Orange Glazed Cranberry Bread
Welcome back, cranberry orange bread! I’ve made this quick bread at least 5x the past month (honestly, I’ve lost count… it’s one of my favorites!) and decided to add a few updates to the original post. By the way, it freezes beautifully.
When I think of the fall season, many flavor duos come to mind, but no flavor combination is more delicious than orange + cranberry. I love tart cranberries paired with sunshine-sweet orange. Over the years I’ve shared recipes for cranberry orange muffins, cranberry orange bundt cake, and cranberry orange scones— all incredible, but nothing rivals today’s quick bread. It’s the original and I recommend making two loaves because trust me, it will disappear quickly!
Ingredients
Streusel
1/4 cup (31g) all-purpose flour (spoon & leveled)
2 Tablespoons (30g) granulated sugar
1/2 teaspoon ground cinnamon
3 Tablespoons (45g) unsalted butter, cold and cubed
Bread
2 cups (250g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, at room temperature
1/2 cup (105g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 cup (240ml) buttermilk, at room temperature*
1/3 cup (80ml) vegetable oil (or melted coconut oil)
1 teaspoon pure vanilla extract
2 teaspoons orange zest
1 cup (110g) cranberries, fresh or frozen (do not thaw)*
optional: 1/2 cup (65g) chopped pecans or chopped walnuts
Glaze
1 cup (120g) confectioners’ sugar
1–2 Tablespoons orange juice
Instructions
Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray.
Make the streusel first: Whisk the flour, sugar, and cinnamon together in a medium bowl. Cut in the cold butter with a pastry cutter, your hands, or two forks until mixture resembles pea-size crumbs.
Make the bread: Whisk the flour, baking soda, and salt together in a large bowl. In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined. Whisk in the buttermilk, oil, vanilla, and orange zest. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. Fold in the cranberries and nuts (if using).
Pour the batter into prepared loaf pan. Top evenly streusel, pressing the streusel down gently into the top of the bread so it sticks.
Bake the bread for 45 minutes to 1 hour. Cover loosely with foil about halfway through to ensure even browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 1 hour. Cool bread completely in the pan set on a wire rack.
Make the glaze: In a small bowl, whisk the confectioners’ sugar and orange juice together. Add more orange juice depending how thick you want the glaze. Drizzle over cooled bread.
Slice and serve. Cover and store leftover bread at room temperature for 1 day or in the refrigerator for up to 1 week.
When I think of the fall season, many flavor duos come to mind, but no flavor combination is more delicious than orange + cranberry. I love tart cranberries paired with sunshine-sweet orange. Over the years I’ve shared recipes for cranberry orange muffins, cranberry orange bundt cake, and cranberry orange scones— all incredible, but nothing rivals today’s quick bread. It’s the original and I recommend making two loaves because trust me, it will disappear quickly!
Ingredients
Streusel
1/4 cup (31g) all-purpose flour (spoon & leveled)
2 Tablespoons (30g) granulated sugar
1/2 teaspoon ground cinnamon
3 Tablespoons (45g) unsalted butter, cold and cubed
Bread
2 cups (250g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, at room temperature
1/2 cup (105g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 cup (240ml) buttermilk, at room temperature*
1/3 cup (80ml) vegetable oil (or melted coconut oil)
1 teaspoon pure vanilla extract
2 teaspoons orange zest
1 cup (110g) cranberries, fresh or frozen (do not thaw)*
optional: 1/2 cup (65g) chopped pecans or chopped walnuts
Glaze
1 cup (120g) confectioners’ sugar
1–2 Tablespoons orange juice
Instructions
Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray.
Make the streusel first: Whisk the flour, sugar, and cinnamon together in a medium bowl. Cut in the cold butter with a pastry cutter, your hands, or two forks until mixture resembles pea-size crumbs.
Make the bread: Whisk the flour, baking soda, and salt together in a large bowl. In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined. Whisk in the buttermilk, oil, vanilla, and orange zest. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. Fold in the cranberries and nuts (if using).
Pour the batter into prepared loaf pan. Top evenly streusel, pressing the streusel down gently into the top of the bread so it sticks.
Bake the bread for 45 minutes to 1 hour. Cover loosely with foil about halfway through to ensure even browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 1 hour. Cool bread completely in the pan set on a wire rack.
Make the glaze: In a small bowl, whisk the confectioners’ sugar and orange juice together. Add more orange juice depending how thick you want the glaze. Drizzle over cooled bread.
Slice and serve. Cover and store leftover bread at room temperature for 1 day or in the refrigerator for up to 1 week.
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