Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Cranberry-Orange Bread

Scott Phillips

Yield: Yields one loaf

Servings: 10

A classic flavor pairing makes this quick bread a sweet-tart treat with a little extra brightness thanks to the orange glaze.


For the bread

  • 1 Tbs. unsalted butter, softened
  • 9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
  • 3/4 cup granulated sugar
  • 1 Tbs. baking powder
  • 3/4 tsp. table salt
  • 1-1/4 cups fresh or thawed frozen cranberries, halved if large
  • 1 cup buttermilk
  • 2 large eggs, at room temperature
  • 1 tsp. pure vanilla extract
  • 1-1/2 Tbs. finely grated fresh orange zest
  • 4 oz. (1/2 cup) unsalted butter, melted and cooled

For the glaze

  • 4 oz. (1 cup) confectioners’ sugar, sifted if lumpy
  • 4 tsp. orange juice; more as needed

Nutritional Information

  • Calories (kcal) : 330
  • Fat Calories (kcal): 110
  • Fat (g): 12
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 65
  • Sodium (mg): 340
  • Carbohydrates (g): 50
  • Fiber (g): 1
  • Protein (g): 5


Make the bread

  • Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.
  • In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk until well blended. Stir in the cranberries.
  • In a medium bowl, combine the buttermilk, eggs, vanilla, and orange zest. Whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.
  • Scrape the batter into the prepared pan and spread evenly.
  • Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.
  • Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely.

Glaze the bread

  • In a small bowl, stir the confectioners’ sugar and the orange juice until smooth, adding more juice, 1 tsp. at a time, until the glaze is just pourable. Drizzle the bread with the glaze and let it set for 30 minutes. Store, covered, at room temperature for up to 2 days.


Rate or Review


  • jcw0110 | 01/04/2014

    Absolutely delicious with coffee or hot tea!!

  • winstonk | 12/21/2013

    This was the first of several quick breads I'm making for the family and as gifts for friends over the holidays. I used re-hydrated cranberries from dried instead of fresh and they worked fine. The overall result for the bread was good flavor, moist and not overly sweet. The glaze came out well, too. I decided to get more for gifts by splitting the recipe into two 8"x4"x3" aluminum loaf pans from the grocery store instead of the recommended 9"x5".

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Santa Fe, NM (509)

Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks