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Cranberry Bread with Orange Glaze

Cranberry Bread with Orange Glaze

A moist, tender cranberry loaf topped with a sweet citrus glaze. Ready in just 1 hour with simple ingredients and no stand mixer required.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 slices
Course: Bread, Breakfast, Brunch
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

Bread Batter
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup whole milk room temperature
  • 1/4 cup fresh orange juice freshly squeezed
  • 1 large orange zested; reserve 1 tsp zest for glaze
  • 6 tbsp unsalted butter softened to room temperature
  • 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 for coating cranberries
Orange Glaze
  • 1 cup powdered sugar
  • 1 1/2 tbsp fresh orange juice adjust for consistency
  • 1 tsp orange zest reserved from above

Method
 

  1. Preheat your oven to 350°F (175°C). Butter and flour an 8.5 x 4.5 inch loaf pan, tapping out the excess flour. Set all refrigerated ingredients out 30 minutes early to reach room temperature.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a measuring cup, combine the milk, orange juice, and orange zest (reserving 1 tsp of zest for the glaze). Stir gently.
  4. In a large bowl, beat the softened butter and granulated sugar together at medium-high speed for 2 to 3 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition.
  6. Add half the flour mixture to the butter mixture on low speed. Pour in half the milk mixture and mix. Repeat with the remaining flour and milk, mixing just until combined. Do not overmix.
  7. Toss the rinsed, dried cranberries with 1/2 tablespoon of flour until lightly coated. Gently fold them into the batter.
  8. Spread the batter evenly into the prepared loaf pan. Bake for 45 to 50 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
  9. Cool in the pan for 10 to 15 minutes, then transfer to a wire rack and cool completely before glazing.
  10. To make the glaze, stir together the powdered sugar, orange juice, and reserved orange zest until smooth. Drizzle over the fully cooled loaf and let set for 10 minutes before slicing.

Notes

Toss cranberries in flour before folding into the batter to prevent sinking. Always zest the orange before juicing. For frozen cranberries, add them straight from the freezer and increase bake time by a few minutes. Mini loaf variation: divide batter among three mini pans and bake for 22 to 28 minutes.