diff --git a/README.rst b/README.rst index 42f5cec60..77d1df839 100644 --- a/README.rst +++ b/README.rst @@ -329,6 +329,7 @@ Scrapers available for: - `https://www.myplate.gov/ `_ - `https://myrecipes.com/ `_ - `https://myvegetarianroots.com/ `_ +- `https://natashaskitchen.com/ `_ - `https://www.nhs.uk/healthier-families/ `_ - `https://nibbledish.com/ `_ - `https://noracooks.com/ `_ diff --git a/recipe_scrapers/__init__.py b/recipe_scrapers/__init__.py index 5d1f6544c..c1c28e626 100644 --- a/recipe_scrapers/__init__.py +++ b/recipe_scrapers/__init__.py @@ -278,6 +278,7 @@ from .mykoreankitchen import MyKoreanKitchen from .myrecipes import MyRecipes from .myvegetarianroots import MyVegetarianRoots +from .natashaskitchen import NatashasKitchen from .nhshealthierfamilies import NHSHealthierFamilies from .nibbledish import NibbleDish from .nihhealthyeating import NIHHealthyEating @@ -586,6 +587,7 @@ MyJewishLearning.host(): MyJewishLearning, MyKoreanKitchen.host(): MyKoreanKitchen, MyVegetarianRoots.host(): MyVegetarianRoots, + NatashasKitchen.host(): NatashasKitchen, NoraCooks.host(): NoraCooks, NotEnoughCinnamon.host(): NotEnoughCinnamon, NutritionFacts.host(): NutritionFacts, diff --git a/recipe_scrapers/natashaskitchen.py b/recipe_scrapers/natashaskitchen.py new file mode 100644 index 000000000..add4d3c8b --- /dev/null +++ b/recipe_scrapers/natashaskitchen.py @@ -0,0 +1,16 @@ +from ._abstract import AbstractScraper +from ._grouping_utils import group_ingredients + + +class NatashasKitchen(AbstractScraper): + @classmethod + def host(cls): + return "natashaskitchen.com" + + def ingredient_groups(self): + return group_ingredients( + self.ingredients(), + self.soup, + ".wprm-recipe-ingredient-group h4", + ".wprm-recipe-ingredient", + ) diff --git a/tests/test_data/natashaskitchen.com/natashaskitchen_1.json b/tests/test_data/natashaskitchen.com/natashaskitchen_1.json new file mode 100644 index 000000000..4db5e712e --- /dev/null +++ b/tests/test_data/natashaskitchen.com/natashaskitchen_1.json @@ -0,0 +1,50 @@ +{ + "author": "Natalya Drozhzhin", + "canonical_url": "https://natashaskitchen.com/sugar-cookies-recipe/", + "site_name": "NatashasKitchen.com", + "host": "natashaskitchen.com", + "language": "en-US", + "title": "Christmas Sugar Cookies Recipe", + "ingredients": [ + "1 cup unsalted butter (softened at room temperature)", + "1 cup granulated sugar", + "1 egg (large)", + "1 tsp vanilla extract", + "3 cups all-purpose flour (measured correctly)", + "1 Tbsp baking powder", + "1/4 tsp salt" + ], + "instructions_list": [ + "Preheat oven to 350 °F with a rack in the center. Whisk together flour with baking powder and salt in a small bowl and set aside.", + "Using a stand-up or handheld mixer, beat the butter together with sugar. To the mixture add vanilla extract and egg and beat to combine.", + "To the butter mixture, add flour in 3 parts until fully incorporated.", + "Divide the dough into two equal parts. On a lightly floured surface, roll into ¼-inch thickness. Use a cookie cutter to cut out your favorite shapes.", + "Bake cookies on a parchment or silicone-lined baking sheet at 350˚F for 10 minutes, or until the edges are just beginning to turn golden.", + "Let the cookies cool for about 5 minutes on the baking sheet before moving them to a wire rack to cool completely and decorating with cookie icing." + ], + "category": "Cookies,Dessert", + "yields": "40 servings", + "description": "Everyone needs an Easy Sugar Cookies Recipe! These are literally melt-in-your-mouth delicious. I am positive these Christmas cookies will win you over.", + "total_time": 30, + "cook_time": 10, + "prep_time": 20, + "cuisine": "American", + "ratings": 4.99, + "ratings_count": 575, + "nutrients": { + "servingSize": "1 serving", + "calories": "96 kcal", + "fatContent": "5 g", + "saturatedFatContent": "3 g", + "carbohydrateContent": "12 g", + "sugarContent": "5 g", + "proteinContent": "1 g", + "sodiumContent": "17 mg", + "fiberContent": "1 g", + "cholesterolContent": "16 mg" + }, + "image": "https://natashaskitchen.com/wp-content/uploads/2019/12/Sugar-Cookies-8.jpg", + "keywords": [ + "sugar cookies" + ] +} diff --git a/tests/test_data/natashaskitchen.com/natashaskitchen_1.testhtml b/tests/test_data/natashaskitchen.com/natashaskitchen_1.testhtml new file mode 100644 index 000000000..5645587dd --- /dev/null +++ b/tests/test_data/natashaskitchen.com/natashaskitchen_1.testhtml @@ -0,0 +1,1563 @@ + + + + + + + + + + + + + + + + + + + + + Christmas Sugar Cookies - NatashasKitchen.com + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
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Home > Dessert > Cookies > Christmas Sugar Cookies
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Christmas Sugar Cookies

