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The Ultimate Moist Cranberry Orange Bread with Zesty Orange Glaze

A close-up of a freshly baked cranberry orange bread loaf topped with white glaze, fresh cranberries, and orange zest.
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Create a moist, flavorful cranberry orange bread using simple steps. This quick bread features tart cranberries and bright orange zest, finished with a sweet citrus glaze, making it perfect for holiday breakfasts or gifting.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • Zest of 1 large orange
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1/2 cup orange juice, fresh squeezed
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen cranberries, roughly chopped
  • 1/2 cup powdered sugar (for glaze)
  • 1 tablespoon orange juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.
  3. Add the granulated sugar and orange zest to the dry ingredients. Use your fingers to rub the zest into the sugar until fragrant.
  4. In a separate medium bowl, whisk together the eggs, melted butter, orange juice, and vanilla extract until combined.
  5. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
  6. Gently fold in the chopped cranberries.
  7. Pour the batter into the prepared loaf pan and spread evenly.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  10. While the bread cools, prepare the glaze: Whisk together the powdered sugar and 1 tablespoon of orange juice until smooth. Add more juice, a half teaspoon at a time, if the glaze is too thick.
  11. Drizzle the orange glaze over the cooled bread before slicing and serving.

Notes

  • If you use frozen cranberries, do not thaw them first; add them directly to the batter.
  • This bread stays moist for several days when stored tightly wrapped at room temperature.
  • For a richer flavor, substitute half the all-purpose flour with whole wheat flour.
  • Consider this recipe when planning your weekly meal planning for easy grab-and-go breakfasts.

Nutrition

Find it online: https://www.purecookingjoy.com/cranberry-orange-bread-recipe-joy/

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