Description

This Cranberry Bread with Orange Glaze is a moist and tender quick bread bursting with juicy fresh cranberries and bright orange flavor. The loaf is perfectly balanced with tangy cranberries and a sweet, zesty orange glaze, making it a delightful treat for breakfast, snack, or holiday gifting. The bread stays moist for days, making it an ideal homemade gift or festive addition to any gathering.

Ingredients

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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)

Orange 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)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper for easy removal.
Mix Dry Ingredients: In a medium bowl, whisk together the 1 1/2 cups all-purpose flour, baking powder, and salt. Set aside.
Prepare Cranberries: Toss the fresh cranberries with 1/2 tablespoon of all-purpose flour to lightly coat them; this helps prevent them from sinking in the batter.
Beat Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 to 5 minutes, using a hand mixer or stand mixer.
Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the milk, 1/4 cup freshly squeezed orange juice, and half of the orange zest.
Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing to maintain a tender crumb.
Fold in Cranberries: Gently fold the floured cranberries into the batter to evenly distribute without breaking them.
Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake for approximately 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 10 minutes, then transfer it to a wire rack to cool completely before glazing.
Make the Orange Glaze: In a small bowl, whisk together the powdered sugar, freshly squeezed orange juice, and reserved orange zest until smooth. Adjust the consistency by adding more orange juice if needed.
Glaze the Bread: Drizzle the orange glaze evenly over the cooled bread. Let the glaze set for 10-15 minutes before slicing and serving.

Notes

This bread stays moist for several days, making it perfect for gifting or preparing ahead for the holidays.
For extra zest, add more orange zest to the batter or glaze according to your taste.
If you don’t have fresh cranberries, frozen can be used, just do not thaw before adding—they may cause your batter to turn pink.
Be careful not to overmix the batter to ensure the bread remains tender and light.

Nutrition

Serving Size: 1 slice (1/8th of loaf)
Calories: 326
Sugar: 36g
Sodium: 95mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 1g
Carbohydrates: 56g
Fiber: 2g
Protein: 4g
Cholesterol: 64mg