Cranberry Orange Bread: Fresh, Holiday Favorite
Moist quick bread bursting with fresh cranberries and bright orange flavor, topped with sweet citrus glaze for holidays.
Equipment
- 9x5-inch loaf pan
- Electric mixer
- Mixing bowls
- Microplane zester
Ingredients
For the Cranberry Bread:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons orange zest
- 3/4 cup fresh orange juice
- 2 cups fresh cranberries
Orange Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice
Instructions
- Preheat oven to 350°F and grease a loaf pan, lining the bottom with parchment paper for easy removal.
- Whisk flour, baking powder, and salt together in a bowl until evenly mixed through the whole thing.
- Cream softened butter with granulated sugar using a mixer for 3 minutes until light and really fluffy.
- Beat in eggs one at a time, then add orange zest and mix well after each one.
- Alternate adding the flour mixture and orange juice to the butter mixture, beginning and ending with the flour.
- Toss cranberries lightly in flour, then gently fold into batter without crushing the fresh berries too much.
- Pour batter into prepared loaf pan and bake for 60-70 minutes until it's nice and golden.
- Cool bread in the pan for 15 minutes, then transfer to a wire rack to cool all the way before glazing.
- Whisk powdered sugar with orange juice until smooth, then drizzle the glaze all over the cooled bread. ENJOY!!!
Notes
- Fresh cranberries work best, but if using frozen ones, don't thaw them before adding to the batter.
- Cover bread with foil if it's browning too quickly during the last 20 minutes of baking.
- The bread tastes even better the next day, after all the flavors mix together really well.
- Want more orange flavor? Add one teaspoon of orange extract to your batter for extra zing.
- Store glazed bread wrapped tightly at room temperature for up to three days for the best taste.