugar

½ cup white sugar

1 tsp salt

1 tsp baking powder

¼ tsp baking soda

⅓ cup whole milk

⅓ cup sour cream

6 Tbsp unsalted butter, melted and cooled

⅓ cup orange juice

1 large egg

1½ cups fresh or frozen cranberries, chopped coarse

½ cup walnuts (optional)

1 tsp vanilla extract

1 Tbsp orange zest (for the batter)

For the glaze:

½ cup powdered sugar

1–3 Tbsp orange juice

1½ tsp orange zest

Pinch of salt (optional, for balance)

Instructions

Preheat & prep:

Preheat oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper.

Mix dry ingredients:

In a large bowl, whisk together flour, sugars, salt, baking powder, and baking soda.

Mix wet ingredients:

In another bowl, whisk together milk, sour cream, melted butter, orange juice, egg, vanilla, and orange zest.

Combine:

Pour wet ingredients into dry and gently fold until just combined.

Add cranberries:

Toss chopped cranberries in 1 tablespoon flour to coat, then fold into batter along with walnuts if using. Don’t overmix.

Bake:

Pour batter into prepared pan. Bake 50–55 minutes, or until a toothpick inserted in the center comes out clean.

Cool:

Let loaf cool in the pan for 10 minutes, then transfer to a rack to cool completely, glazing around the 30-minute mark.

Glaze:

Whisk glaze ingredients until smooth. Drizzle over cooled loaf. For a bakery finish, do two light layers and let the first set before adding the second.

Pro Tips

Toss the cranberries in flour before folding them into the batter. It keeps them from sinking to the bottom and ensures even distribution.

Mix the orange zest with the sugar before adding the wet ingredients. This draws out the citrus oils and intensifies the flavor.

Don’t overmix the batter. A few streaks of flour are okay. Overmixing can make the loaf dense.

Tent with foil if needed. If the top starts browning too quickly, loosely cover with foil during the last 15–20 minutes of baking.

Cool before glazing. Let the loaf cool for 10 minutes in the pan, then on a rack for another 20-30 minutes, or until just warm, before drizzling the glaze. This helps it set beautifully.

Layer your glaze. Do one light drizzle, let it set for 5 minutes, then add a second layer for a bakery-style finish.

Freezer-friendly! Wrap the cooled, unglazed loaf in plastic wrap and freeze. Glaze after thawing for best texture and shine.

Storage

Room temperature: Keep covered up to 3 days.

Freezer: Wrap unglazed loaf tightly in plastic wrap and freeze up to 3 months. Glaze after thawing for the best texture.

Optional Garnishes

Fresh zest curls on top

Chopped walnuts or coarse sugar for sparkle

A light dusting of powdered sugar for a holiday touch

A touch of citrus, a burst of cranberry, and a whole lot of comfort. ✨

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