Orange Glazed Cranberry Bread

As seen on

Sally’s

Total Time

2 hours

Prep Time

20 minutes

Cook Time

55 minutes

Rating

(136)

Ingredients

1 loaf

1/4 cup (31g) all-purpose flour (spooned & leveled)
2 Tablespoons (30g) granulated sugar
1/2 teaspoon ground cinnamon
3 Tablespoons (43g) unsalted butter, cold and cubed
2 cups (250g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, at room temperature
1/2 cup (105g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 cup (240ml) buttermilk, at room temperature*
1/3 cup (80ml) vegetable oil (or melted coconut oil)
1 teaspoon pure vanilla extract
2 teaspoons orange zest
1 cup (110g) cranberries, fresh or frozen (do not thaw)*
optional: 1/2 cup (65g) chopped pecans or chopped walnuts
1 cup (120g) confectioners’ sugar
1–2 Tablespoons orange juice

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Preparation

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Step 1

Preheat oven to 350°F (177°C). Spray a 9×5-inch loaf pan with nonstick spray.

Step 2

Whisk the flour, sugar, and cinnamon together in a medium bowl. Cut in the cold butter with a pastry cutter, your hands, or two forks until mixture resembles pea-size crumbs. It’s important to keep the streusel cold, so place in the refrigerator until ready to use in step 4.

Step 3

Whisk the flour, baking soda, and salt together in a large bowl. In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined. Whisk in the buttermilk, oil, vanilla, and orange zest. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. Fold in the cranberries and nuts (if using).

Step 4

Pour the batter into prepared loaf pan. Top evenly with streusel, pressing the streusel down gently into the top of the bread so it sticks.

Step 5

Bake the bread for 45 minutes to 1 hour. Cover loosely with foil about halfway through to ensure even browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 1 hour. Cool bread completely in the pan set on a wire rack.

Step 6

In a small bowl, whisk the confectioners’ sugar and orange juice together. Add more orange juice depending how thick you want the glaze. Drizzle over cooled bread.

Step 7

Slice and serve. Cover and store leftover bread at room temperature for 1 day or in the refrigerator for up to 1 week.

Chef’s notes

Freezing Instructions:

For longer storage, you can freeze the glazed or unglazed bread for up to 3 months. Allow to thaw overnight in the refrigerator and bring to room temperature before glazing (if needed) and serving.

Cranberries:

1 cup dried cranberries may be used instead of fresh/frozen. You can slice the cranberries in half, if desired. I leave them whole.

Buttermilk:

Buttermilk (an acid) is required for this quick bread recipe. If you don’t have any, you can make a DIY buttermilk substitute. Add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1 cup.

Muffins:

Grease a 12-count muffin pan or line with liners. Prepare streusel and batter in steps 2 + 3. Spoon the batter evenly into each liner, filling each to the top. Press streusel into the tops of each. Bake the muffins for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-22 minutes, give or take. Cool muffins for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Makes 18 muffins.

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Orange Glazed Cranberry Bread

Ingredients

Preparation

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Step 2

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Chef’s notes

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