This cranberry orange loaf bread recipe is made with fresh cranberries and is covered with a glaze filled with sweet orange flavor.
Featuring vibrant colors from cranberry and orange, this beautiful bread strikes the perfect balance between the sweetness and tartness of the cranberries in terms of taste.
The texture is moist and tender, making it an ideal snack for afternoon tea, a wonderful accompaniment to breakfast with coffee, and a festive addition to holiday desserts. Plus, it’s so simple and straightforward that even beginners can make it.
If you love cranberry recipes during the holidays, you definitely can’t miss out on this great recipe!
Cranberry Orange Loaf Bread Recipe – Why You’ll Love It
- This bread is packed with flavors that will fill your house with a sweet and amazing aroma.
- You can have a slice (or more) for breakfast, snack, or dessert.
- It’s moist and delicious and pairs well with tea or coffee.
- Can be served as a part of a festive holiday meal as well.
- It’s a straightforward recipe that anyone can follow! Let the kids or other family members help to make it more special.
Ingredients To Make Cranberry Sweet Bread
This bread makes 8-10 slices / Prep Time: 15 minutes / Bake Time: 50 minutes / Total Time: 1 hour 5 minutes
- 2 ½ cups/300g all-purpose flour
- 1 cup/200g granulated sugar
- ½ tsp/3g salt
- 2 tsp/8g baking powder
- ½ tsp/2g baking soda
- ½ cup/120ml neutral oil
- ¾ cup/180ml oat milk
- 1 ½ cups/150g fresh or frozen cranberries (using dried cranberries if you can’t get fresh or frozen ones)
- Zest of 2 oranges
- ½ cup/120ml orange juice
- ¾ cup/90g powdered sugar
- 1-2 tbsp/15-30ml orange juice
How To Make Cranberry Orange Bread Recipe
- Preheat the oven to 350 degrees F/175 C. Grease a 9×5-inch loaf pan (23cm x 13cm) and line it with a piece of parchment paper. Make sure there is an overhang in at least one direction for easy removal. Wash and dry the cranberries, throwing away those that are soft or mushy. Toss them in 1 tablespoon of flour then set aside.
- In a large bowl, combine all the dry ingredients: flour, baking soda, sugar, baking powder, and salt. Stir to combine everything.
- Make a well in the center and add the wet ingredients: oat milk, oil, together with orange zest. Stir until partially incorporated. Pour in the orange juice and mix until a smooth batter appears. Work fast because the acid will start to react with the baking soda.
- Fold in the cranberries gently into the batter. Reserve a few pieces.
- Transfer the batter to the prepared pan and level it out with a spatula. Scatter any reserved cranberries on top. Place in the preheated oven and bake the bread for 45 to 55 minutes or until golden brown on the edges. To check doneness, use a toothpick to pierce the center of the loaf. If the toothpick inserted in the center comes out clean it is done.
- Allow the loaf to cool in the pan for at least 20 minutes then transfer it to a wire rack to cool completely until it reaches room temperature.
- While the loaf is cooling down start the glaze. In a measuring cup or small mixing bowl with a spout, combine the powdered sugar with just enough orange juice to make a thick but pourable glaze. If it still comes out too thick add more orange juice a little at a time.
- Drizzle the glaze over the top of the bread and allow to set. Best when served the same day or store the cooled bread for up to 3 days in the fridge. Bring to room temperature before serving.
Fresh Vs. Frozen Vs. Dried Cranberries
The choice between fresh and dried cranberries for baking depends on the specific recipe and desired outcome. Here are the pros:
Texture – Fresh ones can provide a juicy element and a burst of tartness to many recipes.
Appearance – They have a vibrant red color that is retained during the baking process. This can be utilized by adding a festive and appealing look to dishes.
Versatility – Fresh cranberries can be used in an array of baked goods such as muffins, scones, pies, and bread.
While they have similarities to dried and fresh ones in terms of availability, shelf life, and convenience, there are other characteristics that set frozen cranberries apart.
Reduced juice release – They tend to release less juice when used straight from the freezer. This is essential when you want to control the moisture of a recipe.
Ease of handling – These cranberries are firm when still frozen. This makes them easier to cut or chop in a specific size.
