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Cranberry Orange Quickbread

Nettie
Moist, bakery-style cranberry orange quickbread loaded with fresh cranberries, bright orange zest, and finished with a thick orange icing that’s speckled with zest. Perfect for breakfast, snacking, or gifting.
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Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breads, Breakfast, brunch, Dessert
Cuisine American
Servings 10 servings
Calories 335 kcal

Equipment

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

 
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
  • 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.
 
 

Nutrition

Serving: 1servingCalories: 335kcalCarbohydrates: 55gProtein: 5gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 64mgSodium: 180mgPotassium: 109mgFiber: 1gSugar: 34gVitamin A: 403IUVitamin C: 9mgCalcium: 86mgIron: 2mg
Keyword breakfast bead, cranberry bread with glaze, cranberry orange quickbread, festive baking, holiday quickbread, orange cranberry loaf
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