Orange Glazed Cranberry Bread.

Moist & flavorful cranberry bread packed with orange zest, light cinnamon streusel, and an orange glaze.

Moist & flavorful cranberry bread packed with orange zest, light cinnamon streusel, and an orange glaze!

If you’ve ever sunk your teeth into a dry, bland piece of cranberry bread or muffin – I feel your pain. But don’t let that discourage you from the possibility of one fantastic baked good.

I recently visited a local coffee shop and while it’s known to have outstanding lattes and chocolate croissants, their cranberry bread was a flavorless, crumbly mess. I don’t even know why I wasted my $4; I can make this festive loaf at home. And make it even better (and cheaper!), thank you very much.

The next morning, I put my thinking cap on. How can I create a flavorful, moist, tart, sweet cranberry quick bread at home? Surely there must be orange since the flavors pair so wonderfully together. And cinnamon-streusel on top. And glaze. Oh yes, there had to be glaze!

Moist & flavorful cranberry bread packed with orange zest, light cinnamon streusel, and an orange glaze!

I took a look through my recipe archive and remembered this Cinnamon Swirl Chocolate Chip Bread. You love this recipe! I do too – I look forward to making it again over Thanksgiving. I always need a good cinnamon swirl in my life. 😀

I used that bread as the starter for this cranberry version. When you have a great “base” recipe, it’s easy to build off of it and create new and exciting flavors. To that basic quick bread batter, I added orange zest, tart cranberries, pecans, streusel, and a cascading orange glaze on top. Meet the moistest cranberry bread ever. So lush. So flavorful.

Making this holiday favorite is quite easy. Simple enough to prepare between all your holiday errands, chores, decorating, and Christmas music dancing in your living room. What? You don’t do that?

Orange Glazed Cranberry Bread

Here are a few essentials you’ll need:

  • Chopped cranberries, fresh or frozen OR dried cranberries
  • Orange zest for the bread and the glaze
  • Orange juice (fresh or bottled) for the glaze
  • Homemade cinnamon streusel

Baking science alert:

Another main ingredient you absolutely 100% need for your bread is buttermilk. Don’t try to substitute the buttermilk with anything! Why Buttermilk is what makes some of my cakes, cupcakes, and breads so darn moist. But that’s not the only reason I use it today: the lactic acid present in buttermilk is what will allow the baking soda to produce the leavening gas (carbon dioxide).

Most people don’t typically keep buttermilk in the house. I know I wouldn’t if I didn’t bake for a living. Save yourself a trip to the store and make a DIY buttermilk at home. Measure 1 Tablespoon of white vinegar or lemon juice in a measuring cup. Then, add enough milk (1%, 2%, or whole) to the same measuring cup until it reaches 1 cup. Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in your recipe.

I like to use oil as the fat in this quick bread recipe, not butter. Butter is a fat that gives unbeatable flavor, but nothing beats the moisture that oil brings – especially to muffins, cakes, and quick breads. There is so much flavor in this bread from the orange, streusel, glaze, and cranberries that the flavor from butter would get lost anyway.

Orange Glazed Cranberry Bread

Put that mixer away because you won’t need a mixer for the entire recipe. When mixing the batter, mix the dry and wet ingredients together gently. Overmixing your batter will develop the gluten and will result in a tough textured bread. Just mix the wet and dry ingredients together until *just* combined. Once mixed, pour the batter into a loaf pan and top with streusel.

The streusel is optional. I can’t believe I just typed that. In my world, streusel is never optional. But surprisingly enough, this bread would still be as dazzling without it. Streusel is my middle name (at least it should be), so I took the opportunity to make some. The streusel is only a few everyday ingredients: cold butter, flour, sugar, and cinnamon. That’s all. Crumble it all together and press gently on top of the batter before going into the oven:

Moist & flavorful cranberry bread packed with orange zest, light cinnamon streusel, and an orange glaze.

The bread can take anywhere from 45 minutes to over an hour in the oven. Why the huge gap of time? All ovens are different. Oven air flows, oven hot spots, etc. Breads are thick and having the center baked through properly takes time.

Two tips that are universal to all ovens:

1) Buy an oven thermometer. They’re inexpensive and will control the temperature in your oven. I was shocked to learn that my oven runs almost 20 degrees warmer than what the dial states. That has a HUGE effect on your food baking properly.

2) Cover your bread loosely with aluminum foil. I note that in the instructions below as a reminder. The foil will allow your bread to bake evenly on all sides and prevent the top from getting too brown before the center bakes through.

Keep an eye on the bread after 45 minutes. Poke the center with a toothpick and the moment it comes out clean from crumbs, your bread is done.

Moist & flavorful cranberry bread packed with orange zest, light cinnamon streusel, and an orange glaze!

Next up? Orange glaze. Made from just orange juice, orange zest, and powdered sugar. Drizzle over the bread right before serving.

