Orange Cranberry Bread with Orange Glaze Recipe
This delightful Orange Cranberry Bread combines zesty orange flavors with tart cranberries for a moist, flavorful loaf. Topped with a refreshing orange glaze, it’s perfect for breakfast, brunch, or a sweet snack. The combination of buttermilk and melted butter yields a tender crumb, while the glaze adds the perfect citrusy finish.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 1 loaf (approx. 10 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 1 cup Granulated sugar
- 2 teaspoons Orange zest
- 1 teaspoon Vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 2 Large Eggs
- ½ cup Unsalted Butter, melted
- ¾ cup Buttermilk
- 1 tablespoon Orange juice
- 1 cup Fresh cranberries, roughly chopped
Orange Glaze
- 1 cup Powdered sugar
- 1.5 tablespoons Orange juice, preferably freshly squeezed
- 1 teaspoon Orange zest
Instructions
- Combine Dry Ingredients: In a large mixing bowl, mix together granulated sugar, orange zest, vanilla extract, all-purpose flour, and baking powder until roughly combined to evenly distribute the leavening and flavor components.
- Mix Wet Ingredients: In a separate bowl, whisk together eggs, melted butter, buttermilk, and orange juice until the mixture is smooth and homogenous.
- Form Batter: Pour the wet mixture into the dry ingredients and mix gently until just combined. Avoid over-mixing to ensure a tender crumb.
- Add Cranberries: Gently fold in the chopped cranberries until they are evenly distributed throughout the batter.
- Prepare Pan and Bake: Grease and flour a 9×5 inch loaf pan. Spread the batter evenly into the pan. Bake in a preheated oven at 350°F (175°C) for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly during the last 10 minutes, loosely cover with aluminum foil to prevent burning.
- Cool Bread: Remove the loaf from the oven and allow it to cool in the pan for 30 minutes. The bread will still be warm but should firm up slightly.
- Prepare Orange Glaze: While the bread cools, whisk together powdered sugar, orange juice, and orange zest until smooth and creamy to make the glaze.
- Remove Bread from Pan: Run a knife along the edges of the loaf pan to loosen the bread, then carefully invert it onto a serving dish.
- Glaze and Serve: Drizzle the orange glaze over the warm bread. Let the glaze set for 15-20 minutes before slicing with a sharp knife. Enjoy the bright, moist loaf fresh!
Notes
- Be careful not to over-mix the batter to keep the bread light and tender.
- If the bread starts browning too fast, tent it with aluminum foil in the last 10 minutes of baking.
- Store leftovers in a sealed container in the refrigerator for up to 3 days to maintain freshness.
- Use fresh cranberries and freshly squeezed orange juice for best flavor.
- This bread pairs wonderfully with a cup of tea or coffee for breakfast or brunch.
Keywords: Orange Cranberry Bread, Citrus Bread, Cranberry Loaf, Orange Glaze Bread, Breakfast Bread, Brunch Bread
