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Orange Glazed Cranberry Bread Recipe

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This Orange Glazed Cranberry Bread is a delightful sweet and tangy treat combining fresh cranberries, zesty orange, and a buttery cinnamon streusel topping. Moist and flavorful, this bread is perfect for breakfast, brunch, or an afternoon snack, topped with a smooth orange glaze that enhances its bright citrus notes.

Ingredients

Streusel Topping

  • 1/4 cup (31g) all-purpose flour (spooned & leveled)
  • 2 Tablespoons (30g) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 3 Tablespoons (43g) unsalted butter, cold and cubed

Bread Batter

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, at room temperature
  • 1/2 cup (105g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 cup (240ml) buttermilk, at room temperature
  • 1/3 cup (80ml) vegetable oil (or melted coconut oil)
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons orange zest
  • 1 cup (110g) cranberries, fresh or frozen (do not thaw)
  • Optional: 1/2 cup (65g) chopped pecans or chopped walnuts

Orange Glaze

  • 1 cup (120g) confectioners’ sugar
  • 1-2 Tablespoons orange juice

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C) and spray a 9×5-inch loaf pan thoroughly with nonstick spray to ensure easy release after baking.
  2. Make the Streusel: In a medium bowl, whisk together the flour, sugar, and cinnamon. Cut in the cold, cubed butter using a pastry cutter, your fingers, or two forks until the mixture resembles pea-sized crumbs. Keep the streusel cold by storing it in the refrigerator until you are ready to top the bread.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, and salt to combine evenly.
  4. Mix Wet Ingredients: In a separate medium bowl, whisk together the egg, brown sugar, and granulated sugar until smooth. Add the buttermilk, vegetable oil (or melted coconut oil), vanilla extract, and orange zest and whisk until well combined.
  5. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and whisk gently just until combined—avoid over-mixing to keep the bread tender. Fold in the cranberries and nuts if using.
  6. Fill Pan and Add Streusel: Pour the batter into the prepared loaf pan, smoothing the top. Evenly distribute the chilled streusel over the surface and gently press it down so it adheres to the batter.
  7. Bake the Bread: Bake for 45 minutes to 1 hour. About halfway through baking, loosely cover the bread with foil to prevent over-browning. Test doneness by inserting a toothpick into the center; if it comes out clean, the bread is ready. Cool completely in the pan on a wire rack.
  8. Prepare Orange Glaze: In a small bowl, whisk together the confectioners’ sugar and 1 tablespoon of orange juice until smooth. Add more orange juice if a thinner glaze is desired.
  9. Glaze and Serve: Drizzle the glaze generously over the cooled bread. Slice and serve as desired.
  10. Storage: Store any leftover bread covered at room temperature for up to 1 day or refrigerate for up to 1 week to maintain freshness.

Notes

  • Keep the streusel cold before baking to ensure a crisp topping.
  • Use fresh or frozen cranberries but do not thaw frozen cranberries before adding to the batter to prevent color bleed and sogginess.
  • Cover the bread halfway through baking with foil to prevent the streusel from burning.
  • You can substitute coconut oil for vegetable oil for a subtle flavor variation.
  • Make sure ingredients like egg and buttermilk are at room temperature to ensure even mixing.
  • Adjust glaze thickness by varying the amount of orange juice added.

Find it online: https://cookedbysarah.com/orange-glazed-cranberry-bread-recipe/