Cranberry Orange Bread

4.65 from 136 votes

Cranberry Orange Bread

This Cranberry Orange Bread is incredibly moist bursting with cranberries and citrus flavor! This Cranberry Bread is quick to prepare and a delicious holiday breakfast or brunch!

Prep Time10

Cook Time45

Total Time55

Course: Bread, Breakfast, Brunch, Cake

Cuisine: American

Keyword: cranberries, cranberry orange bread, quick bread

Servings:

Calories: 243kcal

Author: Joanna Cismaru

Equipment

Ingredients

Cranberries

1½ cups cranberries fresh or frozen, roughly chopped
1 teaspoon all-purpose flour

Quick Bread

1½ cups all-purpose flour
¾ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
¼ cup milk
¼ cup orange juice
1 tablespoon orange zest
¼ cup butter unsalted and melted

Orange Glaze

1 cup powdered sugar
1-2 tablespoon orange juice
1 tablespoon orange zest

US Customary - Metric

Instructions

Make The Cranberry Orange Bread

Preheat your oven to 350°F. Spray a 8.5 x 4.5-inch loaf pan with nonstick cooking spray.
Sprinkle a teaspoon of flour over the cranberries and mix; set aside. This will prevent the cranberries from sinking to the bottom of the bread. If using frozen cranberries, no need to thaw them out.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt together.
In a separate bowl, whisk together the eggs, milk, orange juice, orange zest and melted butter.
Pour the wet ingredients into the dry ingredients and mix using a whisk or a hand mixer, but do not overmix. Once there are no more large lumps, stop stirring. Gently fold in the prepared cranberries into the batter.
Evenly distribute the batter into the prepared pan and transfer it to the preheated oven. Bake the bread for about 45 minutes to 1 hour. To test if the bread is done, insert a toothpick into the center of the bread and if it comes out clean, the bread is done, otherwise continue baking. Allow the bread to cool completely in the pan.

Make The Orange Glaze

In a medium size bowl, combine all the orange glaze ingredients together and whisk until well incorporated. Start with a tablespoon of orange juice and and more until desired consistency. The glaze should be pourable.
Finally, generously drizzle orange glaze over the bread, slice and serve.

Video

Notes

Spray the pan well. You must grease the pan well with cooking spray or oil. The bread will most definitely stick if you do not.
Don’t overmix the batter. When combining the wet ingredients with the flour mixture it’s important to gently fold them together. Having lumps in the batter is normal.
Test your bread. A toothpick must come out clean before you remove your bread from the oven. You risk raw quick bread if you don't test it.
Use a serrated knife. For the neatest slices use a serrated knife to cut the bread. It’s the perfect tool that won't squish the bread and cut perfect slices.
How to store it: Once the bread has cooled completely wrap it in aluminum foil or plastic wrap. It will stay fresh at room temperature for up to 3 days. You can also refrigerate it for up to 6 days.
How to freeze it: Wrap the cooled bread tightly with aluminum foil or plastic freezer wrap, then place it in a freezer bag and freeze for up to 3 months.
How to reheat it: If you froze the cranberry bread, thaw it out at room temperature for about an hour, unwrap it then transfer it to a baking sheet or loaf pan and bake for about 5 to 10 min at 350 F degrees or until heated through.

Nutrition