Hi Victoria! Thank you so much for sharing your feedback.

Absolutely delicious. I made the mistake of making the glaze too thin and putting it on while the cake was still warm. It didn’t look pretty but it still tasted great. And the sugared cranberries added a pretty effect and were surprisingly delicious! Another winner, Natasha!

I’m so glad you loved it, Lorraine. Thank you for this review!

I made it tonight and it was delicious! Great texture and the orange flavor was nice and strong. My only complaint was that the bites with a cranberry were quite sour. Is there any way I can make my fresh cranberries less sour? They were just organic, bagged from the supermarket.

Thank you so much for sharing that wonderful review with me, Jill! I’m so happy you loved this Cranberry Bread!

In reply to Denise.

I’ve read that quick breads don’t need to have the sides of the pan greased, only the bottom of the pan.

Buttering the sides of the pan keeps the batter from “climbing” up the pan, resulting in a shorter loaf that is more dense.

Years ago I had a recipe for Cranberry Orange Bread that I loved – and I think it got tossed out with a bunch of newspapers. I think it was more complicated than yours, but I like yours better! It was simple and moist and beautiful and the glaze really set it off. Perfect texture and surpriingly light. Glad I bought the big bag of fresh cranberries because I’m going to make it again this week!

Hi Sharon! You can freeze them with or without the glaze. If you freeze them without, then thaw the loafs and add the glaze after thawing.

Hi Erin! That would work fine, but watch them
in the oven because they will bake faster.