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Cranberry Orange Bread with Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 41 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 60-70 minutes
  • Total Time: 1 hour 20-30 minutes
  • Yield: 10 slices
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

This Cranberry Orange Bread is a moist and flavorful loaf bursting with fresh cranberries and vibrant orange zest. Topped with a tangy orange glaze, it’s perfect for breakfast, brunch, or an afternoon snack. The combination of tart cranberries and sweet orange makes this bread delightfully refreshing and aromatic.

Ingredients

Dry Ingredients

  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon (optional)

Wet Ingredients

  • 1/4 cup (57g) unsalted butter, melted
  • 1 large egg
  • 3/4 cup (180ml) fresh orange juice
  • 1 tablespoon orange zest

Additional Ingredients

  • 2 cups (200g) fresh cranberries

Glaze

  • 1 cup (120g) powdered sugar
  • 2-3 tablespoons fresh orange juice
  • 1/2 teaspoon orange zest

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper for easy removal of the bread.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon (if using) until evenly combined.
  3. Mix Wet Ingredients: In a separate bowl, combine the melted unsalted butter, egg, fresh orange juice, and orange zest. Whisk these together until smooth.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. It’s important not to overmix — some lumps in the batter are okay to keep the bread tender.
  5. Fold in Cranberries: Carefully fold in the fresh cranberries, distributing them evenly throughout the batter without crushing them.
  6. Transfer Batter to Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula for an even surface.
  7. Bake the Bread: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean with no wet batter clinging.
  8. Cool the Bread: Remove the bread from the oven and let it sit in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before glazing.
  9. Prepare the Glaze: While the bread cools, whisk together powdered sugar, 2 tablespoons of fresh orange juice, and orange zest in a bowl. Add more orange juice as needed to reach a smooth, pourable consistency.
  10. Glaze the Bread: Once the bread is fully cooled, drizzle the orange glaze evenly over the top, allowing it to set for a few minutes.
  11. Serve: Slice the bread into 10 equal pieces and serve. Enjoy the zesty, sweet, and tart flavors in every bite!

Notes

  • For best results, use fresh cranberries; frozen can be substituted but may add extra moisture.
  • Do not overmix the batter to keep the bread light and tender.
  • If you want a stronger orange flavor, add extra orange zest or a splash more orange juice to the glaze.
  • Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread freezes well; wrap tightly and freeze for up to 2 months.

Find it online: https://slsrecipes.com/cranberry-orange-bread-with-glaze-recipe/