Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cranberry Orange Bread with Citrus Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 14 reviews

  • Author: Sara
  • Total Time: 1 hour 15 minutes
  • Yield: 24 servings (thin slices)
  • Diet: Vegetarian

Description

This Cranberry Bread recipe offers a delightful balance of tart fresh cranberries and zesty orange flavors folded into a soft, moist bread. Finished with a sweet orange glaze and garnished with dried cranberries, it makes a perfect festive treat or a bright addition to any brunch table. The combination of sour cream and butter ensures a tender crumb, while the subtle citrus notes make each slice refreshing and flavorful.

Ingredients

Dry Ingredients

  • 2 ½ cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Wet Ingredients

  • 1 ½ cups granulated sugar
  • 1 cup salted butter, softened
  • 3 teaspoons orange zest (divided use)
  • 3 large eggs, room temperature
  • ½ teaspoon vanilla extract
  • ¾ cup sour cream
  • 2 tablespoons orange juice (for batter)

Fruits

  • 2 ½ cups fresh cranberries
  • ¼ cup dried cranberries, chopped (for garnish)

Glaze

  • 1 ½ cups powdered sugar
  • 2 tablespoons orange juice
  • 2 teaspoons orange zest

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9×5 inch loaf pans to ensure the bread does not stick during baking.
  2. Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, and salt thoroughly. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to blend the softened butter, granulated sugar, and 3 teaspoons of orange zest until the mixture is creamy and light.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. With the last egg, add the vanilla extract and blend it in.
  5. Combine Dry and Wet Ingredients Part 1: Add half of the flour mixture to the wet ingredients and mix just until barely incorporated. It’s important not to overmix to maintain a tender texture.
  6. Add Sour Cream and Orange Juice: Blend in the sour cream and 2 tablespoons of orange juice until combined.
  7. Combine Dry and Wet Ingredients Part 2: Add the remaining dry ingredients and mix gently just until no large flour lumps remain. Avoid overmixing to keep the bread from becoming dense.
  8. Fold in Cranberries: Gently fold the fresh cranberries into the batter using a wooden spoon or spatula to avoid breaking them up too much.
  9. Fill Pans and Bake: Divide the batter evenly between the prepared loaf pans. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center emerges clean.
  10. Cool the Bread: Let the bread cool in the pans for about 20 minutes, then remove the loaves and transfer to a wire rack to cool completely, approximately 30 minutes.
  11. Prepare the Glaze: In a medium bowl, whisk together powdered sugar, 2 tablespoons orange juice, and 2 teaspoons orange zest until smooth.
  12. Glaze and Garnish: Place parchment paper or foil under the cooling racks to catch drips. Spread the glaze evenly over the top of each loaf. Garnish with chopped dried cranberries and additional orange zest if desired.

Notes

  • Room temperature eggs help to blend more smoothly and create a better texture.
  • Be careful not to overmix the batter to avoid dense bread.
  • Fresh cranberries provide a bright tartness, while dried cranberries add a chewy texture and decoration.
  • You can store the bread wrapped tightly in the refrigerator for up to 5 days or freeze it for longer storage.
  • For a nutty twist, consider adding ½ cup chopped walnuts or pecans into the batter before baking.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/cranberry-orange-bread-with-citrus-glaze-recipe/