If you’re looking to brighten up your baking repertoire with something festive, flavorful, and utterly delightful, the Cranberry Bread with Orange Glaze Recipe is just the ticket. Imagine tender, moist bread bursting with tart fresh cranberries, perfectly complemented by the zesty citrus notes from orange zest and juice, all finished with a sweet, tangy glaze that makes every bite sing. This classic yet vibrant loaf is not only a feast for the taste buds but also adds a splash of color and cheer to your table, making it an irresistible treat for breakfast, brunch, or even a cozy afternoon snack.
Ingredients You'll Need
Everything about this Cranberry Bread with Orange Glaze Recipe feels just right because the ingredients are simple yet vital. Each component plays its part to create the perfect balance of texture, flavor, and color — from the tart cranberries to the fragrant orange zest.
- 1 ½ cups all-purpose flour: The base for your bread, providing structure and tenderness.
- 1 teaspoon baking powder: Gives the bread a light and fluffy rise.
- ¼ teaspoon salt: Enhances all the sweet and tangy flavors.
- ¼ cup milk (room temperature): Keeps the bread moist and helps blend the ingredients smoothly.
- Zest of 1 large orange (divided): Bursts the bread and glaze with bright citrus aroma and flavor.
- ¼ cup orange juice (freshly squeezed): Adds natural sweetness and a subtle tang.
- 6 tablespoon unsalted butter (softened): Richness that tenderizes the crumb and deepens flavor.
- ¾ cup granulated sugar: Sweetens the bread, balancing the tart cranberries.
- 2 large eggs (room temperature): Binds the loaf and adds moisture.
- 1 ½ cups fresh cranberries (rinsed and patted dry): The star ingredient offering tart bursts throughout every slice.
- ½ tablespoon all-purpose flour: Tossing cranberries with this keeps them evenly distributed.
- 1 cup powdered sugar: Sweetens the orange glaze for that perfect finish.
- 1 ½ tablespoon freshly squeezed orange juice (or to reach desired consistency): Creates the perfect glaze drizzle texture and flavor.
- 1 teaspoon orange zest (reserved from the orange above): Adds a final burst of brightness to your glaze.
How to Make Cranberry Bread with Orange Glaze Recipe
Step 1: Prep Your Pan and Ingredients
Start by preheating your oven to 350˚F. Butter a 6-cup loaf pan (about 8 ½ by 4 ½ inches), then lightly dust it with flour, tapping out the excess to prevent sticking. This prep step ensures your bread will come out clean and perfect.
Step 2: Combine the Dry Ingredients
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. This blend forms the base of your bread, helping it rise just right and giving it structure without heaviness.
Step 3: Mix the Wet Ingredients
In a measuring cup, mix the milk with the zest of one orange (remember to reserve 1 teaspoon of zest for your glaze) and freshly squeezed orange juice. Set this flavorful mixture aside – it will infuse your bread with lovely citrus notes.
Step 4: Cream Butter and Sugar, Then Add Eggs
Using a large bowl, beat the softened butter together with the granulated sugar on medium to high speed for about 2 to 3 minutes. Don’t worry if it’s not silky smooth; you just want the two combined well. Next, add the eggs, one at a time, mixing thoroughly after each addition to create a creamy base.
Step 5: Alternate Adding Dry and Wet Mixtures
Now, add the flour mixture to the butter mixture in two parts, alternating with the milk mixture, mixing at a low speed just until everything is incorporated. Be careful not to overmix – a few lumps are perfectly fine and will keep the bread tender.
Step 6: Toss and Fold in the Cranberries
Lightly coat the fresh cranberries with ½ tablespoon of flour; this helps keep them from sinking to the bottom during baking. Fold them gently into the batter, ensuring they’re evenly distributed without crushing them.
Step 7: Bake the Bread
Pour the batter into your prepared loaf pan and level the top. Bake for 45 to 50 minutes at 350˚F, until the top is golden brown and a toothpick inserted in the center comes out clean. Allow the loaf to cool in the pan for 10 to 15 minutes before loosening the edges with a knife and transferring to a wire rack to cool completely.
Step 8: Make the Orange Glaze
While the bread cools, whisk together the powdered sugar, orange juice, and the reserved teaspoon of orange zest in a bowl. Stir until smooth and slightly runny for easy drizzling. If you want a thinner glaze, add more orange juice; for a thicker one, add more powdered sugar.
Step 9: Glaze Your Bread
Once the bread has completely cooled, drizzle the orange glaze generously over the top. It adds a sweet, citrusy finish that makes every slice a stunning balance of tart and sweet.
How to Serve Cranberry Bread with Orange Glaze Recipe
Garnishes
For an extra-special touch, consider sprinkling the top of your glazed cranberry bread with a few whole fresh cranberries or a handful of chopped pistachios. These not only add a burst of color but also a delightful textural contrast that makes every slice pop.
Side Dishes
The versatility of this bread means it pairs beautifully with a warm cup of tea or coffee for a cozy brunch. You can also serve it alongside soft cream cheese or mascarpone to add creamy richness that tempers the bright tartness of the cranberries and orange glaze.
Creative Ways to Present
Looking to impress your guests? Slice the loaf into thick pieces and arrange on a rustic wooden board with fresh orange wedges and sprigs of rosemary. Drizzle a bit more glaze on the side for dipping, inviting everyone to savor this visually stunning and delicious treat.
Make Ahead and Storage
Storing Leftovers
After enjoying your cranberry bread, wrap any leftovers tightly in plastic wrap or place in an airtight container. Stored at room temperature, it will stay fresh for up to three days. For longer freshness, refrigeration is a good option but bring it back to room temperature before serving for the best flavor and texture.