Consistent quality – Frozen cranberries maintain their quality ensuring that you have plump, flavorful berries when fresh ones aren’t available.
Availability – Dried cranberries are available all year round which makes it a convenient option for baking and cooking.
Sweetness – They are often added with sugar and have the perfect balance of sweet and tartness.
Longer shelf life – Dried ones have an extended storage life and can be stored for a longer period of time.
Consider the specific requirements of the recipe you are doing and your taste preferences. If you want a burst of tartness and vibrant color then fresh cranberries are the option for you.
If you want availability and convenience along with a balance of sweetness and tartness then go for the dried ones.
And if you want berries that hold their shape and have moisture control then frozen ones should be used. Additionally, you may combine the options to achieve a balance of flavors and textures.
Tips, Variations, And Substitutions
You may store this cranberry loaf in the freezer and it will last for 2 weeks. Allow to thaw in the refrigerator overnight then bring it to room temperature at least 30 minutes before serving.
🍞 Bundt cake – Use a bundt pan to turn this recipe into a cranberry orange bundt cake. This will make it more appealing during the holidays.
🍞 Peanut butter – you may spread this on a slice of this bread and it will taste like an amazing peanut butter and jelly sandwich.
🍞 Chopped walnuts or pecans – Sprinkle this on top of your loaf after you have poured the glaze. Or you can mix this with the batter. This will provide a little crunch and nutty component to this recipe.
Other Quick Bread Recipes To Make
If you love bread then chances are you are looking for more recipes to make. Baking is such a relaxing and satisfying hobby or craft that gives us and our loved ones happiness and warmth.
Plus it gives the kitchen a cozy and appetizing aroma. Here are some baked goods you will want to try.
Try out this moist and lip-smacking Easy Vegan Pumpkin Bread. It’s a simple yet flavor-packed bread that’s covered in pumpkin spice icing. Perfect for the autumn and winter seasons.
And who could resist a simple yet delectable Vegan Banana Bread? It’s made with real bananas and is a straightforward recipe.
Frequently Asked Questions
Can I Cut The Cranberries For This Orange Glazed Cranberry Bread?
If the sizes of the cranberries are too big or irregular then you may cut them in half or quarters.
Can I Rehydrate Dried Cranberries For Making Cranberry Bread With Orange Glaze?
Yes, you can but it isn’t needed. If you want to rehydrate your cranberries then just place them in a bowl, cover them with hot water, and let them soak for 20 minutes. Or you can microwave them with room temperature water and heat for 30 seconds to 1 minute.
How To Make The Orange Glaze?
This is a simple step. Just mix powdered sugar and orange juice (about 2 tablespoons) to make it into a pourable frosting over the loaf. You may also add zest and melted vegan butter to make it richer and more flavorful.
Holiday Cranberry Orange Loaf Bread Recipe
- ¾ cup powdered sugar
- 1-2 tbsp orange juice add gradually until reaching desired consistency
- 1. Preheat oven to 350° F/175 C. Grease a 9” x 5”/23cm x 13cm loaf pan and line with parchment with over hang in at least one direction for easy removal. Wash and dry cranberries. Throw away any that are soft. Toss cranberries with 1 tbsp/7g of the flour. Set aside.
- 2. In a large bowl, combine flour, baking powder, baking soda, sugar, and salt. Stir to evenly distribute.
- 3. Make a well in the center and add oat milk, oil, and orange zest. Stir until partially incorporated.Pour in the orange juice and stir until completely smooth. You have to work fast from this point because the acid will start reacting with the baking soda immediately.
- 4. Fold in the coated cranberries. Reserve a few to place on the top.
- 5. Scrape into prepared pan and level out. Place any reserved cranberries in the top of the batter.Bake for 45-55 minutes, until golden brown on the edges, set in the center and skewer inserted comes out clean.
- 6. Allow to cool in the pan for at least 20 minutes before transferring to a cooling rack. When the loaf is mostly cool, make the glaze.
- 7. In a measuring cup or small mixing bowl with a spout, combine the powdered sugar with just enough orange juice to make a thick but pourable glaze.
- 8. Drizzle over the loaf and allow to set. Best the same day or can be stored in an airtight container in the fridge for up to 3 days (but the glaze will get sticky). Bring to room temperature before serving.
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