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Cozy Cranberry Orange Bread with Easy Orange Glaze

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This cozy cranberry orange bread with orange glaze is the perfect quick bread for fall and winter. Tart cranberries, bright orange zest, and a tender buttermilk crumb come together in a simple loaf that’s perfect for brunch, holidays, or a cozy afternoon treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • 1/2 cup (120ml) buttermilk, at room temperature
  • 2 tablespoons orange zest (from about 2 large oranges)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (180g) fresh or frozen cranberries
  • 1 cup (120g) powdered sugar
  • 2 to 3 tablespoons fresh orange juice
  • 1/2 teaspoon orange zest (optional, for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven. Grease your 9×5-inch loaf pan with butter or non-stick spray, then line it with a strip of parchment paper that hangs over the two long sides.
  2. Zest and juice your oranges. Before you do anything else, zest two large oranges until you have 2 tablespoons of zest. Then cut them in half and juice them. You’ll need 2-3 tablespoons of juice for the glaze.
  3. Toss the cranberries with flour. In a small bowl, combine the cranberries with 1 tablespoon of the flour from your measured 2 cups. Toss them gently until each berry is lightly coated.
  4. Whisk the dry ingredients. In a large mixing bowl, whisk together the remaining flour, sugar, baking powder, baking soda, and salt.
  5. Mix the wet ingredients. In a separate medium bowl, whisk together the melted butter, room temperature eggs, buttermilk, orange zest, and vanilla extract until smooth.
  6. Combine wet and dry ingredients. Pour the wet mixture into the bowl with the dry ingredients. Use a rubber spatula to fold together gently until just combined. A few small lumps are fine.
  7. Fold in the cranberries. Add the floured cranberries to the batter and fold in gently with the spatula until evenly distributed.
  8. Transfer to the pan. Scrape the batter into the prepared loaf pan and spread into an even layer. Tap the pan gently on the counter to release air bubbles.
  9. Bake for 50 to 60 minutes. Start checking at the 50-minute mark. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent loosely with aluminum foil.
  10. Cool in the pan on a wire rack for 15 minutes.
  11. Remove from the pan using the parchment sling and transfer to the wire rack. Let cool completely, about 1 to 1 1/2 hours.
  12. Make the glaze. In a small bowl, whisk together the powdered sugar and 2 tablespoons of fresh orange juice. Adjust consistency as needed. Stir in optional orange zest.
  13. Drizzle the glaze over the cooled bread. Let set for about 10 minutes before slicing with a serrated knife.

Notes

Room temperature ingredients matter for best texture. Don’t overmix the batter. Let the bread cool completely before glazing. Use a serrated knife for clean slices. The bread tastes even better the day after baking.

Nutrition

Keywords: cranberry orange bread, cranberry bread, orange glaze, quick bread, fall baking, holiday bread, Thanksgiving bread, Christmas bread

Find it online: https://evabake.com/cozy-cranberry-orange-bread-with-easy-orange-glaze/