Description
This Cranberry Bread with Orange Glaze is a moist and tender loaf packed with juicy fresh cranberries and bright orange flavor. The sweet and tangy orange glaze tops off the bread beautifully, making it perfect for holiday breakfasts, snacks, or gifting during Christmas time. It stays moist for several days and offers a delightful balance of tartness and sweetness in every bite.
Ingredients
Scale
Bread
- 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
Orange Glaze
- 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 (175°C). Grease and flour a 9x5-inch loaf pan to prevent the bread from sticking.
- 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.
- Crumble Cranberries: Toss the fresh cranberries with 1/2 tablespoon flour to lightly coat and prevent them from sinking to the bottom during baking.
- Cream Butter and Sugar: In a large bowl, beat 6 tablespoons softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Flavor: Beat in 2 large eggs one at a time, incorporating well after each addition. Then mix in the zest of half the orange and 1/4 cup freshly squeezed orange juice.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture alternating with 1/4 cup milk, beginning and ending with the dry ingredients. Mix just until combined to maintain tenderness.
- Fold in Cranberries: Gently fold the floured cranberries into the batter, distributing them evenly without overmixing.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Bread: Allow the bread to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before glazing.
- Make Orange Glaze: In a small bowl, whisk together 1 cup powdered sugar, 1 1/2 tablespoons freshly squeezed orange juice, and the reserved 1 teaspoon orange zest. Adjust orange juice to reach desired glaze consistency.
- Glaze the Bread: Once the bread is completely cool, drizzle the orange glaze evenly over the top to finish.
Notes
- Use fresh cranberries for the best tart flavor and texture.
- Make sure the eggs and milk are at room temperature to ensure better mixing and rise.
- Let the bread cool completely before glazing to avoid the glaze melting off.
- This bread stays moist for several days and can be wrapped tightly for gifting.
- For a dairy-free version, substitute milk with a plant-based milk and use dairy-free margarine instead of butter.
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
