Maple-Glazed Cranberry Bread

Sweetened with maple syrup, studded with fresh cranberries, and drizzled with a maple glaze, this Maple-Glazed Cranberry Bread is perfect for holiday brunch or with your cup of afternoon tea!
Maple-Glazed Cranberry Bread sliced on a cutting board with maple syrup in the background.
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5 from 1 vote
Course Bread, Breakfast, Brunch, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 488kcal
Author Liren Baker


For the Cranberry Bread

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup maple syrup
  • 1/2 cup canola oil
  • 1/4 cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups halved fresh cranberries

For the Maple Glaze

  • 1/4 cup maple syrup
  • 3 tablespoons skim milk
  • 2 cups powdered sugar (more or less, depending on desired consistency)


  • Preheat the oven to 350°F with a rack placed in the center of the oven. Prepare an 8.5 x 4.5 x 2.75-inch loaf pan by spraying with baking spray and lining with parchment paper.
  • In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
  • In a smaller bowl, whisk together the maple syrup, oil, buttermilk, egg, and vanilla until well blended. 
  • Add the egg mixture to the dry ingredients and mix with a spatula until just combined. Stir in the cranberries, be sure not to overmix the batter.
  • Transfer the batter to the prepared loaf pan. Place in oven and bake at 350°F for about 30 minutes, then lower heat to 325°F and bake for about 20-30 minutes more, or until a toothpick inserted into the center of the loaf comes out clean. Tent with foil if the loaf looks like it is browning too quickly. Let it rest for about 5 minutes on a wire rack, before removing from loaf pan.
  • While the cranberry bread cools, make the glaze. Stir together the maple syrup and milk. Whisk in the powdered sugar in 1/2 cup increments until smooth and you achieve your desired consistency, using a little more or less as necessary. 
  • Use a skewer to poke a few holes in the cranberry bread. Spoon the glaze over the bread until the top is covered. Let it rest for about 10 minutes before slicing and serving.


Serving: 1serving | Calories: 488kcal | Carbohydrates: 84g | Protein: 4g | Fat: 15g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 306mg | Potassium: 217mg | Fiber: 1g | Sugar: 55g | Vitamin A: 70IU | Vitamin C: 2.5mg | Calcium: 91mg | Iron: 1.7mg
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