Like banana bread or carrot cake, I found this bread’s flavors and “moist” factor were more prominent on day 2. Don’t get me wrong… the bread is fan-freaking-tastic the day it’s baked, but I especially enjoyed it the next morning. This makes it a perfect treat to serve to guests. You can make it the evening before, then drizzle immediately before serving the next day. I prefer the bread at room temperature, but it’s just tasty served warm. Or even cold (try it!).

I’m so relieved to have my dry, flavorless cranberry bread memory washed away. This bread fixes it all. Sweet, tart, zingy glaze, cinnamon-y streusel, moist interior. Holiday perfection!

Moist & flavorful cranberry bread packed with orange zest, light cinnamon streusel, and an orange glaze!

Don’t be overwhelmed by the ingredient list. Most of the ingredients are repeats of each other.

The streusel and glaze are both optional.

Orange Glazed Cranberry Bread

Yield: 1 loaf

Prep Time: 20 minutes

Total Time: 1 hour, 20 minutes plus cooling

Print Recipe

Moist and tender orange cranberry bread with buttery streusel and a zingy orange glaze. Perfect for guests or with a warm cup of tea in the early morning or afternoon.



  • 1/4 cup (31g) all-purpose flour
  • 2 Tablespoons (30g) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 3 Tablespoons (45g) unsalted butter, cold


  • 2 cups (250g) all-purpose flour (accurately measured)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (110g) chopped cranberries, fresh or frozen (unthawed)*
  • 1/2 cup (65g) chopped pecans, optional
  • 1 large egg, at room temperature*
  • 1/2 cup (105g) packed light brown sugar (or dark brown)
  • 1/2 cup (100g) granulated sugar
  • 1 cup (240ml) buttermilk (no substitutions)
  • 1/3 cup (80ml) vegetable oil (or canola; or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 2 Tablespoons orange zest


  • 1 cup (120g) confectioners' sugar
  • 1-2 Tablespoons orange juice
  • as much orange zest as you want


Preheat oven to 350F degrees. Spray a 9x5 loaf pan with nonstick spray. I prefer a dark metal loaf pan, which seems to help brown quick breads more evenly.

Make the streusel first: Toss the flour, sugar, and cinnamon together in a medium bowl. Cut in the cold butter with a pastry cutter, your hands, or two forks. Some large crumbs are OK. See photos of streusel above for visual. Set aside.

Make the bread: In a large bowl, toss the flour, baking soda, salt, cranberries, and pecans together until combined. Set aside. In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined. Make sure there are no brown sugar lumps remaining. Whisk in the buttermilk, oil, vanilla, and orange zest. Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Try very hard not to overmix, which will result in a tough textured bread.

Pour the batter into prepared loaf pan.  Top evenly streusel, pressing the streusel down gently into the top of the bread so it sticks.

Bake the bread for 45 minutes to 1 hour, covering loosely with foil about halfway through to ensure even browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread took 59 minutes exactly. Allow bread to cool completely in the pan on a wire rack.

Make the glaze: In a small bowl, whisk the confectioners' sugar and orange juice together. Add more orange juice depending how thick you want the glaze. Whisk in orange zest and drizzle over cooled bread.

Unglazed bread stays fresh covered tightly at room temperature for 5 days or in the refrigerator for 6-7 days. Glazed bread must be stored in the refrigerator for up to 3 days.

Additional Notes:

*1 cup dried cranberries may be used instead of fresh/frozen. 

*Room temperature egg is highly suggested for this bread. It will disburse more evenly when mixed. To bring the egg to room temperature quickly, drop into a cup of warm water for 5 minutes.

*Make Ahead: Make the bread 1 day in advance and drizzle with glaze immediately before serving.

*You can make muffins with this batter at 350F, but I am unsure of the baking time.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


A few more of my favorite recipes to enjoy this time of year…

Cinnamon Swirl Chocolate Chip Bread

Cinnamon-Swirl Chocolate Chip Bread


Orange Sweet Rolls

Copycat Pillsbury Orange Sweet Rolls. Gooey, fluffy, and dipping with orange glaze-15


Salted Pecan Pie Tarts

Salted Pecan Pie Tarts



Today Kevin and I are having our engagement photos taken! They’ve been rescheduled twice because of the weather. I’m very excited to wear my new sparkly shoes. I’ll be sure to share some when our photographer is finished with them.


209 Responses to “Orange Glazed Cranberry Bread.”

  1. #
    Glenn Sealeposted November 23, 2013 at 5:35 pm

    Sally – I felt the need to post…. OMG!
    I’ve made this today (there’s about a 3rd left… I made it 4 hours ago… anyway…. What a lovely loaf=cake-thing! )

    I tweaked it a little and threw in a tsp of mixed spice, plus used a yoghurt/milk combo with baking powder instead of baking soda and buttermilk. I also used golden caster sugar instead of brown. Doing it this way meant I literally didn’t have to buy anything new… great stuff!

    Anyway much more important is the result…. Sally, the softest, moistest thing I’ve ever made with so much flavour. I gave half the loaf to some Greek friends and they said it was amazing and tasted like it was made by a professional…. So a big thanks you too. Glad I found your blog.

