Cranberry Orange Bread (Printable Recipe)
Buttery cranberry orange loaf topped with citrus glaze perfect for festive brunch or dessert
# Ingredients You'll Need:
→ Loaf Batter
01 -
1/2 cup unsalted butter, softened
02 -
1 cup granulated sugar
03 -
1 1/2 teaspoons orange zest
04 -
2 large eggs
05 -
3/4 cup half-n-half
06 -
1 1/2 teaspoons vanilla extract
07 -
1 3/4 cups all-purpose flour, spooned and leveled
08 -
1 1/4 teaspoons baking powder
09 -
1/2 teaspoon salt
10 -
1 cup cranberries, divided
→ Glaze
11 -
1 cup powdered sugar
12 -
1 tablespoon whole milk
13 -
1 tablespoon fresh orange juice
# Steps to Follow:
01 -
Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on two sides.
02 -
In a large bowl, beat the softened butter and sugar together with a handheld electric mixer until light and fluffy. Add orange zest, eggs, half-n-half, and vanilla, and continue mixing until well combined.
03 -
Add flour, baking powder, and salt to the bowl and mix until the batter is fully combined, scraping the sides of the bowl as needed.
04 -
Pour half of the batter into the prepared pan and tap gently to level. Scatter half of the cranberries over the batter. Repeat with remaining batter and cranberries.
05 -
Bake for 1 hour or until a toothpick inserted in the center comes out clean.
06 -
Let the loaf cool in the pan for at least 1 hour, then remove from the pan and transfer to a wire rack to cool completely.
07 -
Whisk powdered sugar with milk and orange juice until smooth. Drizzle glaze over the cooled loaf and let it set before slicing.
# Extra Tips:
01 -
Add frozen cranberries to batter without thawing to prevent discoloration and excess moisture.
02 -
Spoon and level flour to ensure accurate measuring and avoid a dense texture.
03 -
For a taller loaf, use an 8x4-inch pan and extend bake time slightly.
04 -
Dust with powdered sugar instead of glaze for a simpler presentation.
05 -
Wrap tightly and store at room temperature up to 3 days or refrigerate to extend shelf life.
06 -
To freeze, double-wrap the cooled loaf in plastic and foil and freeze up to 2 months.