Cranberry Orange Bread

This delectable Orange Cranberry Bread combines the best of sweet and tart! The easy orange glaze sends this sweet bread over the top. This delicious sweet bread is a perfect addition to your Thanksgiving meal.

Course sweet breads

Cuisine American

Keyword cranberry orange bread recipe, how to make cranberry orange bread, how to make orange cranberry bread, orange cranberry bread recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 246kcal

Author Beth Pierce

Ingredients

Orange Cranberry Bread

2 cups flour
1½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ tablespoon grated orange zest
2 cups fresh cranberries
5 tablespoons unsalted butter softened
1 cup sugar
2 large eggs
¾ cup orange juice
1 teaspoon vanilla extract

Orange Glaze

3 tablespoons orange juice
1 cup powdered sugar

Instructions

Preheat oven to 350 degrees. Grease and flour a 9x5 inch loaf pan. In medium bowl combine flour, baking powder, baking soda, salt, orange zest and 1 1/2 cups cranberries.
In a stand mixer, cream the butter and sugar together until smooth. Add eggs one at a time. Mix on low, just until combined. Add the orange juice and vanilla extract, mixing just until combined.
Remove the bowl from the stand mixer and add the flour mixture stirring just until moistened. Pour into the loaf pan. Top loaf with 1/2 cup of cranberries spreading them out and pushing in a little bit.
Bake for 1 hour or until toothpick inserted in the center comes out clean. Let set for 5-10 minutes before removing from pan.
Whisk the powdered sugar and 3 tablespoons orange juice. Drizzle glaze over warm bread.

Notes

Always cream your butter and sugar until light and fluffy. This can take several minutes. It is even easier in a stand mixer with the paddle attachment.
Make sure you stir the flour mixture (remember it has cranberries in it) by hand. You don't want to bust those delicate berries crushed. You want them to stay intact while baking.
Let the cranberry bread cool in the pan for 5-10 minutes before inverting. If needed, run a thin knife down the edge and always grease your bread pan well.
Let the bread almost completely cool before drizzling with the orange glaze. It should be just a tad warmer than room temperature.
If the glaze is too thick to drizzle, add a teaspoon of orange juice at a time. If it is too thin, add a tablespoon of powdered sugar at a time. Whisk well between each addition.

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