Cranberry Orange Bread with Simple Glaze

Ingredients

For the Bread:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, melted
• ¾ cup orange juice (freshly squeezed or store-bought)
• 2 teaspoons orange zest
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups fresh or frozen cranberries (halved if large)
• ½ cup chopped nuts (optional, such as walnuts or pecans)

For the Simple Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons orange juice
• ½ teaspoon vanilla extract

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Construction (Step-by-Step Instructions)

1. Preheat & Prep
   • Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Dry Ingredients
   • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Mix Wet Ingredients
   • In another bowl, whisk melted butter, orange juice, orange zest, eggs, and vanilla extract until combined.
4. Combine Wet & Dry
   • Gradually mix the wet ingredients into the dry ingredients until just combined (do not overmix).
5. Fold in Cranberries & Nuts
   • Gently fold in cranberries and nuts. The batter will be thick.
6. Bake
   • Pour batter into the prepared loaf pan and smooth the top.
   • Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool
   • Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
8. Make the Glaze
   • Whisk together powdered sugar, orange juice, and vanilla extract until smooth. Adjust consistency by adding more juice if needed.
9. Glaze & Serve
   • Drizzle glaze over the cooled bread and allow it to set before slicing.

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Variations

• Healthier Version: Substitute half the flour with whole wheat flour and reduce sugar to ¾ cup.
• Spiced Cranberry Orange Bread: Add 1 teaspoon cinnamon and ¼ teaspoon nutmeg for a warm spice flavor.
• Chocolate Twist: Stir in ½ cup white or dark chocolate chips.
• Almond Orange Bread: Replace vanilla extract with almond extract and top with sliced almonds.
• Dairy-Free Version: Use coconut oil or dairy-free butter instead of regular butter.

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Tips for the Best Cranberry Orange Bread

• Don’t Overmix: Overmixing can make the bread dense instead of light and tender.
• Use Fresh Orange Zest: It enhances the citrus flavor beautifully.
• Toss Cranberries in Flour: If using frozen cranberries, coat them in a little flour to prevent them from sinking in the batter.
• Check for Doneness: Since ovens vary, start checking at 50 minutes using a toothpick.
• Storage: Store at room temperature for 2 days, refrigerate for up to a week, or freeze for up to 3 months.

Would you like a muffin version of this recipe too?