Name: Cranberry Orange Quick Bread
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 1 cup granulated sugar; 1 tablespoon orange zest; ¾ cup buttermilk (or milk + 1 tsp vinegar); ¼ cup fresh orange juice; ¾ cup vegetable oil; 1 large egg; 2 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon baking powder; ¼ teaspoon baking soda; 1½ cups fresh cranberries, coarsely chopped; For the glaze:; ½ cup powdered sugar; 1 tablespoon orange juice; 1–2 tablespoons heavy cream or milk

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I recently tried the Cranberry Orange Quick Bread recipe from Crazy for Crust—it’s a soft, moist loaf bursting with fresh cranberries and bright orange flavor. Finished with a sweet orange glaze, it’s perfect for breakfast, brunch, or holiday gatherings.

Cranberry Orange Quick Bread

Why I’ll Love This Recipe

I love how the tartness of fresh cranberries balances beautifully with vibrant orange zest and juice. The glaze adds a touch of sweetness without overpowering the citrus flavor. It’s surprisingly easy to make and feels festive in every bite—ideal for serving guests or treating myself.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup granulated sugar
1 tablespoon orange zest
¾ cup buttermilk
¼ cup fresh orange juice
¾ cup vegetable oil
1 large egg
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
1½ cups fresh cranberries, chopped

directions

I preheat the oven to 350 °F (175 °C) and grease a 9×5-inch loaf pan.
I stir together sugar and orange zest in a large bowl.
I whisk buttermilk, orange juice, oil, and egg in another bowl.
I whisk flour, salt, baking powder, and baking soda in a bowl.
I combine wet ingredients with the sugar mixture until roughly mixed, then stir in the dry ingredients. I fold in the chopped cranberries gently so the batter stays tender.
I pour the batter into the prepared pan and bake for about 45–55 minutes, or until a toothpick inserted into the center comes out clean.
After cooling completely, I whisk powdered sugar with orange juice and a splash of cream to make a drizzle-able glaze. I pour it over the bread, let it set, then slice and serve.

Servings and timing

This recipe yields 10 servings. Prep time is about 20 minutes, bake time is between 45 and 55 minutes, and total time is around 1 hour 5 minutes.

Variations

I sometimes replace fresh cranberries with frozen, making sure to thaw and pat them dry before folding in to reduce bleeding.
I occasionally stir in ½ cup chopped pecans or walnuts for crunch.
I can add candied orange peel or extra zest for an even deeper citrus punch.

storage/reheating

I store the cooled, glazed loaf at room temperature in a sealed container or wrap it well in plastic. It keeps well for up to 5 days, or I freeze it for up to 1 month, tightly wrapped.
To reheat, I slice and enjoy at room temperature or briefly warm slices in the oven or toaster for a fresh-baked feel.

FAQs

What if the bread crumbs too much when sliced?

The bread is fragile until fully cooled—once cooled completely, slices clean up nicely without crumbling.

Can I use frozen cranberries instead of fresh?

Yes—frozen cranberries work fine as long as they are fully thawed and patted dry before being folded into the batter.

What if I don’t have buttermilk?

I simply use regular milk (or non-dairy milk) plus 1 teaspoon vinegar or lemon juice to mimic buttermilk and produce a tender crumb.

Can I reduce sugar or make it gluten‑free?

Yes. I once swapped half the sugar for honey or maple syrup with good results. For gluten‑free, I use a 1:1 flour substitute—texture is slightly denser but still delicious.

Is it safe to skip the orange glaze?

Absolutely—it tastes wonderful on its own. I usually skip the glaze when I want it less sweet or save it on the side for drizzling as needed.

Conclusion

I find this Cranberry Orange Quick Bread to be a real crowd‑pleaser—bright, moist, and easy to make. The tart cranberries, citrusy glaze, and tender crumb make it feel festive yet approachable. Whether for holiday mornings, brunch, or gifting, this loaf always impresses.