Description
This Cranberry Bread with Orange Glaze is a moist and tender quick bread loaded with juicy fresh cranberries and bright orange flavor. Perfect for breakfast, snack, or a festive homemade Christmas gift, the sweet and tangy orange glaze complements the tart cranberries for a delightful treat that stays fresh for days.
Ingredients
Scale
For the 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 (for coating cranberries)
For the 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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, baking powder, and salt. Set aside.
- Prepare Cranberries: Toss the fresh cranberries with 1/2 tablespoon flour to coat them lightly. This helps prevent them from sinking to the bottom during baking.
- Cream Butter and Sugar: In a large bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Flavorings: Beat in the eggs one at a time, followed by the orange zest (reserve 1 tsp for the glaze) and orange juice, mixing well after each addition.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, alternating with milk. Begin and end with the flour mixture. Stir gently until just combined; avoid overmixing.
- Fold in Cranberries: Gently fold the floured cranberries into the batter, ensuring they are evenly distributed.
- Pour Batter and Bake: 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 into the center comes out clean.
- Cool Bread: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely.
- Prepare Orange Glaze: In a small bowl, whisk together powdered sugar, reserved orange zest, and freshly squeezed orange juice until smooth. Adjust the consistency with more juice or powdered sugar if needed.
- Glaze the Bread: Once the bread is completely cooled, drizzle the orange glaze over the top. Allow the glaze to set for several minutes before slicing and serving.
Notes
- For best results, use fresh cranberries that are firm and not shriveled.
- Allow the bread to cool completely before applying the glaze to prevent it from melting off.
- This bread stays moist for several days when stored in an airtight container at room temperature.
- You can substitute milk with a non-dairy milk alternative if desired.
- To make it dairy-free, substitute butter with a vegan butter alternative and use plant-based milk.
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
