Description
This Cranberry Bread with Orange Glaze is a moist and tender quick bread bursting with fresh cranberries and bright orange flavor. Perfect for breakfast or as a festive homemade gift during the holiday season, the bread features a subtle citrus zest and a luscious orange glaze that enhances its sweet-tart appeal.
Ingredients
Scale
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 coating 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
- Preheat and Prepare Pan: Preheat your oven to 350°F. Grease a standard loaf pan or line it with parchment paper 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.
- Prepare Cranberries: Toss the 1 1/2 cups fresh cranberries with 1/2 Tbsp all-purpose flour to coat them lightly. This prevents them from sinking to the bottom during baking.
- Cream Butter and Sugar: In a large bowl, using a hand mixer or stand mixer, beat the 6 Tbsp softened unsalted butter and 3/4 cup granulated sugar together until creamy and light in color.
- Add Eggs and Flavor: Add the 2 large eggs one at a time, beating well after each addition. Stir in 1/4 cup milk, 1/4 cup freshly squeezed orange juice, and half of the orange zest from the orange (reserve the rest for the glaze).
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Do not overmix to keep the bread tender.
- Fold in Cranberries: Gently fold the flour-coated cranberries into the batter to evenly distribute them.
- Bake the Bread: Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 50 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before glazing.
- Prepare the Orange Glaze: In a small bowl, whisk together 1 cup powdered sugar, 1 1/2 Tbsp freshly squeezed orange juice, and 1 tsp reserved orange zest until smooth. Adjust consistency by adding more orange juice if needed.
- Glaze the Bread: Drizzle the orange glaze evenly over the cooled bread. Allow the glaze to set before slicing and serving.
Notes
- This bread stays moist for several days if stored in an airtight container, making it ideal for gifting.
- Fresh cranberries provide the best flavor and texture, but frozen cranberries can be used if fresh are unavailable; do not thaw before adding to batter.
- Use room temperature ingredients to ensure even mixing and a fluffy texture.
- You can substitute milk with a dairy-free alternative to make it low lactose.
- For a stronger orange flavor, add additional orange zest to the batter or glaze according to taste.
- Make sure not to overmix the batter to keep the bread tender and light.
Nutrition
- Serving Size: 1 serving
- Calories: 326 kcal
- Sugar: 36 g
- Sodium: 95 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 64 mg
