Cranberry Bread with Orange Glaze Recipe
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.
- 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
Scale
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
- 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.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.
- 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.
- 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.
- Add Eggs: Beat in the two large eggs one at a time until fully incorporated into the butter and sugar mixture.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
