Bright, tart cranberries and fresh orange combine to make this Christmas Cranberry Bread a holiday favorite. The loaf is tender, lightly sweet, and easy enough for a weekend breakfast but festive enough for a Christmas brunch or homemade holiday gift. A simple orange glaze adds just the right finishing touch without overpowering the fresh cranberry flavor.
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Why This Recipe Works
- The combination of orange juice and orange zest complements the tart cranberries while keeping the loaf moist and flavorful.
- Baking powder and baking soda provide a tender, even rise, and the batter comes together quickly with just two bowls.
- Fresh or frozen cranberries both work well, making this an easy recipe to enjoy throughout the holiday season.
ingredients
For exact amounts and measurements see the recipe card.
Ingredient Notes
Fresh cranberries provide the brightest flavor, but frozen cranberries work equally well after thawing and draining.
Orange zest adds extra citrus aroma and enhances the orange juice without making the loaf overly tart.
Either vegetable oil or melted butter works well. Oil produces a slightly softer crumb, while butter adds a richer flavor.
The apple adds moisture and texture to the loaf.
Step-by-Step Photo Instructions
- Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan or line it with parchment paper, leaving an overhang to make removing the loaf easier.
- In a large bowl, add the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- Whisk until fully combined and set aside.
- In a separate bowl, whisk the egg, milk, orange juice, oil, and orange zest until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until only a few streaks of flour remain. Do not overmix.
- Peel, core, and finely chop the apple. Fold the chopped apple and cranberries into the batter until evenly distributed.
- Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
- Bake for 55 to 65 minutes. Allow the loaf to cool in the pan for 10 to 15 minutes.
- Transfer the loaf to a wire rack to cool completely.
- Make the glaze and decorate the loaf as you like.
Pro tips
- Chop the cranberries and apple into small pieces so the loaf bakes evenly.
- Stir the batter just until combined to keep the loaf tender.
- If the top browns too quickly, cover it loosely with foil during the last 15 minutes.
- Cool the loaf completely before adding the glaze.
- This loaf tastes even better the next day as the flavors develop.
Substitutions/variations
- Whole milk can be replaced with buttermilk for a slightly tangier loaf.
- Use melted butter instead of vegetable oil for a richer flavor.
- For a sweeter loaf, add an extra tablespoon of orange glaze after it has set.
- Stir in ½ cup white chocolate chips for a sweeter loaf.
- Top the loaf with coarse sparkling sugar before baking instead of using the glaze.
Serving Suggestions
- Serve for breakfast or brunch.
- Enjoy with coffee or hot tea during the holidays.
- Package a glazed loaf in festive wrapping for a homemade Christmas gift.
Storage
Store the loaf tightly wrapped at room temperature for up to 3 days.
Refrigerate for up to 1 week.
Freeze the whole loaf or individual slices for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
Grocery Budget Rating
Budget Rating: Frugal
This loaf uses mostly pantry staples, with fresh cranberries being the only seasonal ingredient. It's an economical choice for holiday breakfasts, gift giving, or dessert, especially since one loaf yields about ten generous slices.
Equipment
- 9 x 5-inch loaf pan
- Whisk
- Rubber spatula
- Wire cooling rack
- Microplane or citrus zester
- Medium mixing bowl
- Large mixing bowl
Ingredients
- 1 ⅔ cup flour
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- large egg
- ¾ cup whole milk
- ⅓ cup orange juice
- 2 tablespoons neutral oil
- 2 tablespoons orange zest
- 1 ½ cups cranberries
- 1 medium apple
For the glaze:
- ¾ cup confectioner's sugar
- 2 tablespoons orange juice or milk
- ½ teaspoon orange zest (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan or line it with parchment paper, leaving an overhang to make removing the loaf easier.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- In a separate bowl, whisk the egg, milk, orange juice, oil, and orange zest until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until only a few streaks of flour remain. Do not over mix.
- Peel, core, and finely chop the apple. Fold the chopped apple and cranberries into the batter until evenly distributed.
- Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the loaf begins to brown too quickly, loosely tent it with aluminum foil during the final 15 minutes of baking.
- Allow the loaf to cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
- To make the glaze, whisk together the confectioners' sugar, orange juice (or milk), and orange zest, if using, until smooth. Add a little more liquid if needed to reach a drizzling consistency. Spoon or drizzle the glaze over the cooled loaf before slicing and serving.
Notes
Nutrition
FAQS
Yes. Thaw and drain them well before folding them into the batter.
Over mixing the batter can develop too much gluten, resulting in a heavier texture. Stir only until the ingredients are combined.
Yes. In fact, the flavor improves after sitting overnight, making it a great make-ahead holiday loaf.
Yes. Wrap the cooled loaf tightly in plastic wrap followed by foil or place it in a freezer-safe container. Freeze for up to three months.
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