Cranberry Orange Bread Recipe With Glaze: This sweet and moist orange cranberry bread is filled with orange juice and tart cranberries. It has a cinnamon streusel topping and an orange glaze on top. It’s one of my favourite quick bread recipes to make because so many people love it!
Cranberry Orange Bread Recipe With Glaze
There are a lot of flavour pairs that make me think of fall, but orange and cherry are the best. I love the crunch of cranberries with the sweetness of orange in the sun.
I’ve shared cranberry orange muffin, cranberry orange Bundt cake, cranberry orange icebox cookies, and cranberry orange scones recipes over the years… There is also a pop of orange flavour in both my standard cranberry sauce and these cranberry brie puff pastry tarts.
All of them are amazing, but today’s quick bread is the best. No changes were made to the original recipe. I suggest making two loaves because it will go fast.
Cranberry Bread Ingredients
Flour: All-purpose flour is the base of this quick bread recipe. Because we’re loading it up with lots of add-ins, we need a sturdy flour.
Baking Soda:Â Baking soda helps the bread rise.
Salt + Vanilla Extract: Salt and vanilla extract add flavor. (Try using homemade vanilla extract.)
Cranberries:Â We use 1 cup of chopped cranberries. I recommend using fresh or frozen cranberries, though dried cranberries will also work. If using frozen cranberries, do not thaw.
Pecans or Walnuts: While optional, chopped nuts are a wonderful addition and complement the flavors of the bread. I always use them! If you love the combination of cranberries and pecans, you must try my cranberry cake as well.
Egg:Â One egg binds everything together.
Sugar:Â We use both brown sugar and granulated sugar to sweeten this bread.
Buttermilk: We use buttermilk for added moisture, but also because the lactic acid in buttermilk is what helps the baking soda do its job. Want to use sour cream and milk instead? You definitely can. See my cinnamon swirl quick bread, which is another favourite recipe of mine. This bread batter recipe is similar and you can use 1/3 cup sour cream and 2/3 cup whole milk here too.
Oil:Â While butter provides unbelievable flavor, nothing beats the moisture that oil brings. We use oil in this quick bread recipe to produce a moist and soft bread, and also because the flavor of butter would get lost with all of the other flavors.
Orange Zest:Â Orange zest adds a lovely punch of flavor to the bread. Save the juice for the orange glaze!
How to Make Cranberry Bread with Orange Glaze
Put together the crumbs. Cut the cold butter into the other ingredients for the crumble. You can do this with your hands, two forks, or a pastry cutter. It’s less possible that the streusel will sink into the bread when the butter is cold.
Get the batter ready. In one bowl, mix the dry ingredients. In another bowl, mix the wet ingredients. Add the dry to the wet and mix until there are no more lumps. You don’t need an electric mixer! Pour into the pan that has been made. Put streusel on top.
There are many times that this bread needs more than an hour in the oven. Why was there such a long break? Every oven is different. How the oven’s air moves, where the hot places are, etc. Quick breads are thick, and it takes time for the middle to be fully baked.
Make the sauce. Mix the ingredients together and drizzle them over the bread that has cooled.
Cut it up, serve it
Also see : Grilled Artichoke Hearts – Learn with Experts
Ingredients
Streusel
- 1/4 cup (31 g) all-purpose flour (spooned & leveled)
- 2 Tablespoons (30 g) granulated sugar
- 1/2 teaspoon ground cinnamon
- 3 Tablespoons (43 g) unsalted butter, cold and cubed
Bread
- 2 cups (250 g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, at room temperature
- 1/2 cup (105 g) packed light or dark brown sugar
- 1/2 cup (100 g) granulated sugar
- cup (240 ml)Â buttermilk, at room temperature*
- 1/3 cup (80 ml) vegetable oil (or melted coconut oil)
- 1 teaspoon pure vanilla extract
- 2 teaspoons orange zest1 cup (110 g) cranberries, fresh or frozen (do not thaw)*
- optional: 1/2 cup (65 g) chopped pecans or chopped walnuts
Glaze
- 1 cup (120 g) confectioners’ sugar
- 1–2 Tablespoons orange juice
Tips and Advice
Warm the oven up to 177°F (350°C). Spray a 9×5-inch loaf pan with spray that doesn’t stick. First, make the streusel: In a medium bowl, mix the flour, sugar, and cinnamon with a whisk. You can use a pastry cutter, your hands, or two forks to cut in the cold butter until the mixture looks like pea-sized bits.
Put the streusel in the fridge (covered or open) until step 4 is ready to use. This will keep it cold. Make bread: In a large bowl, mix the flour, baking soda, and salt with a whisk. Whisk the egg, brown sugar, and powdered sugar together in a medium bowl until they are all mixed.
Add the oil, vanilla, orange juice, and buttermilk and mix them in well. Add the wet ingredients to the dry ones and mix them completely with a whisk. Do not mix too much. You can add nuts and cherries if you want to. Fill the loaf pan with the batter. Spread the streusel out evenly on top of the bread and gently press it into the top so it sticks.
Put the bread in the oven for 45 minutes to an hour. About halfway through, lightly cover with foil to make sure the browning is even. Use a stick to poke a hole in the middle of the bread. The bread is done when the knife comes out clean.
Different ovens have different times. My bread takes an hour most of the time. Place the pan on a wire rack and let the bread cool all the way down.
How to make the glaze:
- Mix the powdered sugar and orange juice in a small bowl using a whisk. Based on how thick you want the sauce, add more orange juice. Pour over bread that has cooled.
- Cut and serve. Cover any extra bread and keep it at room temperature for one day or in the fridge for up to one week.
