Description
This Cranberry Orange Bread is a moist and flavorful quick bread bursting with fresh cranberries and bright orange zest. Perfect for breakfast, brunch, or a sweet snack, it’s topped with a tangy orange glaze that adds a lovely finishing touch.
Ingredients
Scale
Main Ingredients
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon (optional)
- 1/4 cup (57g) unsalted butter, melted
- 1 large egg
- 3/4 cup (180ml) fresh orange juice
- 1 tablespoon orange zest
- 2 cups (200g) fresh cranberries
Glaze
- 1 cup (120g) powdered sugar
- 2-3 tablespoons fresh orange juice
- 1/2 teaspoon orange zest
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper for easy removal.
- Combine dry ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon if using.
- Mix wet ingredients: In another bowl, combine the melted butter, egg, fresh orange juice, and orange zest, mixing well.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix—some lumps are fine.
- Add cranberries: Gently fold in the fresh cranberries to distribute them evenly through the batter.
- Fill the pan and bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the bread: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the glaze: While the bread cools, whisk together the powdered sugar, 2 tablespoons of fresh orange juice, and orange zest in a small bowl. Add more orange juice if needed to reach a pourable consistency.
- Glaze the bread: Once the bread is fully cooled, drizzle the orange glaze over the top.
- Set and serve: Allow the glaze to set for a few minutes before slicing and serving the bread.
Notes
- Use fresh cranberries for the best texture and flavor; frozen can be used but may bleed color into the batter.
- Do not overmix the batter to ensure the bread stays tender and light.
- The orange glaze adds a zesty sweetness; adjust the glaze thickness by adding more or less orange juice as desired.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly in plastic wrap and foil before freezing.
