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The Ultimate Moist Cranberry Orange Bread with Zesty Orange Glaze

Close-up of a slice of moist cranberry orange bread topped with a thick white glaze and dried cranberries.
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Bake a tender, moist loaf of cranberry orange bread. This easy quick bread recipe includes a simple, bright orange glaze perfect for holiday mornings or as a simple dessert.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup orange juice, fresh squeezed
  • Zest of 2 large oranges
  • 1 cup fresh or frozen cranberries, roughly chopped
  • 1/2 cup chopped walnuts (optional)
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons orange juice

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. You can do this by hand or with a hand mixer.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, orange juice, and orange zest.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix the batter.
  6. Gently fold in the chopped cranberries and walnuts, if using.
  7. Pour the batter into the prepared loaf pan and spread it evenly.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
  10. While the bread cools, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of orange juice until smooth. Add more juice, a half teaspoon at a time, if the glaze is too thick.
  11. Drizzle the orange glaze over the cooled bread before slicing and serving.

Notes

  • If you use frozen cranberries, do not thaw them first; toss them with one tablespoon of the flour mixture before folding them into the batter to prevent sinking.
  • For a richer flavor, substitute the orange juice in the batter with Grand Marnier or another orange liqueur.
  • This bread freezes well. Wrap the cooled, unglazed loaf tightly in plastic wrap and then foil.

Nutrition

Find it online: https://savoryskies.com/cranberry-orange-bread-moist-easy-recipe/