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Orange Glazed Cranberry Bread

Orange Glazed Cranberry Bread

A simple yet elegant bread that showcases the bright flavors of cranberries and orange, topped with a tangy glaze.
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Course: Bread
Cuisine: American
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 2 hours
Servings: 16 Slices
Calories: 257kcal
Author: Brenda Maher

Ingredients

Streusel

  • ¼ cup all-purpose flour
  • 3 ½ tbsp unsalted butter, cold and cut into cubes
  • ⅓ tsp ground cinnamon
  • 2 tbsp granulated sugar

Bread

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 cup buttermilk, room temperature
  • 2 medium eggs, room temperature
  • 1 tsp pure vanilla extract
  • ⅓ cup vegetable oil
  • ½ cup granulated sugar
  • ½ cup packed light or dark brown sugar
  • ½ tsp salt
  • 1 cup frozen of fresh cranberries
  • 2 tsp orange zest
  • ½ cup chopped pecans or walnuts (optional)

Orange Glaze

  • 2 tbsp orange juice
  • 1 cup confectioners' sugar

Instructions

Streusel Topping

  • Preheat the oven to 350°F (177°C). Grease a 9x5 inch loaf pan.
  • Combine cinnamon, sugar, and flour in a bowl. Cut in cold butter until the mixture resembles coarse crumbs.
  • Refrigerate streusel while preparing the bread.

Bread

  • Whisk together salt, baking soda, and flour in a large bowl.
  • In a medium bowl, whisk together all the sugar and eggs. Whisk in orange zest, vanilla extract, oil, and buttermilk.
  • Add the wet ingredients to the dry ingredients and whisk until combined.
  • Fold in cranberries and nuts (if using).
  • Put the batter into the loaf pan you prepared. Top with chilled streusel, pressing gently.
  • Bake for 50-60 minutes, covering loosely with foil halfway through to prevent over-browning. If you insert a toothpick, it should come out clean.
  • Cool completely in a pan on a rack.

Glaze

  • Whisk together the confectioners' sugar and orange juice until the desired consistency is reached.
  • Drizzle glaze over cooled bread. Slice and serve.

Notes

  • Store wrapped at room temperature for 1-2 days, refrigerated for 1 week, or frozen (glazed or unglazed) for 3 months. Thaw overnight in the refrigerator before glazing/serving.
  • You can make muffins using the same ingredients instead (detailed instructions above).
  • To replace buttermilk, combine 2 tsp lemon juice/white vinegar with enough milk to make 1 cup and let sit for 5 minutes. Alternatively, use 2/3 cup whole milk mixed with 1/3 cup sour cream.

Nutrition

Calories: 257kcal | Carbohydrates: 38g | Protein: 3.2g | Fat: 10.8g | Saturated Fat: 2.7g | Cholesterol: 19mg | Sodium: 146mg | Potassium: 79mg | Fiber: 1.2g | Sugar: 23g | Calcium: 33mg | Iron: 1.1mg
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