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.

Ingredients

Scale

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

Instructions

Preheat: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the bread.
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.
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.
Whisk dry ingredients: In a separate bowl, mix together all-purpose flour, baking powder, and salt.
Combine: Gradually add the dry ingredients to the wet ingredients, whisking just until combined to avoid overmixing, which could toughen the bread.
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.
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.
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.
Make the glaze: In a small bowl, combine powdered sugar, orange juice, orange zest, and vanilla extract. Stir until smooth and free of lumps.
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