Cranberry Bread with Orange Glaze Recipe
This Cranberry Bread with Orange Glaze is a delightful treat that combines the tartness of fresh cranberries with the sweet, citrusy flavor of orange. Perfect for breakfast, dessert, or as a festive holiday gift, this bread boasts a moist texture and a delectable glaze that adds an extra layer of flavor.
Equipment
- 8.5x4.5 inch loaf pan
- Mixing bowls
- Whisk
- Electric mixer (optional, for creaming butter and sugar)
- Measuring cups and spoons
- Wire rack for cooling
Ingredients
For the Bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup milk at room temperature
- Zest of 1 large orange
- ¼ cup freshly squeezed orange juice
- 6 tablespoons unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs at room temperature
- 1 ½ cups fresh cranberries
For the Orange Glaze:
- 1 cup powdered sugar
- 1 ½ tablespoons freshly squeezed orange juice
- 1 teaspoon orange zest reserved from the orange used for the bread
Instructions
Bread:
- Preheat Oven: Set your oven to 350°F (175°C). Grease and flour an 8.5x4.5 inch loaf pan.
- Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Wet Ingredients: In a separate bowl, combine milk, orange zest, and orange juice.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until well combined. Beat in the eggs one at a time.
- Combine Mixtures: Add the flour mixture in two parts, alternating with the milk mixture, mixing just until incorporated.
- Add Cranberries: Toss the cranberries in a small amount of flour to coat them (this prevents them from sinking in the batter). Gently fold the cranberries into the batter.
- Bake: Pour the batter into the prepared loaf pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
Orange Glaze:
- Mix Ingredients: In a bowl, combine powdered sugar, orange juice, and orange zest. Stir until smooth.
- Adjust Consistency: If the glaze is too thick, add a bit more juice. If it's too thin, add a little more powdered sugar.
- Glaze the Bread: Once the bread is cool, drizzle the glaze over the top.
Serving and Storage
- Serve the bread once the glaze has set, either as a dessert or a special breakfast treat.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Notes
- For a healthier version, substitute half of the all-purpose flour with whole wheat flour.
- If cranberries are too tart, you can lightly coat them in sugar before adding to the batter.
- The bread can be made a day ahead and glazed before serving for enhanced flavor.