Cranberry Orange Bread Recipe

5 from 1 vote

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

Cook Time1

Total Time1 15

Course: Breakfast, Snack

Cuisine: American

Servings: loaf

Calories: 2986kcal

Author: The Carefree Kitchen

Ingredients

1½ cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup butter room temperature
2 large eggs
1 tablespoon orange zest
1/4 cup orange juice
1¼ cups cranberries fresh

Orange Glaze

1 cup powdered sugar
2 tablespoons orange juice

US Customary - Metric

Instructions

Preheat oven to 325 degrees F.
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.
In a small bowl, combine the powdered sugar and orange juice and whisk until combined. Use a piping bag or a spoon to drizzle the glaze over the top of your cooled cranberry bread. Enjoy!

Notes

Storing instructions: store in an airtight container or freezer bag in the fridge for up to 1 week, or in the freezer for up to 2 months. To thaw, transfer to the fridge overnight or room temperature for a few hours.

Nutrition