Print

Perfect Orange Cranberry Quick Bread with Easy Vanilla Glaze

orange cranberry quick bread - featured image
Print Recipe

This tender, bright orange cranberry quick bread is topped with a sweet vanilla glaze. It’s the perfect holiday treat that converts even cranberry skeptics into believers.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick, 113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • 1/2 cup (120ml) buttermilk
  • 1/4 cup (60ml) fresh orange juice
  • 2 tablespoons fresh orange zest
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (about 170g) fresh or frozen cranberries
  • 1 tablespoon all-purpose flour (for tossing with cranberries)
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk or heavy cream
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven. Line your 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease the parchment and any exposed pan surfaces with butter or non-stick spray.
  2. In a small bowl, toss the 1 1/2 cups of cranberries with 1 tablespoon of all-purpose flour until lightly coated. Set aside.
  3. In a large bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
  4. In a medium bowl, whisk together the 2 room-temperature eggs, 1/2 cup of melted butter, 1/2 cup of buttermilk, 1/4 cup of fresh orange juice, 2 tablespoons of orange zest, and 1 teaspoon of vanilla extract until smooth.
  5. Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to fold together gently until just combined (about 10-12 strokes). A few small lumps are fine.
  6. Add the floured cranberries to the batter and fold in with 3-4 gentle strokes.
  7. Scrape the batter into the prepared loaf pan and spread evenly. Give the pan a gentle tap on the counter to release air bubbles.
  8. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent with foil after 40 minutes.
  9. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment sling to lift it out and transfer to the cooling rack.
  10. Cool completely (about 1-2 hours) before glazing.
  11. In a small bowl, whisk together 1 cup of sifted powdered sugar, 1 teaspoon of vanilla extract, and 2 tablespoons of milk or heavy cream. Add the third tablespoon for a thinner drizzle. Whisk until smooth and glossy.
  12. Drizzle the glaze over the completely cooled bread. Let set for about 10 minutes before slicing.

Notes

Toss cranberries in flour to prevent sinking. Use room temperature eggs and buttermilk for best results. Don’t open the oven door for the first 30 minutes of baking. Cool completely before glazing. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use melted coconut oil and almond milk with vinegar.

Nutrition

Keywords: orange cranberry bread, cranberry quick bread, vanilla glaze, holiday bread, cranberry bread recipe, orange bread

Find it online: https://willarecipes.com/perfect-orange-cranberry-quick-bread-with-easy-vanilla-glaze/