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Perfect Cranberry Orange Bread with Easy Orange Glaze

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This cranberry orange bread is tender and moist, with bursts of tart cranberry in every bite and a bright orange glaze that balances the sweetness. It’s a quick and easy recipe that’s perfect for holiday brunches, potlucks, or as a hostess gift.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup unsalted butter, melted and slightly cooled
  • ¾ cup buttermilk, room temperature
  • 1 tablespoon orange zest (from about 1 large orange)
  • ¼ cup fresh orange juice (about 1 orange)
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh or frozen cranberries (if frozen, do not thaw; toss in 1 tablespoon flour before adding)
  • 1 cup powdered sugar, sifted
  • 2 to 3 tablespoons fresh orange juice (for glaze)
  • ½ teaspoon orange zest (optional, for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. In a small bowl, combine cranberries with 2 tablespoons of the granulated sugar and 2 tablespoons of the fresh orange juice. Stir gently and set aside to macerate.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, whisk together remaining sugar (¾ cup plus 2 tablespoons) and eggs until smooth and slightly pale, about 1 minute. Add melted butter, buttermilk, orange zest, remaining 2 tablespoons orange juice, and vanilla extract. Whisk until well combined.
  5. Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until just combined (about 10-12 strokes). Do not overmix.
  6. Fold in macerated cranberries (including any liquid) with 3-4 gentle folds until evenly distributed.
  7. Pour batter into prepared loaf pan and spread evenly. Tap pan gently on counter to release air bubbles.
  8. Bake for 55-65 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  9. Cool in pan on a wire rack for 15 minutes. Then lift bread out using parchment overhang and cool completely on rack (about 1 hour).
  10. For glaze: In a small bowl, whisk together sifted powdered sugar, 2 tablespoons orange juice, and optional orange zest until smooth. Add more juice if needed for drizzling consistency.
  11. Once bread is completely cool, drizzle glaze over top. Let set for 10 minutes before slicing with a serrated knife.

Notes

Room temperature ingredients are important to prevent butter from seizing. Don’t skip parchment paper for easy removal. Let bread cool completely before glazing to achieve a beautiful drizzle. Use a serrated knife for clean slices.

Nutrition

Keywords: cranberry orange bread, quick bread, cranberry bread, orange glaze, holiday bread, brunch recipe

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