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Orange Glazed Cranberry Bread Recipe

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3.9 from 2 reviews

This Orange Glazed Cranberry Bread is a moist, flavorful loaf that combines zesty orange with tart cranberries and a hint of cinnamon. Topped with a buttery streusel and finished with a sweet orange glaze, this bread makes a perfect cozy treat for breakfast or dessert.

Ingredients

Streusel Topping

  • 1/4 cup (31g) all-purpose flour (spooned & leveled)
  • 2 Tablespoons (30g) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 3 Tablespoons (43g) unsalted butter, cold and cubed

Bread Batter

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, at room temperature
  • 1/2 cup (105g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 cup (240ml) buttermilk, at room temperature*
  • 1/3 cup (80ml) vegetable oil (or melted coconut oil)
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons orange zest
  • 1 cup (110g) cranberries, fresh or frozen (do not thaw)*
  • optional: 1/2 cup (65g) chopped pecans or chopped walnuts

Glaze

  • 1 cup (120g) confectioners’ sugar
  • 1-2 Tablespoons orange juice

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (177°C) and prepare a 9×5-inch loaf pan by spraying it with nonstick spray.
  2. Make the Streusel: In a medium bowl, whisk together flour, sugar, and cinnamon. Cut in the cold butter using a pastry cutter, your hands, or two forks until the mixture resembles pea-sized crumbs. Chill the streusel mixture in the refrigerator to keep it cold until ready to use.
  3. Prepare Dry Ingredients: In a large bowl, whisk together the flour, baking soda, and salt to ensure even distribution of leavening agents and salt.
  4. Mix Wet Ingredients: In another medium bowl, whisk the egg with brown sugar and granulated sugar until combined. Add buttermilk, vegetable oil, vanilla extract, and orange zest, whisking until smooth.
  5. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and whisk just until combined. Avoid over-mixing to keep the bread tender.
  6. Fold in Add-ins: Carefully fold in the cranberries and nuts (if using) to evenly distribute them through the batter.
  7. Fill the Pan and Add Streusel: Pour the batter into the prepared loaf pan. Evenly sprinkle the chilled streusel on top, gently pressing it into the batter to help it stick during baking.
  8. Bake the Bread: Bake for 45 minutes to 1 hour, covering loosely with foil halfway through baking to prevent over-browning. Test doneness by inserting a toothpick into the center; if it comes out clean, the bread is done. Remove and cool completely in the pan on a wire rack.
  9. Prepare the Glaze: In a small bowl, whisk together confectioners’ sugar and orange juice until smooth. Adjust the juice quantity to achieve the desired glaze thickness.
  10. Glaze and Serve: Drizzle the orange glaze over the cooled bread. Slice and serve. Store leftover bread at room temperature for 1 day or refrigerate for up to 1 week.

Notes

  • Keep the streusel mixture cold to achieve a crumbly, buttery topping.
  • Do not thaw frozen cranberries before folding into the batter to prevent bleeding of color and maintain texture.
  • Cover the bread loosely with foil halfway through baking to avoid over-browning the top.
  • Make sure ingredients like the egg and buttermilk are at room temperature for better mixing and texture.
  • You can substitute vegetable oil with melted coconut oil for a subtle flavor change.
  • Optional nuts add a delightful crunch but can be omitted for nut-free diets.

Find it online: https://recipefeastful.com/orange-glazed-cranberry-bread-recipe/