    Ps, the lemon oatmeal tray bakes you made are amazing too!


    • Sallyreplied on November 24th, 2013 at 11:04 am

      Hi Glenn! I am beyond excited that you tried (and loved!) this bread. It’s truly one of the best quick breads I’ve ever had. I love its flavors! Happy your little changes worked out perfectly as well. And I love those oatmeal lemon bars too!


  2. #
    Nutmeg Nannyposted November 24, 2013 at 12:18 am

    This bread certainly looks perfect!! I can’t wait to try it out :) I love these flavors


  3. #
    Saraposted November 26, 2013 at 9:54 am

    I made this for my family this past weekend… and they requested it again on Thanksgiving! Thanks for the great recipe! :)


  4. #
    Sarahposted November 26, 2013 at 8:17 pm

    I made this today: it is delicious BUT the cranberries in the flour was a mistake! I got those annoying bits of flour that did not mix-in properly. Next time I would add the cranberries to the wet ingredients.

    Your recipes rock, by the way. I’ve made at least 10 in the past few months and this is the first minor glitch :)


    • Sallyreplied on November 27th, 2013 at 10:31 am

      Thanks Sarah, you’re so sweet. I’m glad to hear how much you love my recipes! I like to mix the cranberries in with the dry ingredients so they won’t sink. You could sift your flour next time or just add with the wet.


      • Lisareplied on October 6th, 2014 at 4:08 pm

        I always wondered why things sank. I like when they are evenly dispersed like in your recipe. my bread turned out to pretty as well as delicious!

  5. #
    Anne-Marie Bilellaposted November 27, 2013 at 7:24 am

    Hi Sally,
    What a wonderful recipe, I am making this today to take to the farmers market. I will share your recipe and blog post on my blog. :)


  6. #
    LJSuwsNYCposted December 1, 2013 at 9:25 pm

    As your post noted, most of these bread recipes tend to be dry. Dry as a bone. When I read in yours that you used oil instead of butter or margarine, I knew you were into something, as well as using buttermilk. Nice touch! I do agree with other posts about the streusel – it didn’t bake in the middle of the loaf as quickly as the rest, so I took the foil off, and that helped. I omitted the glaze, since the bread with the streusel was sweet enough for me. Really fantastic recipe overall. :-)


    • Sallyreplied on December 1st, 2013 at 9:52 pm

      So happy you loved it. And yes, fabulously moist that’s for sure.


  7. #
    Shirleyposted December 2, 2013 at 9:42 am

    Well Sally, I made your Orange Cranberry Bread yesterday and must say it is the best I have ever tasted. I am sure the buttermilk is what made it so moist! I must admit though, I did not have any oranges and made it with red grapefruit….absolutely delicious!!
    I went all the way and added the streusel and glaze. Thank you for the recipe, it will be repeated many times!!


    • Sallyreplied on December 2nd, 2013 at 10:12 am

      I bet the grapefruit is fantastic, Shirley! I would just love it. Thanks for reporting back. I appreciate it!


      • Shirleyreplied on December 2nd, 2013 at 5:59 pm

        Hi Sally,

        I forgot to tell you that I also did not have pecans in my cupboard but did have some almonds that I toasted before adding them to the dry mixture. What a marriage made in heaven! Thanks again and I will be baking your Banana Bread next as that is my husbands most favorite. I will let you know how it turns out!

  8. #
    Eleanorposted December 4, 2013 at 9:04 am

    I can’t wait to make this, I bought too many cranberries I was looking for something festive. Also, thanks so much for converting the recipe into metric! It saves me a lot of time :)


    • Sallyreplied on December 4th, 2013 at 10:52 am

      Yeah! Metric has been very, very helpful to a ton of my readers. Hope you enjoy this bread Eleanor!


  9. #
    Anna S.posted December 6, 2013 at 4:15 pm

    I have baked this bread 4x since you’ve posted it – we all go crazy over these thick, soft, tart, densely moist loaves! I bake a fresh loaf every time we start to run out. I store individually wrapped slices in the freezer for quick breakfasts or snacks in the morning. I even prefer the glazed, cinammon-y/crumbly, orangey-fruity slices over a chcolate baked good! My mom loved this bread at Thanksgiving and it is already on my Xmas baking list. My fiancée is never interested in sweets but he calls this bread “killer”. I have even had people ecstatically compare it to Starbucks Cranberry Bliss bars!

    Speaking of which, I have been refraining from trying any of the copycat recipes for Cranberry Bliss Bars in the hopes that you will someday post your version – I don’t trust most internet recipes but I trust yours to be fabulous! Any chance you could make this happen, pretty please?!


    • Sallyreplied on December 6th, 2013 at 4:20 pm

      Hi Anna! I am so happy that you love this quick bread recipe. I think I’ll have to agree with your husband. 😉

      I’m not sure I’ll be making cranberry bliss bars any time soon. So many bloggers have done them already and I wouldn’t want to step on any toes if our recipes were too similar. I do love those Starbucks treats though. They are my favorite this time of year. Ok, I have a ton of favorites. Maybe you could make one of the copycat recipes that has a lot of positive reviews?


