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Close-up image of sliced orange cranberry bread on a cooling rack, topped with creamy orange frosting, fresh orange zest, and sugared cranberries. The vibrant cranberries are baked into the moist bread, creating a festive, colorful interior. The background features holiday elements like fresh cranberries and rosemary, adding a warm, seasonal feel to the presentation.
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Orange Cranberry Bread

Enjoy this moist Orange Cranberry Bread, combining zesty orange and tart cranberries, topped with a creamy orange glaze makes for a perfect treat for any occasion!
Course Dessert
Cuisine American
Keyword berrycake, blood orange, bread, cranberry
Prep Time 25 minutes
Cook Time 50 minutes
Cooling time 30 minutes
Total Time 1 hour 45 minutes
Servings 10 slices
Calories 290kcal
Author Camila Hurst

Ingredients

Batter

  • 1 1/3 cup all-purpose flour 165 grams
  • 1 tbsp cornstarch
  • 1/2 tsp salt
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp cardamom
  • 6 tbsp unsalted butter room temperature (85 grams)
  • 1 cup sugar 200 grams
  • 2 tbsp orange zest
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup sour cream 60 grams
  • 1/4 cup orange juice 60 ml
  • 1 1/2 cup fresh cranberries 150 grams
  • 2 tsp all-purpose flour

Orange Glaze

  • 4 tbsp cream cheese room temperature (56 grams)
  • 2 tbsp unsalted butter room temperature (28 grams)
  • 1/2 cup powdered sugar sifted (62 grams)
  • 2 tbsp orange juice or more as needed
  • 2 tbsp orange zest to decorate

Instructions

Batter

  • Pre-heat the oven to 350ºF.
  • Grease a 8.5 x 4.5” loaf pan with oil or butter. Line the bottom and sides of the pan with parchment paper. Grease the parchment. Set aside.
  • In a small bowl, add the flour, cornstarch, salt, baking powder, baking soda, and cardamom. The cardamom is optional, you can also use nutmeg or just skip it altogether. Whisk to combine and set aside.
  • Place the butter, sugar, and orange zest in the bowl of a stand mixer, or in a large mixing bowl.
  • Beat with the paddle attachment, or with a hand mixer for 2 to 3 minutes, until the mixture is creamy and fluffy.
  • Add the eggs, one at a time, mixing until incorporated before adding the next egg. Add the vanilla along with the last egg and mix to combine.
  • Add the sour cream and mix.
  • Add half of the dry ingredient mixture to the bowl and mix on low until incorporated.
  • Add the orange juice and mix on low to combine.
  • Add the remaining dry ingredients to the bowl and mix. You can finish mixing with a spatula to prevent the batter from being over mixed.
  • In a small bowl, mix together the cranberries and two teaspoons of flour. Set aside.
  • Pour about 2/3 cups of plain batter (without cranberries) on the bottom of the loaf pan. Spread with a spatula on an even layer.
  • To the remaining batter, add the floured cranberries. Stir minimally, just until combined.
  • Pour the batter with the mixed in cranberries on the pan.
  • Spread with a spatula until smooth, on an even layer.
  • Bake the bread in the preheated oven for about 45 minutes, until a toothpick comes off clean when inserted in the bread. Baking time may vary depending on your oven, start checking at the 40 min mark, and check every 5 minutes to prevent over baking.
  • Remove the bread from the oven and let it cool down for 15 minutes in the pan.
  • Remove the pan from the bread by lifting the sides of the parchment paper. Let it cool down completely on a wire rack before glazing.

Orange Glaze

  • In a small bowl, beat the cream cheese and butter for 45 seconds. It’s best to use a hand mixer or a whisk for this small amount of ingredients. A stand mixer might not be able to mix the ingredients evenly.
  • Add the powdered sugar, beat on low to combine until incorporated.
  • Add the orange juice one tablespoon at a time.
  • Mix on low to combine, until smooth. If the glaze is too thick, add more orange juice to adjust the consistency as needed. If the glaze is too thin, add more sifted powdered sugar, and mix until it thickens up.
  • Spread the glaze on top of the cooled cake.
  • Decorate with Sugared Cranberries and orange zest.
  • Slice and serve.

Notes

Storage Instructions
  • Room Temperature: Store the orange cranberry bread in an airtight container at room temperature for up to 2 days. If you’ve added the glaze, you have to refrigerate the bread to keep it fresh because of the cream cheese in the glaze.
  • Refrigerator: For longer storage, place the bread in an airtight container and refrigerate for up to 1 week. Allow refrigerated slices to come to room temperature or warm them slightly before serving.
  • Freezer: This bread freezes well! Wrap individual slices or the whole loaf tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving. For a fresh taste, reheat slices in a toaster oven or microwave for a few seconds.
Assembly of the Bread Batter: Make sure to add the first layer of batter to the pan without the cranberries mixed in. We form this layer first to prevent the cranberries from sinking to the bottom, even though they are floured, they can still sink, so this protective layer helps.
Sugared Cranberries: here is the recipe for the sugared cranberries!
Substitutions
  • Sour Cream: Substitute with plain full fat Greek yogurt or buttermilk in equal amounts. These will add a similar tang and moisture to the bread.
  • Cornstarch: If you don’t have cornstarch, simply replace it with an equal amount of all-purpose flour. However, cornstarch helps make the crumb softer, so the texture may vary slightly.
  • Fresh Cranberries: Frozen cranberries work well in this recipe. Do not thaw before adding to the batter to prevent excess moisture. Dried cranberries can also be used but reduce the amount to 1 cup and consider soaking them briefly in warm water or orange juice to soften.
  • Cardamom: The cardamom is optional and can be replaced with a pinch of nutmeg, cinnamon, or simply omitted for a more straightforward orange-cranberry flavor.
  • Cream Cheese (for the Glaze): You can substitute with mascarpone or softened unsalted butter if cream cheese isn’t available. This will slightly alter the taste but still provide a creamy texture.
  • Orange Juice: If fresh orange juice is not available, you can use bottled orange juice, though fresh provides the best flavor. For added orange flavor, you can also add a few drops of orange extract to the glaze.

Nutrition

Serving: 1slice | Calories: 290kcal