Zesty Orange Glazed Cranberry Bread
Ruth M. Moran
A moist, flavorful quick bread bursting with fresh orange zest and tangy cranberries, topped with a buttery streusel and finished with a sweet citrus glaze.
Prep Time 20 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Breakfast, Dessert, Snack
Cuisine American, Baking
1 9x5-inch loaf pan
1 Medium mixing bowl
1 large mixing bowl
1 Pastry cutter
1 Whisk
1 silicone spatula
1 Cooling Rack
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
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.
- 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.