  10. #
    Tiffanyposted December 9, 2013 at 10:08 am

    Can this be made ahead of time and frozen for eating later? Trying to get my baking done ahead of time and would love to give a loaf to each for a gift.


    • Sallyreplied on December 9th, 2013 at 2:08 pm

      Hi Tiffany! Yes, you may freeze this bread and thaw overnight in the refrigerator. I suggest glazing right before serving. Do not freeze with the glaze.


  11. #
    Carolynposted December 10, 2013 at 7:19 pm

    This cranberry bread was amazing. The icing really makes it. Will make it again.


  12. #
    Jeannieposted December 10, 2013 at 9:41 pm

    Well I have made this twice myself! My husband has about foundered on it, too. He has not been willing to share with the neighbors either. It is our new favorite! Thanks for sharing your baking passion with us.


    • Sallyreplied on December 11th, 2013 at 8:54 am

      Thanks Jeannie! So happy you both love this bread. It’s a family favorite over here too! And yes… hard to share with others. I agree!


      • Jeanniereplied on December 16th, 2013 at 9:57 pm

        I made these into cupcakes with no changes to the recipe. Placed 2T batter in each paper lined cup. Topped with streusel and baked for 15 mins @ 350 and they turned out just fine. Used coated pans.
        These babies are going into the freezer so we can keep them on hand at all times!

        • Sallyreplied on December 17th, 2013 at 10:00 am

          Perfect! I have a few slices of this bread in the freezer. Now I’m craving a slice!

  13. #
    Delaney Parkeposted December 10, 2013 at 10:35 pm

    Hi Sally!
    MY boyfriend and I have both made this bread a few times now and we’ve both had the same issue with streusel sinking into the middle of the bread or not cooking correctly like yours. In the batch I most recently made I had evenly spread the streusel on top before baking and when I took it from the oven after baking there were chunks here and there. I’m just wondering what we could do to improve on this as I am not sure what I could do differently.


    • Sallyreplied on December 12th, 2013 at 7:49 am

      Hi Delaney! To be honest, I haven’t had that issue before. I mean – yes the batter is quite thin but usually the streusel stays on top. Maybe you could bake the bread halfway through and then add the streusel on top? Or just leave it out all together.


      • Delaney Parkereplied on December 12th, 2013 at 5:25 pm

        The thought of baking the bread half way and then adding stresuel had crossed my mind, but I was worried about compromising the bread. Now that you’ve suggested it I will absolutely give it a try! I’m an avid streusel lover myself, so I wouldn’t dream of leaving it out! Thank you very much for your help Sally. :)

    • Lisareplied on October 6th, 2014 at 4:12 pm

      maybe it is your oven temp?


  14. #
    Maryposted December 11, 2013 at 1:43 pm

    I recently found your website and the first thing I tried was this bread. It is AMAZING! I had several family members over and they kept complimenting me on how moist and deliscious it is. Can’t wait to try more recipes, but I plan on making this one again soon, maybe to send with my husband to work for his colleagues, but it may not make it! 😉


    • Sallyreplied on December 11th, 2013 at 2:54 pm

      Thanks Mary! I appreciate the comment! This bread is incredibly moist and flavorful which is why it’s a favorite with us, too!


      • rosehuttonreplied on December 11th, 2013 at 4:10 pm

        can i freeze the cranberry bread,i just made one and would like to make two more if i can freeze them.Thanks rose.

        • Sallyreplied on December 11th, 2013 at 4:13 pm

          Yes, you may freeze this bread and thaw overnight in the refrigerator. I suggest glazing right before serving. Do not freeze with the glaze.

  15. #
    Pattiposted December 11, 2013 at 5:30 pm

    Hi Sally, I made this yesterday and it was the most moist orange cranberry I’ve ever made. My go to recipe for years has been from the joy of baking site:

    It has a great taste but is too dry. I love your bread but I do miss the extra orange flavor from the orange juice that is used in this other recipe–3/4 cup. I am a plain jane and do not like strusel or icing so the strong orange taste in the bread is important. I was wondering, do you think I could do 3/4 cup buttermilk and 1/4 cup OJ or 1/2 and 1/2? Just wondering if u think that would turn out okay. Thanks for answering if u have time! Patti


    • Sallyreplied on December 11th, 2013 at 6:11 pm

      Hi Patti! So happy you love how moist this bread is. That’s why I love it! If you want a stronger orange flavor – with no streusel or glaze – you can definitely do 1/2 OJ and 1/2 buttermilk. That shouldn’t be a problem at all. Maybe add a bit more zest too.


