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Cranberry Orange Bread with Sweet Orange Glaze
4.8 from 81 votes

Cranberry Orange Bread with Sweet Orange Glaze

Cranberry Orange Bread is a moist quick bread flavored with orange zest and juice, packed with fresh cranberries for tart bursts. It includes cashew milk and both granulated and brown sugars for balanced sweetness. A glaze made from confectioners sugar and orange juice adds a bright, sweet coating. The bread has a tender crumb with studded cranberries throughout and a citrus aroma in every slice, making it a flavorful treat for breakfast or snacks.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Cooling Time
1 hr
Total Time
2 hrs 20 mins
Servings: 10 slices
Calories: 392 kcal
Course: Breakfast, Bread
Cuisine: American

Ingredients

Bread
  • ½ cup cashew milk Silk Unsweetened Vanilla Almondmilk or another milk may be substituted, unsweetened, brand Silk
  • 2 teaspoons lemon juice
  • 1 egg large
  • ½ cup canola oil or vegetable oil
  • ½ cup granulated sugar
  • ½ cup light brown sugar packed
  • 1 tablespoon orange zest from about 1 large orange
  • ⅓ cup orange juice from about 1 large orange, freshly squeezed
  • 2 teaspoons vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt or to taste
  • 2 cups cranberries plus more for sprinkling, fresh
Glaze
  • 2 cups confectioners sugar sifted
  • orange juice freshly squeezed, about 1/4 cup

Instructions

    Cup of Yum
  1. Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  2. To a medium bowl or large glass measuring cup, add the milk, lemon juice, and stir to combine; set aside for about 10 minutes. This will cause the milk to curdle a bit so that it resembles and acts like buttermilk.
  3. To a large bowl, add the egg, oil, sugars, orange zest (zest the orange before juicing it), orange juice, vanilla extract, and whisk to combine.
  4. Add the milk and lemon juice mixture and whisk to combine.
  5. Add the flour, baking soda, baking powder, salt, and stir to combine; don’t overmix.
  6. Add the cranberries and stir to combine. (I haven’t tried the recipe with dried cranberries.)
  7. Turn batter out into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.Evenly sprinkle a few cranberries over the top.
  8. Bake for about 70 minutes and tent pan with a sheet of foil at the 30-minute mark by loosely draping a sheet of foil over the top and sides of pan. This prevents top and sides of bread from becoming overly browned before the center cooks through. Bread is done when the top is set in the center, domed, springy to the touch, and a toothpick inserted in the center (if you can find a patch without hitting cranberries) comes out clean or with a few moist crumbs, but no batter. Baking times will vary based on oven and climate variances, how moist the cranberries are, etc. Bake until your bread is done in your oven.
  9. Allow bread to cool in pan for about 20 minutes before turning out on a wire rack to cool completely before glazing.
  10. To a large bowl, add the confectioners’ sugar, orange juice, and whisk to combine until smooth. You may have to play with the sugar and juice ratios slightly to achieve desired glaze consistency.
  11. Evenly drizzle glaze over bread, noting you will likely have extra. I spread the extra glaze on the cut slices of the bread as if I was buttering toast.

Notes

  • Store bread airtight at room temperature for up to 5 days to maintain freshness.
  • Freeze unglazed bread airtight for up to 4 months, then glaze after thawing for best results.
  • Fresh cranberries are recommended; dried cranberries have not been tested in this recipe.
  • Use freshly squeezed orange juice and zest to maximize bright citrus flavor in both batter and glaze.

Nutrition Information

Serving 1 Calories 392kcal (20%) Carbohydrates 68g (23%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 1g (5%) Polyunsaturated Fat 10g (59%) Cholesterol 19mg (6%) Sodium 274mg (11%) Fiber 2g (8%) Sugar 43g (86%)

Nutrition Facts

Serving: 10 slices

Amount Per Serving

Calories 392

% Daily Value*

Serving 1
Calories 392kcal 20%
Carbohydrates 68g 23%
Protein 4g 8%
Fat 12g 18%
Saturated Fat 1g 5%
Polyunsaturated Fat 10g 59%
Cholesterol 19mg 6%
Sodium 274mg 11%
Fiber 2g 8%
Sugar 43g 86%

* Percent Daily Values are based on a 2,000 calorie diet.