Cranberry Bread with Orange Glaze Recipe

Introduction

This Cranberry Bread with Orange Glaze is a delightful treat that combines tart cranberries with bright citrus notes. Perfect for breakfast or as a snack, its moist texture and sweet glaze make it an irresistible homemade loaf.

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)

Instructions

1. Step 1: Preheat your oven to 350˚F. Butter a 6-cup (8 1/2 by 4 1/2 inch) bread loaf pan, then dust it with flour and tap out the excess.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
3. Step 3: In a measuring cup, combine the milk, the zest from the orange (reserve 1 tsp for the glaze), and the freshly squeezed orange juice. Set aside.
4. Step 4: In a large bowl, cream the softened butter and granulated sugar together on medium-high speed for 2 to 3 minutes until combined but not completely smooth. Beat in the eggs until thoroughly mixed.
5. Step 5: Add the flour mixture to the butter mixture in two parts, alternating with the milk and orange juice mixture. Stir gently on medium-low speed after each addition just until incorporated, scraping the bowl sides as needed.
6. Step 6: Toss the fresh cranberries with 1/2 tablespoon of flour to prevent them from sinking. Fold the cranberries carefully into the batter just until evenly distributed.
7. Step 7: Pour the batter into the prepared loaf pan and bake for 45 to 50 minutes. The bread is done when the top is golden and a toothpick inserted into the center comes out clean. Allow the loaf to cool in the pan for 10 to 15 minutes, then loosen the edges with a knife and transfer to a wire rack to cool completely before adding the glaze.
8. Step 8: To prepare the glaze, mix the powdered sugar, reserved orange zest, and orange juice in a bowl until smooth. Adjust the consistency by adding more orange juice to thin or powdered sugar to thicken. Drizzle the glaze over the cooled loaf.

Tips & Variations

• Use fresh cranberries for the best tartness, but frozen berries can work well too—just don’t thaw them before adding to the batter to avoid excess moisture.
• For extra flavor, add 1/2 teaspoon of cinnamon or ground ginger to the dry ingredients.
• Try substituting the orange juice in the glaze with lemon juice for a different citrus twist.
• If you prefer a nutty crunch, fold in 1/2 cup chopped walnuts or pecans along with the cranberries.

Storage

Store the cranberry bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in a toaster or microwave before serving. Avoid glazing if planning to freeze; add glaze after thawing for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh?

Fresh cranberries provide a tart burst and moisture that dried berries lack, but you can substitute dried cranberries if needed. Soak them briefly in hot water or orange juice to plump before folding into the batter.

What if I don’t have fresh orange juice?

If fresh orange juice isn’t available, you can use bottled orange juice, but choose a high-quality, unsweetened variety for the best flavor. The orange zest is important for brightness, so don’t skip it.

Cranberry Bread with Orange Glaze Recipe

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★★★★★

4.4 from 693 reviews

This Cranberry Bread with Orange Glaze is a moist and flavorful quick bread perfect for the holiday season or any time you crave a sweet and tangy treat. The bread combines tart fresh cranberries and zesty orange flavor, topped with a shiny, citrusy glaze that enhances every bite.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (8-10 servings) 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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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 (for tossing cranberries)

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)

Instructions

1. Prepare the Pan: Preheat your oven to 350˚F. Butter a 6-cup (8 1/2 by 4 1/2 inch) loaf pan and dust it with flour; tap out the excess flour so the bread doesn’t stick during baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.
3. Combine Wet Ingredients: In a measuring cup, mix the milk, zest from one orange (reserving 1 teaspoon for the glaze), and freshly squeezed orange juice. Set this mixture aside.
4. Cream Butter and Sugar: In a large mixing bowl, beat together softened butter and granulated sugar on medium to high speed for 2-3 minutes. The mixture won’t become completely smooth but should be well combined.
5. Add Eggs: Beat in the two large eggs one at a time until fully incorporated into the butter and sugar mixture.
6. Combine Batter: Add the dry flour mixture in two parts to the wet mixture, alternating with the milk and orange juice mixture. Mix on medium-low speed just until combined after each addition to avoid overmixing. Use a spatula to scrape down the bowl sides as necessary.
7. Add Cranberries: Toss the fresh cranberries with 1/2 tablespoon of flour, then gently fold them into the batter to distribute evenly without breaking the berries.
8. Bake: Pour the batter into the prepared loaf pan and bake for 45 to 50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
9. Cool the Bread: Allow the bread to cool in the pan for 10 to 15 minutes before running a knife around the edges. Then transfer the loaf onto a wire rack to cool completely before glazing.
10. Make the Glaze: In a small bowl, stir together powdered sugar, reserved orange zest, and freshly squeezed orange juice until smooth. Adjust the consistency to a drizzling texture by adding more juice to thin or more powdered sugar to thicken.
11. Glaze the Bread: Once the bread has cooled, drizzle the orange glaze evenly over the top. Allow it to set before slicing and serving.

Notes

• Use room temperature eggs and milk for a better batter consistency and even baking.
• Make sure to toss the cranberries in flour to prevent them from sinking to the bottom of the loaf.
• Adjust the glaze consistency based on your preference; a thinner glaze will soak into the bread more, while a thicker glaze will remain on top.
• You can substitute fresh cranberries with frozen ones, but do not thaw them before folding into the batter to prevent color bleeding.
• Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: cranberry bread, orange glaze, quick bread, holiday bread, citrus bread, fresh cranberries, holiday baking