Description
This delightful Cranberry Bread with Orange Glaze combines tart, fresh cranberries with a bright citrus flavor for a moist, tender loaf. Enhanced by a sweet and zesty orange glaze, this bread is perfect for breakfast, snack time, or a festive holiday treat.
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 (for cranberries)
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
- Prep the oven and pan: Preheat the oven to 350˚F (175˚C). Butter a 6-cup loaf pan (approximately 8 1/2 x 4 1/2 inches), then dust it with flour, tapping out any excess to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt. Set aside.
- Combine wet citrus ingredients: In a measuring cup, mix 1/4 cup milk, the zest of 1 large orange (except 1 tsp reserved for glaze), and 1/4 cup freshly squeezed orange juice. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat 6 Tbsp softened unsalted butter with 3/4 cup granulated sugar on medium-high speed for 2-3 minutes until combined and slightly fluffy. Then beat in 2 large room-temperature eggs until fully incorporated.
- Combine wet and dry mixtures: Alternately add the flour mixture and the milk-orange mixture to the butter-sugar-egg mixture in two parts each, mixing on medium-low speed just until combined after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
- Prepare cranberries and fold in: Toss 1 1/2 cups fresh cranberries with 1/2 Tbsp flour to prevent them from sinking, then gently fold into the batter until evenly distributed.
- Bake the bread: Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 45-50 minutes at 350˚F until the top is golden and a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10-15 minutes, then carefully run a knife or cake release tool around the edges and transfer it to a wire rack to cool completely.
- Make the orange glaze: In a small bowl, whisk together 1 cup powdered sugar, 1 1/2 Tbsp freshly squeezed orange juice, and the reserved 1 tsp orange zest until smooth. Adjust consistency by adding more orange juice to thin or more powdered sugar to thicken for a desirable drizzling texture.
- Glaze and serve: Once the bread is completely cool, drizzle the orange glaze over the top. Let the glaze set for a few minutes before slicing and serving.
Notes
- Use fresh cranberries for the best tartness and texture. Frozen can be used but may make the batter a bit watery.
- Room temperature ingredients like eggs and milk help the batter blend smoothly.
- Make sure the loaf is completely cool before glazing to prevent the glaze from melting and sliding off.
- For a more intense orange flavor, you can add a little orange extract to the glaze or batter.
- Store any leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
