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Easy Orange Cranberry Quick Bread with Vanilla Glaze

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This tender, moist quick bread is packed with tart cranberries and bright orange zest, topped with a creamy vanilla glaze. It’s the perfect balance of sweet and tangy, ideal for cozy mornings or holiday brunches.

Ingredients

  • All-purpose flour, 2 cups (250g)
  • Granulated sugar, ¾ cup (150g)
  • Baking powder, 1½ teaspoons
  • Baking soda, ½ teaspoon
  • Salt, ½ teaspoon
  • Unsalted butter, ½ cup (113g), melted and slightly cooled
  • Large eggs, 2, room temperature
  • Buttermilk, ½ cup (120ml)
  • Fresh orange juice, ¼ cup (60ml)
  • Orange zest, 2 tablespoons
  • Vanilla extract, 1 teaspoon
  • Fresh or frozen cranberries, 1½ cups (170g)
  • Powdered sugar, 1½ cups (180g)
  • Unsalted butter, 2 tablespoons (28g), melted
  • Vanilla extract, 1 teaspoon
  • Milk or heavy cream, 2-3 tablespoons (30-45ml)

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 overhang on the long sides. Lightly grease the parchment and exposed sides with butter or cooking spray.
  2. In a small bowl, toss the cranberries with 1 tablespoon of the granulated sugar and 1 tablespoon of the fresh orange juice. Let them sit while you prepare the rest of the batter.
  3. In a large mixing bowl, whisk together the flour, remaining sugar, baking powder, baking soda, and salt. Make a well in the center.
  4. In a separate medium bowl, whisk together the melted butter, eggs, buttermilk, orange juice, orange zest, and vanilla extract until smooth.
  5. Pour the wet ingredients into the well of the dry ingredients. Use a rubber spatula to fold them together gently until just combined. A few small lumps are fine.
  6. Fold in the macerated cranberries along with any liquid in the bowl. Mix with just a few strokes.
  7. Pour the batter into the prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 50-60 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If browning too quickly, tent with foil for the last 15 minutes.
  9. Cool in the pan on a wire rack for 15 minutes, then lift out using the parchment and cool completely on the rack.
  10. While the bread cools, make the glaze: In a small bowl, whisk together powdered sugar, melted butter, and vanilla extract. Add milk or heavy cream 1 tablespoon at a time until smooth and pourable.
  11. Once the bread is completely cool, drizzle the glaze over the top. Let set for about 10 minutes before slicing.

Notes

Macerating the cranberries with sugar and orange juice creates jammy pockets. Use fresh orange zest for best flavor. Do not overmix the batter. Let bread cool completely before glazing. Store in an airtight container at room temperature for up to 4 days. Freezes well for up to 3 months.

Nutrition

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

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