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Cranberry Bread with Orange Glaze Recipe

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3.8 from 13 reviews

Delight in the tangy burst of fresh cranberries and zesty orange in this moist and flavorful Cranberry Bread with Orange Glaze. Perfectly balanced with a tender crumb and a sweet citrus glaze, this bread makes an excellent treat for breakfast, brunch, or dessert.

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

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

  1. Prep the Pan: Preheat your oven to 350°F (175°C). Butter a 6-cup loaf pan (about 8 1/2 by 4 1/2 inches) and dust it with flour, tapping out any excess flour to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Set aside for later use.
  3. Prepare Wet Ingredients: In a measuring cup, combine 1/4 cup milk, zest from one orange (reserving 1 teaspoon for the glaze), and 1/4 cup freshly squeezed orange juice. Set aside to infuse flavors.
  4. Cream Butter and Sugar: Using a mixer on medium-high speed, cream 6 tablespoons softened unsalted butter and 3/4 cup granulated sugar for 2 to 3 minutes until combined, though not entirely smooth. This process helps to aerate the batter for a tender crumb.
  5. Add Eggs: Beat in 2 large room temperature eggs, mixing until fully incorporated to create a smooth and cohesive batter base.
  6. Combine Wet and Dry Mixtures: Add the flour mixture to the butter mixture in two parts, alternating with the milk-orange juice mixture. Mix on medium-low speed just until each addition is incorporated, being careful not to overmix. Scrape down the sides of the bowl with a spatula as needed.
  7. Add Cranberries: Toss 1 1/2 cups fresh cranberries with 1/2 tablespoon flour to prevent sinking. Gently fold the cranberries into the batter until evenly distributed.
  8. Bake the Bread: Pour the batter into the prepared loaf pan and bake in the preheated oven for 45 to 50 minutes. The bread should be golden on top and a toothpick inserted into the center should come out clean.
  9. Cool the Bread: Allow the bread to cool in the pan for 10 to 15 minutes. Then, run a knife around the edges before transferring it to a wire rack to cool completely prior to glazing.
  10. Make the Glaze: In a small bowl, whisk together 1 cup powdered sugar, 1 1/2 tablespoons freshly squeezed orange juice, and the reserved teaspoon of orange zest until smooth. Adjust the consistency by adding more juice to thin or powdered sugar to thicken. Drizzle the glaze over the cooled bread.

Notes

  • Be sure to use fresh cranberries for the best flavor and texture.
  • Room temperature ingredients (milk, eggs, butter) help create a uniform batter.
  • Don’t overmix the batter to avoid a dense loaf.
  • The flour tossed cranberries help prevent them from sinking to the bottom of the bread.
  • Glaze consistency can be adjusted to your liking; use a thicker glaze for a more pronounced sweetness.
  • Store the bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://bitezly.com/cranberry-bread-with-orange-glaze-recipe-2/