The Ultimate Glazed Orange and Pecan Cranberry Loaf

My Secret to the Best Moist Orange Cranberry Bread Recipe

By Cameron BlytheOctober 5, 2025

Table of Contents

The Ultimate Cozy Bake: Glazed Orange and Pecan Joy

Are you even ready for how good this is? If you need a proper hug in food form, stop scrolling right now.

This really is the best homemade cranberry bread you will ever make. Forget those dry, crumbly loaves you’ve had before.

This bread is warm, bright, and unbelievably cozy.

Why This Cranberry Bread Is a Must-Bake

Seriously, sometimes the simplest bakes are the absolute best. This classic cranberry bread is a total legend, especially around the colder months, making it perfect for Christmas cranberry bread .

I first made this version when I was trying to recreate that amazing loaf Mum used to buy from the bakery, you know?

It uses the brilliant "quick bread" method. That means no faffing about with yeast or hours of waiting, thank goodness! It truly is the ultimate quick cranberry bread recipe .

If you can mix flour and gently fold ingredients, you’re golden. This recipe is super easy and yields about 10 to 12 thick, generous slices of pure joy.

The Secret to a Perfectly Moist Loaf

The secret weapon here is the buttermilk, which guarantees a super moist cranberry loaf . That liquid magic reacts perfectly with the baking soda, giving you an amazing tender crumb every single time.

Honestly, using a splash of buttermilk cranberry bread makes all the difference in the texture.

We are pairing those tart little ruby jewels with bright orange zest and fresh juice. Hello, flavour paradise! That citrus punch is what elevates this orange cranberry loaf .

I tried four variations until I cracked the perfect ratio. I even throw in chopped pecans for a lovely crunch, making this a spectacular cranberry pecan bread .

Quick Fixes and Fantastic Flavour

I know what you're thinking because I've been there: how to keep cranberries from sinking in quick bread ? It’s the worst! They all end up in a soggy layer at the bottom.

But I learned a brilliant little baker’s trick involving a dusting of flour that fixes that completely. I promise I’ll share it in the steps below!

Honestly, this easy cranberry orange bread with glaze is perfect for everything. Serve it for elevenses or as a lovely centrepiece for a coffee morning.

It definitely makes the best homemade cranberry bread I’ve ever tasted. Cranberries are packed with antioxidants, too, so you can almost pretend this is healthy, right? Once you smell this cranberry orange bread for afternoon tea baking, you will never buy a store-bought version again.

Let’s gather the few simple things we need!

Oh my gosh, let’s talk about the bits we actually need! Don't fret. This isn't one of those fussy recipes.

This quick cranberry bread recipe uses basic pantry staples. I promise it is super simple. If you want the best homemade cranberry bread this side of London, you need these few things.

Did you know quick bread was essentially invented because people needed fast bread during the Civil War? A bit of useful trivia for your next cranberry orange bread for afternoon tea !

The Essential Bits for a Perfect Loaf

The secret to a beautifully moist cranberry loaf is the ratio of wet to dry ingredients. We need precise measurements here.

The butter and eggs must be at room temperature. Seriously, cold ingredients shock the batter and make the finished loaf tough.

Main Ingredients

For the dry ingredients, we need 2 cups ( 250 g ) of plain flour. Add 1 cup ( 200 g ) of granulated sugar.

For the wet side, grab 1/2 cup ( 113 g ) of softened unsalted butter. That's one stick! You’ll need 2 large eggs and 1/2 cup ( 120 ml ) of buttermilk.

The buttermilk makes this a proper buttermilk cranberry bread .

Add-Ins and Flavor

The berries are the star. Use 1 1/2 cups ( 150 g ) of fresh or frozen cranberries. If they are frozen, do not thaw them first! For texture, we use 1/2 cup ( 50 g ) of chopped pecans.

This makes the classic cranberry pecan bread . If you don't like nuts, just leave them out.

Flavor Enhancers and Secret Weapons

What elevates this from just bread to a magnificent orange cranberry loaf ? The zest! We use the zest of 1 large orange .

It gives such a bright, floral note. Don't skip it, honestly. I tried once, and my Christmas cranberry bread tasted flat.

Never again!

The Sinking Solution

Okay, the most asked question is how to keep cranberries from sinking in quick bread . Here is the magic trick.

