Name: Christmas Cranberry Bread Recipe with Orange Glaze: The Perfect Holiday Gift from Your Kitchen
Ingredients: 1½ cups all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon salt; ¼ cup milk, room temperature; Zest of 1 large orange, divided; ¼ cup freshly squeezed orange juice; 6 tablespoons unsalted butter, softened; ¾ cup granulated sugar; 2 large eggs, room temperature; 1½ cups fresh cranberries; ½ tablespoon flour (for coating cranberries); 1 cup powdered sugar; 1½ tablespoons freshly squeezed orange juice; 1 teaspoon orange zest (reserved from above)

Description

There’s something magical about the moment when tart cranberries meet sweet orange in a tender, buttery loaf. The first time I pulled a cranberry bread from my oven during Christmas week, watching that gorgeous glaze cascade down the golden sides, I knew I’d stumbled onto something special. After two decades perfecting this Christmas cranberry bread recipe and countless loaves later, I’m convinced this isn’t just a recipe—it’s the ultimate holiday gift idea that comes straight from your heart and kitchen.

Ingredients

Scale

For the bread:

1½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ cup milk, room temperature
Zest of 1 large orange, divided
¼ cup freshly squeezed orange juice
6 tablespoons unsalted butter, softened
¾ cup granulated sugar
2 large eggs, room temperature
1½ cups fresh cranberries
½ tablespoon flour (for coating cranberries)

For the glaze:

1 cup powdered sugar
1½ tablespoons freshly squeezed orange juice
1 teaspoon orange zest (reserved from above)

Instructions

Preparing Your Cranberries for This Holiday Bread

Before we mix anything, let’s prep those gorgeous Christmas cranberries. First, rinse them under cold water and pick through to remove any stems or berries that look past their prime. Next, here’s a pro tip I learned from my grandmother during our Christmas baking marathons: toss those fresh cranberries with half a tablespoon of flour before adding them to your batter. This little trick helps prevent them from sinking to the bottom of your loaf, ensuring every slice has those beautiful bursts of red throughout.

Creating the Perfect Batter for Your Christmas Cranberry Bread Recipe

Start by preheating your oven to 350°F (175°C). Meanwhile, grease and flour your loaf pan—I prefer an 8×4-inch pan for this recipe because it gives you those beautiful tall slices perfect for Christmas gift-giving.

In a medium bowl, whisk together your flour, baking powder, and salt. Then, set this aside. In a small measuring cup, combine the milk, orange juice, and most of your orange zest (save about a teaspoon for the glaze). The citrus zest is where so much Christmas magic lives, and adding it to the liquid helps distribute that bright orange essence throughout every festive bite.

Now for the fun part. In your mixing bowl, cream together the softened butter and sugar until it’s light and fluffy—this usually takes about three minutes with an electric mixer. Remember, you’re not just mixing; you’re incorporating air that’ll make your Christmas bread tender and beautiful. Next, add your eggs one at a time, beating well after each addition.

Here’s where technique really matters in this Christmas cranberry bread recipe: alternate adding your dry ingredients and your milk mixture to the butter mixture, starting and ending with the dry ingredients. However, mix just until combined after each addition. Overmixing is the enemy of tender quick breads—it develops too much gluten, resulting in tough, chewy bread instead of the tender, cake-like texture we’re after for our Christmas gifts.

Finally, gently fold in your flour-coated cranberries with a spatula. Use broad, sweeping motions from the bottom of the bowl, lifting and turning the batter to incorporate those gorgeous berries without crushing them.

Baking to Golden Christmas Perfection

Pour your batter into the prepared pan and smooth the top with your spatula. Then, give the pan a gentle tap on the counter to release any air bubbles. Bake for 50-60 minutes, starting to check at the 50-minute mark. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Additionally, the top should be golden brown and spring back when lightly pressed.

The Christmas Glaze That Makes Everything Magical

While your bread cools in the pan for about 10 minutes, let’s whip up that stunning orange glaze. In a small bowl, whisk together the powdered sugar, fresh orange juice, and that reserved orange zest. The consistency should be thick but pourable—think of honey on a cool winter day.

Once you’ve turned your bread out onto a cooling rack, here comes the Christmas magic moment! With a spoon, drizzle that glossy glaze back and forth over the top of your warm bread. Furthermore, let it cascade down the sides in those beautiful, tempting drips that look like snow falling on a Christmas tree. Before the glaze sets completely, sprinkle a few fresh cranberries on top for a stunning Christmas presentation.

