Orange Glazed Cranberry Bread Recipe
If you need a quick and easy breakfast option around the holidays, this Orange Glazed Cranberry Bread Recipe is the solution! This moist quick bread is bursting with tart cranberry flavor and the orange glaze adds the perfect blend of sweet citrus.
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Quick Bread Recipe with Cranberries
I absolutely love making quick breads. The flavors and ingredients can easily be changed to fit my needs. I use this basic quick bread recipe and switch out the type of dried fruit depending on my mood. Nuts can be added and the glaze can be made in a variety of different flavors.
Wrap up some loaves of this Orange Glazed Cranberry Bread for holiday gifts. Or enjoy it as a breakfast treat with the family.
Another awesome way to use Cooking Spray is to spray the measuring cup before filling it with honey. Then the honey slides right out of the measuring cup without a hassle. I use that trick a lot!
Back to this perfect loaf of Cranberry Bread. It is ready to be GLAZED!
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Orange Glazed Cranberry Bread
Ingredients
Cranberry Bread
- 1 Cup Dried Cranberries
- 1/4 tsp Baking Soda
- 1 Tb Butter
- 1 Cup Boiling Water
- 1 Egg
- 1/2 tsp Salt
- 1/2 Cup Honey
- 1 tsp Baking Powder
- 2 Cups AP Flour
- PAM Cooking Spray
Orange Glaze
- 2/3 Cup Powdered Sugar
- 1½ Tb Fresh Squeezed Orange Juice
- Orange Zest - to taste optional
Instructions
- Cranberry Bread
- Preheat oven to 350°
- Generously spray a large loaf pan (9x5x3) with Baking Spray.
- Finely chop dried cranberries in a food processor.
- Combine chopped cranberries, baking soda, butter and boiling water. Set aside.
- In a large bowl - beat egg, salt and honey for about 10 seconds. (Spray measuring cup with cooking spray before measuring the honey to prevent a sticky situation)
- In a separate bowl - sift the flour and baking powder.
- While mixing - add the cranberry liquid to the egg and honey mixture. Mix until fully incorporated.
- Slowly add the dry ingredients and stir until no dry clumps remain. Do not over mix.
- Transfer batter to the greased loaf pan. Run the tip of your spatula lengthwise down the middle of the batter to create the crack at the top of the bread.
- Bake for 40-45 minutes or until a toothpick can be inserted and removed clean.
- Remove from oven and allow to cool in pan for 5-10 minutes.
- Using a potholder or towel - gently flip the loaf pan upside down and catch the cranberry bread with the other hand.
- Cool on a wire rack for at least 15-20 minutes.
- While the bread is cooling prepare the glaze.
Orange Glaze
- Stir the powdered sugar, orange juice and zest together with a fork.
- Drizzle glaze over the top of the cranberry bread.
- Allow glaze to set for 10-15 minutes.
- Slice and serve OR package and give as gifts!
Notes
Nutrition
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I adapted this recipe from the Maple Date Nut Bread recipe in Eet Smakelijk.
This Cranberry Bread Recipe is one of my holiday favorites. Add the Orange Glaze for breakfast perfection! I hope you and your loved ones enjoy this tasty quick bread as much as my family.
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
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Well…I’d be leaving a comment on this post even without the giveaway! This looks amazing Nicole!! PINNED! And my favorite food is ice cream…
Oh, my favorite is Ice Cream too!
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My absolute favorite food, no lie, is cranberries. A few years ago I would have said potatoes, but I had a serious kidney scare and cranberries are a super food for the kidneys. I make sure to eat cranberries and drink cranberry juice every single day.
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That recipe looks great, I love this flavour combination!
However, I *much* prefer parchment paper over PAM. The stuff is great: less concern about potentially harmful chemicals/synthetics, and a wide variety of uses. Not only can you line baking pans with parchment paper, but you can also employ it in bread baking (specifically the overnight, yeasted no-knead variations), and when making your own pizza on a baking stone. Simply assemble your pizza on the paper, and lift the entire thing by the edges of the paper onto the stone. No need for a slider and no worry about sauce and goo running onto the stone.
Thanks Artemis! I have never had much luck using parchment paper. Not sure what I am doing wrong but everything tends to burn. I’m glad it’s working for you though 😀