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Orange-Glazed Cranberry Bread has the perfect blend of flavors: citrus from the orange, tartness from cranberries & a little hint of spice. Perfect. Simply Sated
4.75 from 8 votes
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Orange-Glazed Cranberry Bread

Orange-Glazed Cranberry Bread - a delicious breakfast bread or dessert. This recipe will make one 9x5-inch loaf, two 7 1/4x3 1/2-inch or three 5 1/2x3-inch loaves. *See Notes if making Sugared Cranberries for garnishing. ---------Original recipe found at Hy-Vee Seasons: http://www.hy-vee.com/seasons/recipe.aspx?r=9518
Course Breakfast, Breakfast Bread, Quick Bread
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 -18
Author Susie Gall

Ingredients

  • For the Streusel Topping:
  • 1/4 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons cold butter unsalted
  • -------------------------------
  • For the Bread:
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 large egg slightly beaten
  • 1 cup skim milk
  • 1/4 cup canola oil
  • 1 tablespoon orange zest approximately zest of 2 oranges
  • 1 teaspoon vanilla extract
  • 2 cups fresh or frozen cranberries chopped
  • 2 tablespoons flour for sprinkling over cranberries before adding to the batter
  • -------------------------
  • For the Orange Glaze:
  • 1 cup powdered sugar confectioner's sugar
  • 1-2 tablespoons fresh orange juice
  • 1 teaspoon orange zest
  • --------------------------
  • For Garnish optional - Sugared Cranberries:
  • 1 cup granulated sugar
  • 1 cup water
  • 1 cup cranberries
  • Extra Orange Zest for sprinkling over the cranberries on top of the bread

Instructions

  1. Preheat oven to 350F.
  2. Grease bottom and 1/2-inch up sides of loaf pans; set aside.
  3. ------------------------
  4. For the Streusel Topping:
  5. In a medium bowl, combine all streusel ingredients, cut the butter into the mixture until it looks like coarse crumbs then set aside.
  6. ------------------------
  7. For the Bread:
  8. In a large bowl, sift dry bread ingredients together and whisk a few times until well combined. Make a well in the center in the middle of the flour mixture and set aside.
  9. In a medium bowl, combine all other bread ingredients except cranberries and mix until all ingredients are well incorporated. Pour the egg mixture into the middle of the flour mixture. Stir gently just until flour mixture is moistened (batter should be lumpy).
  10. Place chopped cranberries in a medium bowl and sprinkle 2 tablespoons flour over the berries. Stir gently just until all cranberries a flour dusted. (This will keep the cranberries from settling to the bottom of the bread while cooking.)
  11. Fold the cranberry/flour mixture into the batter.
  12. Spoon the batter into prepared pans, spreading evenly.
  13. Sprinkle streusel mixture over the batter in each loaf pan.
  14. Bake at 350F for 60-65 minutes for large loaf, 45-55 minutes for medium loaves and 35-45 minutes for smallest loaves or until a toothpick inserted in the middle comes out clean.
  15. Remove loaves from oven and let the bread cool in pan on cooling rack for 10 minutes.
  16. Remove bread from pan(s) and let cool completely on cooling rack.
  17. ----------------------------
  18. For the Orange Glaze:
  19. Combine glaze ingredients in a small bowl and mix well. Pour over bread after bread is completely cooled. If desired, garnish with sugared cranberries and orange zest.
  20. _________________
  21. In a medium saucepan, bring 1 cup sugar and 1 cup water just to a boil; reduce heat and let simmer (uncovered) until sugar is completely dissolved - approximately 5 minutes.
  22. Remove from heat and pour into a heat-proof bowl. Let the sugar mixture cool 5 minutes then stir in 1 cup cranberries. Place in the fridge until berries are cold. When ready to use, completely drain the liquid and allow cranberries to dry 3-4 minutes then gently toss the berries with superfine sugar. Place berries on parchment paper or waxed paper to dry.
  23. Enjoy!

Recipe Notes

*If making sugared cranberries to use as garnish, prepare them first so they have time to cool - especially if serving the bread the same day as baking.