Making This Christmas Cranberry Bread Recipe Your Go-To Holiday Gift

Here’s where this recipe truly shines as the perfect Christmas gift idea. Once your bread has cooled completely and the glaze has set, wrap it beautifully for gifting. Here’s my favorite method: place the loaf on a piece of parchment paper, then wrap it snugly in clear cellophane. Tie it with festive ribbon—red and green for traditional, gold for elegant, or plaid for a cozy farmhouse feel. Additionally, attach a handwritten copy of this Christmas cranberry bread recipe with a personal holiday message. As a result, you’re not just giving bread; you’re sharing the gift of home baking and Christmas tradition.

Notes

Recipe Notes Section (Add after ingredient list)

Baker’s Notes:

Note 1 – About Fresh Cranberries: Fresh cranberries are essential for this Christmas cranberry bread recipe. They provide bursts of tart flavor that dried cranberries cannot match. If fresh cranberries are unavailable, you can use frozen cranberries without thawing—just toss them with flour while still frozen.

Note 2 – Room Temperature Matters: All ingredients should be at room temperature for best results. Cold eggs and milk will create a dense, heavy bread. Plan to remove them from the refrigerator 60 minutes before starting.

Note 3 – Don’t Overmix: Once you add the flour, mix just until combined. Overmixing develops gluten, which creates a tough, chewy texture instead of the tender, cake-like crumb we want.

Note 4 – Pan Size Important: An 8×4-inch loaf pan works best for this recipe. A 9×5-inch pan will result in a flatter, wider loaf that may cook unevenly.

Note 5 – Oven Temperature Varies: Every oven is different. Start checking your bread at 50 minutes, but it may need up to 60 minutes. The toothpick test is your best indicator of doneness.

Note 6 – Glaze Timing: Apply the glaze while the bread is still slightly warm (not hot) for the best drizzling effect and absorption. If the bread is too hot, the glaze will melt and slide off completely.

Note 7 – Make Ahead Tip: This Christmas cranberry bread recipe actually tastes better the next day as the flavors meld together. Bake it a day ahead for optimal flavor.

Note 8 – Freezing Instructions: Wrap cooled bread tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for 2-3 hours.

Note 9 – Gift-Giving Storage: If baking for gifts, the bread stays fresh for 4 days at room temperature when properly wrapped. Include a note with your gift suggesting recipients enjoy within 3-4 days for best quality.

Note 10 – Variation Success: When adding mix-ins like nuts or white chocolate chips, do not exceed 1 cup total of additions. Too many mix-ins can affect the bread’s structure and moisture.

Troubleshooting Notes Section (Add before final thoughts)

Common Issues & Solutions:

Note 11 – Bread Sinks in Middle: This usually means underbaking. The bread needs to be fully set in the center. Always use the toothpick test in multiple spots, not just the center.

Note 12 – Cranberries All Sank: Your batter may have been too thin, or cranberries weren’t coated in flour. Also ensure you’re folding gently—vigorous mixing can cause cranberries to sink.

Note 13 – Top Browning Too Fast: Tent the bread loosely with aluminum foil during the last 15-20 minutes of baking to prevent over-browning while the center finishes cooking.

Note 14 – Dry Bread: This can happen from overbaking or too much flour. Make sure to spoon flour into measuring cups and level off—don’t pack it down. Also, don’t overbake.

Note 15 – Glaze Too Thick/Thin: For thicker glaze, add more powdered sugar 1 tablespoon at a time. For thinner glaze, add orange juice by drops until desired consistency is reached.

Storage & Serving Notes Section (Add in storage section)

Note 16 – Room Temperature Storage: Store in an airtight container or wrapped tightly in plastic wrap. The bread will stay moist for up to 4 days at room temperature.

Note 17 – Refrigeration: While not necessary, refrigerating extends freshness to 7 days. Bring to room temperature or warm slightly before serving for best flavor.

Note 18 – Slicing Tips: Use a serrated knife and gentle sawing motion for clean slices. Let the bread cool completely before slicing for the neatest cuts.

Note 19 – Serving Suggestion: This bread is delicious served warm with butter, cream cheese, or mascarpone. It’s also wonderful toasted the next day.

Note 20 – Nutrition Consideration: This recipe contains dairy, eggs, and gluten. For dietary modifications, consult a recipe developer familiar with substitutions, as changing ingredients can affect texture and rise.