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Moist Cranberry Orange Bread with Easy Vanilla Glaze

cranberry orange bread - featured image
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A tender, moist cranberry orange loaf with a bright citrus flavor and a sweet vanilla glaze. Perfect for holiday mornings, brunches, or any time you need a beautiful, delicious treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups (170g) fresh or frozen cranberries (do not thaw if frozen)
  • 2 tablespoons orange zest (from about 2 large oranges)
  • ¼ cup (60ml) fresh orange juice
  • ½ cup (120ml) vegetable oil (or canola/avocado oil)
  • 2 large eggs, at room temperature
  • ½ cup (120ml) buttermilk, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon vanilla extract (for glaze)
  • 2 to 3 tablespoons milk or heavy cream (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line with parchment paper, leaving overhang on the two long sides.
  2. In a small bowl, toss the cranberries with 1 tablespoon of the all-purpose flour (taken from the 2 cups). Set aside.
  3. In a large mixing bowl, whisk together the remaining flour, sugar, baking powder, baking soda, and salt.
  4. In a medium bowl or liquid measuring cup, whisk together the vegetable oil, eggs, buttermilk, orange juice, orange zest, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Fold in the floured cranberries with 5-6 gentle strokes until evenly distributed.
  7. Scrape the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  9. Cool in the pan on a wire rack for 15 minutes. Then use the parchment handles to lift the bread out and transfer to the rack to cool completely (about 1 hour).
  10. For the glaze: In a small bowl, whisk together sifted powdered sugar, vanilla extract, and 2 tablespoons of milk or cream. Add more liquid, 1 teaspoon at a time, until thick but pourable.
  11. Once the bread is completely cool, drizzle the glaze over the top. Let set for about 15 minutes before slicing.

Notes

For best results, use room temperature eggs and buttermilk. Tossing cranberries in flour prevents them from sinking. Do not overmix the batter. Let the bread cool completely before glazing. The bread can be stored in an airtight container at room temperature for up to 3 days, or frozen (unglazed) for up to 3 months.

Nutrition

Keywords: cranberry orange bread, moist cranberry bread, vanilla glaze, holiday bread, quick bread, brunch recipe

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