Cranberry Orange Bread with Orange Glaze Recipe

Introduction

This Cranberry Orange Bread with Orange Glaze is a delightful combination of tart cranberries and zesty orange flavors. Perfect for breakfast or an afternoon treat, it’s moist, flavorful, and easy to make.

Ingredients

• 1 cup granulated sugar
• 1/2 cup buttermilk
• 1/4 cup sour cream
• Zest of 1 orange
• 1/2 cup oil
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 cups fresh cranberries (or frozen)
• 1 tablespoon cornstarch
• 1 cup powdered sugar
• 2 tablespoons orange juice
• Zest of 1 orange (for glaze)
• 1 teaspoon vanilla extract (for glaze)

Instructions

1. Step 1: Preheat oven to 350 degrees F. Lightly grease a 9″x5″ bread pan with baking spray and line it with parchment paper, leaving extra on the sides to lift the bread out easily.
2. Step 2: In a medium bowl, whisk together sugar, buttermilk, sour cream, orange zest, oil, egg, and vanilla extract until well combined.
3. Step 3: In a separate bowl, stir together the flour, baking powder, and salt.
4. Step 4: Add the dry ingredients to the wet ingredients and whisk gently just until combined; do not overmix.
5. Step 5: Toss the cranberries with cornstarch in a small bowl, then fold them into the batter.
6. Step 6: Pour the batter into the prepared bread pan and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Let the bread cool in the pan for 10 minutes, then remove it using the parchment handles and transfer to a wire rack to cool completely.
8. Step 8: For the glaze, combine powdered sugar, orange juice, orange zest, and vanilla extract in a small bowl. Mix until smooth and lump-free.
9. Step 9: Spread the glaze evenly over the cooled bread. Slice and serve.

Tips & Variations

• Use fresh cranberries in season for the best tartness, or frozen cranberries if fresh are unavailable.
• For extra texture, add 1/2 cup chopped nuts such as walnuts or pecans to the batter.
• If you prefer a less sweet glaze, reduce the powdered sugar by 1/4 cup and adjust orange juice as needed.
• Make mini loaves in muffin tins for portable treats and shorter baking time.

Storage

Store the bread covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. Reheat slices gently in a microwave or toaster oven to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work well in this recipe; just toss them with cornstarch before folding into the batter to prevent them from sinking.

How do I know when the bread is done baking?

A toothpick inserted into the center should come out clean or with just a few moist crumbs. If batter sticks to the toothpick, bake for a few more minutes and check again.

Cranberry Orange Bread with Orange Glaze Recipe

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★★★★★

4.5 from 110 reviews

• Author: Lana
• Total Time: 1 hour 10 minutes
• Yield: 10 servings 1x

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Description

This vibrant Cranberry Orange Bread with Orange Glaze combines tart fresh cranberries with the bright, zesty flavor of orange for a moist, flavorful quick bread. Perfect for breakfast or an afternoon treat, this recipe features a tender crumb made with buttermilk and sour cream, finished with a sweet orange glaze that adds a delightful citrusy shine.

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Ingredients

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For the Bread

• 1 cup granulated sugar
• 1/2 cup buttermilk
• 1/4 cup sour cream
• Zest of 1 orange
• 1/2 cup oil
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 cups fresh or frozen cranberries
• 1 tablespoon cornstarch

For the Orange Glaze

• 1 cup powdered sugar
• 2 tablespoons orange juice
• Zest of 1 orange
• 1 teaspoon vanilla extract

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Instructions

1. Preheat: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the bread.
2. Prep a pan: Lightly grease a 9×5-inch bread pan with baking spray. Line it with parchment paper, allowing some overhang on the sides to easily lift the bread out after baking.
3. Whisk wet ingredients: In a medium bowl, combine granulated sugar, buttermilk, sour cream, orange zest, oil, egg, and vanilla extract. Whisk until the mixture is smooth and uniform.
4. Whisk dry ingredients: In a separate bowl, mix together all-purpose flour, baking powder, and salt.
5. Combine: Gradually add the dry ingredients to the wet ingredients, whisking just until combined to avoid overmixing, which could toughen the bread.
6. Add cranberries: Toss the cranberries with cornstarch in a small bowl to coat them evenly, then fold them gently into the batter to distribute without breaking the berries.
7. Bake: Pour the batter into the prepared bread pan and place it in the preheated oven. Bake for 50 to 55 minutes until a toothpick inserted into the center comes out clean.
8. Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely to avoid sogginess.
9. Make the glaze: In a small bowl, combine powdered sugar, orange juice, orange zest, and vanilla extract. Stir until smooth and free of lumps.
10. Add the glaze: Once the bread is completely cool, spread the orange glaze evenly over the top. Slice and serve.

Notes

• Using fresh or frozen cranberries works well; if using frozen, do not thaw to prevent color bleeding.
• The cornstarch coating helps prevent the cranberries from sinking to the bottom of the bread.
• Let the bread cool completely before glazing to ensure the glaze sets properly.
• For extra orange flavor, consider adding a tablespoon of orange zest into the batter in addition to the glaze.
• Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: Cranberry Orange Bread, Orange Glaze, Quick Bread, Winter Bread, Citrus Bread, Holiday Baking