Cranberry Bread with Orange Glaze

Cranberry Bread with Orange Glaze

Just a week ‘til Christmas Eve, folks! Can you believe it? Even for those of you who don’t celebrate Christmas, I think we can all agree this is a wonderful time of year to be thankful for family, friends, and good food.

Cranberry Orange Bread Recipe

This tart ‘n sweet, crumbly cranberry bread is my absolute favorite holiday breakfast. It’s lots of fun to bake up, too! Dotted with juicy cranberries and orange zest, this bread is scrumptious topped with a fresh orange juice glaze.

Cranberry Orange Bread

All you need is one bowl and a loaf pan, or a set of two mini ones… and the patience to endure the amazing aroma while it bakes! Especially with all the good food happening in this kitchen lately, patience is definitely lacking…

Cranberry Bread Recipe

Freeze a loaf for later, give it as a gift, or enjoy it warm out of the oven with a hot coffee and the Sunday paper. Topped with a dollop of whipped cream, it makes a delicious dessert, too!

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Cranberry Bread with Orange Glaze

Yield: Makes 1 whole loaf or 2 mini loaves

Ingredients:

Nonstick cooking spray, or 1 tsp. butter

1/3 cup vegetable oil

3/4 cup granulated sugar

1/4 cup milk

2 large eggs

1 teaspoon vanilla extract

1 teaspoon orange zest, from 1 orange

1 cup fresh or frozen cranberries, chopped

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup pecans or walnuts, chopped

For Orange Glaze:

1 cup powdered confectioners’ sugar

2 Tbsp. fresh orange juice, from 1 orange

Directions:

Heat oven to 350 degrees F.

Using nonstick cooking spray or butter, grease 1 whole loaf pan or 2 mini loaf pans. Put a thin strip of parchment paper in the bottom of the pan, and lightly grease over the parchment paper.

In a large bowl, combine oil, sugar, milk, eggs, vanilla, orange zest and cranberries. Mix well. Stir in flour, baking powder, and salt. Fold in chopped nuts. Pour into prepared pan(s).

Bake 1 whole loaf for 50-60 minutes, or 2 mini loaves for 30-40 minutes. Meanwhile, whisk together ingredients for orange glaze and set aside.

Remove loaf from oven. A toothpick inserted in the loaf’s center should come out clean. Let cool 10 minutes.

With a blunt knife, loosen sides of loaf from pan(s) and remove by lifting strip of parchment paper. Immediately brush glaze over each loaf. Cool completely on wire rack before slicing. Store tightly wrapped in refrigerator up to 1 week.

Enjoy!

Adapted from Food.com

      

26 Responses to “Cranberry Bread with Orange Glaze”

  1. #
    1
    Blog is the New Black — December 17, 2012 @ 12:41 pm

    Looks deliciously seasonal!

  2. #
    2
    Rosa's Yummy Yums — December 17, 2012 @ 1:15 pm

    Your beead looks amazing! What a perfect flavor combination.

    Cheers,

    Rosa

  3. #
    3
    Elizabeth@ Food Ramblings — December 17, 2012 @ 1:30 pm

    wow- looks great- perfect for a holiday breakfast!

  4. #
    4
    Judy@Savoring Today — December 17, 2012 @ 3:22 pm

    Cranberry and orange are a favorite combo for me — your bread would be a beautiful addition to a holiday tray or Christmas morning breakfast. :)

  5. #
    5
    Pam — December 17, 2012 @ 4:23 pm

    What a terrific combination of flavors… it looks lovely.

  6. #
    6
    Rachel @ The Pescetarian and the Pig — December 17, 2012 @ 4:46 pm

    I absolutely love this flavor combo in muffins, breads, and everything awesome!

    One question: You kind of lost me in the instructions when you said to pull out a strip of parchment paper… Did you grease your loaf pans AND line them with parchment paper?

  7. #
    7
    Georgia | The Comfort of Cooking — December 17, 2012 @ 5:01 pm

    Oops, sorry! Thanks for catching that. I meant to write in the recipe to put a small strip of parchment paper in the loaf pan, and also grease it. The parchment paper just helps to remove the loaf easier. The change has been made!

  8. #
    8
    Laura (Tutti Dolci) — December 17, 2012 @ 9:22 pm

    I love cranberry and orange bread, yours is so pretty!

  9. #
    9
    Rachel @ Bakerita — December 17, 2012 @ 10:38 pm

    This looks so delicious! I’ve been trying to figure out what to do with the cranberries in my fridge, I think I found it!

  10. #
    10
    Karen — December 17, 2012 @ 10:58 pm

    It’s in the oven right now! I couldn’t resist, and it was so easy. Thanks!

  11. #
    11
    Chung-Ah | Damn Delicious — December 17, 2012 @ 11:12 pm

    Oh my goodness – just look at that gorgeous tower of bread slices! This really would make the perfect hostess gift.

  12. #
    12
    Ashley - Baker by Nature — December 18, 2012 @ 12:11 am

    Cranberries and orange are such a comforting combo – love this bread!

  13. #
    13
    Julia {the roasted root} — December 18, 2012 @ 5:26 am

    I love sweet breads like this and have never tried baking one with cranberries. It looks wonderful and such a great combination with the orange glaze! Perfect holiday treat!

  14. #
    14
    A SPICY PERSPECTIVE — December 18, 2012 @ 2:09 pm

    Wow is that ever gorgeous!?!

  15. #
    15
    Joanne — December 18, 2012 @ 3:41 pm

    The orange cranberry combo is such a classic and is just perfect for the holidays! Love this loaf.

  16. #
    16
    Loretta E. — December 18, 2012 @ 4:02 pm

    I’m loving all the bright, vibrant colors in this! So incredibly gorgeous. I’d love the smear that thickly with butter!

  17. #
    17
    Katrina Bahl — December 18, 2012 @ 5:05 pm

    I love citrus breads!

  18. #
    18
    Kelsey AppleaDay — December 18, 2012 @ 6:36 pm

    This looks so fantastic and full of Christmas flavors.

  19. #
    19
    Kitcheninspirations — December 18, 2012 @ 7:14 pm

    So festive looking, and perfect for Christmas morning while we sit around the fire opening presents.

  20. #
    20
    Anonymous — December 18, 2012 @ 7:59 pm

    Made this yesterday… delicious and easy! Thanks for the recipe!

  21. #
    21
    Kiersten @ Oh My Veggies — December 18, 2012 @ 11:05 pm

    This would make such a great gift! Yum. :)

  22. #
    22
    Paula — December 18, 2012 @ 11:13 pm

    Such a pretty loaf and a perfect holiday bread.

  23. #
    23
    Anonymous — December 28, 2012 @ 12:40 am

    Can i make this in a bundt pan??

  24. #
    24
    Georgia | The Comfort of Cooking — December 28, 2012 @ 1:01 am

    Though I’ve never tried it, I’m assuming if you poured all the batter into a bundt pan, it would bake for about the same amount of time (50-60 minutes). Hope you enjoy!

  25. #
    25
    VinGirl — January 5, 2013 @ 7:38 pm

    My son and I made this last night, and our whole family loves it! It is so delicious, and beautiful too. :) Thank you so much for sharing the recipe!

  26. #
    26
    Sharon — January 11, 2013 @ 1:03 pm

    This is sooo my favorite recipe right now. I’m making loaves to give to my family. I’m pregnant and I also want to make some to freeze for a healthy delicious snack after I have my baby!

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