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Orange Glazed Cranberry Bread Recipe

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4.3 from 9 reviews

This Orange Glazed Cranberry Bread is a moist, flavorful loaf featuring fresh cranberries and a bright orange zest in the batter, topped with a crunchy cinnamon streusel and finished with a sweet orange glaze. Perfect for breakfast or a sweet snack, this bread combines tart cranberries with a buttery crumb and a citrusy finish.

Ingredients

For the Streusel

  • 1/4 cup (31g) all-purpose flour (spooned & leveled)
  • 2 Tablespoons (30g) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 3 Tablespoons (43g) unsalted butter, cold and cubed

For the Bread

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, at room temperature
  • 1/2 cup (105g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 cup (240ml) buttermilk, at room temperature
  • 1/3 cup (80ml) vegetable oil (or melted coconut oil)
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons orange zest
  • 1 cup (110g) cranberries, fresh or frozen (do not thaw)
  • optional: 1/2 cup (65g) chopped pecans or chopped walnuts

For the Glaze

  • 1 cup (120g) confectioners’ sugar
  • 1–2 Tablespoons orange juice

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Spray a 9×5-inch loaf pan with nonstick spray to prevent sticking.
  2. Make the Streusel: In a medium bowl, whisk together the flour, granulated sugar, and ground cinnamon. Cut in the cold, cubed butter with a pastry cutter, your fingers, or two forks until the mixture resembles pea-sized crumbs. Place the streusel in the refrigerator to keep cold while you prepare the bread batter.
  3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
  4. Combine Wet Ingredients: In a separate medium bowl, whisk the egg, light or dark brown sugar, and granulated sugar until combined. Add the buttermilk, vegetable oil, vanilla extract, and orange zest, whisking until smooth and fully incorporated.
  5. Make the Batter: Pour the wet ingredients into the dry ingredients and whisk gently to combine without overmixing. Then fold in the cranberries and chopped nuts if using, distributing them evenly throughout the batter.
  6. Assemble the Bread: Pour the batter into the prepared loaf pan, spreading it out evenly. Sprinkle the chilled streusel over the top, pressing it gently into the batter to help it adhere during baking.
  7. Bake the Bread: Bake for 45 minutes to 1 hour in the preheated oven. About halfway through baking, loosely cover the top with foil to prevent over-browning. Check doneness by inserting a toothpick into the center; if it comes out clean, the bread is done. Allow the bread to cool completely in the pan on a wire rack.
  8. Prepare the Glaze: In a small bowl, whisk together the confectioners’ sugar and 1 tablespoon of orange juice. Add more orange juice as needed to achieve your desired glaze consistency.
  9. Glaze the Bread: Drizzle the orange glaze over the cooled bread evenly for a sweet citrus finish.
  10. Serve and Store: Slice the bread to serve. Store leftover bread covered at room temperature for up to 1 day or refrigerate for up to one week to maintain freshness.

Notes

  • Keep the streusel mixture cold until baking to ensure a crumbly, crisp topping.
  • Do not thaw frozen cranberries before adding to the batter to prevent excess moisture.
  • Covering the bread with foil midway helps prevent the streusel from burning and ensures even baking.
  • Orange juice in the glaze can be adjusted to make a thicker or thinner glaze based on preference.
  • You can substitute vegetable oil with melted coconut oil for a slight flavor twist.

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