Cranberry Orange Bread with Simple Glaze

 

About This Recipe

Cranberry Orange Bread is a classic quick bread known for its moist, tender crumb and the vibrant, tart flavor of cranberries complemented by the bright, citrusy notes of orange. The simple glaze adds a subtle sweetness and a polished finish. This recipe utilizes common baking ingredients and straightforward mixing methods.

Why You’ll Love This Recipe

This recipe produces a reliably moist and flavorful loaf. The combination of tart cranberries and sweet orange is balanced and refreshing. As a quick bread, it requires no yeast or lengthy rising times, making the preparation process simple and efficient. The final product is suitable for breakfast, a snack, or a dessert.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 large egg
• ¾ cup orange juice
• 1 tablespoon orange zest
• 2 tablespoons vegetable oil
• 1 ½ cups fresh or frozen cranberries

For the Simple Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons orange juice

Step by Step Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate medium bowl, beat the egg. Then, whisk in the orange juice, orange zest, and vegetable oil until combined.
4. Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined; do not overmix. A few dry spots are acceptable.
5. Gently fold the cranberries into the batter until evenly distributed.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
8. Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
9. For the glaze, whisk the powdered sugar and 2 tablespoons of orange juice in a small bowl. Add more orange juice, one teaspoon at a time, until the glaze reaches a drizzling consistency.
10. Once the bread is completely cool, drizzle the glaze over the top.

FAQ

Can I use dried cranberries instead of fresh?

Yes, dried cranberries can be used. It is recommended to plump them by soaking in hot water or orange juice for 10-15 minutes before draining and adding to the batter.

Why did my bread sink in the middle?

A sunken center is often caused by underbaking or opening the oven door too frequently during the early stages of baking, which can cause the structure to collapse.

Can I make this without the glaze?

Yes, the bread is flavorful on its own. The glaze is optional and primarily adds sweetness and visual appeal.

You Must Know

Do not overmix the batter. Mixing until the ingredients are just combined is crucial for achieving a tender texture; overmixing develops gluten and results in a tough, dense loaf. Ensure the bread is completely cooled before applying the glaze to prevent it from melting and absorbing into the bread.

Storage Tips

Store the glazed bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap the unglazed bread tightly in plastic wrap and store it in the refrigerator for up to 5 days or freeze for up to 3 months. Thaw at room temperature before glazing and serving