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Cranberry Bread with Orange Glaze Recipe

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4 from 3 reviews

This Cranberry Bread with Orange Glaze is a delightful, moist quick bread bursting with fresh cranberries and bright citrus flavors. Perfectly tender with a hint of orange zest and a sweet, tangy glaze, it makes an excellent treat for breakfast, brunch, or dessert, especially during the holiday season.

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, reserve 1 tsp for glaze)
  • 1/4 cup freshly squeezed orange juice
  • 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)

Glaze Ingredients

  • 1 cup powdered sugar
  • 1 1/2 Tbsp freshly squeezed orange juice (or as needed)
  • 1 tsp orange zest (reserved from above)

Instructions

  1. Prep the Pan: Preheat your oven to 350˚F (175˚C). Butter a 6-cup loaf pan measuring about 8 1/2 by 4 1/2 inches, then lightly dust it with flour, tapping out any excess. This ensures your bread won’t stick.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside to be added later.
  3. Combine Wet Ingredients: In a measuring cup or small bowl, combine the milk, the zest from 1 orange (except the reserved teaspoon for the glaze), and the freshly squeezed orange juice. Set this aside as well.
  4. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together on medium to high speed for about 2 to 3 minutes. The mixture should be combined but doesn’t have to be perfectly smooth.
  5. Add Eggs: Beat in the two large eggs one at a time, mixing thoroughly after each addition until well incorporated.
  6. Alternate Adding Dry and Wet Mixtures: Add the flour mixture to the butter mixture in two parts, alternating with the milk mixture. Begin and end with the flour mixture. Mix on medium-low speed just until combined after each addition, making sure not to overmix. Scrape down the sides of the bowl as needed for even blending.
  7. Prepare Cranberries and Fold In: Toss the fresh cranberries with 1/2 tablespoon of flour to prevent them from sinking in the batter. Gently fold the cranberries into the batter until just combined.
  8. Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 45 to 50 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
  9. Cool: Let the bread cool in the pan for 10 to 15 minutes. Run a knife around the edges, then carefully remove the bread from the pan and transfer it to a wire rack to cool completely before applying the glaze.
  10. Make the Orange Glaze: In a small bowl, stir together the powdered sugar, reserved orange zest, and 1 1/2 tablespoons of freshly squeezed orange juice until smooth. Adjust the consistency by adding more orange juice to thin or powdered sugar to thicken. The glaze should be drizzle-able.
  11. Glaze the Bread: Once the bread has cooled completely, drizzle the orange glaze over the top. Allow the glaze to set slightly before slicing and serving.

Notes

  • Use fresh cranberries for best texture and flavor; frozen cranberries can be used but may alter moisture.
  • Room temperature eggs and milk help the batter blend more smoothly.
  • Don’t overmix the batter to keep the bread tender and light.
  • The orange glaze pairs beautifully with the tart cranberries but can be omitted if preferred.
  • Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerated for up to 1 week.

Find it online: https://lauracooks.com/cranberry-bread-with-orange-glaze-recipe/