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Sliced cranberry bread on a serving plate.

Cranberry Bread

This cranberry bread is a sweet and tender quick bread loaded with fresh cranberries and topped with a tangy orange glaze. Cranberry bread is perfect for dessert, an after school snack, or served with a cup of tea.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10
Calories 292kcal
Author Sara Welch


For the bread

  • 2 cups all purpose flour + more to toss with cranberries
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup granulated sugar
  • 5 tablespoons butter melted
  • 1 egg
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups cranberries fresh or frozen
  • 2 teaspoons orange zest
  • cooking spray

For the glaze

  • 1 cup powdered sugar
  • 1 1/2 tablespoons orange juice


  • Preheat the oven to 350 degrees F. Coat a 9" x 5" loaf pan with cooking spray.
  • Place the flour, baking powder, baking soda and granulated sugar in a large bowl; whisk to combine.
  • Add the butter, egg, buttermilk and vanilla to the dry ingredients. Stir until just combined.
  • Toss the cranberries with 1 tablespoon of flour. Add the cranberries and orange zest to the batter and gently stir until just mixed.
  • Pour the batter into the prepared pan.
  • Bake for 60 minutes or until a toothpick inserted into the center of the loaf comes out clean or with just a few crumbs attached.
  • Run a thin knife along the edges of the pan to loosen the bread. Let the bread cool for 10 minutes, then carefully invert onto a cooling rack. Let cool completely.
  • After the bread is cool, make the glaze. Place the powdered sugar and orange juice in a bowl and stir until smooth. Drizzle the glaze over the bread.
  • Let the glaze set, then slice and serve.


Calories: 292kcal | Carbohydrates: 54g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 120mg | Potassium: 135mg | Fiber: 1g | Sugar: 33g | Vitamin A: 240IU | Vitamin C: 3.8mg | Calcium: 56mg | Iron: 1.3mg