Description
This Cranberry Bread with Orange Glaze is a delightful moist and tender loaf packed with juicy fresh cranberries and bright orange zest. Perfectly balanced with a soft crumb and a sweet, tangy orange glaze, this bread stays moist for several days, making it an excellent homemade holiday gift or comforting treat.
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)
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
- Prepare the dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside. This ensures even distribution of leavening and seasoning throughout the batter.
- Mix wet ingredients: In a large bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the milk, orange juice, and half of the orange zest to incorporate all the citrus flavor.
- Combine batter: Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined. Avoid overmixing to keep the bread tender.
- Prepare cranberries: Toss the fresh cranberries with 1/2 tablespoon of all-purpose flour to prevent them from sinking to the bottom of the batter. Gently fold the cranberries into the batter.
- Pour and bake: Preheat your oven to 350°F (175°C). Grease a loaf pan and pour in the prepared batter, spreading evenly. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
- Cool the bread: Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before glazing.
- Prepare the orange glaze: In a small bowl, whisk together the powdered sugar, reserved orange zest, and freshly squeezed orange juice until smooth and pourable. Adjust the consistency by adding more juice or powdered sugar if needed.
- Glaze the bread: Once the bread is fully cooled, drizzle the orange glaze evenly over the top, allowing it to set before slicing and serving.
Notes
- Orange Glazed Cranberry bread is loaded with juicy cranberries with a moist and tender crumb.
- The bread stays moist for several days after baking, perfect for gifting.
- Use fresh cranberries for the best texture and flavor.
- Make sure ingredients are at room temperature for better mixing and texture.
- You can substitute milk with a dairy-free alternative to make it lactose-free.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate to extend freshness.
Nutrition
- Serving Size: 1 slice (1/8 loaf)
- 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
