Cranberry Bread with Orange Glaze

Orange Glazed Cranberry Bread is packed with juicy cranberries and has a tender, moist crumb that stays fresh for days. This makes it ideal for gifting during the holiday season or enjoying with your morning coffee anytime. The bright citrus notes combine perfectly with the tart fruit to create a balanced, flavorful treat.

Ingredients

• All-purpose flour for structure and tenderness: be sure to measure accurately for best results
• Baking powder to help the bread rise evenly
• Salt to enhance all the flavors
• Milk at room temperature for smoother batter and better texture
• Orange zest and freshly squeezed orange juice to bring a bright, fresh citrus flavor: use organic when possible for the best zest
• Unsalted butter, softened for easy creaming with sugar to build the bread’s foundation
• Granulated sugar to sweeten without overpowering the tart cranberries
• Large eggs at room temperature to bind the mixture and add moisture
• Fresh cranberries that add bursts of tartness: rinse and pat dry to prevent extra moisture in the batter
• A small flour dusting to coat the cranberries, which helps keep them suspended in the bread
• Powdered sugar for the glaze that creates a sweet finishing touch

Step-by-Step Instructions

Prep the Pan:

Butter a 6-cup loaf pan and dust with flour, tapping out any excess to prevent sticking. Preheat your oven to 350 degrees Fahrenheit so it’s ready for baking.

Mix the Dry Ingredients:

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of leavening and seasoning in the bread.

Combine the Orange Components:

In a measuring cup, mix the milk, orange zest (reserve 1 teaspoon for the glaze), and freshly squeezed orange juice. This adds moisture and bright citrus flavor to the batter.

Cream Butter and Sugar:

In a large bowl, beat the softened butter and granulated sugar together on medium-high speed for a couple of minutes. The mixture won’t be silky smooth but should be well combined.

Add the Eggs:

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This helps the batter emulsify for a tender crumb.

Alternate Adding Dry and Wet Mixtures:

Add the flour mixture in two parts, alternating with the milk and orange juice mixture. Mix gently on medium-low speed just until combined after each addition. Scrape down the bowl sides to keep everything evenly mixed.

Incorporate the Cranberries:

Toss the cranberries with the small amount of flour to prevent them from sinking and fold them gently into the batter. Overmixing here can break the berries and add unwanted moisture.

Bake the Bread:

Pour the batter into the prepared pan, spreading it evenly. Bake for 45 to 50 minutes at 350 degrees Fahrenheit until the top is golden and a toothpick comes out clean.

Cool and Glaze:

Allow the bread to cool in the pan for 10 to 15 minutes, then run a knife around the edges and transfer the loaf to a wire rack to cool completely before applying the glaze.

Make the Orange Glaze:

Mix powdered sugar, reserved orange zest, and enough orange juice to create a pourable glaze. Drizzle over the cooled bread and let set before slicing.

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I love the way the orange zest lifts the whole loaf, making it feel bright and special without extra fuss. This recipe also reminds me of the holiday afternoons spent baking with my family and sharing the finished bread with friends gathered around the table.

Storage Tips

Wrap the bread tightly in plastic wrap or store in an airtight container at room temperature. It will stay fresh for up to four days. For longer storage, freeze in a freezer-safe bag for up to three months. Thaw on the counter or gently toast slices before enjoying.

Ingredient Substitutions

You can substitute buttermilk for milk by reducing the baking powder by a quarter teaspoon and adding a quarter teaspoon of baking soda to help the bread rise. For a dairy-free option, use almond or oat milk and a vegan butter alternative. Cranberries can be swapped with chopped dried cherries or blueberries, but be aware this will change the flavor profile.

Serving Suggestions

This bread is wonderful sliced and served with more butter or cream cheese. It pairs perfectly with a cup of hot tea or coffee and makes a sweet breakfast or afternoon snack. For a festive touch, try topping with a dollop of whipped cream and fresh cranberries when serving.

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Frequently Asked Questions

→ What is the best way to incorporate cranberries?

Lightly tossing cranberries with flour helps prevent them from sinking and ensures even distribution throughout the bread.

→ How does the orange glaze enhance the bread?

The orange glaze adds a subtle citrus sweetness and a moist, glossy finish that complements the tart cranberries perfectly.

→ Can I use frozen cranberries for this bread?

Yes, but thaw and pat them dry to avoid excess moisture which can affect the batter's consistency.

→ What causes the bread to remain moist for several days?

A combination of butter, eggs, and fresh fruit creates a tender crumb that retains moisture well when stored properly.

→ Is it necessary to alternate flour and milk when mixing?

Alternating flour and milk while mixing ensures a smoother batter and prevents overmixing, which helps maintain a tender texture.