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Everyone needs an Easy Sugar Cookie Recipe! These are buttery and literally melt-in-your-mouth delicious and my go-to sugar cookie dough. You can bake them soft or crisp. These Christmas Sugar cookies have been part of my holiday cookie-decorating tradition for years!

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Sugar cookies recipe decorated on a platter for Christmas

This post may contain affiliate links. Read my disclosure policy.

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I love festive holiday treats like melt-in-your-mouth Snowball Cookies, soft Chocolate Chip Cookies, and of course Baklava. These beautifully decorated sugar cookies are a beautiful addition to the Christmas cookie platter.

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I love simple dishes that use minimal ingredients. During the holidays, I love baking, but I don’t love the cleanup afterwards. This recipe for Christmas sugar cookies gives me the best of both worlds — perfect cookies and an easy clean-up. You also don’t have to chill the dough so you can cut and bake the cookies right away, saving you time. I’m so excited to share this recipe with you! 

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One of my favorite Christmas traditions is cookie decorating, and my family has been doing this since the kids were tiny. The kids love the creative freedom to do what they want with their cookies, and of course, they are even more excited to eat them!

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Whether you are planning a cookie-making party for your Christmas party or for the holiday cookie platter, you need a sugar cookie recipe that you can rely on. These cookies taste amazing, keep their shape, and are perfect for eating plain or decorating them with sugar cookie icing and sprinkles. Let’s get started! 

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Christmas Sugar cookies decorated with frosting and festive holiday sprinkles
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Tips For The Best Christmas Sugar Cookies

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Sugar cookies may seem simple, but there are a lot of bad recipes out there! After much trial and error, I feel confident that I have mastered the art of the sugar cookie. Here are all the best tips and tricks I have gathered throughout the years to get the best flavor and texture: 

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Tip #1: Soften your butter

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Butter should be softened at room temperature. If the butter is too soft or partially melted, you will end up with a sticky dough that is difficult to roll out.

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Tip #2: Rolling Out Sugar Cookies Dough

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Roll your dough out directly on a silicone baking mat or piece of parchment paper so you do not have to transfer your delicate shapes onto a baking sheet later. You can cut your shapes out right atop the mat and make your life a bit easier.

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Tip #3: How Thick Should Sugar Cookies be Rolled Out?

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Roll your dough out to about ¼-inch thick. This is the sweet spot. You’ll have cookies thick enough to keep their shape, while also thin enough to promote even baking. 

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Sugar cookies rolled to 1/4-inch thickness
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Tip #4: Avoid Crumbly Dough

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Crumbly dough makes for misshapen cookies that are prone to uneven baking. To prevent this, don’t overmix your dough. You want the dough to be as smooth as possible. However, if you do get a crumbly texture, add ½ tbsp of water, or milk to the batter and incorporate it until it remoistens the dough.

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Tip #5: Avoid Overbaking

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10 minutes might seem like a very short baking time for cookies. But, trust me, do not overbake them! At around 10 minutes, the edges of the cookies should just start to turn golden brown. This is the time to pull them! If you continue baking, you risk compromising that signature tenderness of a perfect sugar cookie. 