      • Patti Straumannreplied on December 12th, 2013 at 12:16 am

        Thanks so much Sally! I’ll let you know how it turns out! :)

  16. #
    Mary Annposted December 13, 2013 at 9:52 am

    Hi Sally,

    I would like to make the orange cranberry bread in small loaves for neighbors. Can you tell me baking time and degrees for small loaves.
    Mary Ann


    • Sallyreplied on December 13th, 2013 at 11:32 am

      Hi Mary Ann. Same oven temperature, but I’m unsure of the bake time since I don’t have a small loaf pan. However, this batter can be baked into any shapes – muffins, mini muffins, mini loaves. I’m just unsure of the exact time.


  17. #
    Anna Andersonposted December 15, 2013 at 5:15 pm

    If you put the streusel topping on it, how do you turn it out of the loaf pan and keep the topping on it intact? Can you/do you lift it out when it cools completely? I’ve always turned the pan upside down for baked cakes, breads, etc.


    • Sallyreplied on December 15th, 2013 at 7:23 pm

      Hey Anna! The streusel bakes into the top of the bread, so it really isn’t loose.


  18. #
    Karlaposted December 18, 2013 at 10:41 am

    Sally, I have a grandson with dairy/casein allergies. Have you ever tried to make buttermilk with coconut, rice, almond, or soy milk, or is lactic acid in milk the key?


    • Sallyreplied on December 18th, 2013 at 6:29 pm

      The lactic acid is key. Sorry Karla! You can try a nondairy milk here, but the bread may not be as moist.


  19. #
    Diana Weisflogposted December 19, 2013 at 9:36 am

    What is the best orange to use for orange zest?


    • Sallyreplied on December 19th, 2013 at 2:27 pm

      I typically use sunkist. But any brand of orange (or even tangerine or clementine) would be fine.


  20. #
    Morganposted December 20, 2013 at 8:30 pm

    Win, Win, One Hundred times Win!

    The orange, the cinnamon, the cranberry swirl on my taste buds so deliciously perfect!

    This is the first recipe I’ve tried, but you can be darned sure Imma try some more!!!


  21. #
    Elaineposted December 21, 2013 at 9:33 pm

    Holy leavening agent, batman, my bread rose up and over the sides. Next time I I will fill them 2/3 full instead of 3/4. I added orange juice to the mix. Delicious!!!


  22. #
    Louiseposted December 23, 2013 at 3:10 am

    God almighty, this is the best bread I’ve ever had! It’s more like a cross between a cake and a bread. By all means add the streusel and glaze. My daughter and I gobbled up almost the whole loaf on 30 minutes!


  23. #
    Katherine Simpsonposted December 23, 2013 at 10:21 am

    I don’t bake. At all. I found this website yesterday while looking for a magic bar recipe (to wrangle my friend into baking for me!) But the beatiful pictures and fun, accessible writing lulled into thinking I could do this myself. Then I got distracted (oooh, shiny!) by the glazed orange cranberry bread. Next thing I knew, I was at the store buying ingredients. Last night I made buttermilk! And strussel! AND BREAD! I dutifully waited until this morning to glaze and test-drive my little creation…and proceeded to eat half the loaf!

    This is bad. Being able to make this bread at-will is dangerous. Next I’m going to make magic bars (oh! And no-bake peanut butter/chocolate bars!) This is your fault, Sally. I blame you.


    • Sallyreplied on December 23rd, 2013 at 10:20 pm

      Hi Katherine! So glad you found my website. And I love those magic bars and the no-bake PB/chocolate bars. Those no-bake bars are my fiance’s favorite. But this bread? It’s amazing. I agree with you! Thanks for reporting back. I love hearing about it!


  24. #
    Melissaposted December 24, 2013 at 7:21 am

    This bread is awesome!!! I will admit, I did sub the buttermilk… I used kefir instead, figuring they are similar, and it turned out great :) I have a stoneware mini loaf pan that makes 4 loaves, in place of 1 large- not sure on the baking time, 35-45 mins maybe (just keep an eye on it after 30 and test)? Anyway, this bread was so good, I am in love! It was a definite winner in this house- kids and husband all enjoyed it. Now I am off to bake some more to share the delicousness with others! Thanks for the superb recipe!


  25. #
    Pascalposted December 24, 2013 at 3:31 pm

    Delicious, everybody loved it. Thanks for sharing this recipe.
    Happy Holidays!


  26. #
    Lisaposted January 2, 2014 at 9:52 am

    This loaf is sooooo delicious and good-looking! After reading about how it remains fresh and moist for a few days, I decided to make this loaf to bring with me to Germany for Christmas with my boyfriend’s family. His aunt had never had fresh cranberries, only dried (fresh cranberries are rare in Germany, and if any, they’re crazy expensive). It was a complete hit with his aunt and the rest of the family.

    I substituted the buttermilk with 3/4 cup of yogurt + 1/4 cup cream. It worked out wonderfully. I did have to bake 10 mins longer (total 1 hr 10 mins).

    Thank you for this recipe!


    • Sallyreplied on January 2nd, 2014 at 10:23 am

      That’s wonderful Lisa! I am so excited how much you (and your bf’s family) loved this bread recipe!


