Description
This Cranberry Orange Bread with Glaze is a delightful and moist quick bread bursting with fresh cranberries and vibrant orange flavors. Perfect for breakfast, brunch, or as a sweet snack, it combines tender crumb and a zesty citrus glaze for an irresistible treat.
Ingredients
Scale
Dry Ingredients
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon (optional)
Wet Ingredients
- 1/4 cup (57g) unsalted butter, melted
- 1 large egg
- 3/4 cup (180ml) fresh orange juice
- 1 tablespoon orange zest
Additional Ingredients
- 2 cups (200g) fresh cranberries
Glaze
- 1 cup (120g) powdered sugar
- 2-3 tablespoons fresh orange juice
- 1/2 teaspoon orange zest
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper for easy removal of the bread after baking.
- Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon if using, ensuring even distribution of leavening agents and spices.
- Combine wet ingredients: In a separate bowl, stir together the melted butter, egg, fresh orange juice, and orange zest until fully mixed.
- Combine wet and dry mixtures: Pour the wet mixture into the dry ingredients and stir gently just until combined. It’s important not to overmix; a few lumps are acceptable and will help keep the bread tender.
- Fold in cranberries: Gently fold the fresh cranberries into the batter, ensuring even distribution without crushing the fruit.
- Fill and smooth batter: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake the bread: Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool the bread: Allow the bread to cool in the pan for about 10 minutes, then transfer it carefully to a wire rack to cool completely to room temperature.
- Prepare the glaze: While the bread cools, whisk together the powdered sugar, 2 tablespoons of fresh orange juice, and orange zest in a bowl. Add additional orange juice gradually until a pourable consistency is achieved.
- Glaze the bread: Once the bread is fully cooled, drizzle the prepared glaze evenly over the top.
- Set glaze and serve: Let the glaze set for a few minutes before slicing the bread and serving to enjoy the perfect balance of tangy glaze and sweet bread.
Notes
- Do not overmix the batter to avoid a dense bread; some lumps are ideal.
- Fresh cranberries provide the best texture and flavor, but frozen can be used if fresh are unavailable.
- The glaze can be adjusted for thickness by varying the amount of orange juice.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a nutty variation, consider adding chopped walnuts or pecans to the batter.
