Glazed Cranberry Orange Bread
Ingredients
- ¾ cgranulated sugar
- 1 tbspfresh orange zest
- ½ cbuttermilk
see note
- ½ cneutral-flavored oil
like canola, vegetable, or grapeseed
- ¼ corange juice
- 2 largeeggs
- 1 ½ call-purpose flour
- 1 tspbaking powder
- ½ tspsalt
- ¼ tspbaking soda
- 1 ¼ cfresh cranberries
- 2 tspall-purpose flour
- ¾ cpowdered sugar
- 1 tspfresh orange zest
- 1 tbsporange juice
see note
Directions
- 1
Preheat oven to 350 degrees F. Lightly grease an 8 1/2 X 4 1/2-inch loaf pan or three mini loaf pans. If using a glass pan or dark-coated pan, reduce the oven temperature to 325 degrees F.
- 2
For the bread, in a large bowl, add the granulated sugar and orange zest. Rub the zest into the sugar with your fingers until well-combined and fragrant.
- 3
To the sugar mixture, add the buttermilk, oil, orange juice, and eggs. Whisk until well-combined.
- 4
Add the flour, baking powder, salt, and baking soda. Whisk until JUST combined. It's ok if there are a few lumps and small dry streaks.
- 5
In a small bowl, add the cranberries and spritz VERY lightly with water. I run my fingers quickly under water and then flick them over the cranberries. Add the 2 teaspoons flour and toss until the cranberries are lightly coated in flour.
- 6
Add the cranberries to the batter and stir until evenly combined. Don't over mix.
- 7
Pour the batter into the prepared pan(s). For a standard loaf pan, bake for 55 to 60 minutes. For mini loaf pans, bake for 28 to 30 minutes. Bake until the top of the bread springs back lightly to the touch and a toothpick inserted in the center comes out clean or with a few moist crumbs. Add time, if needed.
- 8
While the bread bakes, make the glaze. In a medium bowl, add the powdered sugar, orange zest and 1 tablespoon of the orange juice. Whisk until combined. Continue adding orange juice a teaspoon at a time until the glaze is pourable. I prefer the glaze on the thinner side so it soaks into the bread; however, you can keep it thicker for a more pronounced glaze look on top of the bread.
- 9
OPTION 1: When the bread is done baking, let it cool for a few minutes in the pan. Run a thin knife around the edges of the pan and turn the bread out onto a cooling rack. Let the bread cool to just warm or room temperature before glazing. Spoon the glaze over the bread. It will drizzle down the sides and pool next to the bread. You can discard the pooled glaze or continue spooning it over the bread.
- 10
OPTION 2: Immediately out of the oven, pour about half of the glaze over the bread while still in the pan and let the bread cool in the pan for 10 to 15 minutes. Run a thin knife around the edges of the pan and remove the bread to a cooling rack. Spoon the rest of the glaze over the bread. Use this method if you want the glaze to soak into the bread a bit more.
- 11
Cool the bread to room temperature (the glaze will set and harden as it cools). Cut into slices and serve. Store leftover bread in the refrigerator well-covered or in a sealed bag.
Glazed Cranberry Orange Bread
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About this Recipe
Glazed Cranberry Orange Bread: Your New Favorite Quick Bread
Indulge in the vibrant flavors of our Glazed Cranberry Orange Bread, a truly special treat that perfectly balances sweet and tart. This moist cranberry orange quick bread is bursting with the zest of fresh oranges and the bright pop of cranberries, all crowned with a delicate, citrusy glaze. It's the ideal holiday quick bread but equally perfect for a cozy weekend breakfast or a delightful afternoon snack.
What makes this cranberry bread recipe stand out? We use both fresh orange zest and juice in the batter, infusing every bite with an unmistakable citrus aroma. The combination of buttermilk and a neutral oil ensures an incredibly tender and moist crumb, a characteristic often sought in the best cranberry bread. The fresh cranberries add a delightful tartness that contrasts beautifully with the bread's sweetness, creating a perfectly balanced flavor profile.
Tips for the Perfect Loaf
- Don't Overmix: For a tender crumb, mix the batter until just combined. Overmixing can lead to a tough bread.
- Coat Your Cranberries: Tossing the fresh cranberries in a bit of flour helps prevent them from sinking to the bottom of the loaf during baking, ensuring even distribution.
- Enhance the Flavor: For an extra layer of texture and flavor, consider folding in 1/2 cup of chopped walnuts or pecans with the cranberries. You could also substitute half of the fresh cranberries with dried cranberries for a chewier texture.
Serve a slice of this glazed cranberry orange bread with your morning coffee, as a delightful dessert, or simply enjoy it on its own. It's an easy and incredibly rewarding bake that will quickly become a cherished recipe in your kitchen.