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How to make perfectly baked Sugar Cookies without over-baking
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How to Make Cut-Out Sugar Cookies

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  • Combine your flour, baking powder and salt together in a small bowl and set the dry mixture aside. 
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  • Using a stand mixer or handheld mixer, cream together your butter, sugar and vanilla extract until smooth and creamy.
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  • Add the flour to the butter mixture in thirds, mixing until incorporated between additions.
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  • Divide the dough into two equal parts and dust your work surface with flour to keep the dough from sticking. You can also dust the top of the dough lightly. Use a rolling pin to roll out each piece to an even ¼-inch thickness. Lift the dough gently to ensure it’s not sticking to your counter before cutting out shapes.
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  • Use a cookie cutter to cut out your favorite shapes or freeze your dough for later use. Note that larger cookies will take slightly longer to bake. Transfer the cookies to a cookie sheet, keeping them 1 inch apart (they do expand a bit in the oven).
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  • Bake the cookies at 350˚F for 10 minutes or until the edges are just starting to turn golden. That’s your cue to pull them out. Let the cookies cool on the baking pan for 5 minutes so they are easier to move without cracking then transfer to wire racks and let the cookies cool completely before decorating.
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Step by step photos how to make sugar cookies by creaming together butter and sugar, adding flour, dividing dough and cutting shapes
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Storing Sugar Cookies

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The great part about this recipe is that it can be made a couple of days in advance and the cookies will still retain their freshness. Below, I will share how you should store them and also how you can freeze your dough or baked cookies for later munching! 

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  • Storing Cookies at Room Temperature: Store baked sugar cookies on the counter in an airtight container. They will keep for up to a week. Remember, if you have decorated your Christmas Sugar Cookies, let the frosting firm up, and then store them between layers of parchment paper to prevent sticking and/or destroying your designs. 
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  • To freeze baked sugar cookies: allow cookies to cool completely, then stack the cookies in an airtight container between layers of parchment paper. Freeze cookies for up to 2 months. When you are ready to eat them, thaw at room temperature. 
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  • To freeze your sugar cookie dough: roll it into a ball or a log. Wrap it tightly in plastic wrap and store it in an airtight container or freezer bag. The dough will keep for up to 2 months before you need to use it. When you are ready to bake, allow the dough to thaw in the refrigerator overnight. Then, bring it to room temperature for 1 hour before you shape your cookies and bake them. 
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Baked sugar cookies ready for baking
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How to Decorate Christmas Cookies

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To decorate sugar cookies, I love to use our 3-ingredient cookie icing from our Gingerbread Cookie Recipe, or you can make a royal icing, and add food coloring. To pipe the frosting, transfer to a squeeze bottle or little zip bags (handy and inexpensive for cookie decorating parties).

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If you prefer, you can purchase an icing decorating kit with pre-made frostings in a variety of colors, which makes it easy. Don’t forget the Christmas sprinkles and crushed candy canes.

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Decorated Christmas cookies with sprinkles and frosting
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Decorated Christmas cookies have a way of making the holidays more merry and bright, even if you aren’t the best at decorating. The perfectly imperfect ones are the most endearing anyway.

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Christmas Sugar Cookies make my heart so happy because they unlock sweet memories over the years, like the cookie decorating party in the photo above when my husband and I hosted the family Christmas Eve party.

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I’d love to hear about your special Christmas traditions around cookies in the comments below.

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These are our best-loved (and reviewed) Christmas cookies to fill up your holiday cookie tray. These are well-loved by all ages and you’re sure to find some new favorites in this list. Looking for more Christmas recipes and inspiration? Check out our Christmas archives here.

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Christmas Sugar Cookies Recipe 

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4.99 from 575 votes
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Author: Natalya Drozhzhin
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Sugar cookies recipe decorated on a Christmas cookie platter
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Everyone needs an Easy Sugar Cookies Recipe! These are literally melt-in-your-mouth delicious. I am positive these Christmas cookies will win you over. 
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
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Ingredients 

Servings: 40 cookies
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Instructions

  • Preheat oven to 350 °F with a rack in the center. Whisk together flour with baking powder and salt in a small bowl and set aside. 
  • Using a stand-up or handheld mixer, beat the butter together with sugar. To the mixture add vanilla extract and egg and beat to combine.
  • To the butter mixture, add flour in 3 parts until fully incorporated. 
  • Divide the dough into two equal parts. On a lightly floured surface, roll into ¼-inch thickness. Use a cookie cutter to cut out your favorite shapes. 
  • Bake cookies on a parchment or silicone-lined baking sheet at 350˚F for 10 minutes, or until the edges are just beginning to turn golden.
  • Let the cookies cool for about 5 minutes on the baking sheet before moving them to a wire rack to cool completely and decorating with cookie icing. 
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Nutrition Per Serving

