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Best Easy Orange Cranberry Quick Bread with Glaze Recipe

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This orange cranberry quick bread is a happy accident turned into a beloved recipe. Made with whole wheat pastry flour for a tender crumb, it’s bursting with bright orange flavor and tart cranberries, all topped with a simple orange glaze.

Ingredients

Scale
  • 1 ¾ cups (210g) whole wheat pastry flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest of 2 large oranges (about 2 tablespoons)
  • ½ cup (120ml) fresh orange juice
  • 1 ½ cups (180g) fresh or frozen cranberries
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons fresh orange juice (for glaze)
  • 1 tablespoon unsalted butter, melted (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment with butter or cooking spray.
  2. In a large bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, and salt. If using frozen cranberries, toss them in this flour mixture now.
  3. In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes with an electric mixer on medium speed. Scrape down the sides of the bowl halfway through.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated. Then mix in the vanilla extract, orange zest, and fresh orange juice. The mixture may look slightly curdled; this is normal.
  5. Add the dry ingredients to the wet ingredients in two additions, mixing on low speed just until combined. Be careful not to overmix; a few streaks of flour are okay.
  6. If you haven’t already, gently fold the cranberries into the batter with a silicone spatula. The batter will be thick and slightly sticky.
  7. Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent the pan loosely with aluminum foil after about 40 minutes.
  8. Let the bread cool in the pan for 15 minutes. Then use the parchment overhang to lift it out and transfer it to a cooling rack. Let it cool completely before adding the glaze.
  9. While the bread is cooling, whisk together the powdered sugar, 2 tablespoons of orange juice, melted butter, and a pinch of salt. Add more orange juice, one teaspoon at a time, until you reach a thick but pourable consistency.
  10. Drizzle the glaze over the cooled bread. Let the glaze set for about 10 minutes before slicing.

Notes

Room temperature ingredients are key for a tender crumb. Don’t overmix the batter to avoid a tough bread. Toss cranberries in flour to prevent sinking. Check for doneness at 50 minutes; if you hit a cranberry with the toothpick, test in another spot. Let the bread cool completely before glazing to prevent the glaze from melting off. The bread tastes even better the next day as flavors meld.

Nutrition

Keywords: orange cranberry bread, quick bread, whole wheat pastry flour, cranberry orange loaf, easy bread recipe, holiday bread, brunch bread

Find it online: https://fizzlefork.com/best-easy-orange-cranberry-quick-bread-with-glaze-recipe/