Description
This Cranberry Bread with Orange Glaze is a moist and flavorful quick bread perfect for the holiday season or any cozy breakfast. Bursting with fresh cranberries and zesty orange, it combines a tender crumb with a tangy citrus glaze that adds a delightful finish. Easy to prepare and baked to golden perfection, it makes a wonderful treat to share with family and friends.
Ingredients
Bread Ingredients
- 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 (divided)
- 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
Glaze Ingredients
- 1 cup powdered sugar
- 1 1/2 Tbsp freshly squeezed orange juice (or to reach desired consistency)
- 1 tsp orange zest (reserved from the orange above)
Instructions
- Preparation: Preheat your oven to 350˚F (175˚C). Grease a 6-cup loaf pan (8 1/2 by 4 1/2 inches) with butter, then dust it with flour, tapping out any excess to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Set this mixture aside.
- Combine Wet Ingredients: In a measuring cup, mix 1/4 cup room temperature milk, the zest of the orange (reserving 1 teaspoon of zest for the glaze), and 1/4 cup freshly squeezed orange juice. Set aside.
- Cream Butter and Sugar: Using a mixer on medium to high speed, beat 6 tablespoons softened unsalted butter with 3/4 cup granulated sugar for 2 to 3 minutes until well combined. The mixture won’t be perfectly smooth. Then, add 2 large room temperature eggs, beating until completely incorporated.
- Combine Flour and Milk Mixtures: Add the dry flour mixture to the butter mixture in two parts, alternating with the milk mixture, mixing on medium-low speed just until combined each time. Scrape down the sides of the bowl as needed to ensure even mixing.
- Incorporate Cranberries: Toss 1 1/2 cups fresh cranberries with 1/2 tablespoon flour to prevent sinking, then gently fold them into the batter until evenly distributed.
- Bake the Bread: Pour the batter into the prepared loaf pan and bake in the preheated oven for 45 to 50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 to 15 minutes.
- Cool the Bread: Run a knife around the edges of the loaf to loosen it, then carefully transfer it onto a wire rack. Let the bread cool completely before applying the glaze.
- Prepare the Orange Glaze: In a small bowl, whisk together 1 cup powdered sugar, 1 1/2 tablespoons freshly squeezed orange juice, and the reserved 1 teaspoon orange zest until smooth. Adjust the consistency by adding more orange juice to thin or powdered sugar to thicken as needed.
- Glaze the Bread: Drizzle the orange glaze evenly over the cooled cranberry bread. Allow the glaze to set slightly before slicing and serving.
Notes
- Use fresh cranberries for the best tart flavor. Frozen cranberries can be used but may release more moisture.
- Make sure ingredients like eggs and milk are at room temperature to ensure proper mixing and texture.
- Let the bread cool completely before glazing to prevent the glaze from melting and running off.
- You can store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To soften butter quickly, cut it into small pieces and let it sit at room temperature for 30 minutes or microwave briefly in short bursts.