Description
This Cranberry Bread with Orange Glaze is a delightful holiday treat featuring a moist, tender crumb bursting with juicy cranberries and a refreshing citrus glaze. Perfect for breakfast, dessert, or as a festive gift, this homemade loaf combines the tartness of fresh cranberries with the brightness of orange zest and juice for a flavorful and seasonally inspired bread.
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 cranberries)
Orange Glaze Ingredients
- 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 Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt. Set aside.
- Mix Butter and Sugar: In a large mixing bowl, cream together 6 tablespoons of softened unsalted butter and 3/4 cup granulated sugar until light and fluffy, which usually takes about 3-5 minutes using a hand or stand mixer.
- Add Eggs and Flavors: Beat in 2 large eggs one at a time, ensuring each is fully incorporated. Then add 1/4 cup freshly squeezed orange juice and half of the orange zest, mixing until well combined.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture alternating with 1/4 cup of room temperature milk, starting and ending with the flour mixture. Mix until just combined, avoiding overmixing to keep the bread tender.
- Prepare Cranberries: Toss 1 1/2 cups of fresh cranberries with 1/2 tablespoon of all-purpose flour to prevent them from sinking in the batter. Gently fold the cranberries into the batter.
- Bake the Bread: Preheat the oven to 350°F (175°C). Grease and flour a loaf pan. Pour the batter evenly into the prepared pan and bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Orange Glaze: In a small bowl, whisk together 1 cup powdered sugar, 1 1/2 tablespoons freshly squeezed orange juice (adjust to desired consistency), and the reserved 1 teaspoon orange zest until smooth.
- Glaze the Bread: Once the bread is completely cooled, pour the orange glaze evenly over the top. Allow the glaze to set before slicing and serving.
Notes
- Orange Glazed Cranberry Bread stays moist for several days when stored in an airtight container, making it ideal for gifting during the holidays.
- If fresh cranberries are unavailable, frozen cranberries can be used, but do not thaw before adding to the batter.
- For a more intense orange flavor, consider adding a teaspoon of orange extract to the batter.
- The glaze consistency can be adjusted by adding more orange juice for a thinner glaze or more powdered sugar for a thicker one.
Nutrition
- Serving Size: 1 slice (1/8 of 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
