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Moist Cranberry Orange Bread with Easy Vanilla Glaze

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This moist cranberry orange bread is the perfect balance of tart and sweet, with a tender crumb and a simple vanilla glaze. It’s quick to make with pantry staples and ideal for holiday mornings or cozy weekends.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • ¾ cup (180ml) buttermilk
  • ¼ cup (60ml) fresh orange juice
  • 2 tablespoons orange zest (from about 2 large oranges)
  • 1 teaspoon vanilla extract
  • 1½ cups (170g) fresh or frozen cranberries (if frozen, do not thaw; toss in 1 tablespoon flour)
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract (for glaze)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving a 2-inch overhang on the long sides.
  2. Zest and juice oranges: zest about 2 tablespoons of zest, then juice to get ¼ cup of fresh juice. Set aside.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. If using frozen cranberries, toss them in 1 tablespoon of this flour mixture.
  4. In a separate medium bowl, whisk together melted butter, eggs, buttermilk, orange juice, orange zest, and vanilla extract until smooth and creamy.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined—do not overmix. A few lumps are fine.
  6. Gently fold in the cranberries with a few strokes.
  7. Pour batter into prepared pan and spread evenly. Bake for 55-65 minutes. At 45 minutes, check top; if browning too quickly, tent with foil. Bread is done when a toothpick inserted in center comes out clean or with a few moist crumbs, or internal temperature reaches 200-205°F.
  8. Let bread cool in pan for 15 minutes, then lift out using parchment overhang and transfer to a wire rack. Cool completely (at least 1 hour) before glazing.
  9. For the glaze: In a small bowl, whisk together sifted powdered sugar, 1 teaspoon vanilla, and 2 tablespoons heavy cream. Add a third tablespoon if a thinner drizzle is desired. Drizzle over cooled bread and let set for 15 minutes before slicing.

Notes

Do not overmix the batter; mix until just combined. Room temperature ingredients are important for even texture. For a dairy-free version, use melted coconut oil and oat milk with lemon juice. For gluten-free, use a 1:1 gluten-free baking blend. Store at room temperature for up to 4 days, or freeze unglazed for up to 3 months.

Nutrition

Keywords: cranberry orange bread, moist cranberry bread, cranberry orange loaf, quick bread, holiday bread, vanilla glaze

Find it online: https://goldensimmer.com/moist-cranberry-orange-bread-with-easy-vanilla-glaze/