Bread with Orange Cranberry Glaze So Sweet!

I adore those meals that we all grew up with; they’re simply too delicious to pass up.

This sweet, tangy, and rich cranberry orange bread is moist and delicious. It’s the ideal dessert to serve at any holiday dinner.
Of course, our apple and cherry crisps are favorites as well! We’ve even made cranberry orange muffins with streusel topping from this bread recipe, so you can have it for breakfast and dessert!!! Give it a try; you’ll enjoy it! You’ll need the following items to make this recipe:

2 Cups All-Purpose Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Cup Granulated Sugar
1 Tablespoon Orange Zest
1/2 Cup Buttermilk
1/2 Cup Canola or Vegetable Oil
1/2 Cup Orange Juice
2 Large Eggs
1 Teaspoon Vanilla
1 1/2 Cups Fresh Cranberries

1 Cup Powdered Sugar
2-3 Tablespoons Orange Juice

Preheat the oven to 350°F and grease a 9 x 5′′ loaf pan.
Whisk together the flour, baking powder, and salt in a medium mixing basin until well blended. Remove from the equation.
In a separate small bowl, combine the sugar and orange zest with a spoon until the sugar is pale orange in color. Remove from the equation.
Buttermilk, oil, orange juice, eggs, and vanilla should all be combined in the bowl of a stand mixer (or a big mixing bowl with a hand mixer). Mix on low until all of the ingredients are thoroughly incorporated.
Combine the flour and orange zest/sugar combination. On low speed, continue to mix until all of the ingredients are smooth, like muffin batter.
After that, add the cranberries and toss with a wooden spoon or spatula until fully combined.
Pour the batter into a loaf pan that has been oiled. Preheat the oven to 350°F and bake for 70-75 minutes. If the bread starts to brown too quickly, cover it loosely with aluminum foil to keep it from burning.
When a toothpick inserted in the center comes out with a very light crumb, the bread is done. Remove the bread from the oven and set it aside to rest for 5-7 minutes before transferring it to a wire rack to cool completely.

Make the glaze while the bread is cooling.
Combine the powdered sugar and orange juice in a medium mixing basin.
Whisk or beat on low speed with a hand mixer until the glaze is smooth and creamy. To achieve the correct consistency, adjust the amount of orange juice.
Drizzle the glaze over the top of the bread after it has completely cooled, slice, and serve.
Any leftovers can be kept in the refrigerator for up to three days.

Notes *Calories are estimated based on the ingredients used and the serving size specified.

The inside of the bread bakes with a light brown crust that was removed for the images and movie to show the cranberries.

*Additional advice, replacements, and baking modifications can be found in the post and comments area. Several of our readers have left fantastic comments on improvements they’ve made to this recipe that could be useful to others.



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