Cranberry Orange Bread With Orange Icing

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Diana Rattray
Updated 03/25/21
Iced Orange Cranberry Bread

The Spruce / Diana Rattray
Prep: 15 mins
Cook: 55 mins
Total: 70 mins
Servings: 12 servings
Nutritional Guidelines (per serving)
295 Calories
11g Fat
48g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 12
Amount per serving
Calories 295
% Daily Value*
Total Fat 11g 14%
Saturated Fat 4g 20%
Cholesterol 30mg 10%
Sodium 422mg 18%
Total Carbohydrate 48g 17%
Dietary Fiber 3g 12%
Protein 3g
Calcium 94mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

An orange icing makes this moist and delicious cranberry orange bread extra-special. Make the icing as thick or thin as you like and then drizzle or spread it over the quick bread. A light drizzling of icing adds bright orange flavor, and it doesn't distract from the tart cranberries.

Because it's made with fresh cranberries, it is seasonal. When fresh cranberries are available in the fall, freeze some to use throughout the year.

Feel free to make this yummy sweet cranberry bread without the icing. Just cool, slice, and serve, or dust it with powdered sugar before serving. 

Ingredients

  • 2 cups (9 ounces) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup coarsely chopped pecans
  • 2 cups fresh chopped cranberries
  • 3/4 cup orange juice, from 3 oranges
  • 2 to 3 tablespoons orange zest, from 3 oranges
  • 4 tablespoons melted butter
  • 1 egg, beaten
  • For the Icing:
  • 1 to 1 1/2 cups powdered sugar, or more, as desired
  • 1 to 3 tablespoons orange juice, from reserved orange juice
  • 1 tablespoon melted butter
  • 1 teaspoon orange zest, from reserved orange zest
  • 1/4 teaspoon vanilla extract

Steps to Make It

  1. Heat the oven to 350 F (180 C/Gas Mark 4).

  2. Grease and flour a 9 x 5-inch loaf pan. 

  3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well blended. Stir in the pecans and chopped cranberries. With a wooden spoon, mix until ingredients are blended.

  4. Put 3 tablespoons of the orange juice and 1 teaspoon of orange zest in a small bowl; set aside.

  5. Combine the remaining orange zest, orange juice, and the 4 tablespoons of melted butter. Whisk in the egg. Pour over dry ingredients and mix just until all ingredients are dampened. Do not overmix.

  6. Spoon the batter into the prepared loaf pan.

  7. Bake in the preheated oven for about 55 to 65 minutes, or until a wooden pick inserted in center comes out clean.

  8. Cool in the pan on rack.

  9. Meanwhile, make the icing. Stir 1 cup of confectioners' sugar with 1 tablespoon of the reserved orange juice, 1 tablespoon of melted butter, the reserved orange zest, and the 1/4 teaspoon of vanilla. Add more orange juice or more confectioners' sugar to get a good spreading or drizzling consistency. 

Tip

  • Because baking powder and baking soda begin to produce gas as soon as they are moistened, mix them with the flour and other dry ingredients before you combine them with the wet ingredients. And have the oven preheated and pan ready before you combine the dry with the wet. 

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