Print

Cranberry Orange Bread with Orange Glaze

A close-up of a moist cranberry orange bread loaf topped with icing, candied cranberries, and orange glaze.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A moist, festive quick bread bursting with cranberries and bright orange flavor, finished with a sweet citrus glaze. Perfect for holiday breakfasts, gifting, or a special winter treat.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup orange juice, fresh squeezed
  • 1 tablespoon orange zest, from 1 orange
  • 1 cup fresh or frozen cranberries, roughly chopped
  • For the Glaze:
  • 1 cup powdered sugar
  • 2–3 tablespoons orange juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a small bowl, whisk together the orange juice and orange zest.
  6. Alternately add the dry ingredients and the orange juice mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Gently fold in the chopped cranberries.
  8. Pour the batter into the prepared loaf pan and spread evenly.
  9. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  11. While the bread cools, prepare the glaze. In a small bowl, whisk together the powdered sugar and 2 tablespoons of orange juice until smooth. Add more orange juice, a teaspoon at a time, if needed to reach desired drizzling consistency.
  12. Once the bread is completely cool, drizzle the orange glaze over the top. Let the glaze set before slicing and serving.

Notes

  • If using frozen cranberries, do not thaw them before chopping and adding to the batter.
  • For an extra burst of orange flavor, you can add a tablespoon of orange extract to the batter.
  • This bread makes a wonderful edible gift. Wrap it tightly in plastic wrap and then in decorative paper or a tin.
  • Store leftover bread at room temperature, tightly wrapped, for up to 3 days.

Nutrition

Find it online: https://mdlatdmm.com/cranberry-orange-bread/