Welcome to our delightful recipe guide for making Glazed Orange Cranberry Bread. This mouthwatering bread combines the zesty flavors of oranges with the tartness of cranberries, creating a perfect treat for any time of the day. Whether you’re a seasoned baker or a kitchen novice, this recipe is sure to become a favorite in your repertoire. The soft, moist texture, along with the burst of fruity flavors and the sweet orange glaze, makes this bread a true delight. Let’s dive into the details of how to prepare this wonderful treat!
How to Prepare Glazed Orange Cranberry Bread
Ingredients:
- 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup canola oil
- Zest of 1 large orange
- 3/4 cup buttermilk
- 1 tbsp fresh orange juice
- 1/2 tsp salt
- 1 cup fresh cranberries, roughly chopped
- 1 tsp baking powder
- 1 cup granulated sugar
- 2 large eggs, slightly beaten
Directions:
- Preheat your oven to 350 degrees F. Grease and flour an 8 1/2 x 4 1/2 inch loaf pan, or use baking spray. Set aside.
- In a large bowl, combine the all-purpose flour, salt, and baking powder. Mix well and set aside.
- In a small bowl, rub together the granulated sugar and orange zest using your fingers until the mixture is fragrant. Whisk this mixture into the dry ingredients and set it aside.
- In a separate bowl, whisk together the buttermilk, canola oil, beaten eggs, fresh orange juice, and vanilla extract.
- Slowly add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
- Gently fold in the roughly chopped cranberries, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake the bread in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center comes out clean. If the top of the loaf starts to brown too quickly, you can cover it with a piece of aluminum foil for the remainder of the baking time.
- Once the bread is baked, remove it from the oven and place it on a cooling rack for about 15 minutes.
- Gently run a knife around the edges of the bread to loosen it from the pan. Carefully remove the loaf from the pan and allow it to cool completely on a wire rack.
- While the bread is cooling, prepare the orange glaze. In a small bowl, whisk together the icing sugar, fresh orange juice, and orange zest until you have a smooth and drizzle-worthy glaze.
- Once the bread has cooled, drizzle the prepared orange glaze over the top. Allow the glaze to set before slicing and serving the delicious Glazed Orange Cranberry Bread.
This bread is best enjoyed within a few days. To store, wrap the bread and leave it on the counter for 2-3 days. Alternatively, you can freeze the bread for longer storage. Just slice the loaf into portions before freezing, making it easy to thaw and enjoy a piece whenever you crave it.
Can I use frozen cranberries instead of fresh ones?
Yes, you can use frozen cranberries in this recipe. However, make sure to thaw and drain them before folding them into the batter to prevent excess moisture.
Is buttermilk necessary for this recipe?
Yes, buttermilk adds moisture and a subtle tangy flavor to the bread. If you don’t have buttermilk on hand, you can make a substitute by adding a tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5-10 minutes before using.
Can I use whole wheat flour instead of all-purpose flour?
While you can experiment with whole wheat flour, keep in mind that it might result in a denser texture. A combination of whole wheat and all-purpose flour could work well.
How do I know when the bread is fully baked?
Insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs clinging to it, the bread is done. If there is wet batter on the toothpick, continue baking for a few more minutes.
Can I skip the orange glaze?
Of course! The glaze adds an extra layer of sweetness and citrus flavor, but the bread is delicious on its own as well.
Can I add nuts to the recipe?
Absolutely! Chopped nuts like walnuts or pecans can be a wonderful addition for some added crunch and flavor. Fold them in along with the cranberries.
Glazed Orange Cranberry Bread
Ingredients
- 1/2 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 cup canola oil
- Zest of 1 large orange
- 3/4 cup buttermilk
- 1 tbsp fresh orange juice
- 1/2 tsp salt
- 1 cup fresh cranberries roughly chopped
- 1 tsp baking powder
- 1 cup granulated sugar
- 2 large eggs slightly beaten
Orange Glaze Ingredients
- 1 cup icing sugar
- 1 1/2 tbsp fresh orange juice
- 1 tsp orange zest
Instructions
- Preheat oven to 350 degrees F. Spray an 8 1/2 x 4 1/2 inch loaf pan with baking spray (or grease with butter and coat evenly in flour), set aside.
- In a large bowl, combine flour, salt, and baking powder.
- In a small bowl, combine sugar and orange zest. Rub together with your fingers until fragrant. Whisk into the flour mixture, set aside.
- In a separate bowl, combine buttermilk, oil, eggs, orange juice, and vanilla.
- Slowly add wet ingredients to the dry ingredients. Stir until just combined.
- Fold in cranberries. Pour batter into prepared pan.
- Bake for 70-75 min or until toothpick comes out clean. If your loaf starts to go too brown, drape a piece of foil over the top to finish baking.
- Remove bread from oven, place on a cooling rack for 15 min. Loosen the sides of the bread with a knife. Carefully remove loaf from pan and let cool completely on a wire rack.
- While bread is cooling, prepare the orange glaze: in a small bowl, convince icing sugar, orange juice, and orange zest. Whisk until smooth. Drizzle the glaze over bread, cut and serve.
- Store the bread, wrapped on the counter, for 2-3 days. It also freezes well, so I like to cut the loaf into thirds and take out a portion to thaw when preparing for company.