  27. #
    Melodyposted January 2, 2014 at 9:52 am

    I know you already have a plethora of compliments on this bread, but this is seriously one of the best things I’ve baked! I have made it several times over the holidays, and I’m going to be so sad when the last two bags of cranberries I have in the fridge are gone and I won’t have any frozen to use during the rest of the year to make this. Thanks SO much for the amazing recipe!


  28. #
    Jenny Mposted January 7, 2014 at 2:27 am

    This is the first recipe of yours that I have tried and it is irresistible. So flavourful and moist. And this is without the streusel or the glaze! I can only imagine how amazing it will be with the glaze tomorrow! Thank you for sharing and I look forward to trying more of your recipes.


    • Sallyreplied on January 7th, 2014 at 9:55 am

      Enjoy the bread today with the glaze, Jenny! Love this recipe so much. Made it a few times over the holidays. Always a hit!


  29. #
    Susansaposted January 11, 2014 at 12:00 pm

    I’ve made this several times now and love it!! I changed it up a bit using pistachios and switching to 2 3×7 pans – all the better for sharing! I wasn’t sure if I would like the struesel but it is perfect and would be a little flat without it. Thanks for sharing!!


  30. #
    Kitten Kitchenposted January 26, 2014 at 10:15 am

    I just finished making 2 loaves of this.. replacing cranberries with raisins and cashew nuts since cranberries are expensive here in PH..
    the batter itself was really tasty and i love the citrus flavor of it…. yummm!!.. ill be tasting them tomorrow morning.. it smells great…cant wait to get a slice.. hehe…
    Such a refreshing bread sally.. keep it up..


  31. #
    Jenniferposted February 3, 2014 at 10:29 pm

    I made this for my family for Christmas and everyone LOVED it! My husband even said it’s the best he has ever had, of these kinds of sweet/fruit breads. I used a bit extra on the cranberries, orange zest, and fresh squeezed juice, and it turned out amazing! Thank you for this recipe!


    • Sallyreplied on February 4th, 2014 at 7:03 am

      Perfect! I haven’t made this bread since the holidays, but now you have me craving it. Thanks Jennifer!


  32. #
    Erinposted February 28, 2014 at 8:18 pm

    Hello Sally! This bread looks so lovely! I happen to be stuck with a can of orange segments in juice (my English girlfriend misunderstood my ambrosia salad shopping list somewhat tragically), and I’m looking for a recipe to use at least some of them up in. Do you think I could try it here, or would the acid/liquid ratio of the whole bread get thrown off? Am I better off making an orange upside down cake ( or some such?

    Thanks for the lovely recipe, well-organize blog, and any tips you might be able to offer!


    • Sallyreplied on March 1st, 2014 at 9:20 am

      Hey Erin! Your orange upside down cake sounds incredible. :) you could also make this bread. Drain the orange segments and put some in this bread batter. Maybe about 1/2 cup of them? You can use the juice in the glaze, too!


      • Erinreplied on March 2nd, 2014 at 10:18 am

        Thanks so much, I tried this amendment and it worked a charm! Just a slightly longer cooking time.

  33. #
    Bonnieposted July 15, 2014 at 5:32 pm

    Hi Sally, just found this recipe and can’t wait to try it. I have a question, though…..would reconstituted buttermilk powder work as well here?


    • Sallyreplied on July 16th, 2014 at 3:42 pm

      I don’t really suggest it, actually Bonnie – any way you can use fresh?


      • Bonniereplied on July 16th, 2014 at 3:44 pm

        Yes, I’ll pick some up, thanks so much for clarifying!

  34. #
    Justinposted July 25, 2014 at 5:48 pm

    Hello Sally,

    Alot of your quickbreads call for vegetable, canola or coconut oil. This may be a silly question, but I’m anal like that, can you use sunflower oil? Any idea if this will throw off the taste?


    • Sallyreplied on July 25th, 2014 at 8:34 pm

      Sunflower oil is fine, though a more neutral tasting oil like vegetable or canola is preferred.


    • Lisareplied on October 6th, 2014 at 4:04 pm

      I think safflower oil gives the best taste for baked goods. canola makes things have a fishy taste because the cooking temperature ruins canola oil.


  35. #
    Abby Laksposted August 24, 2014 at 8:44 pm

    I wanted to try the cranberry bread. Is it possible to reduce the amount of sugar in the bread by increasing the amount of cranberries? Can I also substitute all purpose flour with 100 % whole wheat flour ?



    • Sallyreplied on August 25th, 2014 at 8:31 am

      I don’t suggest making any changes with regards to the sugar or flour used. The end result won’t be the same and the bread may taste tough. If you are interested in healthier recipes with lower sugar, here are some options:


  36. #
    Lisaposted October 6, 2014 at 3:55 pm

    I just made this. cut a piece as soon as it was cool enough. excellent while warm. can’t wait to try another slice tomorrow when it sits a little.

    it is really really really good. I used SPELT instead of wheat ( I am allergic) and cut 1/8 cup of millk out since spelt requires less moisture. I used half coconut oil and half safflower oil.

    I didn’t make the strussel or the glaze. I will try that way another time when it’s more for special.

