Introduction

Remember those cozy mornings, the scent of something sweet baking wafting through the house? This Cranberry Orange Bread with its bright, zesty glaze is like a warm hug in a loaf pan. It’s the perfect way to bring a little bit of sunshine and deliciousness to your day, whether it’s a special occasion or just a Tuesday that needs a little sparkle. You’ll be amazed at how simple it is to whip up this crowd-pleasing treat!

Why You’ll Love This Recipe

So Fast to Make: Seriously, you can have this mixed up and in the oven in no time.
Incredibly Easy: Even if you’re new to baking, you’ll find this recipe a breeze.
Perfect for Gifting: Wrap it up beautifully and you’ve got a thoughtful homemade gift.
Always a Hit: Everyone loves the festive flavors of cranberry and orange, making it a guaranteed crowd-pleaser.

Ingredients

Let’s gather our goodies! The beauty of this recipe is that it uses simple pantry staples with a few fresh stars.

1 ½ cups all-purpose flour: The foundation of our lovely bread.
1 tsp baking powder: This helps our bread get that perfect, fluffy rise.
¼ tsp salt: Just a pinch to balance out all the sweetness.
¼ cup milk, room temperature: Make sure it’s not too cold, it mixes in better!
Zest of 1 large orange, divided: This is where all that wonderful citrusy magic comes from. We’ll use some in the batter and some for the glaze!
¼ cup orange juice, freshly squeezed: Fresh is always best for that vibrant flavor.
6 Tbsp unsalted butter, softened: Softened butter creams up so much better than cold.
¾ cup granulated sugar: For that perfect touch of sweetness.
2 large eggs, room temperature: Just like the milk, room temperature eggs incorporate more smoothly.
1 ½ cups fresh cranberries, rinsed and patted dry: These little ruby gems are the star of the show! Make sure they’re nice and dry.
½ Tbsp all-purpose flour: A little trick to help the cranberries stay evenly distributed in the batter.

For the Orange Glaze:

1 cup powdered sugar: For a smooth, sweet coating.
1 ½ Tbsp freshly squeezed orange juice: We might need a touch more to get the perfect drizzling consistency.
1 tsp orange zest, reserved: The rest of that beautiful orange zest we zested earlier!

How to Make It

Alright, let’s get our hands a little floured and have some fun in the kitchen!

Preheat and Prep: First things first, let’s get our oven all warm and ready at 350°F (175°C). Then, grease and flour a standard 9×5 inch loaf pan. This is super important to make sure your beautiful bread doesn’t stick!
Dry Ingredients: In a medium bowl, give your flour, baking powder, and salt a good whisk. Set this aside; it’s our dry mixture ready to go.
Wet Zest Mixture: In a small bowl, combine your milk, about half of your orange zest (that’s roughly 1 ½ teaspoons), and that ¼ cup of fresh orange juice. Give it a little stir and set it aside with the dry ingredients.
Cream the Butter and Sugar: Grab a large bowl. This is where the magic really starts to happen! Cream together your softened butter and granulated sugar until the mixture is light and fluffy. It should look pale yellow and airy.
Add the Eggs: Now, let’s add your eggs, one at a time. Beat well after each egg is in. This helps everything emulsify nicely and makes for a tender crumb.
Combine Wet and Dry: This is the part where we bring everything together! Gradually add your dry ingredients to the butter mixture, alternating with your milk and juice mixture. Start and end with the dry ingredients. Mix until everything is just combined. It’s really important not to overmix here – overmixing can lead to a tough bread. Just a few gentle turns should do it!
Prep the Cranberries: In a small bowl, toss your fresh cranberries with that ½ tablespoon of flour. This little bit of flour helps coat the cranberries and prevents them from sinking to the bottom of the loaf. Gently fold these floured cranberries into your batter.
Into the Pan: Pour your beautiful batter into your prepared loaf pan and spread it out evenly. Make sure it’s nice and smooth on top.
Bake Time! Pop your loaf pan into the preheated oven and bake for 50-60 minutes. The best way to tell if it’s done is to insert a wooden skewer or a toothpick into the center. If it comes out clean, your bread is ready!
Cool Down: Let your amazing bread cool in the pan for about 10 minutes. Then, carefully invert it onto a wire rack to cool completely. Patience is key here – a fully cooled loaf slices much cleaner!
Glaze Perfection: While your bread is cooling, let’s whip up that glorious glaze. In a small bowl, whisk together the powdered sugar, 1 ½ tablespoons of orange juice, and that reserved orange zest. If the glaze seems a little too thick, add more orange juice, just a teaspoon at a time, until it reaches a lovely pourable consistency.
Drizzle and Enjoy: Once your cranberry bread is completely cool, it’s time for the grand finale! Drizzle that zesty orange glaze all over the top. Let it set for a few minutes, then slice and enjoy your homemade masterpiece!

Substitutions & Additions

Feeling creative? You can totally make this recipe your own!

Citrus Swap: Don’t have an orange? You can absolutely use lemon zest and juice for a lovely lemon-cranberry loaf!
Dried Cranberries: If fresh cranberries are out of season, you can use dried cranberries. You might want to soak them in a little warm orange juice for about 10 minutes beforehand to plump them up.
Nuts for Crunch: Love a little crunch? Fold in ½ cup of chopped walnuts or pecans along with the cranberries for an extra layer of texture.
Spice it Up: A pinch of cinnamon or nutmeg in the dry ingredients can add a warm, cozy depth to the flavor.
Extra Zest: For an even more intense orange flavor, feel free to add a little extra orange zest to the batter.