Toss your cranberries (and pecans) with 1 tablespoon of flour before folding them in. It's truly kitchen magic! I learned this the hard way after one batch turned into a dense cranberry brick at the bottom.

Gear Check: Essential Kit

You definitely don't need fancy gadgets. A standard 9x5 inch (23x13 cm) loaf pan is essential. Line it with parchment paper, please! That creates a sling.

It makes removal so much easier. Trust me on this.

You’ll need a large bowl for mixing. An electric hand mixer is great for creaming the butter and sugar. But a wooden spoon works just fine! Use a rubber spatula for the final step.

It stops you from over-mixing the batter. We mix only until just combined. That's the key to a tender loaf and the best easy cranberry orange bread with glaze .

Once everything is ready, we are aiming for an oven temperature of 350° F (175° C ). Now, let’s get baking!

Whipping Up the Best Homemade Cranberry Bread

Honestly, baking feels complicated sometimes. We see those flawless pictures and think, "I could never do that." But trust me on this quick cranberry bread recipe .

This isn't fine dining. This is comforting, reliable baking. It guarantees a moist cranberry loaf every single time. My biggest baking flop ever involved dry bread.

It felt like eating a sponge! But this technique fixes all those worries.

Setting the Stage for Success

First, organisation is your best friend. Get everything out. That’s called Mise en place , which is just a fancy way of saying "put your stuff in little bowls."

The real secret for a tender crumb? Temperature. Your butter and your eggs must be at room temperature . They simply won't mix properly if they are cold.

That is crucial for this fantastic buttermilk cranberry bread .

While you gather your ingredients, turn on the oven. We need it hot and ready. Preheat it to 350° F / 175° C .

Don't forget to grease and line your loaf pan. A parchment paper sling is a lifesaver for easy loaf removal.

The Quick Mix Magic

The Ultimate Glazed Orange and Pecan Cranberry Loaf presentation

This orange cranberry loaf relies on the simple muffin method. First, cream the sugar, the softened butter, and the bright orange zest.

Beat that mix until it looks light and fluffy. That usually takes about 3 minutes if your butter is soft.

Add the eggs one at a time. Mix the dry ingredients together in a separate bowl. Now for the crucial part: how to keep cranberries from sinking in quick bread .

Take your berries and pecans. Toss them gently with 1 tablespoon of flour. This thin coat of flour grabs onto the batter.

It stops the berries from sinking to the bottom!

Alternate adding the dry mix and the buttermilk into the wet ingredients. Mix only until the streaks of flour disappear.

Stop mixing immediately . Overmixing makes tough bread! Fold in the flour-dusted cranberries and nuts. That little bit of extra effort makes the difference in your beautiful cranberry pecan bread .

Scrape the mix into the pan.

Expert Shortcuts and The Grand Finale

Bake the loaf for 60 to 65 minutes . If the top browns too fast, loosely tent it with foil after 45 minutes.

This protects the top while the inside finishes cooking.

Check for doneness with a toothpick. It should come out clean. This is key to perfect slice of Christmas cranberry bread . Let it cool in the pan for 10 minutes .

Then move it to a cooling rack. Wait until it is completely cool before glazing. Glaze a hot loaf and you get a runny mess! Once cool, drizzle on the easy cranberry orange bread with glaze .

Now you have the perfect slice of cranberry bread for your next coffee break or cranberry orange bread for afternoon tea .

You absolutely nailed it!

Your Little Black Book of Cranberry Loaf Secrets

Hello there! So, you’ve mastered the art of the perfect moist cranberry loaf . Now what? These little recipe notes are like the secrets you only share with your best mate.

They cover everything. We're talking presentation, perfect swaps, and the vital tips I learned the hard way. This loaf is a winner.

Serving Up Happiness (and Glaze!)

This beautiful cranberry bread is almost too pretty to slice. But you must! Honestly, the bright citrus glaze from this easy cranberry orange bread with glaze is non-negotiable.

It makes the bread shine.

If you are serving this for cranberry orange bread for afternoon tea , skip the fancy plates. Just put it on your best wooden cutting board.

That rustic look is always a hit. I serve thin slices with a tiny bowl of clotted cream or maybe some quality salted butter.

It feels incredibly proper. This combo perfectly balances the tart cranberries. For the drink, stick to tradition. A strong mug of steaming Earl Grey tea is the absolute perfect pairing.

