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Easy Orange Cranberry Quick Bread Recipe with Glaze

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This easy orange cranberry quick bread with glaze is tender, not too sweet, and bursting with tart cranberries and bright citrus. The glaze soaks into the warm bread for a perfect sweet-tart finish.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • ½ cup (120ml) buttermilk
  • ¼ cup (60ml) fresh orange juice
  • 2 tablespoons fresh orange zest
  • 1 teaspoon vanilla extract
  • 1½ cups (170g) fresh or frozen cranberries
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons fresh orange juice
  • 1 teaspoon fresh orange zest (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Alternatively, grease and flour the pan.
  2. If using frozen cranberries, keep them frozen. If using fresh, rinse and pat dry. Toss cranberries with 1 tablespoon of flour from the measured amount to prevent sinking.
  3. In a large bowl, whisk together 2 cups (250g) all-purpose flour, ¾ cup (150g) granulated sugar, 1½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
  4. In a separate medium bowl, whisk together ½ cup (113g) melted and cooled unsalted butter, 2 large eggs, ½ cup (120ml) buttermilk, ¼ cup (60ml) fresh orange juice, 2 tablespoons fresh orange zest, and 1 teaspoon vanilla extract until smooth and slightly frothy.
  5. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined—do not overmix. The batter will be thick with a few lumps.
  6. Fold in the floured cranberries until evenly distributed.
  7. Scrape the batter into the prepared loaf pan and spread into an even layer. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 50–55 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If browning too quickly, tent with foil at the 40-minute mark.
  9. Remove from oven and cool in the pan on a wire rack for 10–15 minutes. Then lift the bread out using the parchment overhang and transfer to the rack.
  10. While the bread is still warm, make the glaze: In a small bowl, whisk together 1 cup (120g) powdered sugar and 2 tablespoons fresh orange juice. Add 1 teaspoon orange zest if desired. Whisk until smooth and pourable.
  11. Place the warm bread on a plate or wire rack with a sheet pan underneath. Drizzle the glaze evenly over the top. Let set for about 10 minutes before slicing.
  12. Slice with a serrated knife, wiping the blade between cuts. Serve warm or at room temperature.

Notes

Don’t overmix the batter—lumps are fine. Use room temperature ingredients for best results. Toss cranberries in flour to prevent sinking. Glaze while bread is warm for a thin, sweet crust. Let cool before slicing for cleaner pieces.

Nutrition

Keywords: orange cranberry bread, quick bread, cranberry bread, orange glaze, easy bread recipe, holiday bread, breakfast bread

Find it online: https://flurpchef.com/easy-orange-cranberry-quick-bread-recipe-with-glaze/