Description
This Cranberry Orange Bread is a moist and flavorful quick bread perfect for breakfast or a sweet snack. Bursting with fresh cranberries and a bright citrusy orange zest, it is lightly sweetened and topped with a tangy orange glaze for extra indulgence. Made with simple pantry ingredients and baked to golden perfection, this loaf is ideal for holiday gatherings or cozy mornings.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 2/3 cup milk
- 1/3 cup orange juice
- 1/3 cup melted butter, cooled (or canola oil)
- 1 large egg
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
Cranberries
- 2 cups cranberries (large ones halved)
- 1/2 tablespoon white sugar
- 1/2 tablespoon white flour
Glaze
- 2 tablespoons orange juice
- 3/4 cup confectioner’s sugar
Instructions
- Prep: Preheat the oven to 350°F (175°C). Lightly grease a 5×9 inch loaf pan or spray it with nonstick cooking spray to ensure the bread does not stick.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, white sugar, baking powder, and salt until well combined. Set this mixture aside.
- Combine wet ingredients: In a large measuring jug, mix the milk and orange juice. Set aside for 5 minutes to allow the milk to curdle slightly, mimicking buttermilk. After 5 minutes, whisk in the melted cooled butter, egg, orange zest, and vanilla extract until the mixture is smooth.
- Make batter: Pour the wet ingredients into the bowl containing the dry ingredients. Fold together gently using a spatula or wooden spoon just until combined; avoid overmixing to maintain bread tenderness. Toss the halved cranberries in the 1/2 tablespoon of flour and 1/2 tablespoon of sugar, then gently fold them into the batter to distribute evenly.
- Bake: Spread the batter evenly in the prepared loaf pan. Bake in the preheated oven for 55 to 70 minutes, or until a toothpick inserted into the center comes out mostly clean. After about 40 minutes, loosely cover the loaf with aluminum foil to prevent it from getting too brown on top.
- Cool and glaze: Once baked, allow the bread to cool in the pan for 5 minutes to set. Then transfer it to a cooling rack to cool completely. While the bread cools, mix the orange juice and confectioner’s sugar until smooth to create the glaze. Spread the glaze evenly over the cooled loaf before serving.
Notes
- For a dairy-free version, substitute milk and butter with plant-based alternatives such as almond milk and coconut oil.
- Using freshly squeezed orange juice enhances the citrus flavor, but bottled orange juice works as well.
- Do not overmix the batter to avoid a dense loaf.
- The glaze can be adjusted to desired consistency by adding more orange juice or confectioner’s sugar.
- Store leftover bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to one week.