96kcal Calories12g Carbs1g Protein5g Fat3g Saturated Fat16mg Cholesterol17mg Sodium43mg Potassium1g Fiber5g Sugar148IU Vitamin A16mg Calcium1mg Iron
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Nutrition Facts
Christmas Sugar Cookies Recipe 
Amount per Serving
Calories
96
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
16
mg
5
%
Sodium
 
17
mg
1
%
Potassium
 
43
mg
1
%
Carbohydrates
 
12
g
4
%
Fiber
 
1
g
4
%
Sugar
 
5
g
6
%
Protein
 
1
g
2
%
Vitamin A
 
148
IU
3
%
Calcium
 
16
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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Course: Cookies, Dessert
Cuisine: American
Keyword: sugar cookies
Skill Level: Easy
Cost to Make: $
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Calories: 96
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+ Natasha's Kitchen Cookbook
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Natalya Drozhzhin

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Natalya is a food blogger who founded Momsdish to make cooking easier. Growing up on a farm in Ukraine, Natalya was inspired by the amazing dishes that were prepared using simple ingredients. Natalya is most notably known for making cooking approachable for any person.

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Read more posts by Natalya

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+ 4.99 from 575 votes (497 ratings without comment) +
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Leave a Comment

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Comments

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    Crystal Gingras
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    December 15, 2024
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    mine were to crumbly when I was trying to roll them out

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    Jacqueline Heim
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    December 14, 2024
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    My cookies tasted good but they spread out to much. Didn’t make out the shapes very well. What can I do?

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      NatashasKitchen.com
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      December 14, 2024
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      Hi Jacqueline! It could be that the cookie dough was too warm. You can chill it in the refrigerator for a bit if needed. Make sure you oven is fully preheated before you start baking them. I would also ensure you’re measuring all of your ingredients correctly. I have a tutorial on How to Measure Ingredientshere.

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    Ashmita
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    December 14, 2024
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    Is it fine to use salted butter instead of unsalted butter?

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      NatashasKitchen.com
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      December 14, 2024
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      Hi Ashmita! If you do, don’t add salt like the recipe states.

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    Barbara Norton
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    December 11, 2024
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    Make this recipe every year for the last 40 years!! My family asks for them all the time

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    sara
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    December 8, 2024
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    is it really 1 Tbsp of baking powder? Or is it 1Tsp?

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      NatashasKitchen.com
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      December 8, 2024
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      Hi Sara! That’s correct, 1 tablespoon. I hope you love the recipe!

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      Glenda
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      December 14, 2024
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      What effect does the baking powder have on the end result? I see so many recipes that do not include baking powder.

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        NatashasKitchen.com
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        December 14, 2024
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        Hi Glenda! The baking powder gives these a puffy, soft, cake-like texture.

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          Jacqueline Randall
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          December 14, 2024
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          This recipe doesn’t require letting the dough sit in the fridge for an hour?

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            Natashas Kitchen
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            December 14, 2024
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            Hi Jacqueline, that’s right it is not required, you can of course if that is your preference, but this recipe doesn’t need it. I hope that helps.

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    Sarah Dowling
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    December 7, 2024
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    Made your recipe with vegan butter because of a dairy intolerance and they turned out perfect. I thought maybe they would spread but the edges were nice and crisp and the cookies tasted delicious.

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      NatashasKitchen.com
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      December 7, 2024
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      Hi Sarah! Thank you for sharing that with us. Glad they turned out well for you.

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    Elizabeth
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    December 6, 2024
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    Can I use 1/4 of salted and 1/4 of unsalted butter and just omit the tsp of salt?

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      NatashasKitchen.com
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      December 6, 2024
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      Hi Elizabeth! That should be fine.

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    Ginger
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    November 29, 2024
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    I haven’t made sugar cookies in years and this year I thought it would be nice to share with my grandkids. This recipe is great! Dough is easy to work, doesn’t stick and is delicious!!

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    Zhenya
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    November 26, 2024
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    Theses cookies are amazing. Simple the best and the easiest recipe i ever tried. And i tried so many and was never happy with the results. Thank you!

