Cranberry Bread with Orange Glaze (Print Version)
# Ingredients:
→ Cranberry Bread Ingredients
01 -
1 1/2 cups all-purpose flour
02 -
1 tsp baking powder
03 -
1/4 tsp salt
04 -
1/4 cup milk, room temperature
05 -
Zest of 1 large orange, divided
06 -
1/4 cup orange juice, freshly squeezed
07 -
6 Tbsp unsalted butter, softened
08 -
3/4 cup granulated sugar
09 -
2 large eggs, room temperature
10 -
1 1/2 cups fresh cranberries, rinsed and patted dry
11 -
1/2 Tbsp all-purpose flour
→ Orange Glaze Ingredients
12 -
1 cup powdered sugar
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1 1/2 Tbsp freshly squeezed orange juice, or to reach desired consistency
14 -
1 tsp orange zest, reserved from the orange above
# Instructions:
01 -
Preheat oven to 350°F. Butter a 6-cup (8 1/2 x 4 1/2 inch) bread loaf pan and lightly dust with flour, tapping out the excess.
02 -
In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside.
03 -
In a measuring cup, combine milk, zest of 1 orange (reserve 1 tsp zest for the glaze), and orange juice. Set aside.
04 -
In a large mixing bowl, cream together butter and granulated sugar on medium-high speed for 2-3 minutes. The mixture will appear combined but not smooth. Beat in eggs, one at a time, mixing until fully incorporated.
05 -
Add the dry mixture in two parts to the wet mixture, alternating with the milk mixture. Mix on medium-low speed just until combined after each addition. Scrape the sides of the bowl with a spatula as needed.
06 -
Toss cranberries with 1/2 Tbsp flour and fold them into the batter just until incorporated.
07 -
Spread the batter into the prepared pan and bake for 45-50 minutes at 350°F, until golden on top and a toothpick inserted into the center comes out clean. Cool in the pan for 10-15 minutes. Run a knife or cake release tool around the edges and transfer the loaf to a wire rack to cool completely before glazing.
08 -
In a separate bowl, stir together powdered sugar, orange juice, and reserved orange zest. Mix until smooth, adjusting consistency with additional orange juice to thin or powdered sugar to thicken.
09 -
Once the bread is fully cooled, drizzle the glaze evenly over the top. Allow it to set before slicing and serving.
# Notes:
01 -
For a darker loaf pan, reduce the oven temperature by 25°F to prevent over-browning.