Cranberry Orange Bread with a Citrus Glaze
Equipment
- 9 by 5-inch metal baking pan, measured from the top
Ingredients
Dry Ingredients for Cake:
- 2 cups (240 g) All-Purpose flour, King Arthur (11.7%)
- 1 ¼ teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon Diamond Crystal kosher salt use half if Morton's
Wet Ingredients:
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 1 large egg, room temperature
- zest of one orange, reserve 1 tsp for glaze
- 2 teaspoons vanilla extract
- 1/2 cup (120 mL) vegetable or canola oil
- 1/2 cup (120 mL) buttermilk, room temperature
- 2 tablespoons freshly squeezed orange juice, from 1/2 the orange
Mix-Ins:
- 1 ¼ cups fresh cranberries, roughly chopped (if using frozen, defrost and then chop)
- 1/2 cup toasted walnuts (or pecans), roughly chopped (see notes on toasting)
Orange Glaze
- 1 ½ cups (173 g) powdered sugar, sifted to remove lumps
- 3-4 tablespoons orange juice, as needed for desired consistency
- 1/2 teaspoon vanilla extract
- 1 teaspoon orange zest
- pinch of salt
Instructions
- Heat the Oven and Prep the Pan: Position a rack in the middle of the oven and preheat to 350℉ (177 ℃). Grease or butter a 9x5-inch metal loaf pan (measured across the top). Line the pan with a piece of parchment paper, extending it over the sides (to create handles for easy removal of the loaf).
- Mix the Dry Ingredients: In a large bowl, whisk together all the dry ingredients until fully combined and no lumps remain. Set aside.
- Whip the Eggs, Sugar, Zest & Vanilla: In a large bowl, using a hand mixer or a stand mixer fitted with the whisk attachment, beat the eggs, sugar, orange zest, and vanilla extract together until light, fluffy, and pale in color, about 8 minutes with a stand mixer and 10 minutes with a hand mixer. This step is crucial to incorporate air into the batter
- Drizzle Oil into Egg/Sugar Mixture: With the mixer on low, slowly drizzle the mixture into the egg and sugar mixture, being careful not to deflate the air you've incorporated. Mix until fully combined.
- Mix the Buttermilk and Orange Juice: In a small bowl, whisk together the buttermilk and orange juice oil. With the mixer on low, slowly add this to the oil/egg/sugar mixture and mix on low until fully combined.
- Add the Wet Into Dry: Using a wooden or rubber spatula, gently fold the dry ingredients into the wet ingredients by scooping from the bottom and folding over the top, rotating the bowl as you go. This helps keep the batter light and airy.
- Fold in Mix-Ins and Pour into Pan: Gently fold in the chopped cranberries and walnuts or pecans (if using). Pour the batter into the prepared pan and smooth the top with an offset spatula.
- Bake the Loaf: Bake the cranberry bread for 50-60 minutes, checking around 45 minutes to ensure it isn't browning too much. If it is, tent the top with a piece of foil. The bread is done when it reaches an internal temperature of 200°F, springs back lightly to the touch, and a toothpick inserted into the center comes out clean (be sure it’s not touching a cranberry!). The top should be lightly golden brown. Let the loaf cool in the pan for 20 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
- Make the Glaze: While the cranberry loaf is cooling, whisk together the powdered sugar, cinnamon, salt, and orange juice. Once the loaf has cooled to room temperature, spread the glaze evenly over the top, letting it drip down the sides. Allow the glaze to set for 15 minutes before slicing. Garnish with orange zest, if desired.
- Storage: Store the cranberry loaf tightly wrapped in plastic wrap or in an airtight container. At room temperature, it will stay fresh for up to 3 days. For longer storage, refrigerate it for up to 5 days or freeze for up to 3 months. To defrost, simply let it come to room temperature overnight.
Notes
- You can use all granulated sugar (200 g) if you do not have brown sugar.
- If you run out of orange juice for the glaze, just use milk or cream.
- Zest the orange before juicing (it's much easier!)
- Measure your flour accurately, preferably using a scale. If you don’t have one, fluff the flour with a spoon, spoon it into your measuring cup, and level it off with a knife.
Nutrition
Bright, zesty, and irresistibly moist, this Cranberry Orange Bread bursts with fresh cranberries and orange zest. Topped with a citrus glaze, it’s the perfect treat for breakfast, dessert, or holiday gatherings.
Cranberry bread is another one of those classic recipes that just feels nostalgic. There’s something magical about the perfect cranberry bread—tender, moist, bursting with fresh cranberries, and infused with just the right amount of citrusy sweetness.
I set out to find a recipe that wasn’t just delicious but true to tradition, celebrating the tart, vibrant flavor of cranberries while staying soft and flavorful.
This Cranberry Orange Bread hits all the marks: a beautifully tender crumb, a perfect balance of tart and sweet, and a drizzle of citrus glaze that ties it all together. Whether for a cozy breakfast, holiday gathering, or simple snack, this bread is bound to be a new favorite.
