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The Ultimate Moist Cranberry Orange Bread with Zesty Orange Glaze

A close-up of a slice of moist cranberry orange bread topped with white glaze and whole cranberries.
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You will bake a moist, tangy cranberry orange bread loaf, perfect for holiday brunches or as a simple, thoughtful gift. This easy quick bread recipe features bright citrus zest and a sweet orange glaze.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 2 large oranges
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1/2 cup orange juice, fresh squeezed
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen cranberries, roughly chopped
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons orange juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
  3. In a separate medium bowl, combine the granulated sugar and orange zest. Use your fingers to rub the zest into the sugar until the mixture is fragrant and moist. This releases the essential oils for maximum flavor.
  4. Add the eggs, melted butter, 1/2 cup orange juice, and vanilla extract to the sugar mixture. Whisk until just combined.
  5. Pour the wet ingredients into the dry ingredients. Mix with a spatula only until the flour streaks disappear. Do not overmix; a few lumps are fine.
  6. Gently fold in the chopped cranberries.
  7. Pour the batter into your prepared loaf pan.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.
  10. While the bread cools, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of orange juice until smooth. Add more juice, a drop at a time, if the glaze is too thick.
  11. Once the bread is completely cool, drizzle the sweet citrus glaze over the top. Slice and serve this bakery style quick bread.

Notes

  • If you use frozen cranberries, do not thaw them first; toss them directly into the batter.
  • For an extra zesty flavor, use fresh cranberries instead of dried ones.
  • This bread freezes well. Wrap the cooled, unglazed loaf tightly in plastic wrap and foil before freezing for up to three months.

Nutrition

Find it online: https://devourdish.com/cranberry-orange-bread-moist-zesty-glaze/