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Perfect Cranberry Orange Bread with Vanilla Glaze

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This Perfect Cranberry Orange Bread with Vanilla Glaze is a tender, moist quick bread studded with tart cranberries and bright orange zest, topped with a sweet vanilla glaze. It’s easy to make, perfect for any occasion, and delivers a beautiful balance of flavors.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • Zest of 1 large orange (about 2 tablespoons)
  • ¼ cup (60ml) fresh orange juice
  • 1 ½ cups (170g) fresh or frozen cranberries
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons whole milk or heavy cream
  • 1 teaspoon vanilla bean paste or pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly grease the parchment and any exposed pan with butter or nonstick spray.
  2. In a small bowl, toss the cranberries with 1 tablespoon of the flour from your measured amount. Set aside.
  3. In a large mixing bowl, whisk together the remaining flour, baking powder, baking soda, and salt for about 20 seconds. Set aside.
  4. In a medium mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides once.
  5. Beat in the eggs one at a time, fully incorporating each before adding the next. The mixture may look slightly curdled.
  6. Add the vanilla extract, orange zest, and fresh orange juice to the butter mixture. Stir until combined.
  7. Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Stir gently until just combined after each addition. Do not overmix.
  8. Fold in the floured cranberries gently with a rubber spatula, using as few strokes as possible (8-10 folds).
  9. Pour the batter into the prepared pan. Smooth the top and tap the pan firmly on the counter a couple of times to release air bubbles.
  10. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly pressed.
  11. Cool the bread in the pan on a cooling rack for 15 minutes. Then use the parchment sling to lift it out and transfer to the rack to cool completely (about 1-2 hours).
  12. While the bread cools, make the glaze: Sift the powdered sugar into a small bowl. Add the milk or cream, vanilla bean paste, and a pinch of salt. Whisk until smooth and glossy. Adjust consistency with more milk or powdered sugar as needed.
  13. Once the bread is completely cool, place it on a serving plate or wire rack over a baking sheet. Drizzle the glaze over the top. Let the glaze set for at least 15 minutes before slicing.

Notes

Don’t skip coating the cranberries in flour to prevent sinking. Room temperature ingredients are important for best texture. Let the bread cool completely before glazing to avoid the glaze being absorbed. The flavors improve on day two.

Nutrition

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

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