Table of Contents
What you Need to Make Cranberry Orange Bread
All-Purpose Flour (King Arthur): Provides the structure for the bread, creating a tender crumb. Using King Arthur flour (11.7% protein) ensures the perfect balance of texture.
Baking Powder: Helps the bread rise and gives it a light, airy texture.
Baking Soda: Works with the acidic buttermilk to help the bread rise, ensuring it’s light and fluffy.
Ground Ginger: Adds a warm, zesty spice that pairs perfectly with the tangy cranberries and citrus flavors.
Ground Cinnamon: Contributes to the cozy, holiday flavor profile of the bread.
Kosher Salt: Enhances the sweetness and balances the flavors. I recommend Diamond Crystal kosher salt for consistency.
Granulated Sugar: Sweetens the bread and helps create a moist texture.
Brown Sugar: Adds a slight molasses flavor and extra moisture to the bread, making it even more tender.
Egg: Provides structure and helps bind the ingredients together, ensuring a smooth batter.
Orange Zest: Freshly grated orange zest adds a burst of citrus fragrance and flavor that complements the cranberries.
Vanilla Extract: Enhances the overall flavor profile, bringing out the sweetness and citrus notes.
Vegetable or Canola Oil: Adds moisture and helps the bread stay soft, with a neutral flavor that lets the citrus and cranberry shine.
Buttermilk: Keeps the bread moist and tender, contributing to its light crumb and adding a slight tang that complements the sweetness.
Fresh Orange Juice: Brightens the flavor of the bread and enhances the citrusy taste, working in harmony with the zest.
Fresh Cranberries: These add a tart contrast to the sweetness of the bread, creating a refreshing bite.
Toasted Walnuts or Pecans: Provide a crunchy texture and a nutty flavor that complements the fruity, tangy bread.
Powdered Sugar (for Glaze): Forms the base of the glaze, providing sweetness and smooth consistency.
Orange Juice (for Glaze): Adds the citrusy zing to the glaze, enhancing the bread’s overall flavor.
Vanilla Extract (for Glaze): Rounds out the glaze with a subtle sweetness that pairs well with the orange.
Orange Zest (for Glaze): Adds a final burst of fresh citrus flavor to the glaze, complementing the bread.
Pinch of Salt (for Glaze): Balances the sweetness of the glaze, making it the perfect finishing touch.
Success Tips for Perfect Cranberry Orange Bread
- Spend the time whipping the eggs and sugar. Baking powder and baking soda don’t create air pockets but instead expand existing ones. Whipping eggs and sugar incorporates air into the batter, which is crucial for creating a structure that the leavening agents (baking powder/soda) can then work with. This ensures the bread rises properly.
- Avoid Over-Mixing: Whip the eggs and sugar, but once the wet ingredients are combined, switch to folding. When flour mixes with liquid, gluten strands form, which can make the texture tough. Gently fold in the flour and mix-ins to keep it light.
- Pay Attention to Doneness Indicators. Start checking the bread around the 50-minute mark. For perfectly baked quick bread, look for visual and touch cues to ensure it’s not underbaked or overbaked. Check for light browning around the edges and a domed top. Gently press the center of the bread—it should spring back. When inserting a cake tester or toothpick, it should come out clean or with just a few crumbs (not raw batter). For the most accurate doneness test, use an instant-read thermometer to check that the internal temperature is between 200-205°F. If you think your bread is browning too quickly, tent it loosely with a piece of tin foil.
Frequently Asked Questions
- Can I use frozen cranberries? Absolutely! Simply allow the cranberries to defrost in the refrigerator overnight. Otherwise, it will be too hard (and potentially dangerous!) to slice through the frozen berries.
- Can I substitute buttermilk? You can make your own! Add 1 ½ teaspoons of vinegar to a measuring cup and fill it with milk until it reaches ½ cup. Stir and let sit for 5 minutes before using. Note that I haven’t tried this recipe with non-dairy milk (or regular milk).
- Can I leave out the nuts? Sure thing. You could even consider adding some white chocolate chips instead of the nuts.
- Why did my bread sink in the middle? It is potentially under-baked, resulting in a sunken middle when it cools. You also may want to check your baking powder – If the baking powder is old or expired, it may not provide enough lift, causing the bread to deflate as it bakes
How to Store and Freeze Cranberry Orange Bread
Let the bread cool until just about room temperature before cutting into it. Use a sharp knife to cut the slices.
This cranberry orange bread will stay fresh for 3 to 5 days in an airtight container at a cool room temperature. If you live in a warmer climate, consider refrigerating it to keep the cranberries tasting their best.
