Laura Mariano
Cranberry Bread with Orange Glaze is a delicious, sweet, and tangy bread that’s perfect for the holiday season or any time of year. It combines the tartness of cranberries with the citrusy sweetness of orange, creating a delightful flavor combination. Here’s a basic recipe:
Cranberry Bread with Orange Glaze
Ingredients:
For the bread:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup butter, softened
- 1 large egg
- 3/4 cup orange juice
- 1 tablespoon grated orange zest
- 1 cup fresh or frozen cranberries, coarsely chopped
- 1/2 cup chopped nuts (optional)
For the glaze:
- 1 cup powdered sugar
- 2-3 tablespoons orange juice
- 1 teaspoon grated orange zest
Instructions:
- Preheat Oven and Prepare Pan:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5 inch loaf pan.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients:
- In another bowl, beat together the butter, egg, orange juice, and orange zest until well combined.
- Mix Wet and Dry Ingredients:
- Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
- Fold in Cranberries and Nuts:
- Gently fold in the chopped cranberries and nuts, if using.
- Bake the Bread:
- Pour the batter into the prepared loaf pan.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Glaze:
- In a small bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth and pourable. Add more orange juice if needed to achieve the desired consistency.
- Glaze the Bread:
- Once the bread has cooled, drizzle the orange glaze over the top.
- Allow the glaze to set before slicing and serving.
