Description
This Cranberry Orange Bread with Glaze is moist, buttery, and bursting with fresh cranberries and citrusy orange zest. Topped with a simple sweet glaze, it’s the perfect loaf for breakfast, brunch, or gifting during the holidays.
Ingredients
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon orange zest
¼ cup fresh orange juice
1 teaspoon vanilla extract
½ cup sour cream or Greek yogurt
1 ½ cups fresh cranberries
1 cup powdered sugar (for glaze)
2 tablespoons fresh orange juice (for glaze)
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy (2–3 minutes).
4. Add eggs one at a time, then mix in orange zest, orange juice, vanilla extract, and sour cream (or yogurt). Stir until smooth.
5. Gradually fold in the dry ingredients until just combined. Gently fold in the cranberries.
6. Pour batter into prepared pan, spread evenly, and bake for 50–60 minutes or until a toothpick inserted comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
8. For the glaze, whisk together powdered sugar and orange juice until smooth. Drizzle over cooled bread.
Notes
Don’t overmix the batter once you add the flour—it will keep the bread tender.
Use fresh or frozen cranberries (not dried) for the best texture and tart flavor.
Let the bread cool fully before glazing so the topping doesn’t melt right off.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 26g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: cranberry orange bread, citrus loaf, holiday baking