Cranberry Orange Bread
This Cranberry Orange Bread is soft, moist, and filled with tart cranberries and fresh orange flavor. Made with melted butter, orange zest, and freshly squeezed orange juice, it's topped with a sweet homemade orange glaze. An easy and delicious quick bread that's perfect for the holidays!
Ingredients
Cranberry Bread
- 1 cup granulated sugar
- Zest of 1 orange reserve 1 teaspoon for the glaze
- 2 cups all purpose flour plus 1 tablespoon for tossing the cranberries
- 1 ¼ teaspoon baking powder
- ½ tsp salt
- ½ cup whole milk room temperature
- 2 tablespoon orange juice freshly squeezed
- ½ cup unsalted butter melted and cooled
- 1 large egg room temperature
- 2 tsp vanilla extract
- 1 ½ cup cranberries fresh or frozen cranberries
Orange Glaze
- 1 cup powdered sugar
- 1 ½ tsp orange juice freshly squeezed ,plus a few drops if needed
- 1 tsp orange zest reserved
Instructions
Make the bread:
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper. Zest and juice the orange, reserving 1 teaspoon of zest for the glaze.
- In a small bowl, combine the sugar and orange zest (except the reserved teaspoon for the glaze). Rub them together with your fingertips until the sugar becomes fragrant and evenly coated with the zest.
- In a large bowl, whisk together the flour, citrus sugar mixture, baking powder, and salt until well combined.
- In a separate bowl, whisk together the milk, melted and cooled butter, egg, vanilla extract, and orange juice until smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold with a spatula just until combined. Do not overmix.
- Toss the cranberries with the additional tablespoon of flour. Gently fold them into the batter. If using frozen cranberries, add them without thawing.
- Spread the batter evenly into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make sure the egg and milk are at room temperature.
Make the glaze:
- Whisk together the powdered sugar, reserved orange zest, and orange juice until smooth. Add a few drops of orange juice if needed. Drizzle the glaze over the completely cooled bread.
Notes
- Frozen cranberries: There is no need to thaw frozen cranberries before adding them to the batter.
-
Baking time: Start checking the bread at 50 minutes. Baking time may vary depending on your oven and the pan you use.
-
Glaze: Make sure the bread is completely cool before adding the orange glaze so it sets nicely. Storage:
-
Store the glazed bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
-
If refrigerated, let the slices sit at room temperature for a little while before serving for the best texture. Freezing:
-
For best results, freeze the bread without the glaze. Once completely cooled, wrap the whole loaf or individual slices tightly in plastic wrap, then place them in a freezer-safe bag or airtight container.
-
Freeze for up to 2 months.
-
Thaw overnight in the refrigerator or at room temperature until completely defrosted. Prepare the orange glaze fresh and drizzle it over the bread before serving.
-
-
Nutrition
Serving: 1sliceCalories: 345kcalCarbohydrates: 53gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 56mgSodium: 229mgPotassium: 97mgFiber: 2gSugar: 27gVitamin A: 436IUVitamin C: 6mgCalcium: 70mgIron: 2mg
Tried this recipe?Please consider Leaving a Review!