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    lilly
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    November 23, 2024
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    this was such an easy bake and also delish

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      Pat Martin
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      December 8, 2024
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      Please get rid of the advertising. It takes too long to write the recipe down & it’s very frustrating

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+ + + + diff --git a/tests/test_data/natashaskitchen.com/natashaskitchen_2.json b/tests/test_data/natashaskitchen.com/natashaskitchen_2.json new file mode 100644 index 000000000..f0514e5a5 --- /dev/null +++ b/tests/test_data/natashaskitchen.com/natashaskitchen_2.json @@ -0,0 +1,90 @@ +{ + "author": "Natasha Kravchuk", + "canonical_url": "https://natashaskitchen.com/cranberry-bread/", + "site_name": "NatashasKitchen.com", + "host": "natashaskitchen.com", + "language": "en-US", + "title": "Cranberry Bread with Orange Glaze", + "ingredients": [ + "1 1/2 cups all-purpose flour", + "1 tsp baking powder", + "1/4 tsp salt", + "1/4 cup milk (room temperature)", + "Zest of 1 large orange (divided)", + "1/4 cup orange juice (freshly squeezed)", + "6 Tbsp unsalted butter (softened)", + "3/4 cup granulated sugar", + "2 large eggs (room temperature)", + "1 1/2 cups fresh cranberries (rinsed and patted dry)", + "1/2 Tbsp all-purpose flour", + "1 cup powdered sugar", + "1 1/2 Tbsp freshly squeezed orange juice (or to reach desired consistency)", + "1 tsp orange zest (reserved from the orange above)" + ], + "ingredient_groups": [ + { + "ingredients": [ + "1 1/2 cups all-purpose flour", + "1 tsp baking powder", + "1/4 tsp salt", + "1/4 cup milk (room temperature)", + "Zest of 1 large orange (divided)", + "1/4 cup orange juice (freshly squeezed)", + "6 Tbsp unsalted butter (softened)", + "3/4 cup granulated sugar", + "2 large eggs (room temperature)", + "1 1/2 cups fresh cranberries (rinsed and patted dry)", + "1/2 Tbsp all-purpose flour" + ], + "purpose": "Cranberry Bread Ingredients" + }, + { + "ingredients": [ + "1 cup powdered sugar", + "1 1/2 Tbsp freshly squeezed orange juice (or to reach desired consistency)", + "1 tsp orange zest (reserved from the orange above)" + ], + "purpose": "Orange Glaze Ingredients:" + } + ], + "instructions_list": [ + "How to Make Cranberry Orange Bread:", + "Prep: Preheat oven to 350˚F. Butter a 6 cup (8 1/2 by 4 1/2 bread loaf pan) then dust with flour, tapping out the excess flour.", + "In a medium mixing bowl, whisk together: flour, baking powder, and salt. Set aside.", + "In a measuring cup, combine together milk, zest of 1 orange (Reserve 1 tsp zest for the glaze), and orange juice. Set aside.", + "In a large mixing bowl, cream together butter and granulated sugar on medium/high speed (2-3 minutes on high speed). It won’t be smooth, just combined. Beat in 2 large eggs, mixing until well incorporated.", + "Add flour mixture in 2 parts, alternating with the milk mixture and mixing on medium/low speed just until incorporated with each addition. Scrape the sides of the bowl with a spatula as needed.", + "Toss cranberries with 1/2 Tbsp flour then fold them into the batter just until incorporated. Spread the batter into your prepared pan and bake for 45-50 min at 350˚F until golden on top and a toothpick inserted into the center comes out clean. Let cool in pan 10-15 minutes then run a cake release tool or knife around the edges and transfer the loaf to a wire rack to cool completely before glazing.", + "To Make the Glaze:", + "In a separate bowl, stir together powdered sugar, orange juice and reserved teaspoon of zest. Stir until smooth. It should have a drizzling consistency. Add more orange juice to thin it out or powdered sugar to make it thicker." + ], + "category": "Breakfast,Dessert", + "yields": "8 servings", + "description": "Orange Glazed Cranberry bread is loaded with juicy cranberries with a moist and tender crumb. This stays moist for a few days after it’s made so it’s perfect as a homemade Christmas gift.", + "total_time": 60, + "cook_time": 50, + "prep_time": 10, + "cuisine": "American", + "ratings": 4.99, + "ratings_count": 867, + "nutrients": { + "servingSize": "1 serving", + "calories": "326 kcal", + "fatContent": "10 g", + "saturatedFatContent": "6 g", + "unsaturatedFatContent": "4 g", + "transFatContent": "1 g", + "carbohydrateContent": "56 g", + "sugarContent": "36 g", + "proteinContent": "4 g", + "sodiumContent": "95 mg", + "fiberContent": "2 g", + "cholesterolContent": "64 mg" + }, + "image": "https://natashaskitchen.com/wp-content/uploads/2021/12/Cranberry-Bread-SQ.jpg", + "keywords": [ + "Cranberry Bread", + "Cranberry Orange Bread", + "Orange Cranberry Bread" + ] +} diff --git a/tests/test_data/natashaskitchen.com/natashaskitchen_2.testhtml b/tests/test_data/natashaskitchen.com/natashaskitchen_2.testhtml new file mode 100644 index 000000000..d4a11a782 --- /dev/null +++ b/tests/test_data/natashaskitchen.com/natashaskitchen_2.testhtml @@ -0,0 +1,1979 @@ + + + + + + + + + + + + + + + + + + + + + Cranberry Bread with Orange Glaze (VIDEO) - NatashasKitchen.com + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
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Home > Dessert > Cupcakes and Muffins > Cranberry Bread with Orange Glaze (VIDEO)
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Cranberry Bread with Orange Glaze (VIDEO)

