Description
Delight in the festive flavors of Cranberry Bread with Orange Glaze, a moist and tender loaf bursting with juicy cranberries and bright citrus notes. Perfect for holiday gifting or enjoying as a sweet breakfast or snack, this bread stays fresh for days thanks to its luscious crumb and vibrant glaze.
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
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 the oven: Set your oven to 350°F (175°C) and prepare a loaf pan by greasing it or lining it with parchment paper to ensure easy removal after baking.
- Mix 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.
- Prepare cranberries: Toss 1 1/2 cups fresh cranberries with 1/2 tablespoon of flour to lightly coat them; this helps prevent them from sinking to the bottom during baking.
- Cream butter and sugar: In a large bowl, beat 6 tablespoons softened unsalted butter with 3/4 cup granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add eggs and flavor: Beat in 2 large room temperature eggs one at a time ensuring each is fully incorporated. Then mix in 1/4 cup milk, 1/4 cup freshly squeezed orange juice, and half of the orange zest, combining thoroughly.
- Combine wet and dry: Gradually fold the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix to keep the bread tender.
- Incorporate cranberries: Gently fold the floured cranberries into the batter, distributing them evenly throughout without breaking them apart too much.
- Transfer to pan and bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.
- Cool the bread: Allow the bread to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before glazing.
- Make the orange glaze: In a small bowl, whisk together 1 cup powdered sugar, 1 1/2 tablespoons freshly squeezed orange juice, and the reserved 1 teaspoon orange zest. Adjust the orange juice to get your desired glaze consistency.
- Glaze the bread: Once the bread is fully cooled, drizzle the orange glaze over the top evenly. Let the glaze set for 10-15 minutes before slicing and serving.
Notes
- This cranberry bread stays moist and tender for several days, making it a perfect homemade gift during the holidays.
- If fresh cranberries are unavailable, frozen cranberries can be used; do not thaw before adding to the batter to prevent excess moisture.
- Make sure ingredients like eggs and milk are at room temperature to ensure even baking and proper texture.
- For a dairy-free option, substitute milk and butter with non-dairy alternatives such as almond milk and vegan butter.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
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
