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This orange cranberry bread combines vibrant citrus flavor with tart cranberries and a delicate buttery streusel, making each slice a delightful balance of sweet and tangy.
The use of buttermilk and oil creates a moist, tender crumb that’s both satisfying and comforting.
Rich in fiber from the cranberries and enhanced with wholesome ingredients like nuts, this quick bread offers a nourishing treat without excess saturated fats.
It’s a perfect choice for those seeking a delicious, fruit-forward snack that’s easy to prepare and versatile enough for breakfast, tea time, or even a light dessert.
Plus, the orange glaze adds a zingy finish that elevates the loaf without added complexity.
Whether you’re a beginner baker or looking for a reliable crowd-pleaser, this recipe fits seamlessly into everyday cooking and meal prep routines thanks to its simple steps and adaptable ingredients.
Must-Have Tools for Perfect Results
9×5-Inch Loaf Pan
Essential for shaping the bread evenly and ensuring a uniform bake. This classic size is versatile for all quick breads and cakes, making it a staple for home bakers.
Pastry Cutter
Perfect for cutting cold butter into the streusel topping, helping you achieve the ideal crumbly texture. It’s a handy tool that speeds up prep and improves texture in pastries and toppings.
Whisk
Vital for blending wet and dry ingredients smoothly without over-mixing. A good whisk helps create a tender crumb and is indispensable for sauces, batters, and dressings.
Silicone Spatula
Ideal for gently folding in cranberries and nuts without breaking them apart. Its flexibility makes scraping bowls effortless, reducing waste and mess in the kitchen.
Cooling Rack
Allows baked goods to cool evenly and prevents sogginess by promoting air circulation. A must-have for any baker to maintain perfect texture after baking.
Zesty Orange Glazed Cranberry Bread
Equipment
- 1 9×5-inch loaf pan
- 1 Medium mixing bowl
- 1 large mixing bowl
- 1 Pastry cutter
- 1 Whisk
- 1 silicone spatula
- 1 Cooling Rack
Ingredients
For the Streusel:
- ¼ cup 31g all-purpose flour
- 2 tbsp 30g granulated sugar
- ½ tsp ground cinnamon
- 3 tbsp 43g cold unsalted butter, cubed
For the Bread:
- 2 cups 250g all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 large egg room temperature
- ½ cup 105g packed brown sugar (light or dark)
- ½ cup 100g granulated sugar
- 1 cup 240ml buttermilk, room temperature
- ⅓ cup 80ml vegetable oil (or melted coconut oil)
- 1 tsp pure vanilla extract
- 2 tsp orange zest
- 1 cup 110g fresh or frozen cranberries (do not thaw)
- Optional: 1/2 cup 65g chopped pecans or walnuts
For the Glaze:
- 1 cup 120g confectioners’ sugar
- 1 –2 tbsp orange juice
Instructions
- Prepare Your Oven and Pan: Begin by preheating your oven to 350°F (177°C) to ensure it reaches the perfect baking temperature by the time your batter is ready. Lightly grease a standard 9×5-inch loaf pan with nonstick spray or line it with parchment paper for easy removal. Setting up your baking environment early helps you maintain a smooth workflow and ensures even cooking from the start.
- Make the Streusel Topping: In a medium mixing bowl, combine 1/4 cup all-purpose flour, 2 tablespoons granulated sugar, and 1/2 teaspoon ground cinnamon. Mix these dry ingredients thoroughly until evenly blended. Next, add 3 tablespoons of cold, cubed unsalted butter to the mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry ingredients until the mixture resembles small pea-sized crumbs. This crumbly texture is key for a buttery, crisp topping. To keep the butter cold and maintain the ideal texture, place the streusel mixture in the refrigerator while you prepare the bread batter.
- Combine Dry Ingredients for the Bread: In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Whisking these dry ingredients ensures they are evenly distributed, which helps your bread rise uniformly and prevents clumps in the batter.
- Mix Wet Ingredients Separately: In a separate medium bowl, crack 1 large egg (room temperature) and whisk it gently to break up the yolk and white. Add 1/2 cup packed brown sugar and 1/2 cup granulated sugar to the egg, whisking until the mixture is smooth and slightly fluffy. This step helps dissolve the sugar and aerate the batter for a lighter texture. Next, whisk in 1 cup room-temperature buttermilk, 1/3 cup vegetable oil (or melted coconut oil), 1 teaspoon pure vanilla extract, and 2 teaspoons freshly grated orange zest. These liquids contribute moisture, flavor, and tenderness to your bread.
- Combine Wet and Dry Mixtures: Slowly pour the wet ingredients into the bowl containing the dry ingredients. Using a large spoon or a sturdy spatula, gently fold the ingredients together until just combined. It’s important to avoid over-mixing, which can develop gluten and make the bread dense or tough. The batter should be thick but pourable, with no large pockets of dry flour remaining.
- Fold in Cranberries and Nuts: Carefully fold in 1 cup of fresh or frozen cranberries (do not thaw) to the batter, gently distributing them without breaking their shape. If desired, add 1/2 cup chopped pecans or walnuts for added texture and nutty flavor. This step ensures bursts of tartness and a pleasant crunch throughout the bread.
- Transfer Batter to Pan and Add Streusel: Pour the prepared batter evenly into the greased loaf pan, using a spatula to scrape every bit from the bowl. Level the top lightly with the spatula to create a smooth surface. Retrieve the chilled streusel from the refrigerator and sprinkle it evenly over the batter. Press the streusel gently into the batter’s surface so it adheres during baking, creating a crunchy, flavorful crust.
