Of course! Cranberry Orange Bread is a classic, festive quick bread that’s perfect for breakfast, a snack, or holiday gatherings. The bright, tart cranberries and sweet, citrusy orange are a match made in heaven.
This recipe yields a moist, tender loaf with a burst of flavor and a lovely sweet glaze.
Cranberry Orange Bread with Simple Glaze
Yields: 1 standard 9×5 inch loaf
Prep time: 20 minutes
Bake time: 50-60 minutes
Ingredients:
For the Bread:
· 2 cups (250g) all-purpose flour
· 1 cup (200g) granulated sugar
· 1 ½ teaspoons baking powder
· ½ teaspoon baking soda
· 1 teaspoon salt
· 1 large egg, at room temperature
· ¾ cup (180ml) orange juice (freshly squeezed is best!)
· Zest of 1 large orange
· ⅓ cup (80ml) vegetable oil or melted coconut oil
· 1 teaspoon vanilla extract
· 1 ½ cups (150g) fresh or frozen cranberries (if frozen, do not thaw)
· ½ cup (60g) chopped walnuts or pecans (optional)
For the Simple Glaze:
· 1 cup (120g) powdered sugar (confectioners’ sugar)
· 1½ – 2 tablespoons orange juice
· ½ teaspoon vanilla extract (optional)
Instructions
- Prep and Preheat:
· Preheat your oven to 350°F (175°C).
· Grease and flour a 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang on the two long sides for easy removal.
- Combine Dry Ingredients:
· In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures everything is evenly distributed.
- Combine Wet Ingredients:
· In a separate medium bowl, whisk the egg. Then, add the orange juice, orange zest, oil, and vanilla extract. Whisk until well combined.
- Make the Batter:
· Pour the wet ingredients into the dry ingredients. Use a spatula to gently mix just until combined. A few lumps in the batter are perfectly fine! Do not overmix, as this will make the bread tough.
- Fold in Cranberries and Nuts:
· Toss the cranberries (and walnuts, if using) with about 1 teaspoon of flour. This helps prevent them from sinking to the bottom of the loaf.
· Gently fold the floured cranberries and nuts into the batter until just distributed.
- Bake:
· Pour the batter into the prepared loaf pan and smooth the top.
· Bake for 50 to 60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs (but no wet batter).
· If the top is browning too quickly, you can tent it loosely with aluminum foil for the last 15 minutes of baking.
- Cool:
· Let the bread cool in the pan for 15-20 minutes. Then, run a knife around the edges and carefully lift it out (using the parchment paper) onto a wire rack to cool completely.
· This is important! If you try to glaze the bread while it’s warm, the glaze will just melt and slide off.
- Make the Glaze and Serve:
· Once the bread is completely cool, make the glaze. In a small bowl, whisk the powdered sugar, 1½ tablespoons of orange juice, and vanilla extract until smooth. If it’s too thick, add the remaining ½ tablespoon of orange juice, a few drops at a time, until you reach a drizzle-able consistency.
· Drizzle the glaze over the top of the cooled loaf, allowing it to drip down the sides.
· Let the glaze set for 10-15 minutes before slicing.
Tips for the Perfect Loaf
· Fresh vs. Frozen Cranberries: Both work well. If using frozen, do not thaw them before adding to the batter, as they will bleed too much color.
· Maximize Orange Flavor: The zest is where the powerful orange oil is! Don’t skip it. To get the most zest, zest the orange directly into the wet ingredients.
· Avoid Overmixing: Overmixing develops the gluten in the flour, leading to a dense, tough crumb. Mix until you no longer see dry flour streaks.
· Testing for Doneness: The toothpick test is your best friend. Because of the moist cranberries, the pick might look a little wet, but it shouldn’t have raw batter on it.
· Storage: Store the glazed bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. It also freezes beautifully (without the glaze) for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil.
Enjoy this beautiful, tangy, and sweet bread with a cup of coffee or tea