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The Best Cranberry Orange Bread with Easy Orange Glaze

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This Perfect Cranberry Orange Bread with Easy Orange Glaze is incredibly moist, with tart cranberries and bright orange flavor from a whole orange puree. It’s a forgiving recipe that feels fancy, perfect for brunches, holidays, or a quiet morning.

Ingredients

Scale
  • 1 medium navel orange (washed, cut into chunks, seeds removed)
  • 1/2 cup (120 ml) vegetable oil
  • 2 large eggs (room temperature)
  • 1 cup (200 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (150 g) fresh or frozen cranberries
  • 1 cup (120 g) powdered sugar
  • 2 to 3 tablespoons fresh orange juice
  • 1/2 teaspoon orange zest (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease the exposed ends with butter or spray.
  2. Cut your orange into chunks, removing any visible seeds. Place the chunks (peel and all) into your food processor. Pulse until you have a smooth, slightly chunky paste. Set aside.
  3. In a large bowl, whisk together the orange puree, vegetable oil, eggs, sugar, and vanilla extract. Whisk until smooth and well combined.
  4. In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients in two additions, folding gently with your rubber spatula after each addition. Mix just until you no longer see streaks of flour.
  6. If using frozen cranberries, toss them in 1 tablespoon of flour first. Gently fold the cranberries into the batter with your spatula in about 5 to 6 folds.
  7. Pour the batter into your prepared loaf pan and spread it evenly. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent loosely with aluminum foil.
  8. Let the bread cool in the pan for 15 minutes. Then use the parchment sling to lift it out and transfer it to a cooling rack. Cool completely before glazing—about 1 hour.
  9. In a small bowl, whisk together the powdered sugar and 2 tablespoons of orange juice. Add more juice, 1 teaspoon at a time, until you reach a thick but pourable consistency. Stir in the orange zest if using. Drizzle over the cooled bread.
  10. Allow the glaze to set for about 15 to 20 minutes before slicing.

Notes

This bread tastes even better the next day. For clean slices, refrigerate the glazed bread for 30 minutes before cutting. The whole orange puree is key to the deep orange flavor and moist texture.

Nutrition

Keywords: cranberry orange bread, cranberry bread, orange bread, quick bread, holiday bread, brunch bread, easy bread recipe

Find it online: https://sparklespoon.com/the-best-cranberry-orange-bread-with-easy-orange-glaze/