- Bake Until Golden and Set: Place the loaf pan in the preheated oven on the middle rack. Bake for 45 minutes to 1 hour, monitoring the bread’s progress closely after 40 minutes. About halfway through baking, loosely cover the top of the bread with aluminum foil to prevent the streusel from over-browning while allowing the loaf to continue cooking through. To check doneness, insert a toothpick into the center of the bread; if it comes out clean or with just a few moist crumbs, your bread is fully baked. Baking times can vary depending on your oven, so trust your toothpick test.
- Cool the Bread Thoroughly: Once baked, remove the loaf pan from the oven and place it on a wire cooling rack. Allow the bread to cool completely in the pan, usually about 1 hour. Cooling in the pan helps the bread set and makes it easier to remove without breaking. After it has cooled, gently run a knife along the edges to loosen, then transfer the bread to the rack to continue cooling if desired.
- Prepare the Orange Glaze: While the bread cools, prepare the glaze by whisking together 1 cup confectioners’ sugar with 1 to 2 tablespoons freshly squeezed orange juice in a small bowl. Adjust the amount of orange juice to reach your preferred consistency — thicker glaze for a bold drizzle, or thinner glaze for a more delicate coating. Whisk thoroughly until smooth and free of lumps.
- Glaze and Serve the Bread: Once the bread has completely cooled, use a spoon or fork to drizzle the orange glaze evenly over the top. The glaze adds a bright, sweet finish that complements the tart cranberries and warm orange zest beautifully. Allow the glaze to set for a few minutes before slicing to prevent it from sliding off. Slice the bread into thick, generous pieces and serve alongside your favorite cup of tea or coffee.
- Storage and Enjoyment: Store any leftover bread in an airtight container at room temperature for up to one day, or refrigerate for up to one week to keep it fresh. For longer storage, wrap the bread tightly and freeze it for up to three months. Thaw overnight in the refrigerator and bring to room temperature before glazing or serving. This bread also freezes well unglazed, allowing you to add fresh glaze just before serving.
Notes
- Use fresh or frozen cranberries, but do not thaw frozen berries to prevent bleeding color in the batter.
- Keep the butter cold when making streusel for a crisp, crumbly topping.
- Avoid over-mixing the batter to maintain a tender crumb.
- Cover the bread loosely with foil halfway through baking to prevent over-browning.
- Allow bread to cool completely before glazing for best results.
- For a dairy-free version, substitute buttermilk with a homemade vegan sour milk (plant milk + vinegar).
- Chopped nuts are optional but add wonderful texture and flavor.
Chef’s Secrets: Unlocking Flavor and Texture
Achieving the perfect moist and tender crumb starts with careful handling of ingredients.
The combination of buttermilk and oil ensures your bread stays soft without being greasy.
The zingy orange zest brightens the flavor profile, balancing the tartness of cranberries.
When preparing the streusel topping, keep the butter cold to create that signature crumbly texture that adds a delightful contrast.
Pressing the streusel gently into the batter helps it adhere during baking, preventing it from falling off.
Also, using fresh orange juice for the glaze adds natural sweetness and freshness that powdered sugar alone can’t provide.
Finally, resist the urge to over-mix the batter, as overworking the flour develops gluten, which can toughen the bread.
These little techniques elevate this simple bread into a showstopper.
Serving Suggestions: Delicious Ways to Enjoy
This orange cranberry bread shines when served slightly warm with a pat of butter or cream cheese for extra richness.
Pair it with a hot cup of tea or coffee for a cozy breakfast or afternoon snack. For an indulgent twist, serve slices alongside a dollop of vanilla yogurt or whipped cream.
It also makes a lovely accompaniment to a brunch spread with fresh fruit and light salads.
The bread can be sliced thinly and toasted for a quick breakfast treat or transformed into delightful mini sandwiches with nut butter or mild cheeses.
The subtle tartness and citrus notes pair beautifully with milder accompaniments, creating a balanced flavor experience.
Storage Tips: Keeping Fresh Longer
To maintain the freshness of your bread, store it in an airtight container at room temperature if you plan to consume it within a day.
For longer storage, refrigeration can keep it fresh for up to one week, but it’s best to bring it back to room temperature before serving to revive its soft texture.
Freezing is an excellent option for preserving leftovers; wrap the bread tightly in plastic wrap and foil or place it in a freezer-safe bag.
Frozen bread can last up to three months. When ready to enjoy, thaw it overnight in the refrigerator, and apply the glaze fresh for a bright, flavorful finish.
Avoid glazing before freezing to prevent sogginess.
Frequently Asked Questions: Your Baking Queries Answered
1. Can I substitute the buttermilk?
Yes! You can make a quick buttermilk substitute by mixing 1 tablespoon of white vinegar or lemon juice with enough milk to equal 1 cup. Let it sit for 5 minutes to curdle before using. Plant-based milks like almond or oat milk with vinegar work as well but may slightly affect flavor and texture.
2. Can I use dried cranberries instead of fresh?
Dried cranberries can be used, but they lack the juiciness and tartness of fresh or frozen berries. If you do use dried, consider soaking them briefly in warm water to plump them up and slice them in half for better texture distribution.
3. How do I prevent the streusel from sinking?
Press the streusel firmly onto the top of the batter before baking. Also, make sure your batter is thick enough to support it. Chilling the streusel beforehand helps maintain its structure during baking.
4. Can I make this recipe into muffins?
Absolutely! The recipe easily converts to muffins by spooning the batter into lined muffin tins, topping with streusel, and adjusting baking times. Bake at 425°F for 5 minutes, then reduce to 350°F for an additional 15-17 minutes until a toothpick comes out clean.
5. How do I know when the bread is done?
Use a toothpick inserted into the center; it should come out clean or with a few moist crumbs but no wet batter. The bread should also spring back lightly when touched on top and pull away slightly from the pan edges.
This recipe is inspired by sallysbakingaddiction and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
