Description

This Cranberry Orange Bread recipe is a delightful combination of tart cranberries and fragrant orange zest baked into a moist, tender bread. Perfect for breakfast or a snack, it requires no mixer and uses simple, fresh ingredients. Finished with a zesty orange glaze, this bread offers a balance of sweet and citrus flavors that brighten up any table.

Ingredients

Scale

Main Ingredients

1½ cups fresh cranberries
¼ cup orange juice, freshly squeezed
Fresh zest of 1 large orange, or two medium size oranges
1½ cups all-purpose flour
¾ cup pure cane sugar (granulated sugar)
1½ tsp baking powder
¼ tsp salt
¼ cup milk, room temperature
6 Tbsp unsalted butter, melted
2 large eggs, room temperature
Additional all-purpose flour for dusting the pan (about 1 tsp)

For the Orange Glaze

¾ cup powdered sugar
2 tablespoons freshly squeezed orange juice
2 teaspoons – 1 tablespoon orange zest

Instructions

Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the bread.
Prepare the Cranberries and Pan: Wash and dry the fresh cranberries gently. Zest one large or two medium oranges. Grease or spray a 6-cup bread pan measuring approximately 8½ by 4½ inches, line it with parchment paper, dust lightly with flour, then set aside.
Mix Dry Ingredients: In a large bowl, combine all-purpose flour, granulated sugar, baking powder, and salt. Stir in the orange zest and add the fresh cranberries, folding gently to avoid crushing them.
Mix Wet Ingredients: In a separate bowl, whisk together the milk, freshly squeezed orange juice, melted butter, and eggs until well combined and smooth.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Be careful not to overmix to maintain a tender texture.
Transfer to Pan: Pour the batter into the prepared bread pan, smoothing the top with a spatula. Scatter a few extra fresh cranberries on top for decoration.
Bake the Bread: Place the pan in the center of the oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. The recipe suggests baking precisely 50 minutes for best results.
Cool Before Glazing: Allow the bread to cool in the pan for 10 to 15 minutes before removing it to a wire rack. This helps the bread set and prevents breaking.
Prepare the Orange Glaze: In a small bowl, whisk together powdered sugar, orange zest, and freshly squeezed orange juice. Adjust the consistency by adding more juice if needed to achieve a drizzle-able glaze.
Glaze and Serve: Drizzle the orange glaze gently over the warm bread. Slice into 8-10 pieces depending on preferred thickness and serve.

Notes

Use fresh cranberries for the best tart flavor; frozen cranberries may alter the texture.
Room temperature eggs and milk help the batter mix evenly and create a tender crumb.
Do not overmix the batter to avoid a dense texture.
Adjust orange glaze consistency by adding more juice if the glaze is too thick.
This bread is best enjoyed fresh but can be wrapped tightly and kept for up to 3 days.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: cranberry orange bread, quick bread, no mixer bread, citrus bread, breakfast bread, holiday baking, easy bread recipe