Ingredients
For the Bread:
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
⅓ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons fresh orange zest
2 tablespoons fresh orange juice
½ cup whole milk
1 cup fresh cranberries
1 tablespoon all-purpose flour
For the Glaze:
2 tablespoons salted butter, melted
½ cup powdered sugar
2 tablespoons fresh orange juice
Instructions
1. Preheat and Prepare Pan
Preheat your oven to 350°F (175°C).
Line a 9″x 5″ loaf pan with parchment paper or grease it lightly with butter.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Combine Wet Ingredients
In the bowl of an electric mixer (or a large mixing bowl if using a hand mixer), blend the melted butter and sugar until smooth.
Add the eggs, vanilla extract, orange zest, and orange juice. Mix until well combined.
4. Incorporate Dry Ingredients and Milk
While mixing on low speed, alternate adding the dry ingredients and milk in two parts (half the flour mixture, half the milk, then repeat). Mix just until combined. Do not overmix.
5. Prepare Cranberries
Rinse the fresh cranberries and pat them dry so they have just a touch of moisture.
In a small bowl, toss the cranberries with 1 tablespoon of flour to coat. This helps prevent them from sinking during baking.
6. Fold in Cranberries
Gently fold the flour-coated cranberries into the batter using a spatula or wooden spoon. Mix just until evenly distributed.
7. Bake the Bread
Pour the batter into the prepared loaf pan, smoothing the top.
Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 15-30 minutes before transferring it to a wire rack to cool completely.
8. Prepare the Glaze
In a small bowl, whisk together the melted butter, powdered sugar, and orange juice until smooth.
Adjust the glaze consistency with an additional tablespoon of powdered sugar if needed.
9. Glaze the Bread
Place the cooled loaf on a wire rack set over a baking sheet (to catch any drips).
Pour one layer of glaze over the bread and let it set for a few minutes.
Add another layer of glaze for extra sweetness and shine.
10. Slice and Serve
Slice the bread once the glaze has fully set. Enjoy with a cup of coffee, tea, or as a delightful holiday dessert.
Storage Tips
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep refrigerated for up to 5 days. Warm slices slightly before serving.
Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Defrost at room temperature.
This Cranberry Orange Bread is a beautiful addition to your holiday table or a thoughtful homemade gift. The bright flavors and sweet-tart balance make it a crowd favorite!
