If you’re looking for a cozy, flavorful treat that just screams fall (or really any time you want a little sunshine in your kitchen), you’ll love this Cranberry Orange Bread with Orange Glaze Recipe. It’s sweet, tangy, and tender with a glossy citrus glaze that makes every bite feel special. I’ve made this bread so many times — it’s become my go-to when friends come over, and honestly, it’s just as perfect alongside your morning coffee or as an afternoon pick-me-up. Stick around, and I’ll walk you through how to nail this loaf every time!

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Why This Recipe Works

Perfect Balance of Flavors: The tart cranberries and bright orange zest and juice work harmoniously to provide a sweet and tangy punch in every bite.
Moist and Tender Texture: Using flax eggs and oil keeps the bread moist but light, avoiding the dryness common in quick breads.
Easy Orange Glaze: The simple glaze adds a beautiful finishing touch and extra citrus zing without extra fuss.
Versatile and Adaptable: This bread is vegan, and you can swap ingredients like milk and oil to suit your pantry and dietary preferences.

Cranberry Orange Bread, Cranberry Orange Cake, Orange Glaze Bread, Fall Breakfast Bread, Citrus Cranberry Loaf - A rectangular loaf cake with a golden brown crust sits on a piece of parchment paper on a white marbled surface. The top of the cake has several cracks and is studded with visible whole and partially broken mixed red and dark purple berries, giving it a textured look. The cake appears moist inside where the berries have released some juices, adding deep red spots around them. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe uses simple ingredients that come together effortlessly and really complement each other. Fresh or frozen cranberries bring just enough tartness, balanced by the sweet citrus notes and a tender crumb from the flaxseed “eggs” and canola oil. If you pick the freshest oranges with a bright zest, you’ll notice your bread’s flavor pop even more.

Cranberry Orange Bread, Cranberry Orange Cake, Orange Glaze Bread, Fall Breakfast Bread, Citrus Cranberry Loaf - Flat lay of fresh whole cranberries with their deep red color and glossy texture, a bright orange with vibrant zest and juicy wedges, a small pile of golden ground flaxseeds showing their grainy texture, a light sprinkling of white all-purpose flour, a smooth pool of golden canola oil shimmering slightly, a small glass of creamy soy milk with its soft white tone, and a sprig of fresh vanilla bean pods in dark brown, all naturally arranged with some orange zest curls scattered delicately around, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Ground flaxseeds: These act as an egg substitute and add a subtle nuttiness while keeping the bread moist.
Granulated sugar: Sweetens without overpowering; you can adjust based on your tolerance for sweetness.
Soy milk (or any plant milk): Adds moisture and helps bind ingredients without dairy.
Orange zest & fresh orange juice: The stars of the show, giving vibrant citrus aroma and flavor that light up the bread.
Canola oil: Keeps the crumb tender and moist; you can swap with avocado oil or melted coconut oil for a twist.
Pure vanilla extract: Rounds out flavors with a warm note without competing with the orange.
All-purpose flour: Provides structure; I recommend sifting for best results.
Baking powder: Gives lift for a light, fluffy texture.
Salt: Enhances flavor and balances sweetness.
Fresh or frozen cranberries: Their tartness shines through and adds a beautiful color burst throughout the loaf.
Powdered sugar (for glaze): Creates a smooth, sweet glaze that balances tartness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love most about this Cranberry Orange Bread with Orange Glaze Recipe is how easy it is to make it your own. I often experiment with swapping oils or adding a little extra zest for more punch. Don’t be shy to tweak it—half the fun is making it fit your kitchen vibes!

Variation: I sometimes toss in a handful of chopped walnuts or pecans for crunch—adds a lovely texture contrast.
Dairy-Free Options: Any plant-based milk works, so feel free to use almond, oat, or cashew milk depending on what you have.
Seasonal Twist: Swap cranberries for fresh blueberries or raspberries in spring and summer for a different but equally delicious version.
Sweetness Level: If you prefer less sweet baked goods, reduce the sugar slightly or drizzle less glaze on top.

Step-by-Step: How I Make Cranberry Orange Bread with Orange Glaze Recipe

Step 1: Prepare the Flax “Eggs” and Mix Wet Ingredients

First off, I whisk together ground flaxseeds and water in a small bowl to create the flax “eggs.” Letting them sit for 3-4 minutes thickens the mixture and acts just like eggs in this recipe—trust me, it works beautifully! While that’s resting, I combine the sugar, soy milk, orange zest, orange juice, canola oil, flax eggs, and vanilla extract in a large bowl. Whisk it well until everything is nicely blended. This step really wakes up the orange aroma, and your kitchen will smell like a dream.

Step 2: Incorporate the Dry Ingredients Gently

Next, I sift the all-purpose flour and baking powder into the wet mixture, then add salt. Stir gently—just enough to combine the ingredients. Overmixing is a common pitfall here; it can make the bread dense or rubbery, and nobody wants that. I try to fold the batter until there are no big streaks of flour, then stop. That’s the sweet spot!

Step 3: Fold in the Cranberries

If you’re using frozen cranberries like I often do (because they’re handy year-round), toss them with a tablespoon of flour first. This trick helps prevent the berries’ juices from turning the whole bread a murky pink—which is pretty but not always desirable. Then, gently fold them into the batter so they’re evenly distributed. Try not to overmix here either—you want lovely speckles of cranberry without breaking them up too much.