Freezer Instructions:
Once the bread has completely cooled, wrap it tightly in aluminum foil, plastic freezer wrap, or place it in a freezer-safe bag, removing as much air as possible. Store in the freezer for up to 3 months. When ready to enjoy, thaw the bread overnight in the refrigerator. For a freshly baked feel, warm slices in the oven or microwave before serving.
Related Recipes You’ll Love
Spiced Persimmon Coconut Bread – Another beautiful holiday bread, packed with spices!
Moist Pumpkin Bread – A seasonal favorite, but another killer quick bread recipe.
Soft and Chewy Spiced Hermit Cookie Bars – Craving more molasses and gingerbread vibes? Check out this deeply spiced and ultra delicious cookie bar recipe!
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Cranberry Orange Bread with a Citrus Glaze
Equipment
- 9 by 5-inch metal baking pan, measured from the top
Ingredients
Dry Ingredients for Cake:
- 2 cups (240 g) All-Purpose flour, King Arthur (11.7%)
- 1 ¼ teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon Diamond Crystal kosher salt use half if Morton's
Wet Ingredients:
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 1 large egg, room temperature
- zest of one orange, reserve 1 tsp for glaze
- 2 teaspoons vanilla extract
- 1/2 cup (120 mL) vegetable or canola oil
- 1/2 cup (120 mL) buttermilk, room temperature
- 2 tablespoons freshly squeezed orange juice, from 1/2 the orange
Mix-Ins:
- 1 ¼ cups fresh cranberries, roughly chopped (if using frozen, defrost and then chop)
- 1/2 cup toasted walnuts (or pecans), roughly chopped (see notes on toasting)
Orange Glaze
- 1 ½ cups (173 g) powdered sugar, sifted to remove lumps
- 3-4 tablespoons orange juice, as needed for desired consistency
- 1/2 teaspoon vanilla extract
- 1 teaspoon orange zest
- pinch of salt
Instructions
- Heat the Oven and Prep the Pan: Position a rack in the middle of the oven and preheat to 350℉ (177 ℃). Grease or butter a 9x5-inch metal loaf pan (measured across the top). Line the pan with a piece of parchment paper, extending it over the sides (to create handles for easy removal of the loaf).
- Mix the Dry Ingredients: In a large bowl, whisk together all the dry ingredients until fully combined and no lumps remain. Set aside.
- Whip the Eggs, Sugar, Zest & Vanilla: In a large bowl, using a hand mixer or a stand mixer fitted with the whisk attachment, beat the eggs, sugar, orange zest, and vanilla extract together until light, fluffy, and pale in color, about 8 minutes with a stand mixer and 10 minutes with a hand mixer. This step is crucial to incorporate air into the batter
- Drizzle Oil into Egg/Sugar Mixture: With the mixer on low, slowly drizzle the mixture into the egg and sugar mixture, being careful not to deflate the air you've incorporated. Mix until fully combined.
- Mix the Buttermilk and Orange Juice: In a small bowl, whisk together the buttermilk and orange juice oil. With the mixer on low, slowly add this to the oil/egg/sugar mixture and mix on low until fully combined.
- Add the Wet Into Dry: Using a wooden or rubber spatula, gently fold the dry ingredients into the wet ingredients by scooping from the bottom and folding over the top, rotating the bowl as you go. This helps keep the batter light and airy.
- Fold in Mix-Ins and Pour into Pan: Gently fold in the chopped cranberries and walnuts or pecans (if using). Pour the batter into the prepared pan and smooth the top with an offset spatula.
- Bake the Loaf: Bake the cranberry bread for 50-60 minutes, checking around 45 minutes to ensure it isn't browning too much. If it is, tent the top with a piece of foil. The bread is done when it reaches an internal temperature of 200°F, springs back lightly to the touch, and a toothpick inserted into the center comes out clean (be sure it’s not touching a cranberry!). The top should be lightly golden brown. Let the loaf cool in the pan for 20 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
- Make the Glaze: While the cranberry loaf is cooling, whisk together the powdered sugar, cinnamon, salt, and orange juice. Once the loaf has cooled to room temperature, spread the glaze evenly over the top, letting it drip down the sides. Allow the glaze to set for 15 minutes before slicing. Garnish with orange zest, if desired.
- Storage: Store the cranberry loaf tightly wrapped in plastic wrap or in an airtight container. At room temperature, it will stay fresh for up to 3 days. For longer storage, refrigerate it for up to 5 days or freeze for up to 3 months. To defrost, simply let it come to room temperature overnight.
Notes
- You can use all granulated sugar (200 g) if you do not have brown sugar.
- If you run out of orange juice for the glaze, just use milk or cream.
- Zest the orange before juicing (it's much easier!)
- Measure your flour accurately, preferably using a scale. If you don’t have one, fluff the flour with a spoon, spoon it into your measuring cup, and level it off with a knife.
1 comment
I made this recipe last week and it was so good! I ran out of orange/orange zest, so I just did a basic glaze – even still it was perfect!