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The Ultimate Moist Cranberry Orange Bread with Zesty Orange Glaze

A freshly baked cranberry orange bread loaf drizzled with white glaze, topped with cranberries and zest.
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Bake this moist cranberry orange bread, featuring intense orange zest and fresh cranberries, topped with a simple citrus glaze. This quick bread is perfect for brunch or holiday gatherings.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 2 large oranges
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1/2 cup orange juice, fresh squeezed
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen cranberries, roughly chopped
  • 1/2 cup powdered sugar (for glaze)
  • 1 tablespoon orange juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. In a separate medium bowl, combine the granulated sugar and orange zest. Rub the zest into the sugar with your fingers until the sugar is fragrant and moist. This releases the oils for intense flavor.
  4. Add the eggs, melted butter, 1/2 cup orange juice, and vanilla extract to the sugar mixture. Whisk until just combined.
  5. Pour the wet ingredients into the dry ingredients. Mix with a spatula until the batter is just combined. Do not overmix.
  6. Gently fold in the chopped cranberries.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
  10. While the bread cools, prepare the glaze: Whisk together the powdered sugar and 1 tablespoon of orange juice until smooth. Add more sugar or juice, a half teaspoon at a time, to reach a thick but pourable consistency.
  11. Once the bread is completely cool, drizzle the orange glaze over the top. Let the glaze set before slicing and serving.

Notes

  • If you use frozen cranberries, do not thaw them first; toss them with one tablespoon of the flour mixture before folding them into the batter to prevent sinking.
  • For an extra moist loaf, you can substitute sour cream for the melted butter, reducing the amount slightly to 7 tablespoons.
  • This bread freezes well. Wrap the cooled, unglazed loaf tightly in plastic wrap and then foil. Thaw overnight before glazing.

Nutrition

Find it online: https://delishsymphony.com/cranberry-orange-bread-recipe/