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Cranberry Bread with Orange Glaze Recipe

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4 from 11 reviews

This Cranberry Bread with Orange Glaze is a delightful holiday treat combining tart fresh cranberries with a bright, citrusy orange flavor. The moist, tender bread pairs perfectly with a sweet and tangy orange glaze, making it a fantastic choice for breakfast, brunch, or an afternoon snack.

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 Tbsp all-purpose flour (for cranberries)
  • 1 cup powdered sugar (for glaze)

Wet Ingredients

  • 1/4 cup milk (room temperature)
  • Zest of 1 large orange (divided: 1 tsp reserved for glaze)
  • 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 1/2 Tbsp freshly squeezed orange juice (for glaze)

Instructions

  1. Prep the Pan: Preheat your oven to 350˚F (177˚C). Grease a 6-cup capacity bread loaf pan (approximately 8 1/2 by 4 1/2 inches) with butter and dust it with flour, tapping out any excess flour. This will prevent sticking and help the bread release easily.
  2. 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.
  3. Combine Wet Ingredients: In a measuring cup, mix the milk, orange zest (except the teaspoon reserved for the glaze), and freshly squeezed orange juice. Set aside this fragrant liquid mixture.
  4. Cream Butter and Sugar: In a large mixing bowl, use a mixer to cream the softened butter and granulated sugar on medium-high speed for 2 to 3 minutes. The mixture doesn’t need to be completely smooth, just well combined. Then beat in the two eggs, one at a time, mixing until fully incorporated.
  5. Add Flour and Milk Mixtures: Add the flour mixture in two parts, alternating with the orange milk mixture. Use medium-low speed and mix just until combined after each addition to avoid overmixing. Scrape down the sides of the bowl as needed to ensure even mixing.
  6. Prepare Cranberries and Fold In: Toss the fresh cranberries with 1/2 tablespoon of flour to prevent them from sinking during baking. Gently fold the cranberries into the batter until evenly distributed but be careful not to overmix.
  7. Bake the Bread: Pour the batter into the prepared loaf pan. 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. Let the bread cool in the pan for 10 to 15 minutes before running a knife or cake release tool around the edges and transferring it to a wire rack to cool completely.
  8. Make the Orange Glaze: In a small bowl, whisk together the powdered sugar, reserved orange zest, and freshly squeezed orange juice. Stir until smooth and of a drizzling consistency. Adjust thickness by adding more orange juice to thin or powdered sugar to thicken as desired.
  9. Glaze the Bread: Once the bread is completely cool, drizzle the orange glaze over the top to finish. Allow the glaze to set briefly before slicing and serving.

Notes

  • You can substitute fresh cranberries with frozen ones; just thaw and pat dry before use.
  • Use room temperature ingredients (milk, eggs, butter) for better batter consistency and rise.
  • Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days.
  • This bread freezes well; slice and freeze wrapped individually for convenient future snacks.
  • For a dairy-free option, substitute milk and butter with your preferred non-dairy alternatives.

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