Keep It Fresh: Storage & My Sinking Disaster

Right, let’s talk logistics. You want this quick cranberry bread recipe to last. At room temperature, wrapped tightly in foil, it’s great for three days.

If you pop it in the fridge, it will be happy for a full week. Make sure it is sealed up well, though! You don't want it drying out.

Freezing is brilliant. Wait until the loaf is totally cool. Slice it first. Then, wrap each slice individually in cling film.

Next, wrap that in foil. Pop them in a freezer bag. They are ideal for quick breakfasts. Just pull one out and microwave it for 30 seconds.

My Big Lesson: Have you ever baked a loaf only for all the berries to fall right to the bottom? Dreadful! I wasted so many ingredients before I learned the secret.

This is how to keep cranberries from sinking in quick bread . You must toss the berries and the cranberry pecan bread nuts with a tablespoon of flour first.

That little coat acts like a safety vest. It holds them in place. Trust me on this.

Mix and Match: Easy Swaps and Adaptations

This base recipe is incredibly versatile. It’s why it’s the best homemade cranberry bread . We use buttermilk for that perfect tender crumb ( buttermilk cranberry bread ).

But if you’re out, just use plain yogurt instead.

If you are aiming for a deep, festive flavour, lean into the spices. Adding a teaspoon of ground cinnamon and a pinch of ginger makes this a proper Christmas cranberry bread .

Want to make it dairy-free? Swap the butter for solid refined coconut oil. The orange cranberry loaf flavour profile still shines through.

It’s surprisingly simple!

The Basics: Simple Nutrition Perks

Yes, this is a treat. But honestly, cranberries are little superheroes. They are packed with antioxidants. That intense tart flavour means they are super high in good stuff.

You are using fresh fruit! Plus, when you bake it yourself, you control the ingredients.

Go on, have another slice! You earned it. Baking is supposed to be fun, not fussy. Enjoy your glorious loaf!

The Secret to Moist Orange Cranberry Loaf Best Glazed Quick Bread

Frequently Asked Questions

My loaf sometimes comes out a bit dense or tough. What's the secret to a really moist quick bread?

The key to a truly tender quick bread lies in two main things: temperature and technique. Ensure your butter and eggs are properly at room temperature—this allows for better emufication when creaming, leading to a lighter rise. Secondly, and critically, stop mixing the batter as soon as the last streaks of flour disappear. Overmixing develops the gluten, resulting in a rather chewy, tough loaf, which simply won’t do for elevenses!

I find the cranberries always sink to the bottom when I bake quick breads. How do I stop that in this cranberry bread recipe?

Ah, the classic ‘sinker’ conundrum! The crucial step here is tossing the fresh or frozen fruit (and the pecans) in that reserved tablespoon of flour before folding them in. This little dusting provides friction, creating a barrier that helps the berries grip the batter and remain suspended while baking. It’s a genius baking trick that takes minimal faffing but makes a world of difference.

I only have frozen cranberries on hand—will they work in this recipe?

Absolutely, frozen cranberries are perfectly acceptable, and sometimes easier to get hold of than fresh! The vital tip is to measure them straight from the freezer and do not thaw them beforehand. Simply toss the frozen berries straight into the flour coating mix as directed. If you happen to use dried cranberries (craisins), give them a quick soak in warm orange juice first to plump them up nicely.

How should I store this amazing quick bread to keep it fresh for longer?

This quick bread holds up beautifully if stored correctly. Once the loaf (and the glaze, if used) is completely cool, wrap it tightly in cling film or foil, or place it in an airtight container at room temperature. It will stay wonderfully moist for up to four days. For longer storage, slice the cooled loaf, wrap the slices individually, and freeze for up to three months—perfect for grabbing a quick slice for a spot of afternoon tea later.

I’m not keen on the orange glaze. What are some other finishing touches for this Cranberry Loaf?

No worries, sometimes you want less sweetness! For a simple, rustic finish, skip the glaze entirely and simply dust the cooled loaf with sifted icing sugar. If you fancy a bit of crunch, brush the loaf with melted unsalted butter immediately after taking it out of the oven, then sprinkle generously with coarse turbinado or demerara sugar before cooling. This creates a brilliant, crunchy crust that works wonderfully with the tart cranberries.