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Orange-glazed Cranberry bread has a moist and tender crumb and is loaded with juicy cranberries. It has the perfect balance of sweet and tangy and just like our famous Banana Bread, this loaf stays moist for a few days (in case you needed a homemade Christmas gift idea).

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This is a copycat version of my favorite bakery’s cranberry loaf and this one turned out even better – more cranberries and the orange glaze makes it truly special. You’ll love every bite. 

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Sliced cranberry bread with fresh cranberries

This post may contain affiliate links. Read my disclosure policy.

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We love cranberry recipes during the holidays like Sugared Cranberries, Cranberry Bundt Cake, and of course this Cranberry Bread recipe. If you love tangy and juicy cranberries, this recipe is a must-try!

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Cranberry Bread Video Tutorial

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If you enjoyed this video for Cranberry Bread, please subscribe to our Youtube Channel (P.S. Click the BELL icon so you can be the first to know when we post a new video). Thank you for subscribing!

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Ingredients for Cranberry Orange Bread

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  • Flour – use all-purpose to give the bread structure
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  • Baking powder – leavening to make the loaf rise
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  • Salt – balances the sweetness
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  • Milk – best at room temperature
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  • Orange zest and juice – be sure to zest the orange before juicing it. Reserve a teaspoon of zest for the glaze.
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  • Butter – Adds moisture to the loaf. Use unsalted butter softened at room temperature.
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  • Sugar – to balance the tanginess of the cranberries
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  • Eggs – give the bread a moist, tender crumb
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  • Cranberries – rinsed and dried then tossed in 1/2 Tbsp of flour to keep them from sinking in the batter (see substitution options in common questions section)
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Ingredients for homemade cranberry bread with orange glaze
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How to Make Cranberry Bread

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  1. Whisk dry ingredients – whisk together flour, baking powder and salt.
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  2. Combine wet ingredients – in a measuring cup, stir together milk, orange juice and zest.
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  3. Cream butter and sugar together in a large mixing bowl then beat in eggs until well combined.
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  4. Combine batter – Add flour mixture in 2 additions, alternating with the milk mixture, mixing just until combined.
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  5. Flour cranberries – rinse and dry cranberries then toss them with 1/2 Tbsp flour to coat. Fold in cranberries just until incorporated. Spread batter into buttered and floured 8.5×4.5 bread pan.
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  6. Bake the bread for 45-50 minutes until golden on top and a toothpick inserted in the center comes out clean. Cool in the pan for 10-15 minutes then transfer to a rack to cool completely.
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Step by step how to make cranberry bread recipe
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Pro Tip: Tossing cranberries in a little flour coats them lightly and prevents them from sinking to the bottom of the loaf as it bakes. This ensures cranberries are evenly disbursed in the finished loaf.

