Cranberry Orange Bread Recipe – Step by Step Guide: This Cranberry Orange Bread is easy to make, super moist, and topped with a delicious orange glaze. Perfect for breakfast or dessert! This bread is perfect for gifting to others and you can even freeze it for later.
Cranberry Orange Bread Recipe – Step by Step Guide
FOR THE CRANBERRY ORANGE BREAD:
- 2 cups (250 grams) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (120ml) vegetable or canola oil
- 1 cup (200 grams) granulated sugar
- 1 cup (230 grams) sour cream (or plain Greek yogurt)
- 2 large eggs
- 2 tablespoons (30 ml) fresh orange juice
- 2 teaspoons orange zest
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cups (130 grams) fresh cranberries , chopped (I cut mine in half, then measured them)
FOR THE ORANGE GLAZE:
- 1 cup (120 grams) powdered sugar
- 1.5 -2 tablespoons (23-30ml) fresh orange juice
INSTRUCTIONS
TO MAKE THE CRANBERRY ORANGE BREAD:
- Heat the oven to 350°F (177°C). Spray a 9×5-inch loaf pan with nonstick cooking spray. Keep aside.
- Mix flour, baking powder, and salt in a large basin. Set aside.
- Whisk oil, sugar, sour cream, eggs, orange juice, zest, and vanilla extract in a separate dish until mixed. Mix dry ingredients with wet ingredients until just mixed. Next, carefully fold in chopped cranberries.
- Place the batter in the loaf pan and bake at 350°F (177°C) for 50–60 minutes or until a toothpick inserted into the center comes out clean. Avoid overbrowning by loosely covering the last 10–15 minutes of baking with foil.
- Cool the loaf pan for 20 minutes after removing it from the oven. Cool on a wire rack after carefully removing from the loaf pan.
TO MAKE THE ORANGE GLAZE:
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Once the bread has cooled, whisk together the confectioners’ sugar and orange juice. Start with 1.5 tablespoons of orange juice and whisk well. If your mixture is too thick, slowly add a little more orange juice. You want the glaze to be thin enough to drizzle, but thick enough to set up on the bread. If the glaze is too thin, add more powdered sugar as needed.
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Using a spoon, drizzle the glaze on top of the bread and spread it around. The glaze should harden up a little more after about 15 to 20 minutes.
FAQ’S
Q1. HOW TO STORE THIS BREAD?
Store this cranberry orange bread with glaze in an airtight container at room temperature or in the refrigerator for up to four days.
Q2. CAN I FREEZE THIS BREAD?
Yes! The cranberry bread will freeze well for up to three months. I suggest wrapping it tightly with plastic wrap and storing it in a large freezer bag or storage container. Thaw overnight in the refrigerator, bring to room temperature, and add the glaze before serving.
Q3. CAN I USE BUTTER INSTEAD OF OIL?
You could use butter, but the cranberry orange bread won’t stay quite as moist and it will change the taste/texture a little bit.