Description
Delight in this moist and tender Cranberry Bread with Orange Glaze, bursting with juicy cranberries and zesty orange flavor. Perfect for breakfast, snack, or as a festive homemade gift, this recipe combines a soft crumb with a sweet citrus glaze for a delicious treat that stays fresh for days.
Ingredients
Scale
Bread
- 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
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
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
- Prepare Cranberries: Toss the cranberries with 1/2 tablespoon of all-purpose flour to lightly coat them. This prevents them from sinking in the batter.
- Cream Butter and Sugar: In a large bowl, beat the softened butter with 3/4 cup granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Add Orange Flavors and Milk: Stir in the orange zest (except the reserved 1 teaspoon) and 1/4 cup freshly squeezed orange juice. Then mix in 1/4 cup room temperature milk until just combined.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Fold in Cranberries: Carefully fold the floured cranberries into the batter to distribute evenly.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
- Prepare Orange Glaze: In a small bowl, whisk together 1 cup powdered sugar, 1 1/2 tablespoons freshly squeezed orange juice (adding more if needed to reach desired consistency), and the reserved 1 teaspoon orange zest until smooth.
- Glaze the Bread: Once the bread is completely cooled, drizzle the orange glaze evenly over the top. Let it set before slicing and serving.
Notes
- For best results, use fresh cranberries and freshly squeezed orange juice to maximize flavor.
- Allow the bread to cool completely before glazing to prevent the glaze from melting and running off.
- You can substitute milk with any plant-based milk for a slight variation.
- Store the cranberry bread tightly wrapped at room temperature; it will stay moist for several days.
- This bread makes a wonderful homemade gift during the holidays.
Nutrition
- Serving Size: 1 serving
- 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
