Description

This Cranberry Bread with Orange Glaze is a delightful sweet bread featuring fresh cranberries and a bright orange flavor from both zest and juice. The bread is moist and tender, with a fruity tang from the cranberries, complemented perfectly by a smooth, citrusy orange glaze. Ideal for breakfast, brunch, or a festive snack, this quick bread combines fresh, seasonal ingredients with an easy-to-follow recipe.

Ingredients

Scale

Bread

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)

Orange Glaze

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 Pan: Preheat your oven to 350˚F (175˚C). Butter a 6-cup (8 1/2 by 4 1/2 inches) bread loaf pan then dust it lightly with flour, tapping out any excess. This ensures the bread will release easily after baking.
Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
Combine Milk and Citrus: In a separate measuring cup, combine the milk, zest of one orange (reserving 1 teaspoon for the glaze), and fresh orange juice. Set this mixture aside.
Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar on medium-high speed for about 2-3 minutes. The mixture should be combined but doesn’t need to be completely smooth. Then, beat in the two large eggs until well incorporated.
Incorporate Dry and Wet Mixtures: Add the flour mixture to the butter mixture in two parts, alternating with the milk and orange mixture. Mix on medium-low speed just enough to combine after each addition. Be sure to scrape the sides of the bowl with a spatula as needed to ensure even mixing.
Prepare Cranberries and Fold In: Toss the fresh cranberries with 1/2 tablespoon of all-purpose flour to prevent them from sinking during baking. Gently fold the cranberries into the batter until just incorporated to maintain their shape.
Bake the Bread: Pour the batter into the prepared loaf pan and bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10-15 minutes, then run a cake release tool or knife around the edges to loosen it. Transfer the loaf to a wire rack to cool completely before applying the glaze.
Make the Orange Glaze: In a small bowl, stir together the powdered sugar, reserved 1 teaspoon orange zest, and 1 1/2 tablespoons freshly squeezed orange juice. Whisk until smooth. Adjust the consistency by adding more orange juice to thin or powdered sugar to thicken, aiming for a drizzling consistency.
Glaze the Bread: Once the bread is completely cool, drizzle the orange glaze evenly over the top. Allow the glaze to set slightly before slicing and serving.

Notes

Use fresh cranberries for the best flavor and texture; frozen cranberries can also be used but may add extra moisture.
Ensure all ingredients, especially milk and eggs, are at room temperature for optimal mixing and texture.
If you prefer a more pronounced orange flavor, increase the zest in both the bread and the glaze.
Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
The glaze can be omitted for a less sweet option.
For a dairy-free version, substitute milk with a plant-based milk and butter with a vegan butter alternative.

Prep Time: 15 minutes
Cook Time: 45-50 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: cranberry bread, orange glaze, citrus bread, quick bread, holiday bread, fruit bread