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Easy Orange Cranberry Quick Bread with Glaze

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A tender, moist quick bread bursting with tart cranberries and bright orange zest, topped with a simple sweet glaze. Perfect for last-minute gatherings, holiday brunches, or cozy evenings.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg, room temperature
  • ¾ cup buttermilk, shaken
  • ⅓ cup vegetable oil
  • 1 tablespoon orange zest
  • ¼ cup fresh orange juice
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh cranberries, coarsely chopped
  • 1 cup powdered sugar, sifted
  • 2 tablespoons fresh orange juice
  • ½ teaspoon orange zest (optional)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. Zest and juice the orange. Set aside 1 tablespoon zest and ¼ cup juice for the bread, plus 2 tablespoons juice for the glaze.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  4. In a medium bowl, whisk together egg, buttermilk, oil, orange zest, orange juice, and vanilla extract until well combined.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Fold in chopped cranberries with a few strokes until evenly distributed.
  7. Pour batter into prepared loaf pan and spread evenly. Tap pan on counter to release air bubbles.
  8. Bake for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If browning too fast, tent with foil at 40 minutes.
  9. Cool in pan on a wire rack for 15 minutes, then lift out using parchment handles and cool completely on rack.
  10. For the glaze: In a small bowl, whisk together powdered sugar, 2 tablespoons orange juice, orange zest (if using), and a pinch of salt until smooth and pourable.
  11. Once bread is completely cool, drizzle glaze over top. Let set for 10 minutes before slicing.

Notes

Don’t overmix the batter—mix until just combined to keep the bread tender. For best results, use room temperature ingredients. If you don’t have buttermilk, make a substitute by adding 1 tablespoon white vinegar or lemon juice to regular milk to reach ¾ cup, then let sit for 5 minutes. Frozen cranberries can be used without thawing; add 1-2 minutes to baking time. For a gluten-free version, use a 1:1 gluten-free baking blend. For a vegan version, replace the egg with a flax egg and use dairy-free milk with vinegar for buttermilk.

Nutrition

Keywords: orange cranberry bread, quick bread, cranberry orange loaf, holiday bread, easy bread recipe

Find it online: https://lenatable.com/easy-orange-cranberry-quick-bread-with-glaze/