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Moist Cranberry Orange Bread with Sweet Citrus Glaze

A close-up of a moist cranberry orange bread loaf topped with white glaze and fresh cranberries.
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Bake this sweet and tangy loaf, bursting with fresh cranberries and bright orange zest. This easy recipe produces a moist cranberry bread perfect for holiday brunches or cozy winter mornings.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 2 large oranges
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1/2 cup orange juice, fresh squeezed
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen cranberries, roughly chopped
  • 1/2 cup chopped pecans or walnuts (optional)
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons orange juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside.
  3. In a large bowl, combine the granulated sugar and orange zest. Rub the zest into the sugar with your fingers until the sugar is fragrant and moist. This releases the essential oils for a bright flavor.
  4. Add the softened butter to the orange-zest sugar mixture and beat until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
  5. Mix in the orange juice and vanilla extract until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just incorporated. Do not overmix the batter.
  7. Gently fold in the chopped cranberries and any optional nuts.
  8. Pour the batter into the prepared loaf pan and spread evenly.
  9. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil after 40 minutes.
  10. Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  11. While the bread cools, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of orange juice until smooth. Add more juice, a half teaspoon at a time, if the glaze is too thick.
  12. Drizzle the sweet citrus glaze over the cooled loaf. Allow the glaze to set before slicing and serving this easy orange cranberry loaf.

Notes

  • If you use frozen cranberries, do not thaw them before adding them to the batter.
  • For an extra moist cranberry bread, you can substitute 1/4 cup of the orange juice with sour cream or plain yogurt.
  • This homemade cranberry loaf freezes well; wrap tightly once completely cooled and before glazing.

Nutrition

Find it online: https://juliameal.com/cranberry-orange-bread-recipe-moist-zesty/