Cranberry Orange Loaf Recipe with Zesty Glaze

This moist Cranberry Orange Bread is bursting with fresh cranberries and bright orange zest, then finished with a silky cream cheese glaze. It’s an easy, flavorful loaf perfect for breakfast, brunch, or a sweet snack.

Cranberry + Orange = Flavor Perfection

This cranberry orange bread balances tart cranberries with bright citrus for a loaf that’s both refreshing and comforting. The crumb stays tender thanks to applesauce and almond milk, while orange zest and extract boost the citrus aroma. Finish the loaf with the cream cheese glaze for a touch of tangy sweetness that brings everything together.

Cranberry Orange Bread Ingredients

This recipe is simple and approachable: six dry ingredients and six wet ingredients make the batter come together quickly. The glaze uses just four ingredients and really lifts the loaf—don’t skip it if you enjoy a little extra decadence.

Wet ingredients

• 2 large eggs
• 1/4 cup maple syrup
• 1/4 cup unsweetened almond milk
• 1 cup unsweetened applesauce
• 1/2 teaspoon orange extract
• 2 tablespoons melted coconut oil

Dry ingredients

• 1 1/2 cups white whole wheat flour
• 1/2 cup coconut sugar (or light brown sugar)
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 tablespoon orange zest
• 1 cup fresh cranberries (frozen works too)

Don’t Skip the Glaze (we’re serious!)

• 2 oz softened cream cheese
• 1 tablespoon orange juice (add more if you want a thinner glaze)
• 1 teaspoon orange zest
• 1/2 tablespoon honey

Healthy Swaps and Variations

Small ingredient swaps keep this loaf lighter without sacrificing flavor.

• Flour: White whole wheat flour gives a slightly nuttier taste and more fiber than all-purpose flour while keeping the texture tender.
• Oil: A full cup of applesauce reduces the oil needed to just 2 tablespoons of coconut oil. You can also substitute other fruit purees, such as pear or pumpkin, for a different flavor profile.
• Milk: Unsweetened almond milk keeps the loaf dairy-free; regular dairy milk works if you prefer.
• Sugar: Coconut sugar is used here for its mild caramel notes, but light brown sugar will work fine if that’s what you have.

How to Make Cranberry Orange Bread

Follow these straightforward steps to bake a moist, zesty loaf every time.

Preheat & Prep

Preheat the oven to 350ºF and spray a standard loaf pan with non-stick cooking spray. In a medium bowl, whisk together the dry ingredients: flour, coconut sugar, baking soda, salt, and orange zest. Toss the cranberries with a small spoonful of flour from the dry mix to help prevent them from sinking.

Combine Wet Ingredients

In a large bowl, whisk the eggs. Add the maple syrup, almond milk, applesauce, and orange extract and stir until combined. Fold the dry ingredients into the wet mixture until just mixed, then stir in the melted coconut oil to finish the batter.

Pour Batter & Bake

Pour the batter into the prepared pan and smooth the top. Bake at 350ºF for 45–50 minutes, or until a toothpick inserted into the center comes out clean. If the edges brown too quickly while the center remains undercooked, tent the loaf loosely with foil for the remaining bake time.

Prepare the Glaze

While the loaf bakes, soften the cream cheese in a small bowl—microwave for about 15–20 seconds until spreadable, then whisk smooth. Stir in orange juice, orange zest, and honey until the glaze reaches a pourable consistency. Adjust the orange juice to thin the glaze if needed.

Cool & Glaze

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Wait at least one hour so the loaf firms up; then drizzle the glaze over the top. Slice and serve.

Storage and Freezing

Allow the loaf to cool completely before storing. Keep it in an airtight container or a sealed plastic bag.

• Store at room temperature up to 3 days.
• Refrigerate up to 5 days; the glaze may firm up when chilled.
• To freeze, skip the glaze. Wrap the cooled loaf tightly in foil or plastic wrap and freeze for up to 3 months. You can also freeze individual slices for quick breakfasts—thaw and warm briefly before serving.

Can This Recipe Make Muffins?

Yes—this batter converts easily to muffins. Fill lined muffin cups about two-thirds full and bake at 350ºF for 16–20 minutes, or until a toothpick comes out clean. The same glaze can be spooned over cooled muffins, and a bit of extra orange zest on top adds a pretty finish.

Recipe Summary

Prep: 20 mins • Cook: 50 mins • Total: 1 hr 10 mins • Servings: 10

Author: Emily Richter

Ingredients

Dry

• 1 1/2 cups white whole wheat flour
• 1/2 cup coconut sugar (or light brown sugar)
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 tablespoon orange zest
• 1 cup fresh cranberries (frozen works too)

Wet

• 2 large eggs
• 1/4 cup maple syrup
• 1/4 cup unsweetened almond milk
• 1 cup unsweetened applesauce
• 1/2 teaspoon orange extract
• 2 tablespoons melted coconut oil

Glaze

• 2 oz softened cream cheese
• 1 tablespoon orange juice (or more to thin)
• 1 teaspoon orange zest
• 1/2 tablespoon honey

Instructions

1. Preheat oven to 350ºF and grease a loaf pan.
2. Mix dry ingredients in a medium bowl. Toss cranberries with a bit of the flour mixture to prevent sinking.
3. Whisk eggs in a large bowl. Add maple syrup, almond milk, applesauce, and orange extract; combine.
4. Fold dry ingredients into wet ingredients until just combined, then stir in melted coconut oil.
5. Pour batter into the prepared pan and bake 45–50 minutes, until a toothpick comes out clean. Tent with foil if the top browns too quickly.
6. While baking, soften cream cheese and whisk until smooth. Add orange juice, zest, and honey to reach a pourable glaze.
7. Cool the loaf 10 minutes in the pan, then transfer to a rack. Once mostly cool (about an hour), drizzle glaze over the top and slice to serve.

Nutrition (approximate per serving)

Calories: 204 kcal • Carbohydrates: 33 g • Protein: 4 g • Fat: 6 g • Fiber: 3 g • Sugar: 20 g

If you try this cranberry orange bread, enjoy the bright citrus notes and share any tweaks you make—it’s a versatile loaf that welcomes creative swaps.