Orange Glazed Cranberry Bread
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 2 hours
Yield: 1 loaf
1/4 cup (31g) all-purpose flour (spooned & leveled)
2 Tablespoons (30g) granulated sugar
1/2 teaspoon ground cinnamon
3 Tablespoons (43g) unsalted butter, cold and cubed
2 cups (250g) all-purpose flour (spooned & 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
1 cup (120g) confectioners’ sugar
1–2 Tablespoons orange juice
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 the mixture resembles pea-size crumbs. It’s important to keep the streusel cold, so place it in the refrigerator (covered or uncovered) until ready to use in step 4.
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 the 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 the bread completely in the pan and 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 on 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.
Freezing Instructions: For longer storage, you can freeze the glazed or unglazed bread for up to 3 months. Allow to thaw overnight in the refrigerator and bring to room temperature before glazing (if needed) and serving.
Cranberries: 1 cup dried cranberries may be used instead of fresh/frozen. You can slice the cranberries in half if desired. I leave them whole.
Buttermilk: Buttermilk (an acid) is required for this quick bread recipe. If you don’t have any, you can make a DIY sour milk substitute. Add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the bread won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe. Another option is to use sour cream and milk instead of buttermilk. See my cinnamon swirl quick bread. This bread batter recipe is similar and you can use 1/3 cup sour cream and 2/3 cup whole milk here too.
Muffins: Grease a 12-count muffin pan or line it with liners. Prepare streusel and batter in steps 2 + 3. Spoon the batter evenly into each liner, filling each to the top. Press streusel into the tops of each. Bake the muffins for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-22 minutes, give or take. Cool muffins for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Makes 18 muffins.
Recipe courtesy of Sally’s Baking Addiction.com