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Easy Cranberry Orange Bread with Vanilla Glaze

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This tender, moist cranberry orange bread is studded with tart cranberries and topped with a sweet vanilla glaze. It’s a simple, crowd-pleasing recipe perfect for fall mornings, holiday brunches, or any time you want the kitchen to smell amazing.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • ½ cup (120ml) buttermilk
  • ¼ cup (60ml) fresh orange juice (from about 1 large orange)
  • 2 tablespoons orange zest (from about 2 oranges)
  • 1 teaspoon vanilla extract
  • 1½ cups (170g) fresh or frozen cranberries
  • 1 tablespoon all-purpose flour (for tossing with cranberries)
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon vanilla extract (for glaze)
  • 2 to 3 tablespoons milk (for glaze)
  • 1 tablespoon unsalted butter, melted (optional, for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Position rack in center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides. Lightly grease exposed ends with butter or cooking spray.
  2. In a small bowl, toss cranberries with 1 tablespoon flour until lightly coated. Set aside.
  3. In a large bowl, whisk together 2 cups flour, sugar, baking powder, baking soda, and salt. Make a well in the center.
  4. In a separate medium bowl, whisk together melted butter, eggs, buttermilk, orange juice, orange zest, and 1 teaspoon vanilla until smooth.
  5. Pour wet ingredients into well of dry ingredients. Fold gently with a rubber spatula until just combined (10-12 strokes). Do not overmix; a few lumps are fine.
  6. Fold in floured cranberries gently until evenly distributed.
  7. Scrape batter into prepared pan and spread evenly. Tap pan gently on counter to release air bubbles.
  8. Bake for 55-65 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil at 40 minutes.
  9. Cool in pan on wire rack for 15 minutes. Then lift bread out using parchment and cool completely on rack.
  10. For glaze: In a small bowl, whisk together powdered sugar, 1 teaspoon vanilla, and 2 tablespoons milk until smooth. Add more milk if too thick, more sugar if too thin. Drizzle over cooled bread. Let set 15 minutes before slicing.

Notes

Toss cranberries in flour to prevent sinking. Use room temperature ingredients for best texture. Do not overmix batter. Let bread cool completely before glazing. Bread tastes even better the next day. Store in airtight container at room temperature for up to 3 days, or freeze unglazed for up to 3 months.

Nutrition

Keywords: cranberry orange bread, cranberry bread, orange bread, vanilla glaze, quick bread, holiday bread, fall baking, easy bread recipe

Find it online: https://sparklechew.com/easy-cranberry-orange-bread-with-vanilla-glaze/