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Cranberry Orange bread in loaf pan
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The Best Glaze for Cranberry Bread

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Orange and cranberry are complimentarily flavored just like peanut butter and jelly. Topping the cranberry bread with orange juice and the orange zest-infused glaze makes this bread irresistible. I’m not sure if it’s breakfast or dessert but I’ve served it both ways. All you need for this easy 3-ingredient glaze is:

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  • Powdered sugar – I spoon it into the cup and level the top for a consistent measure.
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  • Orange juice – Freshly squeezed is best and don’t worry about straining. A little pulp won’t hurt the bread.
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  • Orange zest – do not skip the zest. It adds deep orange floral notes to the glaze.
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Orange glazed cranberry bread slices
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Common Questions

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Can I use frozen cranberries?

Yes, you can use frozen cranberries in the same quantity and add them frozen (do not thaw). You may need to bake just a few minutes longer or until a toothpick inserted into the center comes out clean.

Can I Substitute Dried Cranberries?

You can substitute with 2/3 cup dried cranberries and reduce the sugar in the recipe to 2/3 cup since dried cranberries aren’t as tart. The dried cranberries will be juicer if you soak them in very warm water for 10 minutes then drain and pat dry before using. 

Can I add nuts?

You can make this a cranberry nut bread by folding in 1/2 cup of coarsely chopped walnuts or pecans when adding the cranberries to the batter.

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Close up slices of cranberry orange glazed bread
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This sweet bread is total comfort food. All you need is a mug of tea or coffee to go with a thick, fresh slice of cranberry bread.

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Make-Ahead

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  • Room Temperature – wrap cranberry bread loosely in plastic wrap or store in an airtight container for up to 3 days.
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  • Refrigerate – you can cover and store the loaf in the refrigerator for up to a week.
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  • Freezing – cool the loaf completely to room temperature then place in a freezer-safe zip bag, removing any excess air. Freeze up to three months. Thaw in the refrigerator overnight before serving.
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Slice of cranberry bread broken in half to show tender center
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Pro Tip: Cranberries are only available for a season in grocery stores so buy extra and store them in the freezer so you can keep enjoying this cranberry bread year-round.

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More Cranberry Recipes

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These are our best cranberry recipes using both fresh and dried cranberries.

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Cranberry Bread with Orange Glaze

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4.99 from 867 votes
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Author: Natasha Kravchuk
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Cranberry Bread with Orange Glaze
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Orange Glazed Cranberry bread is loaded with juicy cranberries with a moist and tender crumb. This stays moist for a few days after it’s made so it’s perfect as a homemade Christmas gift.
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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
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Ingredients 

Servings: 8 people (makes 1 loaf)

Cranberry Bread Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup milk, room temperature
  • Zest of 1 large orange, divided
  • 1/4 cup orange juice, freshly squeezed
  • 6 Tbsp unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 cups fresh cranberries, rinsed and patted dry
  • 1/2 Tbsp all-purpose flour

Orange Glaze Ingredients:

  • 1 cup powdered sugar
  • 1 1/2 Tbsp freshly squeezed orange juice, or to reach desired consistency
  • 1 tsp orange zest, reserved from the orange above
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Instructions

How to Make Cranberry Orange Bread:

  • Prep: Preheat oven to 350˚F. Butter a 6 cup (8 1/2 by 4 1/2 bread loaf pan) then dust with flour, tapping out the excess flour.
  • In a medium mixing bowl, whisk together: flour, baking powder, and salt. Set aside.
  • In a measuring cup, combine together milk, zest of 1 orange (Reserve 1 tsp zest for the glaze), and orange juice. Set aside.
  • In a large mixing bowl, cream together butter and granulated sugar on medium/high speed (2-3 minutes on high speed). It won’t be smooth, just combined. Beat in 2 large eggs, mixing until well incorporated.
  • Add flour mixture in 2 parts, alternating with the milk mixture and mixing on medium/low speed just until incorporated with each addition. Scrape the sides of the bowl with a spatula as needed.
  • Toss cranberries with 1/2 Tbsp flour then fold them into the batter just until incorporated. Spread the batter into your prepared pan and bake for 45-50 min at 350˚F until golden on top and a toothpick inserted into the center comes out clean. Let cool in pan 10-15 minutes then run a cake release tool or knife around the edges and transfer the loaf to a wire rack to cool completely before glazing.