Step 4: Bake and Cool

Pour the batter into a greased or parchment-lined loaf pan. I like to line mine with parchment paper that overhangs a bit so it’s easy to lift the bread out without crumbling. Bake in a preheated 350°F oven for about 55-65 minutes. The toothpick test is your friend: insert it in the center, and if it comes out clean or with just a few crumbs, it’s done—no sticky batter!

Once out of the oven, I let it cool in the pan for 10 minutes before transferring it to a wire rack. Cooling completely before glazing is key—the glaze won’t set properly if the bread is warm.

Step 5: Whip Up the Orange Glaze and Finish

While the bread is cooling, mix the powdered sugar, fresh orange juice, orange zest (optional, but I highly recommend it), and vanilla until smooth. It should be thick enough to drizzle but not runny. I use a spoon or small whisk to get rid of any lumps. Once the loaf is cool, spread or drizzle the orange glaze over the top. It adds such a lovely sheen and extra pop of flavor. Now, dig in!

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Pro Tips for Making Cranberry Orange Bread with Orange Glaze Recipe

Don’t Skip Flax Eggs: They’re the secret to moistness and texture here, especially because this is a vegan-friendly loaf.
Handle Batter Gently: Mix the batter just until combined to keep your bread fluffy and tender rather than tough.
Flour the Frozen Cranberries: Tossing frozen berries with flour prevents color bleed and helps maintain that pretty speckled look inside the bread.
Cool Completely Before Glazing: Applying glaze to warm bread leads to a melted mess instead of a pretty finish.

How to Serve Cranberry Orange Bread with Orange Glaze Recipe

Cranberry Orange Bread, Cranberry Orange Cake, Orange Glaze Bread, Fall Breakfast Bread, Citrus Cranberry Loaf - A close-up image of a sliced loaf of berry bread on white parchment paper placed on a white marbled surface. The bread has a textured golden brown crust with visible cracks and is filled with bright red and dark purple berries scattered throughout the soft, light beige crumb. A shiny, creamy white glaze is drizzled in thick lines over the top of the loaf and slightly dripping over the front slice, creating a glossy contrast against the crumb and berries. In the blurred background, there is a soft light gray cloth and a half orange adding subtle color. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to keep it simple—just a light dusting of powdered sugar over the glaze for a pretty touch. Sometimes I’ll add a few fresh cranberries or delicate sprigs of rosemary on the plate if I’m serving to guests; it’s subtle but adds a lovely pop of color and a fresh aroma.

Side Dishes

This bread pairs wonderfully with a creamy cashew-based yogurt or a schmear of vegan cream cheese for brunch. I’ve also served it alongside a hot cup of chai or spiced tea for lazy weekend afternoons—simple yet cozy.

Creative Ways to Present

For holiday gatherings, I slice the bread thick and arrange the pieces in a fan shape on a platter, then drizzle a little extra glaze over each slice. Sometimes I also toast slices lightly and serve with almond butter and honey (if not vegan) for a decadent snack. It’s always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I recommend storing leftovers covered tightly at room temperature if you plan to eat within 2 days. After that, I pop the bread into the refrigerator to keep it fresh for up to 4 days. Wrapping it well prevents it from drying out. I’ve found the glaze slightly softens after refrigeration, but the flavors stay amazing.

Freezing

This bread freezes beautifully! I slice it first, wrap each piece in plastic wrap, then place them all in a freezer-safe bag. When I want a slice, I just pop it into the toaster or warm it in the oven. It tastes almost freshly baked, which is such a lifesaver on busy mornings.

Reheating

For reheating, I prefer the toaster oven to keep the crust a bit crisp while warming the inside. You can also microwave slices for 15–20 seconds if you’re in a rush, though that does soften the crust. If your glaze has softened, a quick toast warms it up and slightly firms it again.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Dried cranberries are much sweeter and less tart than fresh or frozen, so you can use them, but you might want to cut back on the sugar a bit. Also, soak dried cranberries for 10 minutes in warm water to plump them up before folding them into the batter to avoid dryness.
Is this recipe gluten-free?

The original recipe uses all-purpose flour and hasn’t been tested with gluten-free flours. However, you can try a gluten-free all-purpose blend (one that’s a 1:1 substitute) but avoid almond or coconut flour as the texture will not be the same.
Can I make this bread oil-free?

I haven’t tested this recipe without oil, but you could try substituting applesauce for the oil for a lighter loaf. Keep in mind this can affect the texture and moisture, so results may vary.
How do I know when the bread is fully baked?

Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is done. If it has wet batter, it needs more time baking.

Final Thoughts

I honestly can’t get enough of this Cranberry Orange Bread with Orange Glaze Recipe. It’s full of flavor, simple to make, and always a hit whether I’m baking for myself or for friends. The bright citrus notes combined with the tart cranberries make it feel festive and comforting all at once. I hope you give this recipe a try soon—you’ll be rewarded with a loaf that’s moist, flavorful, and perfect for so many moments. Trust me, once you make it, you’ll be reaching for it again and again!