    It sure was sweet without the topping any way. I made double batch an dit turned out perfect. thank you so much!! yummy yum yum


  37. #
    Micheleposted October 19, 2014 at 4:50 pm

    I decided to cut this recipe in half and make muffins. Unfortunately I forgot to cut the buttermilk in half. Instead of throwing away the ingredients and starting from scratch I added a teaspoon of baking powder and made waffles. I ended up with 9 absolutely delicious Belgian waffles.


  38. #
    Kingaposted November 7, 2014 at 6:19 pm

    Nice blog! I will definitelly have to try this recipe over the holidays. I have a severe food allergy (sesame) and can’t buy many breads and pastry, so having a safe and easy to make recipe would be breat. And I love cranberries!

    Cheers from Ontario, Canada


  39. #
    Austriaposted November 9, 2014 at 9:38 am

    Hi Sally, I made this delicious bread a couple of days ago & LOVE it!! Upon reading through the comments i made a couple of changes to mine. I did toasted sliced almonds instead of pecans, & i subbed part of the buttermilk for orange juice (2/3 buttermilk, 1/3 OJ) & it really had a lovely orange flavor. Oh, and did half ap flour & half ww. It was still very moist & super tastey….. Will definitely be making again soon….. I love cranberries but have only baked/used craisins until now. This worked out wonderfully with the tartness of the fresh crannies……:) Thanks so much!!


    • Sallyreplied on November 9th, 2014 at 6:43 pm

      your bread sounds delicious! thanks for letting me know how much you loved it Austria.


  40. #
    JUDITH SMITHposted November 21, 2014 at 12:08 pm

    Bread is great and super easy to make. Can the recipe be doubled?


    • Sallyreplied on November 21st, 2014 at 1:46 pm



      • JUDITH SMITHreplied on November 22nd, 2014 at 3:11 pm

        Thank you SO MUCH – makes life so much easier!

  41. #
    Kayleneposted November 22, 2014 at 2:11 pm

    If I were to bake these in smaller bread loaf pans, or a mini loaf pan, what would you recommend for how long?


  42. #
    Sarahposted November 22, 2014 at 6:06 pm

    I did not read all of the comments, but I plan to make this bread today, but will substitute orange with lemon. Hopefully it will turn out.

    PS- I made your brownies and added your salted caramel to them. Perfect and the best recipe so far for brownies. I will make those again for sure!



  43. #
    stephanieposted November 23, 2014 at 12:23 pm

    I made this a couple of weeks ago and OMG sooooo good! I actually thought it tasted better the next day!

    I was wondering if its possible to use whole wheat flour in this as opposed to all purpose; and if so do I/should I adust measurments and/or baking times.

    Thanks in advance!


    • Sallyreplied on November 23rd, 2014 at 12:36 pm

      Stephanie, if you were to use whole wheat flour, I would use whole wheat pastry flour. And only sub half of the all-purpose flour for it.


  44. #
    Nadiaposted November 25, 2014 at 4:16 pm

    I made these and they are AMAZING. I don’t like streusel so I omitted it. Thank you so much.


  45. #
    Sharonposted November 30, 2014 at 11:58 am

    De-freaking-licious! My house smells like divinity. I was too lazy to make the streusel and I’m waiting til tomorrow to glaze, but I just had to sample it fresh out of the oven — and even without the extra toppings it is perfection!
    I am fairly new to baking so this might be an obvious question, but I was a little disappointed at how much it shrunk down. Did I do something wrong? Or is hight a necessary sacrifice for the moistness? Either way it’s fabulous!


  46. #
    Chrisposted December 2, 2014 at 9:01 pm

    I just made this bread….delish! So nice for fall/Christmas! I didn’t have buttermilk but I did have sour cream….I used one cup of light sour cream and it came out perfect! So, you CAN substitute with success!!!


  47. #
    Lizposted December 5, 2014 at 11:55 am

    Hi, I really want to try this recipe but I always make my bread in 2s and I use a medium size loaf pan. Is there any way you can post the measurements one or two medium loaf pans instead of a large. Thanks! :)


  48. #
    Sharynposted December 9, 2014 at 11:18 pm

    Great recipe! I’ve never baked with fresh cranberries until I made this bread today. It is awesome. I like the idea in a comment above to use sour cream instead of buttermilk since I now have a ton of buttermilk left that will eventually be discarded.


  49. #
    Lorieposted December 11, 2014 at 5:02 pm

    Can I substitute butter for canola oil?
    This looks delicious!


    • Sallyreplied on December 11th, 2014 at 6:11 pm

      I don’t suggest it.


  50. #
    Katherine McFarlaneposted December 12, 2014 at 8:04 am

    I don’t usually post comments (usually no time). I just had to for this bread!
    Sally, this bread is the BEST Orange cranberry bread EVER! I make bread every year for gifts and I think cranberries make bread look so pretty! However it is usually prettier than it tastes. Not this time, this is truly the most moist delicious flavorful Orange Cranberry Bread on the face of the earth(I am a bit dramatic) but seriously, deliciousness! Thanks for the recipe, IT IS A KEEPER!


