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Perfect Cranberry Orange Bread with Glaze: Easy Homemade Recipe

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This cranberry orange bread is incredibly moist, perfectly balanced between sweet and tart, and topped with a glossy orange glaze. It’s an easy, crowd-pleasing recipe that’s perfect for bake sales, holiday gifting, or a simple treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons fresh orange zest (from about 2 large oranges)
  • ¼ cup (60ml) fresh orange juice
  • ¾ cup (180ml) buttermilk
  • 2 large eggs, room temperature
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 ½ cups (170g) fresh or frozen cranberries (if frozen, do not thaw)
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons (30-45ml) fresh orange juice (for glaze)
  • 1 teaspoon orange zest (for glaze garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. Zest and juice oranges. You need 2 tablespoons zest for the bread and 1 teaspoon for the glaze. Juice for ¼ cup for batter and 2-3 tablespoons for glaze.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt for about 20 seconds. Add orange zest and whisk again.
  4. In a medium bowl, whisk together buttermilk, eggs, melted butter, orange juice, and vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (10-12 strokes). Do not overmix.
  6. Add cranberries and fold gently with 5-6 turns. If using frozen, they may streak the batter pink.
  7. Pour batter into prepared loaf pan and spread evenly. Bake for 55-65 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too fast at 45 minutes, tent with foil.
  8. Cool in pan for 15 minutes, then lift out using parchment and transfer to a wire rack. Cool completely before glazing (about 1 hour).
  9. For glaze: In a small bowl, whisk together sifted powdered sugar and 2 tablespoons orange juice. Add more juice a teaspoon at a time until pourable but thick. Stir in reserved orange zest.
  10. Place cooled bread on a serving plate. Drizzle glaze over top, letting it cascade down sides. Let set for 15 minutes before slicing with a serrated knife.

Notes

For best results, use room temperature eggs and buttermilk. Toss cranberries in 1 tablespoon flour before folding into batter to prevent sinking. If using frozen cranberries, do not thaw. For buttermilk substitution, add 1 tablespoon lemon juice or white vinegar to regular milk and let sit 5 minutes. Bread can be stored in an airtight container at room temperature for up to 4 days. Freeze unglazed loaf wrapped in plastic wrap and foil for up to 3 months.

Nutrition

Keywords: cranberry orange bread, cranberry bread, orange glaze, quick bread, holiday bread, easy bread recipe, homemade bread

Find it online: https://clunkcook.com/perfect-cranberry-orange-bread-with-glaze-easy-homemade-recipe/