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Gosh, I can't wait to tell you about my Cranberry Orange Bread with Glaze! This stunning loaf blends tart cranberries with zesty orange in such a wonderful way. It's turned into my go-to holiday gift - that mix of tangy berries, sweet topping and soft bread just gets me every time.
What You'll Need
- Flour: Regular all-purpose flour gives your bread its foundation.
- Baking Powder: This makes everything rise and stay fluffy.
- Salt: Brings out all the flavors and cuts the sweetness.
- Milk: Let it sit out before using for easier mixing.
- Orange Juice and Zest: Brings bright flavor; grab the zest first, then squeeze.
- Butter: Softened unsalted butter keeps everything moist.
- Sugar: Adds sweetness to balance those tart berries.
- Eggs: Helps with structure and keeps things tender.
- Cranberries: Either fresh or frozen work great, coat them in flour so they don't sink.
Cranberry Bread Directions
- Step 1: Mix Dry Stuff Together
- Grab a medium bowl and stir the flour, baking powder, and salt until they're all mixed up.
- Step 2: Get Liquids Ready
- In your measuring cup, stir together milk, juice from your orange, and that orange zest. Put it aside.
- Step 3: Work the Butter and Sugar
- In your biggest bowl, beat the soft butter and sugar until it looks fluffy. Add eggs one by one, mixing well after each.
- Step 4: Put Batter Together
- Add your flour mix in two batches, switching with the milk mixture. Don't overmix - just until everything comes together.
- Step 5: Get Cranberries Ready
- Toss your cranberries with a bit of flour to coat them. Fold them into your batter carefully so they spread out nice.
- Step 6: Into the Oven
- Pour everything into a greased and floured 8.5×4.5-inch bread pan. Bake at 350°F for about 45-50 minutes until a toothpick comes out clean.
- Step 7: Let It Rest
- Let the bread sit in the pan for 10-15 minutes, then move it to a cooling rack until it's totally cool before you add glaze or cut it.
Stunning Orange Glaze
The topping really makes this bread stand out. I combine powdered sugar with fresh squeezed orange juice and some zest till it's just runny enough. When you pour it over the cooled bread it creates this gorgeous sweet-tangy layer that makes everyone smile.
Helpful Tricks
Here's what works for me: always dust those cranberries with flour before you mix them in so they don't all end up at the bottom. Make sure your butter isn't too cold or too warm and wait until the bread cools down totally before you add that yummy glaze.
Storage Secrets
This bread tastes great for around 3 days if you wrap it well and leave it out, or a whole week in your fridge. I often bake extra loaves for the freezer where they last for ages. Just let them thaw in your fridge overnight when you want one.
Can't Find Fresh Berries?
If you're out of fresh cranberries, no problem! I've made this tons of times with dried ones. Use about 2/3 cup and cut back on sugar a bit to keep things balanced. Want them juicier? Soak those dried cranberries in warm water for 10 minutes before adding them in.
Try Adding Nuts
I sometimes throw in some chopped walnuts or pecans - around half a cup works great. They bring such a nice crunch and their earthy flavor matches so well with the cranberries and orange. It really takes this bread up a notch.
Make It Anytime
I always stock up on cranberries during holiday season and toss them in the freezer. That way I can whip up this bread whenever I want. You don't even need to defrost them first just chuck them straight into your mix.
Great Companions
This bread tastes amazing with your morning coffee or afternoon tea. When I want to fancy things up, I serve it with a bit of whipped cream or orange jam on top. It's also super tasty with cream cheese spread on a slice for breakfast.
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Common Questions
- → Why coat cranberries with flour?
Tossing cranberries in flour keeps them from dropping to the bottom of the loaf while it bakes.
- → Why switch between adding wet and dry ingredients?
This way everything mixes evenly and you won't overwork the batter, which would make your bread tough.
- → Can I swap in dried cranberries?
Fresh cranberries work best for the right texture and tartness. Dried ones will make your bread sweeter but less moist.
- → Why wait until it's cool before adding glaze?
If the bread isn't totally cool, it'll heat up your glaze, making it too runny instead of setting up nicely on top.
- → What's the best way to keep this bread?
Pop it in an airtight container at room temp. It's so moist it'll stay yummy for several days.