Cranberry Orange Bread Recipe

Name: Cranberry Orange Bread
Prep time: 20 min
Cook time: 55 min
Total time: 1 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 2 cups fresh or frozen cranberries; 3/4 cup orange juice; 1/4 cup vegetable oil; 1 large egg; 2 Tbsp orange zest plus 1 cup powdered sugar for glaze

Instructions

Step 1

Heat oven to 350°F and grease a 9 by 5 inch loaf pan with parchment sling. Whisk flour, sugar, baking powder, soda, and salt.

Step 2

Toss cranberries with 2 tablespoons of the flour mixture until each berry is dusted; this coating suspends them in the batter.

Step 3

Whisk orange juice, oil, egg, and zest, then fold into dry ingredients with the berries just until no dry pockets remain. A few lumps are fine.

Step 4

Spread level and bake 55 to 65 minutes until deeply golden and a skewer comes out with moist crumbs but no wet batter. Tent with foil at 40 minutes if the top darkens.

Step 5

Cool in the pan 15 minutes, lift out, and whisk powdered sugar with 2 tablespoons orange juice into a thin glaze. Drizzle over the warm loaf so it sets in a crackly shell.

Step 6

Cool fully before slicing with a serrated knife for clean crumb definition.

Troubleshooting — fixes, not repeats

If berries all sink, they skipped the flour toss; coat every berry before folding.
If the loaf is gummy, it was underbaked or sliced hot; wait for full cooling.
If the top cracks deeply, the oven ran hot; a crack is normal but a crater means reduce heat 10 degrees.
If glaze slides off, the loaf was too hot; glaze warm, not steaming.

Make it your way

Old Dhaka style: For a nutty version, fold in 3/4 cup toasted walnuts with the berries.
For muffins, bake the same batter in lined cups 20 to 22 minutes for grab-and-go gifts.
For a round cake presentation, bake in a 9-inch round 40 to 45 minutes because shallow pans bake faster.
Leftover slices toast beautifully and take butter well the next morning.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Freeze whole or sliced up to 3 months; thaw wrapped so condensation never wets the glaze.

FAQ

Fresh or frozen cranberries?
Both work; use frozen straight from the freezer without thawing so colors stay bright. Do not use dried without adding extra liquid. Start with the suggested amount, then adjust to suit your taste and equipment.

Can I reduce the sugar?
Yes, cut to 3/4 cup for a tarter loaf. The glaze adds back sweetness on top. Start with the suggested amount, then adjust to suit your taste and equipment.

Why did my loaf sink?
Too much leavening, underbaking, or opening the oven early. Measure carefully and test before removing. Start with the suggested amount, then adjust to suit your taste and equipment.