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Easy Orange Cranberry Quick Bread with Vanilla Glaze

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This tender, moist quick bread combines bright orange zest and tart cranberries, topped with a sweet vanilla glaze. It’s a comforting, easy-to-make treat perfect for breakfast, snacks, or dessert.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg, room temperature
  • ¾ cup milk (whole or 2%)
  • ⅓ cup unsalted butter, melted and slightly cooled
  • ¼ cup fresh orange juice (from about 1 medium orange)
  • 2 tablespoons orange zest
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh or frozen cranberries (if frozen, do not thaw)
  • 1 cup powdered sugar, sifted
  • 2 tablespoons milk (or heavy cream)
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. Optionally, line with parchment paper, leaving a 2-inch overhang on the long sides.
  2. If using fresh cranberries, rinse and pick out any soft ones. If using frozen, keep frozen. Toss cranberries with 1 tablespoon of the measured flour to prevent sinking.
  3. In a large bowl, whisk together 2 cups flour, 1 cup sugar, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
  4. In a medium bowl, whisk together the egg, ¾ cup milk, melted butter, orange juice, orange zest, and 1 teaspoon vanilla extract until smooth and slightly frothy.
  5. Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined (a few lumps are okay). Gently fold in the cranberries. Batter will be thick.
  6. Scrape batter into the prepared loaf pan and spread evenly. Tap the pan on the counter a few times to release air bubbles.
  7. Bake on the center rack for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too fast, tent with foil at 40 minutes.
  8. Let bread cool in the pan for 10 minutes, then lift out using parchment overhang and transfer to a wire rack. Cool completely (about 1 hour).
  9. For the glaze: In a small bowl, whisk together sifted powdered sugar, 2 tablespoons milk, ½ teaspoon vanilla extract, and a pinch of salt until thick but pourable. Add more milk if needed.
  10. Drizzle glaze over completely cooled bread. Let set for about 15 minutes before slicing.

Notes

Do not overmix the batter; overmixing develops gluten and makes the bread tough. Room temperature ingredients blend better. For best results, let the bread cool completely before glazing to prevent the glaze from melting. The bread tastes even better the next day. To freeze, wrap unglazed loaf tightly in plastic wrap and foil for up to 3 months; glaze after thawing.

Nutrition

Keywords: orange cranberry bread, quick bread, cranberry orange loaf, vanilla glaze, easy bread recipe, fall baking, holiday bread

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