Description
This Cranberry Orange Bread is a delightful combination of tart fresh cranberries and bright orange flavor, baked into a moist and tender loaf. Finished with a sweet and zesty orange glaze, it makes a perfect treat for breakfast, brunch, or a festive snack.
Ingredients
Scale
Bread
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon (optional)
- 1/4 cup (57g) unsalted butter, melted
- 1 large egg
- 3/4 cup (180ml) fresh orange juice
- 1 tablespoon orange zest
- 2 cups (200g) fresh cranberries
Glaze
- 1 cup (120g) powdered sugar
- 2–3 tablespoons fresh orange juice
- 1/2 teaspoon orange zest
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper to ensure easy removal of the bread.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon if using, ensuring they are well combined.
- Combine wet ingredients: In a separate bowl, mix the melted unsalted butter, large egg, fresh orange juice, and orange zest until fully blended.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing; some lumps are fine to keep the bread tender.
- Fold in cranberries: Carefully fold the fresh cranberries into the batter, distributing them evenly without breaking them up too much.
- Fill the loaf pan: Pour the batter into your prepared loaf pan and smooth the top with a spatula for even baking.
- Bake the bread: Place the pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is cooked through.
- Cool the bread: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing.
- Make the glaze: While the bread is cooling, whisk together the powdered sugar, 2 tablespoons of fresh orange juice, and orange zest in a bowl. Add more orange juice gradually if needed to reach a pourable consistency.
- Glaze the bread: Once the bread has completely cooled, drizzle the orange glaze evenly over the top of the loaf.
- Set the glaze and serve: Let the glaze set for a few minutes before slicing the bread and serving to enjoy the perfect balance of citrus and cranberry flavors.
Notes
- To prevent overmixing, stir the batter just until combined; lumps are okay.
- You can substitute frozen cranberries if fresh are not available, but do not thaw them before folding in.
- For a dairy-free version, replace butter with coconut oil or a plant-based margarine.
- Make sure the bread is completely cool before glazing to prevent the glaze from melting off.
- The glaze consistency can be adjusted with more or less orange juice to your preference.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
