Cranberry Orange Glazed Bread

This cranberry orange bread is the perfect holiday treat, bursting with tart cranberries and bright citrus flavor in every bite. The tender crumb stays moist for days, making it ideal for gifting or enjoying throughout the season with a cup of hot tea.

I first made this bread when looking for ways to use leftover cranberries after Thanksgiving. It quickly became our family's most requested holiday treat, with my children hovering in the kitchen waiting for the glaze to set before demanding the first slice.

Ingredients

• All-purpose flour: Creates the perfect tender structure while still providing enough strength to support the cranberries
• Baking powder: Gives just the right amount of lift without making the bread too cakey
• Fresh cranberries: Offer bright bursts of tartness that dried cranberries simply cannot match
• Orange zest and juice: Infuse every bite with vibrant citrus flavor that pairs perfectly with cranberries
• Unsalted butter: Provides richness and moisture that keeps this bread fresh for days
• Room temperature milk and eggs: Ensure a smooth batter that bakes evenly

Step-by-Step Instructions

Prepare the Pan:

Butter your loaf pan thoroughly, paying special attention to the corners where sticking is most likely to occur. Dust with flour and tap out the excess for an easy release later. This crucial step ensures your beautiful loaf comes out intact.

Mix Dry Ingredients:

Whisk the flour, baking powder, and salt together thoroughly. This even distribution prevents any bitter pockets of baking powder and ensures the bread rises uniformly throughout.

Prepare Wet Ingredients:

Combine milk with orange zest and juice in a measuring cup. Allow these ingredients to mingle while you work on the next steps. The oils from the zest will infuse into the milk, amplifying the orange flavor throughout the bread.

Cream Butter and Sugar:

Beat the butter and sugar for a full 2-3 minutes. Though the mixture won't become completely smooth due to the sugar ratio, this step incorporates air that helps create a tender crumb in the finished bread.

Add Eggs:

Mix in the eggs one at a time, beating well after each addition until the mixture looks lighter in color. This emulsifies the fats properly and creates structure in your batter.

Combine Wet and Dry Ingredients:

Add flour mixture and milk mixture alternately, beginning and ending with flour. Mix gently just until combined after each addition. Overmixing develops gluten and results in a tough bread.

Fold in Cranberries:

Toss cranberries with flour before folding into the batter. This light coating helps suspend the berries throughout the loaf instead of sinking to the bottom. Fold gently with a spatula to maintain the air you've incorporated.

Bake to Perfection:

Transfer batter to your prepared pan and bake until golden and a toothpick inserted comes out clean. The bread will pull away slightly from the sides of the pan when done.

Create the Glaze:

Mix powdered sugar with fresh orange juice and zest until smooth. Adjust the consistency by adding more juice or sugar as needed. The glaze should coat the back of a spoon but still flow easily.

Fresh cranberries are truly the star of this recipe. I discovered their magic when I accidentally used fresh instead of dried berries one holiday season. The way they burst during baking, creating pockets of tart intensity against the sweet bread, completely transformed the recipe. Now my daughter specifically asks for the "poppy cranberry bread" every December.

Storing Your Cranberry Bread

This bread maintains its moisture remarkably well when stored properly. Once completely cooled, wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 4 days. The flavor actually improves on the second day as the orange notes mellow and distribute throughout the loaf. For longer storage, freeze individual slices with parchment paper between them for quick defrosting whenever a craving hits.

Simple Substitutions

If fresh cranberries aren't available, frozen cranberries work beautifully without thawing first. For a different twist, blueberries or raspberries can replace cranberries for an equally delicious fruit-filled loaf. Lemon zest and juice can substitute for orange if you prefer a more pronounced tartness. For a more complex flavor profile, add half a teaspoon of almond extract to the batter along with a handful of sliced almonds on top before baking.

Serving Suggestions

While delicious on its own, this bread transforms into an elegant dessert when slightly toasted and topped with a dollop of mascarpone cheese. For breakfast, spread with a thin layer of salted butter while still warm. During holiday gatherings, I slice it thinly and arrange on a platter alongside other festive treats. For special occasions, serve as a base for cranberry bread pudding topped with warm orange custard sauce.

Frequently Asked Questions

→ How do I keep the bread moist after baking?

Allow the bread to cool fully before storing it in an airtight container or tightly wrapped in plastic wrap. Keeping it at room temperature will retain its moisture.

→ What kind of cranberries should I use?

Fresh cranberries are ideal for this recipe. You can also use frozen cranberries, but ensure they are thawed and dried before adding to the batter.

→ Can I use bottled orange juice instead of fresh?

Freshly squeezed orange juice and zest offer the best flavor. However, you can use bottled juice in a pinch, just ensure it’s 100% orange juice without added sugar.

→ Can I make this bread ahead of time?

Yes, this bread stays moist for several days. You can prepare it up to three days ahead of serving or freeze it for longer storage.

→ What is the best way to glaze the bread?

Ensure the bread is fully cooled before adding the glaze to prevent it from melting. Use a spoon to drizzle the glaze evenly over the top.

→ Can I use a different size loaf pan?

Yes, but the baking time will vary. Use a toothpick to check for doneness. If it comes out clean, the bread is ready.