Cranberry Orange Bread (With Orange Glaze!)
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 5 mins
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Additional Time
30 mins
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Total Time
2 hrs 5 mins
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Servings
10 Slices
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Calories
331 kcal
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Course
Dessert, Breakfast, Baked Goods
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Cuisine
American
Cranberry Orange Bread (With Orange Glaze!)
Description
The Cranberry Orange Bread begins by mixing sugar with fresh orange zest to release aromatic oils, then creaming in softened butter. The wet ingredients include beaten eggs, vanilla, milk, and fresh orange juice, joined with dry ingredients of flour, baking powder, and salt to form a batter. Cranberries, either fresh and rinsed or still frozen, are tossed with flour before folding into the batter to prevent sinking.
Baking in a loaf pan at 350°F yields a golden crust and tender bread infused with citrus tang and subtle sweetness balanced by the tartness of cranberries. The crumb remains moist due to the orange juice and butter. The orange glaze, made from powdered sugar, milk, and fresh orange juice, is drizzled on top once cooled, adding a glossy, flavorful finish that complements the bread’s citrus notes.
This bread is suitable for breakfast, brunch, or as a snack, pairing well with tea or coffee. The use of fresh zest and juice emphasizes a natural orange flavor, while the cranberries provide vivid color and texture contrast.
Notes highlight handling differences when using fresh versus frozen cranberries. Frozen berries should be added while still frozen and baked immediately, while fresh berries need rinsing and drying. Increasing cranberries intensifies moistness and tang. Zesting before juicing is important to avoid bitter pith, and using fresh zest is recommended for best flavor.
Ingredients
For The Bread
- 2 large orange 1 tablespoon zest and ½ cup orange juice
- 1 cup sugar
- 6 tablespoons butter unsalted, softened
- 2 large egg beaten
- ½ cup milk two percent or whole
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour plus 2 teaspoons for cranberries
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 cups cranberries fresh or frozen
For The Glaze
- 1 cup powdered sugar
- 1/2 large orange 1 teaspoon orange zest and 1-2 tablespoons juice
- 2 ¼ teaspoons milk two percent or whole milk
Instructions
For The Bread
- Preheat the oven to 350 degrees Fahrenheit. Line a metal loaf pan with parchment paper or grease the pan generously with oil.
- Zest one orange to make about 1 tablespoon of zest. Place the zest and the sugar into a large mixing bowl together. Stir zest into sugar, helping to release the orange flavor into the sugar.
- With an electric mixer in a large bowl, cream the sugar with the butter.
- Crack the egg and beat it. Add the egg and vanilla, then mix into the butter mixture until smooth. Add the milk and orange juice and mix until combined.
- Add flour, baking powder, and salt into a second bowl and mix until well combined. Then add the dry ingredients to the wet ingredients and mix well until a batter forms and is fully blended.
- Toss the cranberries with a teaspoon of flour. See notes below about using fresh versus frozen cranberries.
- With a silicone spatula, fold the cranberries into the batter. Pour batter carefully into the prepared loaf pan.
- Bake for 65-70 minutes or until a toothpick inserted in the center comes out clean.
- Cool the loaf for at least 15 minutes before removing from the pan. Cool loaf completely on a wire rack before glazing.
For The Glaze
- In a medium-sized bowl, add powdered sugar, one tablespoon orange juice, one teaspoon orange zest and milk. Whisk together until a smooth glaze forms. Place a piece of parchment paper under the loaf for easy cleanup.
- Drizzle glaze over the loaf and let glaze set for at least 30 minutes. The longer you wait the less sticky the glaze will be, which will give you prettier loaf slices. Enjoy!
Notes
- When using frozen cranberries, add them to the batter while still frozen and bake immediately.
- Rinse and dry fresh cranberries well before tossing in flour and folding into the batter.
- Doubling cranberries increases moisture and tanginess but requires using more flour to coat them.
- Zest oranges before juicing to avoid including bitter white pith in zest.
- Fresh orange zest is essential for flavor and should not be skipped, even if using store-bought orange juice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Slices
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 60g | 20% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 57mg | 19% |
| Sodium | 318mg | 13% |
| Potassium | 164mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 38g | 76% |
| Vitamin A | 401IU | 8% |
| Vitamin C | 27mg | 30% |
| Calcium | 119mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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