I love a warm loaf of cranberry orange quickbread it just feels like home. The sweet citrus aroma from fresh orange zest mingles with the tart burst of cranberries, filling the kitchen with cozy, holiday comfort. Whether you’re baking it for brunch, gifting it to friends, or serving it with a hot cup of tea, this loaf is pure sunshine on a plate.
THIS POST MAY CONTAIN AFFILIATE LINKS. I MAY EARN A COMMISION IF YOU PURCHACE. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.
This easy quickbread comes together in one bowl and bakes up moist, tender, and full of flavor. Fresh cranberries add a pop of color and tang while the thick orange glaze drips beautifully over the top — it’s the kind of bread that looks fancy but couldn’t be simpler to make!
Table of contents
Why You’ll Love This Cranberry Orange Quickbread
- 🍊 Bright citrus flavor – Orange zest and juice give every bite a sweet, tangy lift.
- ❤️ Perfect texture – Moist, dense, and rich like a bakery-style pound cake.
- 🎁 Beautiful presentation – That glossy orange glaze with zest sprinkled on top makes it holiday-ready.
- 🫐 Tart meets sweet – The cranberries balance the sweetness perfectly.
- ⏱️ No mixer needed – A quick stir and it’s ready for the oven.
Ingredients You’ll Need
For the Quickbread:
- All-purpose flour – The base that gives the bread its structure.
- Baking powder – Helps the loaf rise evenly.
- Salt – Balances the sweetness.
- Sugar – Adds sweetness and moisture.
- Fresh orange zest & juice – The star flavors!
- Eggs – Provide structure and richness.
- Milk – Keeps the bread moist.
- Unsalted butter – Adds flavor and tenderness.
- Fresh cranberries – Tart, juicy bursts in every slice.
For the Orange Glaze:
- Powdered sugar – For that smooth, thick glaze.
- Fresh orange juice – Thins the glaze and gives natural citrus flavor.
- Fresh orange zest – Mixed in and sprinkled on top for brightness.
How to Make Cranberry Orange Quickbread
- Preheat & prepare.
Preheat your oven to 350°F and grease or line a standard loaf pan with parchment paper. - Mix the dry ingredients.
In a large bowl, whisk together the flour, baking powder, and salt. - Add the wet ingredients.
In another bowl, whisk the melted butter, sugar, eggs, milk, orange zest, and orange juice until well combined. - Combine and fold.
Add the wet ingredients to the dry ingredients, stirring just until combined. Gently fold in the cranberries — don’t overmix! - Bake.
Pour the batter into the loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.
Make the Orange Zest Glaze
In a small bowl, whisk together powdered sugar, orange juice, and a little orange zest until smooth and thick but pourable.
Drizzle generously over the cooled quickbread, letting it drip down the sides. Finish with a sprinkle of fresh zest on top for that bakery touch.
Tips for the Best Cranberry Orange Quickbread
- Use fresh cranberries – They keep their shape and flavor better than dried.
- Don’t overmix – Stir just until the batter comes together for a soft crumb.
- Cool completely before glazing – Otherwise the glaze will melt right off!
- Zest first, then juice – It’s much easier to zest a whole orange.
- Store covered – The flavor gets even better the next day!
Substitutions & Variations
- Swap in dried cranberries if fresh aren’t available (use ¾ cup).
- Add ½ cup chopped walnuts or pecans for extra crunch.
- Replace orange juice with buttermilk for a tangier loaf.
- Add a touch of vanilla extract to the batter for extra depth.
- Use lemon zest and juice for a citrusy twist!
Storage & Freezing
Wrap cooled quickbread tightly in plastic wrap or foil and store at room temperature for up to 3 days, or refrigerate for up to a week.
To freeze, wrap the loaf (unglazed) in two layers of plastic wrap and freeze up to 3 months. Thaw overnight in the refrigerator, then glaze before serving.
Serving Suggestions
- Slice and serve warm with a pat of butter.
- Toast lightly and drizzle with honey.
- Pair with coffee or hot tea for a cozy breakfast.
- bake into mini loaves for thoughtful homemade gifts.
FAQ – Cranberry Orange Quickbread
Can I use dried cranberries instead of fresh?
Yes. Use ¾ cup dried cranberries in place of fresh. For best texture, soak them in warm water or orange juice for 10 minutes, then drain and pat dry before folding into the batter.
Can I make this ahead of time?
Absolutely. This loaf tastes even better the next day as the citrus sets in. Bake, cool, and store tightly wrapped at room temperature for up to 3 days. Glaze right before serving for the prettiest finish.
Can I bake this as mini loaves or muffins?
Yes! For mini loaves, divide batter among 3 mini pans and bake 25–30 minutes. For muffins, fill a 12-cup tin and bake 18–22 minutes, or until a toothpick comes out clean.
How do I keep cranberries from sinking?
Toss fresh cranberries with 1–2 teaspoons of flour before folding into the batter, and avoid overmixing.
Can I freeze cranberry orange quickbread?
Yes—freeze unglazed. Wrap the cooled loaf in plastic wrap, then foil, and freeze up to 3 months. Thaw overnight in the fridge and glaze before serving.
Love spending time in the kitchen or by the grill? You’ll love my Foodie & Griller apparel — made for cooks who do it with style
Cranberry Orange Quickbread
Ingredients
For the Bread
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup butter melted and slightly cooled
- 2 large eggs
- ¾ cup milk
- 1 Tbsp orange zest about 1 medium orange
- ⅓ cup fresh orange juice
- 1½ cups fresh cranberries halve large berries
For the Glaze
- 1 cup powdered sugar
- 2 Tbsp fresh orange juice start with 2 Tbsp; adjust to thick, pourable
- 1 tsp orange zest plus extra for sprinkling
Instructions
- Heat oven to 350°F. Grease a 9×5-inch loaf pan and line with a parchment sling for easy removal.
- In a large bowl, whisk flour, baking powder, and salt.
- In a medium bowl, whisk melted butter, sugar, eggs, milk, orange zest, and orange juice until smooth.
- Pour the wet mixture into the dry ingredients. Stir gently just until no dry pockets remain.
- Gently fold in the cranberries (toss with 1–2 tsp flour first if you want to help prevent sinking).
- Spread batter into the pan and smooth the top. Bake 55–65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let cool 10 minutes in the pan, then lift onto a rack and cool completely.
- Whisk powdered sugar, orange juice, and orange zest to a thick, pourable icing. Drizzle generously over the cooled loaf. Sprinkle with extra zest. Let the glaze set before slicing.
Notes
- Texture tip: For the most tender crumb, avoid overmixing once wet and dry ingredients meet.
- Cranberry options: Substitute ¾ cup dried cranberries (briefly soak in warm water or orange juice 10 minutes; drain and pat dry).
- Add-ins: Fold in ½ cup chopped pecans or walnuts for crunch, or add 1 tsp vanilla to the batter for warmth.
- Mini loaves or muffins: Bake 3 mini loaves 25–30 minutes; standard muffins 18–22 minutes, or until a toothpick tests clean.
- Glaze thickness: For thick, icing-style drips, keep the glaze on the thicker side—add juice ½ tsp at a time until just pourable.
Storage
- Room Temp: Wrap tightly; keep up to 3 days. Flavor deepens by day 2.
- Refrigerate: Up to 1 week (well wrapped).
- Freeze: Freeze unglazed loaf up to 3 months. Thaw overnight in the fridge, then glaze before serving.