A moist and tangy cranberry bread topped with a sweet orange glaze is a delightful treat, perfect for breakfast or as a snack. This recipe combines the vibrant flavors of cranberries with a hint of citrus, making it both refreshing and satisfying. It’s easy to prepare and makes for a wonderful addition to any gathering.
Why you’ll love this dish
This bread boasts a tender crumb and a burst of flavor from fresh cranberries. The orange glaze adds a perfect finishing touch, balancing tart and sweet.
“The combination of tangy cranberries with a citrusy glaze made this a hit at our brunch!”
This recipe is ideal for holiday gatherings or cozy breakfasts at home.
How it comes together
The process is straightforward: mix wet and dry ingredients separately, combine them, then bake. Once cool, drizzle with the orange glaze for added sweetness.
Prep Time: 15 min | Cook Time: 60 min | Total Time: 75 min
What you’ll need
- 2 cups fresh cranberries (or frozen, thawed)
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup sugar
- ½ cup brown sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 orange
- ¼ cup orange juice
- For the glaze:
- 1 cup powdered sugar
- 2-3 tbsp orange juice
Use fresh cranberries for the best flavor; frozen is an acceptable substitute.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, mix flour, baking soda, baking powder, and salt. Set aside.
- In a separate bowl, combine melted butter, sugars, eggs, vanilla, orange zest, and orange juice.
- Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
- Fold in cranberries gently.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack.
- For the glaze, whisk powdered sugar with orange juice until smooth. Drizzle over the cooled bread.
Best ways to enjoy it
Serve slices plain or toasted. Pair with cream cheese for added richness. This bread goes nicely with coffee or tea.
Storage and reheating tips
Store the bread at room temperature in an airtight container for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. Thaw in the fridge overnight before serving.
Helpful cooking tips
- Ensure cranberries are evenly distributed to prevent sinking.
- Adjust orange juice in the glaze for desired sweetness and consistency.
- Check doneness with a toothpick inserted into the center.
Creative twists
- Add chopped nuts for crunch.
- Substitute lemon juice for a different citrus flavor.
- Mix in chocolate chips for a sweeter version.
FAQ
Can I use dried cranberries instead of fresh?
Yes, but reduce the sugar as dried cranberries are sweeter.
How can I tell when the bread is done baking?
A toothpick inserted into the center should come out clean or with a few moist crumbs.
Can I make this bread ahead of time?
Yes, it stays fresh for a few days, or you can freeze it for longer storage.
Cranberry Bread with Orange Glaze
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A moist and tangy cranberry bread topped with a sweet orange glaze, perfect for breakfast or as a snack.
Ingredients
- 2 cups fresh cranberries (or frozen, thawed)
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup sugar
- ½ cup brown sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 orange
- ¼ cup orange juice
- 1 cup powdered sugar (for glaze)
- 2–3 tbsp orange juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- Mix flour, baking soda, baking powder, and salt together in a bowl. Set aside.
- Combine melted butter, sugars, eggs, vanilla, orange zest, and orange juice in a separate bowl.
- Add the dry ingredients to the wet ingredients gradually. Mix until just combined.
- Fold in cranberries gently.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack.
- Whisk powdered sugar with orange juice until smooth for the glaze. Drizzle over the cooled bread.
Notes
Use fresh cranberries for the best flavor; frozen is an acceptable substitute. Check doneness with a toothpick inserted into the center.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: cranberry bread, orange glaze, holiday baking, breakfast bread, easy recipes