Dessert

Orange Glazed Cranberry Bread Recipe

Cranberry Orange Bread is packed with zest of orange and tart cranberries, then topped with cinnamon streusel and decorated with a glaze of orange. It’s extremely rich, moist and packed with the flavors of cranberry and orange in each bite. It’s even covered with an orange glaze that takes it on top of the list and is one of my most favorite bread recipes to make as it draws crowds!

The season for cranberries is from October to December. It’s not that hard to understand but. Three years of testing recipes during cranberry time. This moist and delicious cranberry orange cake is delicious, slightly tart and incredibly thick. It’s the perfect sweet for any dinner table during the holidays.

There are a few things to know Concerning This Cranberry Orange Bread:

This is not cake, but bread. This texture completed bread will not be like a light and fluffy cake. It’s thick and moist. It’s closest to cake might be a 1 pound cake.

The glaze is not required. The glaze in orange is not required however, it will add an extra sweetness to the bread.

Fresh cranberries work best. This recipe was designed specifically for fresh cranberries, therefore they are the best choice.

3 Parts of Orange Cranberry Bread

Bread: To create an incredibly moist and delicious bread I suggest this recipe of cinnamon-swirl chocolate chip cookies. people love this bread, and I, too. With this batter as the basis, it’s simple to come up with new and exciting flavor combinations.

Streusel: A homemade cinnamon streusel is made from common ingredients and is a the perfect addition to this easy bread. You’ll be amazed by the texture variation with every bite. Although I’m of the opinion that streusel should be not a requirement however, this bread will be amazing without!

Orange Glaze Orange Glaze: A drizzle of orange glaze on top amplifies the vibrant orange flavor of this bread with cranberries in orange.

Cranberry Bread Ingredients

  • Streusel
  • 1/4 cup (31g) all-purpose flour (spoon & leveled)
  • 2 Tablespoons (30g) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 3 Tablespoons (45g) unsalted butter, cold and cubed
  • Bread
  • 2 cups (250g) all-purpose flour (spoon & 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
  • Glaze
  • 1 cup (120g) confectioners’ sugar
  • 1–2 Tablespoons orange juice

What is the best way do I Make Cranberry Orange Bread

Preheat the oven until 350 degrees F and grease a 9×5 inch loaf pan.
In a large mixing bowl, combine the baking powder, flour and salt.
In small bowls make use of a spoon to combine the granulated sugar with the orange zest. The sugar should change to pale orange in color. Set aside.
Use a second bowl and mix with the orange juice, buttermilk eggs, oil and vanilla.
Mix the flour and citrus sugar in the mix and mix to combine. This batter must be smooth like muffin batter. Do not overmix, otherwise your bread will be difficult to digest.
Incorporate the cranberries and then transfer the batter to the loaf pan that you have prepared.
Set the pan of bread on top of a baking sheet and bake for 65-75 to an hour or so, or until a sharp skewer knife inserted into the center is clean. (See the tips section below for more details.)
Let the bread rest in pans for 10-15 minutes prior to moving to a rack on wire to completely cool.
While the bread is cooling it is time to make the orange glaze by mixing powdered sugar with orange juice. Add more orange juice until desired consistency is achieved.
Pour the cooled cranberry-orange slice with the glaze. then slice and serve.

Do you know how to freeze CRANBERRY BREAD?

The bread made of cranberry is a great choice for freezing. It is possible to freeze the whole loaf, or even freeze individual slices that are wrapped with plastic wrap. If you’re planning to bake your bread ahead and then freeze it, I would prefer to not glaze the bread and add it when the bread has been thawed and ready to enjoy. The glaze could be a little sticky after being frozen and then thawed. Also, the presentation might not be quite as attractive.

Can you use frozen cranberry juices?

It is possible to make use of frozen cranberries for this recipe, but fresh is my preferred choice since frozen berries tend to appear a little watery after being frozen and then thawed. It is also possible to substitute dried cranberries but the result will be slightly sweeter because dried cranberries are a source of sugar that has been added.

INSTRUCTIONS

Preheat the oven at 350 degrees F. Coat a 9″ x 5″ loaf pan with cooking spray.


Mix the flour baking powder, baking soda, and sugar granulated in a large mixing bowl; stir until combined.


Add the egg, butter the buttermilk, vanilla, and egg in the dry mix. Stir until just combined.


Toss the cranberries together with one tablespoon of flour. Add the cranberries as well as zest of an orange to the batter, and then gently mix until it is well combined.


Put the batter in the pan.


Bake for about 60 to an hour or so until a sharp toothpick inserted in the middle of the loaf comes out clean , or with only a few crumbs.


A thin knife should be dragged across each edge of the dish to break the bread. Allow the bread to cool for about 10 minutes, and then carefully flip it onto an air cooling rack. Let it cool completely.


When the bread has cooled then make the glaze. Put the powdered sugar, powdered cinnamon and the juice of an orange in a bowl, and mix until it is smooth. Sprinkle the glaze on the bread.
Allow the glaze to be set, then slice it and serve.

Is it possible to make cranberry orange bread without gluten?

Yes! Some of our readers have reported great success when they swap out the all-purpose flour for an 1:1 replacement like Bob’s Redmill Baking Flour Measure for Measure as well as Cup 4 Cup. It is important to ensure that the other ingredients are gluten-free, as well.

Leave a Reply

Your email address will not be published. Required fields are marked *