Of course! This Cranberry Orange Bread is a timeless classic—moist, tender, and bursting with bright, tart cranberries and sweet citrus flavor. The simple glaze on top adds a beautiful finish and an extra touch of sweetness.
This recipe is straightforward and yields a beautifully domed, bakery-style loaf.
Cranberry Orange Bread with Simple Glaze
Makes 1 standard 9×5 inch loaf
Ingredients
For the Bread:
· 2 cups (250g) all-purpose flour
· 1 cup (200g) granulated sugar
· 1 ½ teaspoons baking powder
· ½ teaspoon baking soda
· 1 teaspoon salt
· 1 large egg, at room temperature
· ¾ cup (180ml) orange juice (freshly squeezed is best!)
· 1 tablespoon orange zest (from about 1 large orange)
· ⅓ cup (80ml) neutral oil (vegetable, canola, or avocado oil)
· ½ cup (120ml) sour cream or plain yogurt, at room temperature
· 1 teaspoon vanilla extract
· 1 ½ cups (150g) fresh or frozen cranberries (do not thaw if frozen)
· 1 tablespoon all-purpose flour (for tossing with cranberries)
For the Simple Glaze:
· 1 cup (120g) confectioners’ sugar, sifted
· 2-3 tablespoons orange juice
· ½ teaspoon vanilla extract (optional)
· Pinch of salt
Instructions
Step 1: Prepare and Preheat
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang on the two long sides for easy removal.
Step 2: Combine Dry Ingredients
- In a large bowl, whisk together the 2 cups of flour, granulated sugar, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed.
Step 3: Combine Wet Ingredients
- In a separate medium bowl, whisk the egg until light and frothy.
- Add the orange juice, orange zest, oil, sour cream (or yogurt), and vanilla extract. Whisk until the mixture is smooth and well combined.
Step 4: Make the Batter
- Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just combined. A few streaks of flour are okay! Do not overmix; this is the key to a tender, not tough, crumb.
- In a small bowl, toss the cranberries with the 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the loaf.
- Gently fold the floured cranberries into the batter until evenly distributed.
Step 5: Bake the Bread
- Pour the batter into your prepared loaf pan and smooth the top with a spatula.
- Bake for 55 to 70 minutes, or until a wooden skewer or toothpick inserted into the very center of the loaf comes out clean or with a few moist crumbs (but no wet batter).
- Tip: If the top of the loaf is browning too quickly, tent it loosely with aluminum foil for the last 15-20 minutes of baking.
Step 6: Cool Completely
- Let the bread cool in the pan on a wire rack for about 20 minutes.
- Then, carefully run a knife around the edges and use the parchment paper overhang to lift the bread out of the pan. Place it directly on the wire rack to cool completely before glazing. This is crucial! If you glaze a warm bread, the glaze will just melt and slide off.
Step 7: Make the Glaze and Finish
- Once the bread is completely cool, make the glaze. In a small bowl, whisk together the sifted confectioners’ sugar, 2 tablespoons of orange juice, and vanilla/extract (if using). Whisk until completely smooth.
- If the glaze is too thick, add more orange juice, one teaspoon at a time, until it reaches a pourable but still thick consistency.
- Drizzle the glaze over the cooled loaf. Let it set for about 15-20 minutes before slicing.
Tips for the Perfect Loaf
· Room Temperature is Key: Using room temperature egg, sour cream, and yogurt helps them emulsify better with the oil, creating a more uniform and tender crumb.
· Don’t Overmix: Overmixing the batter develops the gluten in the flour, leading to a dense, tough bread. Mix until the ingredients are just combined.
· Fresh vs. Frozen Cranberries: Both work well. If using frozen, do not thaw them before using, as they will bleed color into the batter. Tossing them in flour is especially important when using frozen.
· Zesting Tip: Zest the orange before you juice it! It’s much easier.
· Storage: Store the glazed bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. It also freezes beautifully. Freeze the unglazed loaf whole or in slices, wrapped tightly in plastic wrap and then in foil, for up to 3 months. Thaw at room temperature and add the glaze just before serving.
Enjoy this beautiful, festive, and delicious bread with a cup of coffee or tea