Delicious Cranberry Orange Bread with Simple Glaze

Cranberry Orange Bread with Simple Glaze

This moist, tender loaf bursts with bright citrus flavor and tart cranberries, topped with a sweet orange glaze. Perfect for holiday mornings, afternoon tea, or as a festive homemade gift.

Ingredients

For the Bread:

· 2 cups (250g) all-purpose flour
· 1 cup (200g) granulated sugar
· 1½ tsp baking powder
· ½ tsp baking soda
· ½ tsp salt
· Zest of 1 large orange
· ¾ cup (180ml) fresh orange juice (from about 2 oranges)
· ⅓ cup (80ml) vegetable oil or melted butter, cooled
· 2 large eggs, room temperature
· 1 tsp vanilla extract
· 1½ cups fresh or frozen cranberries (if frozen, do not thaw), roughly chopped
· ½ cup chopped walnuts or pecans (optional)

For the Orange Glaze:

· 1 cup (120g) powdered sugar, sifted
· 2–3 tbsp fresh orange juice
· ½ tsp vanilla extract or orange zest (optional)

Instructions

Step 1: Preheat & Prepare

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang for easy removal.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and orange zest.

Step 2: Mix Wet Ingredients

1. In another bowl, whisk orange juice, oil or melted butter, eggs, and vanilla until well combined.
2. Pour wet ingredients into dry ingredients and stir gently until just combined—do not overmix.

Step 3: Fold in Cranberries (and Nuts)

1. Gently fold in cranberries and nuts (if using) until evenly distributed.
2. Pour batter into prepared loaf pan and smooth the top.

Step 4: Bake

1. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine).
2. If top browns too quickly, tent loosely with foil during the last 15 minutes of baking.
3. Let bread cool in pan for 15 minutes, then transfer to a wire rack to cool completely before glazing.

Step 5: Make the Glaze

1. In a small bowl, whisk powdered sugar with 2 tablespoons orange juice and vanilla or zest until smooth.
2. Add more juice as needed to reach a drizzling consistency.
3. Drizzle glaze over cooled loaf. Let set for 15 minutes before slicing.

Tips for Success:

· Use fresh orange juice and zest for the brightest flavor.
· Chop cranberries to distribute tartness evenly and prevent sinking.
· Do not overmix to keep the bread tender.
· Cool completely before glazing to prevent the glaze from melting.
· Wrap and store overnight for even more moistness and flavor melding.

Variations:

· Add white chocolate chips for extra sweetness.
· Lemon-cranberry version: Swap orange for lemon juice and zest.
· Gluten-free: Use a 1:1 gluten-free flour blend.
· Dried cranberries: If using dried, soak in hot orange juice for 10 minutes to plump before adding.

Storage:

· Store wrapped in plastic or in an airtight container at room temperature for up to 3 days.
· Refrigerate for up to 1 week, or freeze unglazed loaf for up to 3 months.

Yield: One 9×5-inch loaf (10–12 slices)
Prep time: 15 minutes
Bake time: 60 minutes
Cooling time: 1–2 hours

Bright, festive, and bursting with flavor—this cranberry orange bread is a delightful treat any time of year!