orange cranberry bread

Orange Glazed Cranberry bread is loaded with juicy cranberries with a moist and tender crumb. This stays moist for a few days after it’s made so it’s perfect as a homemade Christmas gift.

Cranberry Bread with Orange Glaze

all-purpose flour

tsp baking powder

tsp salt

milk (room temperature)

orange (divided)

orange juice (freshly squeezed)

Tbsp unsalted butter (softened)

sugar

eggs (room temperature)

cranberries

Tbsp all-purpose flour

Tbsp freshly squeezed orange juice (or to reach desired consistency)

tsp orange zest (reserved from the orange above)

Prep: Preheat oven to 350˚F. Butter a 6 cup (8  1/2 by 4 1/2 bread loaf pan) then dust with flour, tapping out the excess flour.

In a medium mixing bowl, whisk together: flour, baking powder, and salt. Set aside.

In a measuring cup, combine together milk, zest of 1 orange (Reserve 1 tsp zest for the glaze), and orange juice. Set aside.

In a large mixing bowl, cream together butter and granulated sugar on medium/high speed (2-3 minutes on high speed). It won’t be smooth, just combined. Beat in 2 large eggs, mixing until well incorporated.

Add flour mixture in 2 parts, alternating with the milk mixture and mixing on medium/low speed just until incorporated with each addition. Scrape the sides of the bowl with a spatula as needed.

Toss cranberries with 1/2 Tbsp flour then fold them into the batter just until incorporated. Spread the batter into your prepared pan and bake for 45-50 min at 350˚F until golden on top and a toothpick inserted into the center comes out clean. Let cool in pan 10-15 minutes then run a cake release tool or knife around the edges and transfer the loaf to a wire rack to cool completely before glazing.

How to Make Cranberry Orange Bread:

In a separate bowl, stir together powdered sugar, orange juice and reserved teaspoon of zest. Stir until smooth. It should have a drizzling consistency. Add more orange juice to thin it out or powdered sugar to make it thicker.

To Make the Glaze:

https://www.youtube.com/watch?v=tMAyh-yTpQk

Orange-glazed Cranberry bread is loaded with juicy cranberries with a moist and tender crumb. This stays moist for a few days after it’s made so it’s perfect as a homemade Christmas gift. 
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

CRANBERRY BREAD INGREDIENTS:
►1 1/2 cups all-purpose flour
►1 tsp baking powder
►1/4 tsp salt
►1/4 cup milk, room temperature
►Zest of 1 large orange, divided
►1/4 cup orange juice, freshly squeezed
►6 Tbsp unsalted butter, softened
►3/4 cup granulated sugar
►2 large eggs, room temperature
►1 1/2 cups fresh cranberries
►1/2 Tbsp flour

ORANGE GLAZE INGREDIENTS:
►1 cup powdered sugar
►1 1/2 Tbsp freshly squeezed orange juice
►1 tsp orange zest, reserved from the orange above

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/cranberry-bread/

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⏱️TIMESTAMPS⏱️
0:00 Intro
0:51 Quick prep
1:17 Making batter
3:58 How to bake cranberry bread
4:52 How to make the glaze
5:38 Glazing cranberry cake
6:25 Taste test

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Cranberry Orange Bread is full of sweet orange flavor, tart cranberries and drizzled with the most incredible orange glaze! Perfect for a holiday breakfast or dessert.

Cranberry Orange Bread

flaxseeds

water

soy milk*

orange

orange juice

canola oil*

vanilla extract

all purpose flour*

baking powder

salt

orange,

Preheat the oven to 350 degrees F and grease a standard loaf pan (8 1/2 x 4 1/2 inches or 9 x 5 inches). You can also line the pan with parchment paper, leaving some overhang on the sides for easy removal.

In a small bowl, combine the ground flaxseed and water. Set aside to thicken for 3-4 minutes. These are your flax &quot;eggs&quot;.

In a large bowl, whisk together the sugar, soy milk, orange zest, orange juice, oil, flax eggs and vanilla until well combined.

To the bowl with the wet ingredients, add the flour, baking powder and salt. Stir until just combined, being careful not to over mix or your bread may be dense or rubbery.

If the cranberries were frozen, toss them with a tablespoon of flour; this will help them not make the entire loaf red or pink. Gently fold the cranberries in the batter.

Pour into the prepared pan, place in the center rack of the oven and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.

Let the bread cool for 10 minutes in the pan, then carefully transfer to a wire rack to cool completely.

Make the glaze: In a small-medium bowl, add the powdered sugar, orange juice, zest and vanilla, and stir with a spoon until smooth. You can use a whisk if you powdered sugar is clumpy.

Once the bread has cooled completely, spread or drizzle the glaze over the top. Serve and enjoy!

This is moist and tender orange cranberry bread with buttery streusel and a zingy orange glaze. It's perfect for guests or with a warm cup of tea in the early morning or afternoon. See notes for freezing instructions.

