Cranberry Orange Loaf with Sweet Glaze Recipe
This moist and flavorful cranberry orange loaf is the perfect blend of tart cranberries and bright citrusy zest, topped with a sweet orange glaze. Soft, tender, and bursting with fresh flavors, it’s ideal for breakfast, brunch, or as a delightful afternoon treat.
Equipment
- 8 1/2 x 4 1/2-inch loaf pan
- Measuring cups and spoons
- Hand or stand mixer
- Mixing bowls (small, medium, and large)
- Whisk and spatula
- Wire cooling rack
Ingredients
Bread
- 1½ cups all-purpose flour
- ¼ tsp salt
- 1 tsp baking powder
- Zest of 1 large orange, divided
- ¼ cup milk, room temperature
- 6 tbsp unsalted butter, softened
- ¼ cup orange juice, freshly squeezed
- 1½ cups fresh cranberries, rinsed and patted dry
- 2 large eggs, room temperature
- ¾ cups granulated sugar
- ½ tbsp all-purpose flour
Orange Glaze
- 1½ tsp freshly squeezed orange juice, or to reach desired consistency
- 1 tsp orange zest, reserved from the orange above
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350˚F. Butter an 8 1/2 x 4 1/2-inch loaf pan, dust with flour, and tap out any excess.
- In a medium bowl, whisk together flour, baking powder, and salt, then set aside.
- In a measuring cup, mix milk, orange zest (reserving 1 teaspoon for glaze), and orange juice, then set aside.
- In a large bowl, beat butter and sugar on medium-high speed for 2-3 minutes until combined.
- Add eggs one at a time, mixing well after each addition.
- Gradually add the flour mixture in two parts, alternating with the milk mixture, and mix on medium-low speed until just incorporated.
- Scrape down the sides as needed.
- Toss cranberries with 1/2 tablespoon of flour, then gently fold them into the batter.
- Spread the batter evenly in the prepared pan.
- Bake for 45-50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10-15 minutes, then run a knife around the edges and transfer it to a wire rack to cool completely.
- In a small bowl, mix powdered sugar, orange juice, and reserved zest until smooth.
- Adjust consistency by adding more juice if too thick or more sugar if too thin.
- Drizzle the glaze over the cooled loaf, let it set, then slice and serve.
Notes
- Use fresh or frozen cranberries, but do not thaw frozen ones before using.
- For extra flavor, add a teaspoon of vanilla extract to the batter.
- A glass loaf pan may require a slightly longer baking time than a metal one.