Of course! Cranberry Orange Bread is a classic, festive quick bread that’s bursting with bright, tangy flavor. This recipe is moist, tender, and topped with a simple, zesty glaze that takes it over the top.
Cranberry Orange Bread with Simple Glaze
This recipe is straightforward and results in a beautifully dense-yet-tender crumb, packed with juicy cranberries and fresh orange flavor.
Prep Time: 20 minutes | Cook Time: 55-65 minutes | Cool Time: 1+ hour | Total Time: About 2.5 hours | Yields: 1 standard loaf (9×5 inch)
Ingredients
For the Bread:
· 2 cups (250g) All-Purpose Flour
· 1 cup (200g) Granulated Sugar
· 1 ½ tsp Baking Powder
· ½ tsp Baking Soda
· 1 tsp Salt
· 1 large Egg, at room temperature
· ¾ cup (180ml) Orange Juice (freshly squeezed is best! – from about 1-2 large oranges)
· 2 tbsp Orange Zest (from about 1 large orange)
· ⅓ cup (80ml) Vegetable Oil or melted Butter, cooled slightly
· 1 tsp Vanilla Extract
· 1 ½ cups (150g) Fresh or Frozen Cranberries (if frozen, do not thaw)
· Optional: ½ cup chopped walnuts or pecans
For the Simple Orange Glaze:
· 1 cup (120g) Powdered Sugar
· 2-3 tbsp Orange Juice
· 1 tsp Orange Zest
Instructions
Step 1: Prepare and Preheat
· Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
· Zest and juice your oranges first. This is the key to the fantastic flavor!
Step 2: Combine Dry Ingredients
· In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures the leavening is evenly distributed.
Step 3: Combine Wet Ingredients
· In a separate medium bowl, whisk the egg. Then, add the orange juice, orange zest, oil (or melted butter), and vanilla extract. Whisk until well combined.
Step 4: Make the Batter
· Pour the wet ingredients into the dry ingredients. Use a spatula to gently mix just until combined. A few streaks of flour are okay! Do not overmix; this is crucial for a tender crumb.
· Gently fold in the cranberries and nuts (if using) until they are evenly distributed.
Step 5: Bake
· Pour the batter into the prepared loaf pan and spread it evenly to the corners.
· Bake for 55 to 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs (but no wet batter).
· Tip: If the top is browning too quickly, tent it loosely with aluminum foil for the last 15-20 minutes of baking.
Step 6: Cool Completely
· Let the bread cool in the pan on a wire rack for 15 minutes. Then, run a knife around the edges and carefully invert it to remove it from the pan. Place the bread right-side-up on the wire rack to cool completely before glazing. This is important! If you glaze it while it’s warm, the glaze will just melt and slide off.
Step 7: Make the Glaze and Finish
· Once the bread is completely cool, make the glaze. In a small bowl, whisk the powdered sugar, 2 tablespoons of orange juice, and the orange zest. Add more orange juice, one teaspoon at a time, until you reach a thick but pourable consistency.
· Drizzle the glaze over the cooled loaf. Let the glaze set for about 15 minutes before slicing.
Pro-Tips for the Best Cranberry Orange Bread:
· Don’t Overmix! Overmixing the batter develops gluten, leading to a tough, dense bread. Mix just until the ingredients are incorporated.
· Room Temperature Egg: Using a room-temperature egg helps it incorporate more evenly into the batter. To quickly bring an egg to room temp, place it in a bowl of warm water for 5-10 minutes.
· Fresh vs. Frozen Cranberries: Both work well. If using frozen, do not thaw them, as they will bleed color into the batter. Toss them in a tablespoon of flour from your measured amount to help prevent them from sinking.
· The Zest is Key: The orange zest is where the powerful, aromatic orange oil resides. Don’t skip it! It provides a much deeper flavor than the juice alone.
· Storage: Store the glazed bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. It also freezes beautifully (without the glaze) for up to 3 months. Wrap it tightly in plastic wrap and then in foil.
Enjoy this wonderfully tart and sweet bread with a cup of coffee or tea! It’s a perfect holiday treat or a delightful weekend baking project.