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 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
- Preheat and prepare the pan: Preheat your oven to 350˚F (175˚C). Butter a 6-cup (8 1/2 by 4 1/2 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 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Set this dry mix aside for later.
- Combine milk and orange ingredients: In a measuring cup or small bowl, mix together 1/4 cup milk (room temperature), the zest of 1 orange (reserve 1 teaspoon for the glaze), and 1/4 cup freshly squeezed orange juice. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat 6 tablespoons softened unsalted butter and 3/4 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 1/2 cups fresh cranberries with 1/2 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 1/2 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.
