Description
Cranberry bread with orange glaze is a moist, tangy quick bread packed with tart cranberries and topped with a sweet citrusy glaze—perfect for the holidays or a festive breakfast treat.
Ingredients
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- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon orange zest
- 3/4 cup orange juice
- 1 1/2 cups fresh or frozen cranberries
- 1 tablespoon flour (for tossing cranberries)
- For the glaze:
- 1/2 cup powdered sugar
- 2–3 tablespoons orange juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in orange zest and juice.
- Gradually mix in the dry ingredients until just combined.
- Toss cranberries with 1 tablespoon flour and fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whisk together powdered sugar and orange juice to make glaze and drizzle over cooled bread.
Notes
- If using frozen cranberries, do not thaw before folding into the batter.
- Store leftovers wrapped at room temperature for 2 days or refrigerated for up to 5 days.
- Try adding chopped nuts like walnuts or pecans for extra texture.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 21g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg