What is the best flour for cranberry bread?

The best flour for cranberry orange bread with glaze is all-purpose flour . It creates the right balance of structure and tenderness, allowing the bread to hold its shape while still staying soft and moist. For a slightly denser, heartier loaf, you can use a mix of all-purpose flour and whole wheat pastry flour. If you want a gluten-free option, choose a 1:1 gluten-free baking blend , which works well with the glaze and cranberries without compromising flavor.

Can I use dried cranberries in cranberry bread?

Yes, dried cranberries are an excellent substitute if fresh ones aren’t available. However, because dried cranberries are sweeter and less tart, soak them in warm orange juice or water for 10–15 minutes before baking. This step rehydrates them, adds moisture, and prevents the bread from becoming too dry. The glaze will still shine beautifully on top whether you use dried or fresh cranberries.

Do you cook cranberries before baking?

No, you don’t need to cook cranberries before baking cranberry orange bread with glaze. Fresh cranberries soften perfectly while baking and release their tart juices into the bread, balancing the sweetness of the orange glaze. If you’re using frozen cranberries, toss them in flour straight from the freezer to prevent excess moisture from sinking to the bottom of the loaf.

Is cranberry walnut bread healthy?

Cranberry walnut bread can be a healthier variation of cranberry orange quick bread with glaze, especially if you swap refined sugar for natural sweeteners like honey or maple syrup. Walnuts add heart-healthy omega-3 fats and a satisfying crunch, while cranberries provide antioxidants and vitamin C. To keep it lighter, you can make a thinner glaze drizzle instead of a thick icing layer.

Why didn’t my cranberry bread rise?

If your cranberry orange bread with glaze didn’t rise, there are a few likely reasons: Expired baking powder or soda – Always check freshness before baking. Overmixing the batter – This can develop too much gluten, leading to a dense loaf. Incorrect oven temperature – Baking at too low of a temperature can prevent proper rise. Too much moisture from cranberries – If the cranberries were not tossed in flour before adding, their juices can weigh the batter down.

What is the secret to good bread?

The secret to a perfect cranberry orange bread with glaze is balance: Properly measured flour – Spoon and level instead of scooping. Room temperature ingredients – Butter, eggs, and milk should not be cold for even mixing. Fold gently – Incorporate the cranberries without overmixing. Don’t skip the glaze – A citrus glaze locks in moisture and enhances the tart cranberry flavor. These small baking details ensure your bread is light, flavorful, and bakery-quality every single time.

How to Make Delicious Cranberry Orange Bread with Glaze

Name: Cranberry Orange Bread with Glaze
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 ½ tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 tbsp orange zest; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; ¾ cup fresh orange juice; 1 cup fresh or frozen cranberries, halved; ½ cup chopped walnuts or pecans (optional); 1 cup powdered sugar; 2–3 tbsp fresh orange juice; ½ tsp orange zest

Description

This cranberry orange bread with glaze is a festive holiday loaf packed with tart cranberries and bright citrus flavor, topped with a sweet orange glaze. Perfect for breakfast, brunch, or dessert during cozy fall and winter gatherings.

Ingredients

Scale

2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tbsp orange zest
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
¾ cup fresh orange juice
1 cup fresh or frozen cranberries, halved
½ cup chopped walnuts or pecans (optional)

For the Glaze:

1 cup powdered sugar
2–3 tbsp fresh orange juice
½ tsp orange zest

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan or line with parchment paper.
In a bowl, whisk flour, baking powder, baking soda, salt, and orange zest.
In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Stir in orange juice.
Gradually mix in dry ingredients. Fold in cranberries and nuts.
Pour batter into loaf pan and bake 50–60 minutes, until a toothpick inserted in the center comes out clean.
Cool loaf completely before glazing. Whisk powdered sugar, orange juice, and zest into a smooth glaze. Drizzle over cooled bread.

Notes

Fresh vs Frozen Cranberries: Frozen cranberries can be used, but don’t thaw before folding into the batter to avoid bleeding.
Glaze Variations: Add a splash of vanilla extract or swap orange juice with lemon juice for a tangier glaze.
Storage: Store at room temperature for 2 days, or refrigerate up to 5 days. Freezes well (without glaze) for up to 2 months.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Bread, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: per slice
Calories: 260 kcal
Sugar: 21 g
Sodium: 210 mg
Fat: 11 g
Saturated Fat: 6 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 45 mg