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–+ servings
Cranberry Bread with Orange Glaze

Cranberry Bread with Orange Glaze

Delight in this Cranberry Bread with Orange Glaze, a perfect blend of tart cranberries and sweet citrus flavor that brightens any meal.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups Fresh Cranberries
  • 2 cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • 1 tablespoon Baking Powder
  • 1 teaspoon Salt
  • 2 large Eggs
  • 1 cup Whole Milk
  • 1/2 cup Orange Juice
  • 1 tablespoon Zest of 1 Orange
  • 1 teaspoon Vanilla Extract
For the Glaze
  • 1 cup Powdered Sugar
  • 2 tablespoons Orange Juice

Equipment

  • Loaf pan
  • Mixing bowl
  • Whisk
  • spatula

Method
 

How to Make Cranberry Bread with Orange Glaze
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. Rinse the fresh cranberries thoroughly. If using frozen, ensure they're thawed and drained well.
  3. Whisk together the dry ingredients: all-purpose flour, granulated sugar, baking powder, and salt in a large bowl.
  4. Beat the eggs in a separate bowl, then mix in whole milk, orange juice, orange zest, and vanilla extract.
  5. Combine the wet and dry ingredients gradually, mixing until just combined.
  6. Fold in the fresh cranberries gently.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes or until golden brown and a toothpick comes out clean.
  9. Cool completely in the pan before drizzling with the orange glaze.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 35gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 100IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For a bright touch, garnish with extra orange zest before serving. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

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