Print

Moist Cranberry Orange Bread with Sweet Citrus Glaze

Close-up of a moist cranberry orange bread loaf topped with white glaze and fresh cranberries.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake this easy quick bread featuring fresh cranberries and bright orange zest. It produces a moist, tender loaf perfect for holiday mornings or gifting, topped with a simple sweet citrus glaze.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 large orange
  • 1/4 cup fresh orange juice
  • 1 cup fresh or frozen cranberries, roughly chopped
  • 1/2 cup powdered sugar (for glaze)
  • 1 tablespoon fresh orange juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the 1/4 cup of orange juice. Mix only until just combined; do not overmix the batter.
  6. Gently fold in the chopped cranberries.
  7. Pour the batter into the prepared loaf pan and spread evenly.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  10. While the bread cools, prepare the glaze: Whisk together the powdered sugar and 1 tablespoon of orange juice until smooth. Add more juice, a few drops at a time, if needed to reach a drizzly consistency.
  11. Once the bread is completely cool, drizzle the orange glaze over the top. Allow the glaze to set before slicing and serving.

Notes

  • If you use frozen cranberries, do not thaw them before adding them to the batter.
  • For a stronger orange flavor, you can soak the cranberries in a tablespoon of orange juice for 10 minutes before folding them in.
  • This cranberry orange loaf stays moist for several days when stored tightly wrapped at room temperature.

Nutrition

Find it online: https://hearthbite.com/cranberry-orange-bread-recipe/