Cranberry Orange Crumble Bread
This Cranberry Orange Crumble Bread is filled with tart cranberries and fresh orange zest, then topped with a thick, buttery brown sugar crumble. A drizzle of homemade orange glaze adds the perfect finishing touch. It's a beautiful homemade quick bread for breakfast, brunch, holiday gatherings, or sharing with family and friends.
Ingredients
Cranberry Orange Bread
Buttery Cinnamon Crumble
Fresh Orange Glaze
Instructions
-
See How Cranberry Orange Crumble Bread Comes Together
This homemade cranberry orange bread combines a tender, citrus-infused batter with tart cranberries, a buttery cinnamon crumble, and a sweet orange glaze.
Make the Crumble → Mix the Batter → Fold in Cranberries → Add Crumble → Bake & Glaze
-
Prepare the Oven and Pan
- Preheat the oven to 350°F.
- Grease a 9x5-inch loaf pan or line it with parchment paper, leaving a little overhang for easy removal.
-
Make the Cinnamon Crumble
- In a medium bowl, combine the flour, brown sugar, and cinnamon.
- Add the cold, cubed salted butter.
- Using a fork, pastry cutter, or your fingertips, work the butter into the dry ingredients until coarse crumbs form.
- Gently squeeze some of the mixture together to create larger crumble pieces.
- Refrigerate while preparing the bread batter.
-
Combine the Dry Ingredients
- In a large mixing bowl, whisk together the flour, baking soda, and salt.
- Set aside.
-
Mix the Wet Ingredients
- In a separate bowl, whisk together the egg, brown sugar, and granulated sugar until combined.
- Add the buttermilk, vegetable oil, vanilla extract, and fresh orange zest.
- Whisk until smooth.
-
Combine the Batter
- Pour the wet ingredients into the dry ingredients.
- Stir gently until just combined, being careful not to overmix.
- Fold in the cranberries and optional chopped nuts.
-
Add the Crumble Topping
- Pour the batter into the prepared loaf pan and spread evenly.
- Sprinkle the chilled cinnamon crumble over the top.
- Gently press the larger crumble pieces into the surface so they adhere during baking.
-
Bake the Bread
- Bake at 350°F for approximately 55–65 minutes.
- Begin checking the bread around 50 minutes.
- Insert a toothpick into the center. The bread is ready when it comes out without wet batter.
- If the crumble begins browning too quickly, loosely cover the loaf with aluminum foil.
-
Cool the Bread
- Place the loaf pan on a wire rack.
- Allow the bread to cool completely before adding the glaze.
- Carefully remove the loaf from the pan.
-
Prepare the Orange Glaze
- In a small bowl, whisk together the powdered sugar and 1 tablespoon of fresh orange juice.
- Add additional orange juice a little at a time until the glaze reaches a thick but pourable consistency.
- Drizzle over the cooled bread.
-
Slice and Serve
Allow the glaze to set slightly before slicing. Serve at room temperature or slightly warmed.
Note
Fresh or Frozen Cranberries: Both work well. If using frozen cranberries, add them directly to the batter without thawing.
Orange Flavor: Use the zest of an entire medium orange for a bright citrus flavor. Avoid the bitter white pith.
Buttermilk: For the best texture, use regular buttermilk rather than replacing it with plain milk.
Crumble Topping: Keep the butter cold and refrigerate the crumble until ready to use. This helps create larger, buttery crumbs.
Storage: Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Freezing: Freeze individual unglazed slices in an airtight container for up to 2 months.
Make It Gluten-Free: A 1:1 gluten-free baking flour may be substituted, although results may vary.
Looking for more seasonal treats? Explore our Holiday Baking collection for festive breads, cozy breakfast bakes, and homemade desserts perfect for sharing with family and friends.
For the best texture, measure your flour carefully. Too much flour can make quick breads dry or dense. If you're measuring with cups instead of a kitchen scale, follow King Arthur Baking's guide to measuring flour.