Orange Glazed Cranberry Bread

(31 grams) all-purpose flour (spoon & leveled)

Tablespoons (30 grams) granulated sugar

cinnamon

Tablespoons (45 grams) unsalted butter,

(250 grams) all-purpose flour (spoon & leveled)

baking soda

egg,

(105 grams) packed light or dark brown sugar

(100 grams) granulated sugar

(240 milliliters) buttermilk, at room temperature*

(80 milliliters) vegetable oil (or melted coconut oil)

orange zest

(110 grams) cranberries, fresh or frozen (do not thaw)*

(65 grams) chopped pecans or chopped walnuts

(120 grams) confectioners’ sugar

Preheat oven to 350°F (177°C). Spray a 9&#215;5 inch loaf pan with nonstick spray.

Make the streusel first

Whisk the flour, sugar, and cinnamon together in a medium bowl. Cut in the cold butter with a pastry cutter, your hands, or two forks until mixture resembles pea-size crumbs. It&#8217;s important to keep the streusel cold, so place in the refrigerator (covered or uncovered) until ready to use in step 4.

Make the bread

Whisk the flour, baking soda, and salt together in a large bowl. In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined. Whisk in the buttermilk, oil, vanilla, and orange zest. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. Fold in the cranberries and nuts (if using).

Pour the batter into prepared loaf pan. Top evenly streusel, pressing the streusel down gently into the top of the bread so it sticks.

Bake the bread for 45 minutes to 1 hour. Cover loosely with foil about halfway through to ensure even browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 1 hour. Cool bread completely in the pan set on a wire rack.

Make the glaze

In a small bowl, whisk the confectioners&#8217; sugar and orange juice together. Add more orange juice depending how thick you want the glaze. Drizzle over cooled bread.

Slice and serve. Cover and store leftover bread at room temperature for 1 day or in the refrigerator for up to 1 week.

This is an amazing cranberry bread recipe! I've made it 4 times this season because I had fresh cranberries and everyone loved it! I even added a tablespoon of butter to the glaze recipe and it was awesome! Thank you for this tasty dish!!!

This was quick and easy and so delicious! Thank you!

This orange cranberry bread was spectacular! The best I’ve ever made, and that’s a huge compliment. I subbed 1/3 of the white flour for whole wheat, but followed the rest to a t. The  streusal  and glaze make the bread so special. Yummy!

I thought this bread was deliciously moist.  I added 1/2 cup pumpkin. I exchanged brown sugar for the white sugar in the crumble topping. Thanks for sharing this recipe.

Amazing, like all of your recipes!! I lowered the flour to 1 3/4 cups and the buttermilk to 3/4 cup so I could add 1/2 cup of sourdough discard, and used dried cranberries, as that’s what was available near me. I brought it to a morning meeting and everyone raved. Thanks so much!

This recipe is so good, I am very picky with cranberry bread.  It's light and delicious. I make mine in the foil pans to share and freeze. Thank you very  much 

Made this for our Canadian Thanksgiving and it was a hit! The only modifications I made was to add candied orange to the cake batter and made a cream cheese Grand Marnier frosting!

Loved loved it!  The glaze is a must.  Will gift for Christmas.

WOW! actually to die for. Such a perfect rich cake works as a breakfast strudel

This turned out perfect! I am getting ready to make a second loaf now! Yum!

This was absolutely delicious!
I’ve tried few recipes from your site already and they’ve always been a big hit! Thanks for all you do!!

Orange Cranberry Bread is moist and sweet, loaded with juicy fresh cranberries, orange zest, and topped with an orange sugar glaze. Enjoy this stunning sweet bread for Thanksgiving and Christmas!

Orange Cranberry Bread

vegetable oil

buttermilk

orange oil

eggs

whole cranberries (or frozen whole cranberries)

Preheat oven to 350 degrees Farenheit.

In a large mixing bowl, combine zest of two oranges and the granulated sugar.  Use your fingers or the back of the spoon to really mash the zest into the sugar and incorporate the fragrance from the zest into the sugar.

Beat in orange juice, oil, buttermilk,, eggs, and orange oil until thoroughly mixed.

Sift together dry ingredients: flour, salt, and baking powder.

Prepare the cranberries by rinsing and thoroughly drying them.  If using frozen cranberries, thaw completely, drain, and pat them dry.

Add the cranberries to the flour mixture and toss to coat the cranberries completely in flour.  This helps them to stay suspended in the bread batter and not sink to the bottom of the loaf for nice even distribution.

Gently fold flour/cranberry mixture into the wet ingredients.  Stir just until wet and dry ingredients are mostly stirred.  It is fine to have some streaks of flour left in the mixture.

Pour batter into a greased or parchment lined 9x5 loaf pan.

Sprinkle sanding sugar over the top of the loaf if desired. (If you will be adding the glaze, skip this step or add sugar over the top of the glaze before it sets.)

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