Introduction
Nothing says holiday comfort quite like a slice of warm, citrusy Orange Cranberry Bread drizzled in a sweet, tangy glaze. With its striking visual of ruby red cranberries peeking through a golden loaf, this bread is the ultimate breakfast, snack, or dessert treat. Combining the tartness of fresh cranberries with the sweet brightness of orange juice and zest, it’s a flavorful favorite that delivers a refreshing contrast of flavors and textures.
Whether you’re serving it at a festive brunch or enjoying a slice with your morning coffee, this easy-to-make loaf is bound to become a go-to recipe. The orange glaze adds that extra bit of elegance, transforming it from a simple quick bread into a bakery-worthy delight.
Let’s dive into how to create this luscious loaf from scratch.
Ingredients (US Cups & Measurements)
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 tablespoon orange zest (from about 1 large orange)
- 1/2 cup buttermilk (or substitute with 1/2 cup milk + 1 tsp vinegar)
- 1/2 cup canola oil (or any neutral oil)
- 1/2 cup orange juice (preferably fresh-squeezed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh cranberries (can substitute with frozen, do not thaw)
For the Orange Glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons orange juice
Equipment Needed
- 9×5 inch loaf pan
- Mixing bowls (medium and large)
- Hand whisk or electric mixer
- Zester or fine grater
- Measuring cups and spoons
- Rubber spatula
- Toothpick or cake tester
Directions
1. Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with non-stick spray or line with parchment paper for easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Combine Wet Ingredients: In a large bowl, mix the granulated sugar and orange zest. Rub them together with your fingers or a spoon to release the oils from the zest. Add the buttermilk, oil, orange juice, eggs, and vanilla extract. Whisk until well combined.
4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Do not overmix as this can make the bread tough.
5. Add Cranberries: Fold in the cranberries gently, ensuring they are evenly distributed throughout the batter.
6. Pour Batter into Pan: Pour the batter into the prepared loaf pan. Use a spatula to smooth the top evenly.
7. Bake: Bake in the preheated oven for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean. Check the loaf at the 50-minute mark; if it appears to be browning too quickly, tent it loosely with foil.
8. Cool: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before glazing.
9. Prepare the Glaze: In a small bowl, whisk together the powdered sugar and 2 tablespoons of orange juice until smooth. Add a bit more juice if a thinner consistency is desired.
10. Glaze the Bread: Once the bread is completely cool, drizzle the glaze over the top. Let it set for 10-15 minutes before slicing.
Prep & Cook Time
- Prep Time: 15 minutes
- Bake Time: 65-75 minutes
- Total Time: Approx. 1 hour 30 minutes
- Servings: 10-12 slices
- Calories: Approximately 350 kcal per slice
Tips for Success
1. Fresh Orange Juice & Zest: Always opt for fresh orange juice and zest if possible. It gives the loaf a brighter and more vibrant flavor compared to bottled juice.
2. Avoid Overmixing: Mix the batter just until the dry and wet ingredients are incorporated. Overmixing can create a dense texture instead of a light crumb.
3. Use Parchment Paper: For easy removal, line the loaf pan with parchment paper that overhangs the sides. Once baked, just lift the loaf out using the paper.
4. Glaze After Cooling: Ensure the bread is completely cool before glazing; otherwise, the glaze may melt into the loaf instead of staying on top.
5. Substitute Buttermilk: If you don’t have buttermilk, combine 1/2 cup milk with 1 teaspoon vinegar or lemon juice and let it sit for 5 minutes.
6. Cranberry Options: Frozen cranberries work just as well—no need to thaw, but lightly coat them in a tablespoon of flour before adding to prevent sinking.
7. Glaze Variations: Add a drop of vanilla or a pinch of orange zest to the glaze for added flavor depth.
Storage & Freezing
- At Room Temperature: Store the glazed loaf in an airtight container at room temperature for up to 3 days.
- Refrigeration: Can be stored in the refrigerator for up to 1 week. Let slices come to room temp before serving.
- Freezing: For longer storage, wrap the unglazed loaf tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge and glaze before serving.
Serving Suggestions
- Pair with a hot cup of coffee or tea for a comforting afternoon treat.
- Serve with whipped cream or clotted cream for dessert.
- Add a handful of chopped nuts to the batter for a more textured bite.
- Makes a wonderful gift—wrap in parchment and tie with twine for a rustic homemade touch.
Final Thoughts
This Orange Cranberry Bread with Glaze is a seasonal favorite that captures the best of winter citrus and holiday flavors. Its moist, tender crumb, beautiful colors, and zingy glaze make it a standout at any breakfast or brunch table. Best of all, it’s easy to prepare, customizable, and freezer-friendly.
Try it once, and it’s sure to become a staple in your seasonal baking lineup!