Cranberry Bread With Orange Glaze
This Cranberry Bread with Orange Glaze is a delightful combination of sweet and tart flavors, perfect for any occasion.
The moist cranberry bread, made with fresh cranberries and infused with orange juice and zest, is topped with a sweet orange glaze that adds a burst of citrus flavor.
Ideal for breakfast, brunch, or a cozy afternoon treat, this bread is sure to impress with its vibrant colors and irresistible taste. Whether served as a holiday gift or enjoyed with a cup of tea, it’s a recipe that brings a touch of warmth to any gathering.
Why You’ll Love This Recipe:
People will love this Cranberry Bread with Orange Glaze because it offers the perfect balance of flavors.
The combination of tart, fresh cranberries and the sweet citrusy glaze creates a delightful contrast that’s both refreshing and satisfying.
The bread itself is moist and flavorful, with the orange zest enhancing the overall aroma and taste.
Plus, the orange glaze adds an extra layer of sweetness and shine, making it a visually appealing treat.
Whether served for breakfast, dessert, or a snack, this recipe is a delicious way to enjoy the flavors of the season.
Key Ingredients:
Fresh cranberries: Provides a tart, juicy burst in every bite.
Orange zest and juice: Adds a bright, citrusy flavor that complements the cranberries perfectly.
Unsalted butter: Ensures a moist and tender crumb in the bread.
Granulated sugar: Sweetens the bread and balances the tartness of the cranberries.
All-purpose flour: The base for the bread, giving it structure.
Powdered sugar: Used in the glaze for a smooth, sweet finish.
Milk: Adds moisture and helps to bring the batter together.
Cranberry Bread with Orange Glaze
Ingredients
Cranberry Bread
1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
¼ cup milk (room temperature)
Zest of 1 large orange (divided)
¼ cup freshly squeezed orange juice
6 Tbsp unsalted butter (softened)
¾ cup granulated sugar
2 large eggs (room temperature)
1 ½ cups fresh cranberries (rinsed and patted dry)
½ Tbsp all-purpose flour
Orange Glaze
1 cup powdered sugar
1 ½ Tbsp freshly squeezed orange juice (adjust for desired consistency)
1 tsp orange zest (reserved from the orange above)
Instructions
Making the Cranberry Orange Bread
Preheat and Prepare the Pan
Set the oven to 350˚F. Grease a 6-cup loaf pan (8 ½ x 4 ½ inches) with butter and then dust it with flour, tapping out any excess.
Mix Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
Prepare Wet Ingredients
In a separate measuring cup, combine the milk, zest of 1 orange (reserve 1 tsp for the glaze), and orange juice. Set aside.
Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar on medium-high speed for about 2-3 minutes. The mixture will be well combined but slightly textured. Add the eggs one at a time, beating after each addition until fully mixed.
Combine the Batter
Gradually add the dry ingredients to the wet ingredients in two parts, alternating with the milk mixture. Mix on medium-low speed until just combined. Scrape down the sides of the bowl as needed.
Fold in Cranberries
Toss the cranberries with ½ Tbsp of flour to coat them. Gently fold the coated cranberries into the batter. Pour the batter into the prepared loaf pan and smooth out the top.
Bake
Bake for 45-50 minutes or until the top is golden, and a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 10-15 minutes. Use a knife or cake release tool to loosen the edges and then transfer the bread to a wire rack to cool completely.
Making the Orange Glaze
Prepare the Glaze
In a small bowl, whisk together the powdered sugar, orange juice, and reserved orange zest. Adjust the consistency as needed by adding more juice (to thin) or more powdered sugar (to thicken).
Glaze the Bread
Drizzle the glaze over the cooled cranberry bread. Let it set before slicing and serving.
Notes:
Fresh Cranberries: Make sure to rinse and pat the cranberries dry before using them in the bread. This helps them stay suspended in the batter and prevents sinking to the bottom during baking.
Orange Zest: Be sure to reserve some orange zest for the glaze to enhance the citrus flavor. You can use a microplane or zester to get fine zest.
Creaming Butter and Sugar: When beating the butter and sugar, it’s important to do so until they’re just combined, but not too smooth. This helps create the ideal texture for the bread.
Flour Tossing for Cranberries: Tossing the cranberries in a small amount of flour (½ Tbsp) helps prevent them from sinking in the batter, resulting in even distribution throughout the bread.
Baking Time: The baking time can vary based on your oven. Start checking at 45 minutes with a toothpick inserted into the center; it should come out clean when the bread is done.
Glaze Consistency: The glaze should be smooth and pourable but not too runny. Adjust the amount of orange juice to achieve the desired consistency.
Storage: Store any leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life. The glaze can be a bit sticky, so keep it covered.
Nutrition Information:
YIELDS: 12 | SERVING SIZE: 1
Calories: 200kcal | Total Fat: 8g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 50mg | Total Carbohydrates: 30g | Dietary Fiber: 1g | Sugars: 18g | Protein: 2g
Frequently Asked Questions:
Can I use frozen cranberries instead of fresh?
Yes, you can use frozen cranberries. Just make sure to rinse them and pat them dry before adding them to the batter.
If using frozen cranberries, there’s no need to thaw them first.
Can I substitute the all-purpose flour with a gluten-free flour blend?
Yes, you can substitute all-purpose flour with a gluten-free flour blend, but the texture may differ slightly.
Make sure the flour blend includes xanthan gum or another binder for structure.
Can I make this recipe without the orange glaze?
Absolutely! The cranberry bread is delicious on its own.
The glaze adds extra sweetness and a zesty flavor, but it’s optional if you prefer a less sweet bread.
How do I store the cranberry bread?
Store the cranberry bread in an airtight container at room temperature for up to 3 days.
For longer storage, wrap it tightly in plastic wrap and store it in the refrigerator for up to a week.
Can I add other fruits or nuts to the bread?
Yes, you can add other fruits like diced apples or pears, or nuts like walnuts or pecans for added texture and flavor.
Just be sure to adjust the flour coating for any added ingredients to prevent them from sinking to the bottom during baking.
Can I use a different type of citrus for the glaze?
Yes, you can substitute orange zest and juice with lemon or lime for a different flavor profile.
However, the orange zest pairs uniquely with cranberries, so the result will be a slightly different taste.
Do I need to thaw the cranberries if they are frozen?
No, you don’t need to thaw frozen cranberries before using them.
Just rinse and pat them dry to avoid excess moisture, and toss them in a little flour to prevent them from sinking to the bottom of the batter.
What can I do if my bread is too dense?
If your bread turns out too dense, try not to overmix the batter after adding the dry ingredients, as this can lead to a denser texture.
Also, check your oven temperature with an oven thermometer to ensure it’s baking at the correct temperature.
Can I make this bread ahead of time?
Yes, this cranberry bread can be made ahead of time.
It stores well for a few days at room temperature, or you can freeze it for up to 2 months.
Just wrap it tightly in plastic wrap or foil before freezing.
How can I adjust the sweetness of the bread?
If you prefer a less sweet bread, you can reduce the amount of granulated sugar in the batter.
The orange glaze also adds sweetness, so you could adjust that to your taste by reducing the powdered sugar.