Name: Cranberry Bread with Orange Glaze Recipe
Prep time: 15 min
Cook time: PT-490427H25M37S
Total time: 1 h 5 min
Cuisine: American
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 coating cranberries); 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)

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 cranberries)

1 cup powdered sugar (for glaze)

1 1/2 Tbsp freshly squeezed orange juice (for glaze, adjust for consistency)

1 tsp orange zest (reserved from the orange above, for glaze)

Instructions

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, tapping out the excess.

Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: In a measuring cup, combine the milk, zest of 1 orange (reserve 1 tsp of zest for the glaze), and orange juice. Set aside.

Step 4: In a large bowl, cream the softened butter and granulated sugar together on medium-high speed for 2–3 minutes. It doesn’t need to be completely smooth, just combined. Beat in the eggs until fully incorporated.

Step 5: Add the flour mixture in two parts, alternating with the milk mixture. Mix on medium-low speed just until combined after each addition. Scrape the bowl sides as needed to ensure even mixing.

Step 6: Toss the cranberries with 1/2 tablespoon of flour, then fold them gently into the batter until evenly distributed. Pour the batter into the prepared pan.

Step 7: Bake for 45–50 minutes at 350°F, until the top is golden and a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10–15 minutes, then run a knife around the edges and transfer it to a wire rack to cool completely.

Step 8: To make the glaze, mix the powdered sugar, reserved orange zest, and 1 1/2 tablespoons orange juice in a bowl. Stir until smooth, adjusting the consistency by adding more orange juice to thin or more powdered sugar to thicken.

Step 9: Drizzle the glaze over the cooled bread before serving.

Tips & Variations

Use fresh cranberries for the best tart flavor and texture. If unavailable, frozen can work but do not thaw them before adding to the batter.

For extra moisture, try substituting half the milk with plain yogurt or sour cream.

Add a handful of chopped nuts, such as walnuts or pecans, for added crunch.

The glaze can be flavored with a splash of vanilla extract or a pinch of cinnamon for extra warmth.

Storage

Store the cranberry bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the bread without glaze for up to 2 months and thaw at room temperature before glazing and serving. Reheat slices gently in the microwave for 10–15 seconds if desired.

FAQs

Can I use dried cranberries instead of fresh?

Fresh cranberries provide the best burst of tartness and texture, but dried cranberries can be used if fresh are not available. Reduce the sugar slightly to balance the sweetness since dried cranberries are sweeter.

What can I do if I don’t have fresh oranges?

If fresh oranges are unavailable, substitute the orange juice with bottled orange juice and omit the zest or use dried orange peel in a smaller amount to maintain flavor.