  51. #
    Leslie Bryantposted January 3, 2015 at 12:24 pm

    Hi Sally. I plan on making this loaf today to use up some cranberries I have. Do you think it would be ok to use cake and pastry flour instead of regular flour? I’ve made many loaves using the pastry flour and though dense, they have all turned out incredibly moist. Thoughts?


    • Sallyreplied on January 3rd, 2015 at 1:52 pm

      That should be fine, Leslie.


  52. #
    Anuposted January 9, 2015 at 6:43 pm

    How come you have mentioned Coconut oil (tahts stays solid at room temperature) or canola oil ( which is liquid at room temp) ?
    Would using coconut oil have solid coconut oil pieces in the cake? My family LOVES the taste of coconut oil so I would like to use it but wanted to make sure the oil will be thoroughly mixed in and solid frozen oil pieces won’t show.


    • Sallyreplied on January 9th, 2015 at 9:16 pm

      Hi Anu- if using coconut oil, make sure it is melted. It will not solidify after being baked in the bread.


  53. #
    Lauraposted January 12, 2015 at 12:19 pm

    Being overly ambitious, I purchased fresh cranberries before Christmas. I spent a lot of time baking, but I ran out of time and energy before using the cranberries! Yesterday I perused your site looking for recipes using fresh cranberries. Wow! The bread is a winner! It is moist, flavorful, and out of this world good. Out of self preservation, I brought most of the bread to work today. Needless to say, the container is now empty! Thank you for another awesome recipe.


  54. #
    Carlaposted March 5, 2015 at 4:32 pm

    Hi Sally,
    This sounds delicious!! Need to make this soon :-)
    Is Baking soda Same as bicarb soda? Or baking powder…


    • Sallyreplied on March 5th, 2015 at 5:44 pm

      Baking soda is bicarb soda.


  55. #
    Donnaposted March 18, 2015 at 1:58 pm

    A few days ago, I was hoping that a Google search for “recipe+cranberry+orange+quick bread” would lead me to a great, easy recipe. Clicked on your website link and was thrilled with the result! Absolutely fabulous recipe–loved it! Will make it many times over, including again this weekend to take to friends to share. Returned to your website today to see what else I might find and I’m simply overwhelmed by how many recipes I want to try! Your photography is to die for! I rarely post commentary, but I just couldn’t ignore the opportunity to tell you how happy I am to have found your site! Thank you so much for having the energy and generosity it takes to share your creative gift freely with others!


    • Sallyreplied on March 18th, 2015 at 3:41 pm

      Thank you so much Donna! This was so nice to read. Let me know any other recipes you try.


  56. #
    Katie Mposted March 25, 2015 at 7:38 pm

    As a beginner baker, this has been the softest, moistest bread I have baked yet! :) I love the fresh, fruity flavour the orange zest gives it. I did make a couple minor changes — I used 3/4 cup of a mix of coconut sugar and brown sugar, and mostly whole wheat flour to give it an extra nutrition boost.

    What is the best way to store this bread without having it go dry?


    • Sallyreplied on March 26th, 2015 at 7:19 am

      Thanks for reporting back Katie. Here are the storing instructions from the recipe. Make sure it’s covered tightly: Unglazed bread stays fresh covered tightly at room temperature for 5 days or in the refrigerator for 6-7 days. Glazed bread must be stored in the refrigerator for up to 3 days.


  57. #
    Daveposted April 26, 2015 at 9:17 pm

    Found your site looking for a cranberry bread recipe. Yours sounded really tasty. Decided to make three loaves, one for me and my finance and each of our mom’s. Toothpick came out clean on all three, let them cool. As they cooled, the center of all three loaves sunk in. Cutting a couple slices off one loaf, they are indeed done and quite delicious. The only thing I can think of for the sinking is too much streusel or it was too cold. I kept the streusel in the fridge to keep the butter from melting while I made the three loaves. Have your loaves ever sunk in the middle?
    That said, I see a lot of stiff to try here. Glad I found your website.


    • Sallyreplied on April 27th, 2015 at 9:07 am

      Dave, the sinking in the middle is usually a sign that the bread is not cooked through. However, that’s not the only reason and certainly does not apply to your loaves as you describe them. It could mean that your leavener had expired or was too weak. Or that the oven’s door was opened/closed too often and there was not even heat throughout the bake time. I truly don’t think the cold streusel has anything to do with it. Glad you like the bread though!


  58. #
    carolyn kauffmannposted June 16, 2015 at 3:26 am

    Hallo! Thanks for this delicious recipe. Can I make this bread using  a eggsubstitute and which would you suggest? Thanks.


  59. #
    Rachaelposted August 3, 2015 at 5:25 pm

    What do you think about adding toasted coconut to this recipe? Maybe sprinkled on top of the glaze? Thanks!


    • Sallyreplied on August 4th, 2015 at 7:04 am

      That sounds amazing to me!


Leave a Comment