Description
Cranberry bread with orange glaze brings festive warmth straight from your kitchen, perfect for sharing with friends during holiday gatherings. Zesty orange glaze drizzled over tender cranberry-studded bread creates a delightful treat that sparks conversation and comfort.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1.5 cups fresh cranberries
- ½ cup milk
- ½ cup butter
- 2 eggs
- 1 cup sugar
Supporting Ingredients:
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon orange zest
- 2 tablespoons orange juice
Glaze Ingredients:
- 1 cup powdered sugar
- 2 tablespoons orange juice
- 1 teaspoon orange zest
Instructions
- Coat an 8.5 x 4.5 inch loaf pan with butter or cooking spray. Dust the interior with flour, tapping out excess to prevent sticking.
- Combine 1 ½ cups flour, 1 tsp baking powder, and ¼ tsp salt in a medium mixing bowl. Whisk thoroughly to distribute ingredients evenly.
- Mix ¼ cup milk, orange zest, and ¼ cup fresh orange juice in a separate small container. Set aside for later use.
- Beat 6 Tbsp softened butter and ¾ cup sugar with an electric mixer until the mixture becomes pale and airy.
- Incorporate 2 large eggs into the butter mixture. Mix on medium speed until completely blended and smooth.
- Gradually add half the flour mixture and half the milk mixture to the butter blend. Stir gently until just combined. Repeat with remaining ingredients.
- Toss 1 ½ cups fresh cranberries with ½ Tbsp flour in a small bowl, ensuring each berry gets a light coating.
- Carefully fold floured cranberries into the batter using a rubber spatula. Distribute evenly without overmixing.
- Transfer batter to the prepared loaf pan. Smooth the top with a spatula for even baking.
- Place pan in a preheated 350°F oven. Bake for 45-50 minutes until a toothpick inserted in the center comes out clean.
- Remove bread from oven and let it rest in the pan for 10-15 minutes. Then transfer to a wire rack for complete cooling.
- Once cooled, prepare the glaze by mixing powdered sugar, orange juice, and reserved orange zest. Drizzle over the top of the bread.
Notes
- Coating cranberries in flour prevents them from sinking to the bottom of the bread during baking.
- Use fresh cranberries for best texture and flavor, but frozen can work if thawed and gently patted dry.
- Check bread doneness early to avoid overbaking, which can make the bread dry and tough.
- For a gluten-free version, swap regular flour with a 1:1 gluten-free baking blend to maintain similar texture.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg