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Cranberry Orange Bread with Orange Glaze

A light and fluffy bread bursting with fresh cranberries and vibrant orange zest, topped with a sweet orange glaze, making it perfect for any occasion.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups all-purpose flour Use a high-quality all-purpose flour, such as King Arthur or Bob's Red Mill.
  • 1 cup fresh cranberries, halved Avoid dried cranberries for the juiciest results.
  • 1/2 cup sugar White granulated sugar works best, but can substitute half with brown sugar.
  • 1 teaspoon baking powder Ensure it’s fresh for optimal rising.
  • 1/2 teaspoon baking soda Balances the acidity of the orange juice.
  • 1/4 teaspoon salt Enhances the flavors!
  • 1/2 cup orange juice Freshly squeezed is always best.
  • 1/4 cup vegetable oil A neutral oil like canola works fine.
  • 1 teaspoon orange zest Brightens up the flavor.
  • 1 large egg Room temperature for better emulsification.
For the Glaze
  • 1 cup powdered sugar Use organic for a smoother glaze.
  • 2 tablespoons orange juice Add more for a thinner glaze if desired.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan with cooking spray or butter. Sprinkle flour in the pan to ensure easy removal.
  2. In a bowl, combine the flour, sugar, baking powder, baking soda, and salt; whisk to incorporate evenly.
  3. In another bowl, mix the orange juice, oil, egg, and orange zest.
  4. Gradually add the wet ingredients to the dry, stirring until just combined; avoid overmixing.
  5. Fold in the cranberries.
Baking
  1. Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick comes out clean.
Glazing
  1. Mix the powdered sugar with orange juice until smooth for the glaze.
  2. Drizzle the glaze over the cooled bread. Slice and enjoy!

Notes

Store wrapped in plastic wrap at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.