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–+ servings

Cranberry Orange Bread with Orange Glaze

A soft, tender quick bread bursting with juicy fresh cranberries and bright orange zest, finished with a sweet orange glaze. It stays moist for days, so it makes a lovely homemade Christmas gift.
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Course: Breakfast, Dessert
Cuisine: American
Keyword: cranberry bread, cranberry bread recipe with orange glaze, cranberry orange bread
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8 slices (1 loaf)
Calories: 331kcal

Equipment

  • 6-cup loaf pan (8 1/2 x 4 1/2-inch)
  • Electric mixer
  • Medium and large mixing bowls
  • Measuring cup
  • Rubber spatula
  • Wire rack

Ingredients

Cranberry Bread

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup milk room temperature
  • 1 large orange, zested divided: keep 1 tsp zest for the glaze
  • 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 for tossing the cranberries

Orange Glaze

  • 1 cup powdered sugar
  • 1 1/2 Tbsp orange juice freshly squeezed, or as needed
  • 1 tsp orange zest reserved from above

Instructions

Cranberry Bread

  • Heat the oven to 350°F. Butter a 6-cup (8 1/2 x 4 1/2-inch) loaf pan, dust it with flour and tap out the extra (see Note 1).
  • Whisk the 1 1/2 cups flour, baking powder and salt together in a medium bowl. Set aside.
  • In a measuring cup, stir together the milk, the orange zest (holding back 1 tsp for the glaze) and the orange juice. Set aside.
  • In a large bowl, beat the butter and sugar on medium-high for 2 to 3 minutes. It will look combined rather than smooth. Beat in the eggs until fully mixed in.
  • On medium-low speed, add the flour mixture in 2 parts, alternating with the milk mixture, mixing only until each addition disappears. Scrape down the bowl as you go.
  • Toss the cranberries in the 1/2 Tbsp flour and gently fold them into the batter just until mixed through.
  • Spread the batter into the pan and bake at 350°F for 45 to 50 minutes, until golden on top and a toothpick in the centre comes out clean.
  • Cool in the pan for 10 to 15 minutes, run a knife around the edges, then turn out onto a wire rack and let it cool completely before glazing.

Orange Glaze

  • Stir the powdered sugar, orange juice and reserved 1 tsp zest together until smooth and drizzly. Add a little more juice to thin it, or more powdered sugar to thicken it. Drizzle over the cooled loaf.

Notes

  1. Pan colour: The bake time is for a light-coloured loaf pan. A dark pan browns faster, so lower the oven temperature by 25°F if using one.
  2. Nutrition: Estimated per slice from the ingredients, including the glaze.

Nutrition

Serving: 100g | Calories: 331kcal | Carbohydrates: 55.9g | Protein: 4.5g | Fat: 10.4g | Saturated Fat: 6.1g | Cholesterol: 70mg | Sodium: 156mg | Potassium: 88mg | Fiber: 1.4g | Sugar: 35.4g
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