Savor the festive fusion of zesty oranges and tangy cranberries in this moist Cranberry Bread adorned with a glossy orange glaze. A yuletide delight to tantalize your taste buds!
Every year as the holidays approach, I find myself journeying down memory lane. As a child, I remember my grandmother’s quaint kitchen filled with the aroma of freshly baked goods. Among her collection of heirloom recipes was this decadent Cranberry Bread with Orange Glaze. The burst of tart cranberries contrasted with the sweet, citrusy undertones of the orange glaze was a tantalizing treat that marked the start of our family’s festive season. It’s a tradition I’ve kept alive, and every time I prepare this bread, it’s like embracing a warm hug from the past. It’s not just bread; it’s a slice of cherished memories.
Why You’ll Love Cranberry Bread with Orange Glaze:
What makes this Cranberry Bread with Orange Glaze absolutely irresistible? First, it’s the divine marriage of the tartness of cranberries with the sweet citrus zest of oranges. Second, its moist and tender crumb ensures every bite is a delightful experience. And lastly, its long-lasting freshness makes it a perfect homemade gift – because nothing says “Merry Christmas” better than a loaf of love that stays moist days after it’s baked!
Ingredient For Cranberry Bread with Orange Glaze:
For the bread, always opt for fresh cranberries. They not only lend a beautiful burst of color but also infuse the bread with their natural tartness. The zest of a large orange makes a world of difference. It’s this zest that gives the bread its subtle yet distinctive citrusy undertone. When it comes to the glaze, the freshly squeezed orange juice and reserved zest are the secret weapons. They elevate the glaze from being just sweet to being citrusy-sweet. Remember, the magic lies in the freshness of the ingredients!
How To Make Cranberry Bread with Orange Glaze:
- Kick things off by warming up your oven to 350˚F. Take that bread loaf pan, show it some love with butter, and dust it with flour. Tap out any extra flour, and set it aside.
Cranberry Bread Steps:
- Start with the dry mix. In a medium-sized bowl, whisk the all-purpose flour, baking powder, and salt together. Once whisked, keep it aside.
- Now, the wet mix. In a measuring cup, blend milk, the zest of our zingy orange (but hey, keep 1 tsp zest aside for our glaze later), and that fresh orange juice. Set it aside too.
- Let’s cream things up! In a spacious mixing bowl, blend the butter and sugar on a medium/high speed for about 2-3 minutes. It might look a tad gritty, but that’s alright. Introduce the two eggs and ensure they’re well mixed in.
- Time to combine! Gradually add your dry mix in two goes, with the wet mix in between, blending on a medium/low speed. Ensure a smooth mixture, scraping down the sides with a spatula when needed.
- Before folding the cranberries into the batter, give them a light toss in 1/2 Tbsp flour. Spread this fruity dough into your pan and let it bake for 45-50 minutes. Check its done-ness with a toothpick. Once baked, let it cool for about 10-15 minutes, and then transfer it to a wire rack.
Orange Glaze Steps:
- In a fresh bowl, whisk together powdered sugar, orange juice, and that tsp of zest we saved. The goal is a silky-smooth drizzling consistency. If it’s too thick, add a bit more juice. Too thin? A pinch more powdered sugar will do.
Once your masterpiece is glazed and gorgeous, ensure it cools down completely. To store, wrap it tightly in cling wrap or place it in an airtight container. It stays fresh at room temperature for about 2-3 days. If you’re thinking long term, this bread is freezer-friendly! Just skip the glaze, wrap the bread in foil, put it in a zip-lock bag, and freeze. When craving strikes, thaw, warm, glaze, and indulge!
Variations and Substitutions:
If cranberries aren’t your jam, try blueberries or raspberries! For a zestier twist, throw in some lemon zest. Dairy-free? Almond milk or oat milk are great alternatives to regular milk. And if you’re watching sugar, coconut sugar is a wholesome substitute for granulated sugar. Remember, every loaf tells a story, so make it your own!
Hope you enjoy baking and relishing this loaf of love as much as I do! Happy baking! 🍞🍊🎄
Cranberry Bread with Orange Glaze
For the Cranberry Bread:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk at room temperature
- Zest of 1 large orange divided
- 1/4 cup freshly squeezed orange juice
- 6 Tbsp unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs at room temperature
- 1 1/2 cups fresh cranberries thoroughly washed and dried
- 1/2 Tbsp all-purpose flour
For the Orange Glaze:
- 1 cup powdered sugar
- 1 1/2 Tbsp freshly squeezed orange juice or as needed to achieve the desired consistency
- 1 tsp orange zest reserved from the aforementioned orange
For the Cranberry Bread:
- Begin by preheating the oven to 350˚F. Generously butter a 6 cup (measuring 8 1/2 by 4 1/2) bread loaf pan. Dust the buttered pan with flour, ensuring even coverage. Invert and tap to remove excess flour.
- In a medium-sized bowl, meticulously combine the all-purpose flour, baking powder, and salt. Set aside.
- In a separate container, mix together the milk, zest of one orange (reserving 1 tsp of the zest for the glaze), and the freshly squeezed orange juice. Set this mixture aside.
- Utilizing a large mixing bowl, cream the softened butter and granulated sugar on a medium to high speed setting for approximately 2-3 minutes. The mixture might appear slightly grainy, which is to be expected. Subsequently, incorporate the two eggs until the mixture is homogenous.
- Gradually integrate the previously combined dry ingredients in two batches, alternating with the milk and orange mixture. Mix on a medium to low speed setting until just combined, ensuring no overmixing. If necessary, employ a spatula to scrape the bowl’s sides.
- Coat the cranberries with 1/2 Tbsp of all-purpose flour and gently fold them into the batter. Transfer the batter to the prepared loaf pan and place in the preheated oven for 45-50 minutes, or until the top takes on a golden hue and a toothpick inserted into the bread’s center emerges clean. Allow the loaf to cool within the pan for 10-15 minutes. Subsequently, use an appropriate tool or knife to loosen the loaf’s edges and then carefully transfer it to a wire cooling rack. Allow it to cool to room temperature.
For the Orange Glaze:
- In an appropriate mixing bowl, combine the powdered sugar, orange juice, and reserved orange zest. Mix until a smooth consistency is achieved. The glaze should be suitable for drizzling. If it is overly thick, one may introduce additional orange juice. Conversely, if the glaze is too thin, more powdered sugar may be incorporated.