Tips for Success

A few little tricks can ensure your Cranberry Orange Bread turns out perfectly every time.

Room Temperature Ingredients: I know I mentioned it, but it’s worth repeating! Room temperature butter, eggs, and milk are crucial for a smooth batter and a tender loaf. If you forget to take them out early, you can quickly soften butter by cutting it into small pieces and letting it sit on the counter, or microwave eggs and milk in very short bursts (just a few seconds!).
Don’t Overmix: This is probably the most important tip for any quick bread. Overmixing develops the gluten in the flour, which can result in a tough, dense loaf. Mix until you just no longer see streaks of flour.
Toss Cranberries in Flour: As mentioned, tossing the cranberries in a little flour helps prevent them from sinking to the bottom of your loaf.
Oven Temperature Matters: Make sure your oven is fully preheated to the correct temperature. An oven thermometer is a great tool to ensure accuracy.
Prep Ahead: You can zest and juice your orange a day in advance and store them in airtight containers in the refrigerator. The dry ingredients can also be pre-measured and combined a day ahead.

How to Store It

Keeping your Cranberry Orange Bread fresh is easy!

At Room Temperature: Once completely cooled, store the bread in an airtight container or wrap it well in plastic wrap. It will stay fresh and delicious for about 3-4 days.
In the Refrigerator: If you live in a warm, humid climate or want it to last a bit longer, you can store it in the refrigerator for up to a week. It might be a little firmer, so you can gently warm up a slice before enjoying.
Freezing: This bread freezes beautifully! Wrap the cooled loaf tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature before slicing and enjoying. You can also freeze individual slices for quick grab-and-go treats.

FAQs

Got questions? We’ve got answers!

Q: My cranberries sank to the bottom. What went wrong?

A: This usually happens if the cranberries weren’t tossed in flour, or if the batter was overmixed. The flour coating helps them suspend in the batter, and gentle mixing keeps everything light and airy.

Q: Can I make this into muffins?

A: Absolutely! You can use this batter to make muffins. Fill your muffin liners about two-thirds full and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted comes out clean.

Q: How do I get a smooth glaze?

A: Ensure your powdered sugar is sifted if it’s lumpy, and whisk thoroughly until smooth. Adding the orange juice gradually is key to achieving the perfect drizzling consistency without making it too thin.

Cranberry Orange Bread with Zesty Glaze

A delightful quick bread featuring the bright flavors of cranberry and orange, finished with a zesty glaze. Perfect for a cozy morning treat or a homemade gift.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 55

Servings 12 slices

Equipment

Loaf pan standard 9×5 inch
Medium bowl
Small bowl
Large bowl
Wire rack
Wooden skewer or toothpick
Oven thermometer optional, for accuracy

Ingredients

Bread Ingredients

1.5 cups all-purpose flour The foundation of our lovely bread.
1 tsp baking powder This helps our bread get that perfect, fluffy rise.
0.25 tsp salt Just a pinch to balance out all the sweetness.
0.25 cup milk room temperature, Make sure it’s not too cold, it mixes in better!
1 large orange zest divided, This is where all that wonderful citrusy magic comes from. We’ll use some in the batter and some for the glaze!
0.25 cup orange juice freshly squeezed, Fresh is always best for that vibrant flavor.
6 Tbsp unsalted butter softened, Softened butter creams up so much better than cold.
0.75 cup granulated sugar For that perfect touch of sweetness.
2 large eggs room temperature, Just like the milk, room temperature eggs incorporate more smoothly.
1.5 cups fresh cranberries rinsed and patted dry, These little ruby gems are the star of the show! Make sure they’re nice and dry.
0.5 Tbsp all-purpose flour A little trick to help the cranberries stay evenly distributed in the batter.

Orange Glaze

1 cup powdered sugar For a smooth, sweet coating.
1.5 Tbsp orange juice freshly squeezed, We might need a touch more to get the perfect drizzling consistency.
1 tsp orange zest reserved, The rest of that beautiful orange zest we zested earlier!

Instructions

Preheat oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
1.5 cups all-purpose flour
In a small bowl, combine milk, about half of the orange zest (approx. 1 ½ tsp), and ¼ cup orange juice. Set aside.
1.5 cups all-purpose flour
In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
1.5 cups all-purpose flour
Add eggs one at a time, beating well after each.
1.5 cups all-purpose flour
Gradually add the dry ingredients to the butter mixture, alternating with the milk and juice mixture. Start and end with dry ingredients. Mix until just combined; do not overmix.
1.5 cups all-purpose flour
In a small bowl, toss fresh cranberries with ½ Tbsp flour. Gently fold floured cranberries into the batter.
1.5 cups all-purpose flour
Pour batter into the prepared loaf pan and spread evenly.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let bread cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
While bread cools, whisk together powdered sugar, 1 ½ Tbsp orange juice, and reserved orange zest for the glaze. Add more orange juice by the teaspoon if needed for desired consistency.
1.5 cups all-purpose flour
Once bread is completely cool, drizzle glaze over the top. Let set, then slice and enjoy.

Notes

Room temperature ingredients are crucial for a smooth batter and tender loaf. Do not overmix the batter. Tossing cranberries in flour helps prevent them from sinking. Ensure your oven is fully preheated.

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