Description
This cranberry bread with orange glaze is soft, moist, and packed with juicy cranberries. A festive and easy holiday treat perfect for breakfast or dessert.
Ingredients
For the Cranberry Bread:
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 (reserve 1 tsp for 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 dried
1/2 Tbsp all-purpose flour (for tossing cranberries)
For the Orange Glaze:
1 cup powdered sugar
1 1/2 Tbsp freshly squeezed orange juice (or more to adjust consistency)
1 tsp reserved orange zest
Instructions
Prep: Preheat oven to 350°F. Butter and flour an 8.5 x 4.5-inch loaf pan (6-cup capacity).
In a medium bowl, whisk together flour, baking powder, and salt.
In a measuring cup, combine milk, orange juice, and zest (reserving 1 tsp for glaze).
In a large bowl, cream together butter and sugar on medium-high for 2–3 minutes.
Add eggs one at a time, mixing until well incorporated.
Alternately add the flour mixture and milk mixture in two parts, mixing gently until just combined. Scrape down the sides of the bowl.
Toss cranberries with 1/2 Tbsp flour and fold them into the batter.
Pour batter into the prepared pan and bake for 45–50 minutes, or until a toothpick comes out clean.
Cool the loaf in the pan for 10–15 minutes, then transfer to a wire rack.
To Make the Glaze: Mix powdered sugar, orange juice, and reserved zest until smooth. Drizzle over cooled bread. Adjust thickness by adding more juice or sugar.
Notes
If using a dark-colored loaf pan, reduce oven temperature by 25°F to prevent over-browning.
Bread stays moist for a few days and makes a perfect homemade gift.
Can be served as breakfast, dessert, or afternoon snack.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
