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Orange Glazed Cranberry Bread Recipe

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4 from 11 reviews

This Orange Glazed Cranberry Bread is a delightful blend of tart cranberries and zesty orange, baked into a moist, tender loaf topped with a cinnamon streusel and finished with a sweet orange glaze. Perfect for breakfast, brunch, or as a sweet snack, this bread offers a harmonious balance of flavors and textures that celebrate seasonal fruits and spices.

Ingredients

For the Streusel

  • 1/4 cup (31g) all-purpose flour (spooned & leveled)
  • 2 Tablespoons (30g) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 3 Tablespoons (43g) unsalted butter, cold and cubed

For the Bread

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, at room temperature
  • 1/2 cup (105g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 cup (240ml) buttermilk, at room temperature
  • 1/3 cup (80ml) vegetable oil (or melted coconut oil)
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons orange zest
  • 1 cup (110g) cranberries, fresh or frozen (do not thaw)
  • optional: 1/2 cup (65g) chopped pecans or chopped walnuts

For the Glaze

  • 1 cup (120g) confectioners’ sugar
  • 1-2 Tablespoons orange juice

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C) and lightly spray a 9×5-inch loaf pan with nonstick spray to prevent sticking during baking.
  2. Make the Streusel: In a medium bowl, whisk together the flour, sugar, and cinnamon. Cut in the cold, cubed butter using a pastry cutter, your hands, or two forks until the mixture resembles pea-sized crumbs. Place the streusel in the refrigerator to keep cold until ready to use.
  3. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, and salt to ensure even distribution of the leavening.
  4. Mix Wet Ingredients: In a separate medium bowl, whisk the egg with the brown sugar and granulated sugar until combined. Add the buttermilk, vegetable oil (or melted coconut oil), vanilla extract, and orange zest, mixing until smooth.
  5. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and whisk gently to combine. Be careful not to over-mix to keep the bread tender.
  6. Fold in Cranberries and Nuts: Gently fold in the fresh or frozen cranberries and the optional chopped pecans or walnuts if using.
  7. Assemble the Bread: Pour the batter into the prepared loaf pan. Evenly sprinkle the chilled streusel on top, pressing it gently into the batter so it adheres during baking.
  8. Bake the Bread: Bake for 45 minutes to 1 hour, loosely covering with foil halfway through to prevent over-browning. Test doneness with a toothpick inserted in the center; it should come out clean. Cooling the bread completely in the pan on a wire rack is essential before glazing.
  9. Prepare the Glaze: In a small bowl, whisk together the confectioners’ sugar and orange juice until smooth and desired consistency is reached.
  10. Glaze and Serve: Drizzle the orange glaze over the cooled bread to add a sweet citrus finish. Slice and serve. Store leftovers covered at room temperature for up to 1 day or refrigerated for up to 1 week.

Notes

  • Keep the streusel cold before baking to ensure it stays crumbly and doesn’t melt into the bread.
  • Do not thaw frozen cranberries before adding to the batter to avoid extra moisture affecting texture.
  • You can substitute vegetable oil with melted coconut oil for a subtle flavor change.
  • Covering the bread loosely with foil during baking prevents over-browning while allowing thorough cooking.
  • The glaze thickness can be adjusted by varying the amount of orange juice added.
  • This bread is best enjoyed within a few days but can be frozen for longer storage.

Find it online: https://dishcooks.com/orange-glazed-cranberry-bread-recipe/