Freezing
This Cranberry Bread with Orange Glaze Recipe is freezer-friendly! Wrap the cooled, unglazed bread in foil and then a freezer-safe bag. Freeze for up to three months. When ready to enjoy, thaw overnight in the fridge and add the glaze fresh before serving to keep that bright citrus flavor alive.
Reheating
To warm up your cranberry bread slices, toast them lightly or warm in a 300˚F oven for about 10 minutes. Avoid microwaving as it can make the bread soggy. After warming, reapply the orange glaze or serve with a smear of butter or cream cheese for extra indulgence.
FAQs
Can I use frozen cranberries instead of fresh ones?
You absolutely can! Just be sure to thaw and drain them well first, then toss with the flour as directed. This prevents excess moisture from affecting the bread’s texture.
What if I don’t have fresh oranges for the glaze?
If fresh oranges aren’t available, bottled orange juice and grated dried orange peel work in a pinch. The fresh version just gives a brighter, more vibrant flavor that really makes this recipe stand out.
Can this bread be made gluten-free?
Yes, by swapping out the all-purpose flour for a good gluten-free flour blend and ensuring your baking powder is gluten-free, you can enjoy a tasty adaptation without losing the wonderful texture.
How long does the glaze stay fresh on the bread?
The glaze will remain fresh and delicious for about 1-2 days if stored loosely covered at room temperature. Beyond that, it may start to dry or crack, so it’s best to enjoy within that timeframe.
Is this bread suitable for breakfast or dessert?
This cranberry bread shines at both! Its balance of tart and sweet, along with a moist crumb and shiny glaze, makes it a versatile crowd-pleaser from morning through dessert time.
Final Thoughts
There’s something incredibly satisfying about baking a loaf that’s as beautiful as it is delicious. This Cranberry Bread with Orange Glaze Recipe combines fresh ingredients with straightforward steps, rewarding you with a loaf full of flavor and festive cheer. Whether you’re sharing it with loved ones or indulging in a quiet moment, it’s sure to become a beloved recipe in your collection. Go ahead—bake it soon and enjoy every bright, tangy slice!
Print
Cranberry Bread with Orange Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Description
This Cranberry Bread with Orange Glaze is a delightful, moist quick bread bursting with fresh cranberries and fresh orange flavor. Perfect for breakfast or a sweet snack, it features a tender crumb enriched with orange zest and juice, topped with a tangy orange glaze that adds a lovely citrus finish.
Ingredients
Bread Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup milk (room temperature)
- Zest of 1 large orange (divided)
- ¼ cup orange juice (freshly squeezed)
- 6 Tbsp unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs (room temperature)
- 1 ½ cups fresh cranberries (rinsed and patted dry)
- ½ Tbsp all-purpose flour (for tossing cranberries)
Glaze Ingredients
- 1 cup powdered sugar
- 1 ½ Tbsp freshly squeezed orange juice (or to reach desired consistency)
- 1 tsp orange zest (reserved from the orange above)
Instructions
- Preheat and prepare the pan: Preheat your oven to 350˚F (175˚C). Butter a 6-cup (8 ½ by 4 ½ inch) loaf pan thoroughly, then dust it with flour, tapping out any excess. This prevents sticking and helps the bread release easily after baking.
- Mix dry ingredients: In a medium mixing bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt. Set this dry mix aside for later.
- Combine milk and orange ingredients: In a measuring cup or small bowl, mix together ¼ cup milk (room temperature), the zest of 1 orange (reserve 1 teaspoon for the glaze), and ¼ cup freshly squeezed orange juice. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat 6 tablespoons softened unsalted butter and ¾ cup granulated sugar together on medium/high speed for 2-3 minutes. The mixture will combine but won’t be completely smooth. Then, add 2 large eggs (room temperature) one at a time, beating well after each addition until fully incorporated.
- Combine wet and dry mixtures: Add the dry flour mixture to the butter mixture in two parts, alternating with the milk-orange mixture, mixing on medium/low speed just until blended after each addition. Scrape down the sides of the mixing bowl as needed to ensure even mixing.
- Prepare cranberries and fold into batter: Toss 1 ½ cups fresh cranberries with ½ tablespoon all-purpose flour to prevent them from sinking. Gently fold the cranberries into the batter until just combined.
- Bake: Pour the batter evenly into the prepared loaf pan. Bake at 350˚F for 45-50 minutes until the top is golden and a toothpick inserted in the center comes out clean. Remove from oven and let the bread cool in the pan for 10-15 minutes. Then, carefully run a knife around the edges and transfer the loaf to a wire rack to cool completely before glazing.
- Make the orange glaze: In a small bowl, stir together 1 cup powdered sugar, 1 ½ tablespoons freshly squeezed orange juice, and the reserved 1 teaspoon orange zest. Stir until smooth and of drizzling consistency. Adjust by adding more orange juice to thin or powdered sugar to thicken as needed.
- Glaze and serve: Once the bread is fully cooled, drizzle the orange glaze evenly over the top. Allow the glaze to set slightly before slicing. Serve and enjoy!
Notes
- Make sure all ingredients, especially eggs and milk, are at room temperature for best mixing results and a tender crumb.
- Tossing cranberries in flour prevents them from sinking to the bottom of the bread during baking.
- The orange glaze adds a fresh citrus brightness that complements the tart cranberries perfectly.
- Use fresh cranberries for optimal flavor; frozen can be used but may alter the texture slightly.
- This bread keeps well in an airtight container at room temperature for 2-3 days or can be frozen for longer storage.
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