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Cranberry Bread with Orange Glaze

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A moist, tender cranberry bread bursting with tart fresh cranberries and bright orange flavor, finished with a sweet citrus glaze.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup milk (room temperature)
  • Zest of 1 large orange (divided)
  • 1/4 cup orange juice (freshly squeezed)
  • 6 Tbsp unsalted butter (softened)
  • 3/4 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 1/2 cups fresh cranberries (rinsed and patted dry)
  • 1/2 Tbsp all-purpose flour
  • 1 cup powdered sugar
  • 1 1/2 Tbsp freshly squeezed orange juice (or to reach desired consistency)
  • 1 tsp orange zest (reserved from the orange above)

Instructions

  1. Preheat oven to 350°F. Butter a 6-cup (8 1/2 by 4 1/2-inch) loaf pan, then dust with flour and tap out the excess.
  2. In a medium mixing bowl, whisk together 1 1/2 cups flour, baking powder, and salt. Set aside.
  3. In a measuring cup, combine milk, orange zest, and 1/4 cup orange juice, reserving 1 tsp orange zest for the glaze. Set aside.
  4. In a large mixing bowl, cream together the softened butter and granulated sugar on medium-high speed for 2-3 minutes. Beat in the eggs until well incorporated.
  5. Add the flour mixture in 2 parts, alternating with the milk mixture. Mix on medium-low speed just until incorporated after each addition, scraping down the sides of the bowl as needed.
  6. Toss the cranberries with 1/2 Tbsp flour, then gently fold them into the batter just until evenly distributed.
  7. Spread the batter into the prepared loaf pan. Bake at 350°F for 45-50 minutes, until golden on top and a toothpick inserted into the center comes out clean.
  8. Cool in the pan for 10-15 minutes, then run a knife around the edges and transfer the loaf to a wire rack. Cool completely before glazing.
  9. For the glaze, stir together the powdered sugar, 1 1/2 Tbsp orange juice, and reserved 1 tsp orange zest until smooth.
  10. Adjust the glaze with additional orange juice to thin it or powdered sugar to thicken it, then drizzle over the completely cooled cranberry bread.

Notes

  • Pat the cranberries dry before using so excess moisture does not affect the batter.
  • Tossing the cranberries with flour helps keep them evenly distributed throughout the loaf.
  • Make sure the bread is completely cool before adding the orange glaze.
  • Adjust the glaze with extra orange juice or powdered sugar to reach your preferred drizzling consistency.

Nutrition

Find it online: https://yumfamilyrecipes.com/cranberry-bread-with-orange-glaze/