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Cranberry Bread with Orange Glaze

A delightful loaf combining tart cranberries and a sweet orange glaze, perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup orange juice freshly squeezed preferred
  • 1/2 cup vegetable oil
  • 2 large eggs
  • Zest of one orange
Add-ins
  • 1 cup fresh or frozen cranberries chopped if large
For the Glaze
  • 1 cup powdered sugar
  • 2-3 tablespoons orange juice for the glaze

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt until well combined.
  3. In a separate bowl, whisk together the orange juice, vegetable oil, eggs, and orange zest until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Take care not to overmix, as this can result in a tougher loaf. Gently fold in the cranberries.
  5. Pour the batter into the prepared loaf pan, spreading it evenly.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The loaf should be golden and fragrant.
  2. Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Glazing
  1. In a small bowl, whisk together the powdered sugar and orange juice until smooth. Drizzle the glaze over the cooled loaf, letting it soak in a little.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months. Reheat individual slices in the microwave for 15-20 seconds or toast lightly.