Cranberry Orange Bread Recipe
This Orange Cranberry Bread has a super moist crumb filled with tart cranberries and fresh orange zest then topped with sweet orange glaze. It makes a great holiday breakfast, afternoon snack, or homemade gift.
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Breakfast, Snack
Cuisine: American
Servings: 1 loaf
Calories: 2986kcal
Author: The Carefree Kitchen
- 1½ cups All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 cup Sugar
- ½ cup Butter room temperature
- 2 large Eggs
- 1 Tablespoon Orange Zest
- ¼ cup Orange Juice
- 1¼ cups Cranberries fresh
Orange Glaze
- 1 cup Powdered Sugar
- 2 Tablespoons Orange Juice
Preheat oven to 325 degrees.
Grease a 4" x 8" loaf pan, or line with parchment paper, and set aside.
In the bowl of a stand mixer, cream together the soft butter and sugar until light and fluffy. Add the orange zest, milk, and eggs, and mix on low until the batter is smooth.
In a large mixing bowl, combine the flour, baking powder, and salt, then add the dry ingredients to the wet ingredients. Mix just until combined, then gently fold the cranberries in by hand. Transfer the batter to your prepared baking dish and spread the batter evenly.
Bake in your preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
Remove from the oven and cool on a rack for 10 minutes, then gently run a knife around the edges of the bread and tease the bread out of the pan. Let cool completely on wire racks while you make the orange glaze.
Calories: 2986kcal | Carbohydrates: 491g | Protein: 34g | Fat: 104g | Saturated Fat: 62g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Trans Fat: 4g | Cholesterol: 616mg | Sodium: 2050mg | Potassium: 1081mg | Fiber: 10g | Sugar: 331g | Vitamin A: 3669IU | Vitamin C: 74mg | Calcium: 319mg | Iron: 12mg