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Easy Cranberry Orange Bread with Vanilla Glaze

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This cranberry orange bread with vanilla glaze is tender, moist, and perfectly balanced between tart and sweet. It’s a quick and easy recipe that’s perfect for holiday mornings, brunch, or as a hostess gift.

Ingredients

  • All-purpose flour, 2 cups (240g)
  • Granulated sugar, 1 cup (200g)
  • Baking powder, 1½ teaspoons
  • Baking soda, ½ teaspoon
  • Salt, ½ teaspoon
  • Fresh orange zest, 2 tablespoons
  • Fresh orange juice, ¾ cup (180ml)
  • Large eggs, 2 (room temperature)
  • Unsalted butter, ½ cup (113g), melted and slightly cooled
  • Vanilla extract, 1 teaspoon
  • Fresh or frozen cranberries, 1½ cups (170g)
  • Powdered sugar, 1 cup (120g)
  • Vanilla extract, 1 teaspoon (for glaze)
  • Milk or heavy cream, 2–3 tablespoons

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line your 9×5 loaf pan with parchment paper, leaving overhang on the two long sides.
  2. Zest and juice your oranges. You need about 2 tablespoons of zest and ¾ cup of juice.
  3. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
  4. In a separate medium bowl, combine the wet ingredients: whisk the melted butter, eggs, orange juice, orange zest, and vanilla extract until smooth.
  5. Pour the wet mixture into the dry ingredients. Stir with a rubber spatula until just combined. A few streaks of flour are okay.
  6. Gently fold in the cranberries. If using frozen, toss them in a tablespoon of flour first to prevent sinking.
  7. Pour the batter into the prepared loaf pan. Spread it evenly with your spatula. Tap the pan on the counter a couple times to release any air bubbles.
  8. Bake for 55–65 minutes. Start checking at 55 minutes. Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, it’s done. If the top is browning too quickly, tent loosely with foil after 40 minutes.
  9. Cool in the pan for 15 minutes on a wire rack.
  10. Lift the bread out using the parchment overhang. Transfer it to the cooling rack to cool completely (about 1 hour).
  11. Make the vanilla glaze: In a small bowl, whisk together the powdered sugar, vanilla extract, and 2 tablespoons of milk or cream. Add more liquid, ½ teaspoon at a time, until you reach a thick but pourable consistency.
  12. Drizzle the glaze over the cooled bread. Let it set for about 15 minutes before slicing.

Notes

Don’t overmix the batter. Use room temperature eggs. Zest before juicing. Let the bread cool completely before glazing. Double the recipe if feeding a crowd; freeze unglazed loaf for up to 3 months.

Nutrition

Keywords: cranberry orange bread, vanilla glaze, quick bread, holiday bread, cranberry bread, orange bread

Find it online: https://oracooks.com/easy-cranberry-orange-bread-with-vanilla-glaze/