To Make the Glaze:

  • In a separate bowl, stir together powdered sugar, orange juice and reserved teaspoon of zest. Stir until smooth. It should have a drizzling consistency. Add more orange juice to thin it out or powdered sugar to make it thicker.
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Nutrition Per Serving

326kcal Calories56g Carbs4g Protein10g Fat6g Saturated Fat1g Polyunsaturated Fat3g Monounsaturated Fat1g Trans Fat64mg Cholesterol95mg Sodium144mg Potassium2g Fiber36g Sugar370IU Vitamin A8mg Vitamin C47mg Calcium1mg Iron
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Nutrition Facts
Cranberry Bread with Orange Glaze
Amount per Serving
Calories
326
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
64
mg
21
%
Sodium
 
95
mg
4
%
Potassium
 
144
mg
4
%
Carbohydrates
 
56
g
19
%
Fiber
 
2
g
8
%
Sugar
 
36
g
40
%
Protein
 
4
g
8
%
Vitamin A
 
370
IU
7
%
Vitamin C
 
8
mg
10
%
Calcium
 
47
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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Course: Breakfast, Dessert
Cuisine: American
Keyword: Cranberry Bread, Cranberry Orange Bread, Orange Cranberry Bread
Skill Level: Easy
Cost to Make: $
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Calories: 326
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+ Natasha's Kitchen Cookbook
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Natasha Kravchuk

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Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Read more posts by Natasha

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Comments

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    Darcie Jenkins
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    December 16, 2024
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    Your comment is awaiting moderation.

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    I made this two ways; using the normal recipe and one using Trader Joe’s gluten free flour mix. Both were amazing! I used zest from 3 oranges because I like a strong orange flavor. I’m going to try making it as muffins next time so they are single serving and easier to freeze. Thanks for the recipe!

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      NatashasKitchen.com
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      December 16, 2024
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      Thank you for sharing, Darcie!

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      Reply

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    Pauline
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    December 16, 2024
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    I’m wondering if i can make the cake ahead of time andfeweze it?

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      NatashasKitchen.com
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      December 16, 2024
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      Hi Pauline! Yes, it freezes well.

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    Mary
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    December 16, 2024
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    What did I do wrong? I floured the cranberries so they wouldn’t sink, but they all rose to the top! The taste is good, but the cranberry taste is only at the top. I would like to make these as gifts. Any suggestions?

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      NatashasKitchen.com
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      December 16, 2024
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      Hi Mary! A few things to try- make sure to coat them well and pat them completely dry before hand. Don’t over-mix the batter. You may even try to layer them in the batter instead of folding them in. For example, pour 1/3 of the batter into the pan, top it with cranberries, repeat. I hope that’s helpful.

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        denyse
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        December 16, 2024
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        Hi Natasha
        +First I love your recipes!!
        +Would your cranberry bread recipe work okay with dried cranberries that I could soak in oj before
        +Thanks

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          NatashasKitchen.com
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          December 16, 2024
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          Hi Denyse! Yes- see my note in the common questions section regarding using dried cranberries.

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    Veronica
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    December 15, 2024
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    Prep and bake time are definitely off. Took closer to 20 minutes to get all ingredients prepped and mixed. Baking took 1 hour in a glass pan. I had to cover the bread because it was starting to brown too much. There was also way too much glaze, like double the amount I needed. This is the 2nd sweet bread recipe I’ve tried from NK and both have been lackluster.

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      NatashasKitchen.com
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      December 16, 2024
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      Hi Veronica! I’m really sorry to hear that. This recipe generally has great reviews. It’s a very popular one around this time of the year, often used to gift for the holidays. Glass pans affect how it bakes, they require a longer bake time and a lower temperature to prevent browning.
      +You can definitely decrease the glaze, or leave it off entirely.

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    Charmaine Speltz
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    December 15, 2024
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    Can frozen cranberries be substituted for fresh cranberries??

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      Natasha's Kitchen
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      December 15, 2024
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      Yes frozen will work. Please check this portion of the recipe “Common Questions”

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    Joan Young
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    December 15, 2024
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    This Cranberry/Orange Bread is a favorite with our family; it is delicious. I always make it without the glaze as I think it keeps better.

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    Val
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    December 15, 2024
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    Oh I just saw the post about using frozen cranberries. Thank you, I should have looked a little better.

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    Val
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    December 15, 2024
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    I wondered if I could use frozen cranberries?

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      Natasha's Kitchen
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      December 15, 2024
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      Yes frozen will work. Please check this portion of the recipe “Common Questions”

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    Alison
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    December 15, 2024
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    I have used this recipe for the past few years to give to others as Christmas gifts. I bake 2 loaves at a time and add an extra 15 minutes or so to the baking time. It is always well received! Thank you for a great gift-worthy recipe!

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