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Perfect Orange Cranberry Quick Bread with Vanilla Glaze

orange cranberry quick bread - featured image
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This tender, moist quick bread is studded with tart cranberries and bright orange zest, then drizzled with a creamy vanilla glaze. It’s easy to make with simple ingredients and perfect for any occasion.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 medium fresh oranges (zest of both, juice of one)
  • 1½ cups (170g) fresh or frozen cranberries
  • ½ cup (120ml) buttermilk
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons (28g) unsalted butter, melted
  • 1 teaspoon vanilla extract (for glaze)
  • 2–3 tablespoons (30-45ml) milk

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. Wash and dry oranges. Zest both oranges (about 2 tablespoons zest). Juice one orange and set juice aside. Rinse fresh cranberries, pat dry, and toss with 1 tablespoon flour from measured flour.
  3. In a medium bowl, whisk together flour (minus the 1 tablespoon used for cranberries), baking powder, baking soda, and salt.
  4. In a large bowl, whisk together sugar and orange zest, rubbing with fingers to release oils. Add eggs one at a time, whisking well. Add buttermilk, vegetable oil, orange juice, and vanilla extract; whisk until smooth.
  5. Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until just combined (a few lumps are fine).
  6. Fold in flour-coated cranberries with a few strokes.
  7. Pour batter into prepared pan, spread evenly, and tap gently on counter to release air bubbles.
  8. Bake for 50-60 minutes until golden brown and a toothpick inserted in center comes out clean or with a few moist crumbs. Tent with foil if browning too quickly.
  9. Cool in pan on a wire rack for 15 minutes, then lift out using parchment and cool completely on rack.
  10. For glaze: In a small bowl, whisk together sifted powdered sugar, melted butter, and vanilla extract. Add milk 1 tablespoon at a time until smooth and pourable.
  11. Once bread is completely cool, drizzle glaze over top. Let set for 10 minutes before slicing.

Notes

Don’t overmix the batter. Room temperature ingredients matter. Check doneness with a thermometer (200-205°F). Let bread cool completely before glazing. Use a serrated knife for slicing. Toast leftover slices for a different experience.

Nutrition

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

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