Cranberry Orange Bread with Vanilla Glaze

This moist and flavorful Cranberry Orange Bread with sweet Vanilla-Orange Glaze is a must-try quick bread, bursting with orange zest flavors and tart cranberries. Perfect for holidays and gift giving, just like Starbucks Pumpkin Bread.

Cranberry and orange are two flavors that work well together. The combination of two distinct types of tartness-orange zest is slightly tart but mostly fragrant and sweet, while cranberries are naturally tart and slightly bitter-creates a dessert that's truly special. Topped with simple glaze of orange juice, sugar and vanilla.

This Cranberry Orange Bread is perfect for holiday brunches and cozy mornings; it combines the best of fall flavors into an irresistible loaf that disappears fast. Make sure to also explore Top Fall Cakes and Desserts.

This Cranberry Orange Bread is

• A very moist delicious loaf, with gorgeous shine, and an initial sweet taste with the after-tart of the cranberry.
• Easy to make-no mixer required for the batter.
• Delicious without icing, and even better when it's topped with smooth + silky vanilla-orange icing.
• A great make-ahead recipe (it's even tastier on day 2!).
• Perfect for cozy breakfasts (make French toast out of it!) and holiday gift giving.

Ingredients

• All purpose flour: All-purpose flour serves as the base. You need sturdy all-purpose flour instead of cake flour in this recipe to hold the strawberries in without sinking.
• Sugar: Granulated sugar adds sweetness and tenderness.
• Butter: Melted and cooled, it guarantees a moist crumb.
• Orange zest: Use fresh oranges for zest and juice whenever possible for best flavor, but bottled juice without preservatives can substitute in a pinch.
• Baking soda and powder: Use fresh baking powder and soda. Old leavening agents can cause bread to rise poorly. 
• Frozen cranberries: They are great year-round; toss them in a little flour before folding into the batter to prevent sinking.
• Glaze: Powdered sugar and orange juice.

Plus eggs, whole milk and salt.

How to make cranberry orange bread

Preheat the oven to 350 degrees and prepare a 9x5 inch loaf pan by lightly greasing with butter or nonstick cooking spray. Then dust it with flour, tapping out the extra.

1. Mix Dry Ingredients

In a large bowl, combine the flour, sugar, baking soda, baking powder and salt.

2. Combine Wet Ingredients

In a separate bowl, beat the eggs then stir in the milk, cooled butter and orange zest.

3. Combine and Fold in Cranberries

Pour the wet ingredients in with the dry, gently mix together until there are no dry spots. Use low speed or gentle folding to combine just until no flour streaks remain. Overmixing can toughen the loaf.

Toss cranberries with 1 tablespoon of flour, then gently fold into batter.

5. Pour the batter into loaf pan

Pour the batter into the prepared loaf pan, and smooth the top with a spoon.

6. Bake

Bake at 350 F. for 55 to 60 minutes, or until an inserted toothpick comes out clean, with no crumbs. Allow bread to cool in the pan for at least 10 minutes before removing and placing on a cooling rack. 

7. Make the orange glaze

Whisk together confectioners sugar orange juice and vanilla extract. Spoon the glaze over the top of the bread and let it set before slicing. 

Baking Tips

• To prevent cranberries from sinking: Coat them lightly with flour before adding to batter.
• Don't overmix the batter: Mix just until the dry ingredients are moistened. Overmixing can make the bread tough or dense.
• Rub orange zest into sugar: I do recommed taking the time to rub the zest into the sugar rather than adding it to the dry ingredients. This allows for more dispersal of the orange zest and flavor throughout the loaf.
• Use room temperature ingredients: Bring eggs, butter and milk to room temperature before mixing. It helps everything blend more smoothly. 
• Bake in the center of the oven: Place your loaf pan on the middle of the rack for even heat and better baking. 
• Make slits in the bread before baking: Using a sharp knife, make a shallow slit down the center of the dough before baking. This helps control the way the bread expands while it's baking.
• Cool then slice: Let the bread cool completely before slicing, at least 1 hour.

Variations and substitutions

• Add chopped walnuts, pecans, white chocolate chips. These are great additions. Start with about ½ cup. 
• I do recommend doubling down on the orange zest (you're most likely going to need to juice more than one orange anyway) for the amazing orange flavor.
• Use ¾ cup of orange juice in place of milk for the brightest flavor punch.
• To make it gluten free: Use any 1:1 gluten free flour. 

What to do with leftovers

This recipe makes the most amazing bread for French toast. The next time you make it think about making extra just so you can have french toast in the morning it is wonderful. This will be your favorite breakfast of all time.

o store, wrap leftover loaf tightly in plastic wrap or foil and refrigerate for up to 5 days.

Storage instructions

• Wrap bread tightly in plastic wrap or foil, or store in an airtight container. Store at room temperature for up to 3 days.
• For longer storage, refrigerate for up to 1 week.
• To freeze entire loaf, wrap the whole loaf or slices in plastic wrap, then place in a freezer bag. Freeze for up to 1 month. To thaw, let sit at room temperature.
• For longer storage, freeze sliced portions in airtight bags for up to 3 months and thaw before serving.

More recipes cranberry lovers will love

• Cranberry Pecan Dessert
• Grand Marnier Cranberry Sauce
• Mini Cranberry Pecan Pies