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Kid-Approved Cranberry Orange Bread with Easy Orange Glaze

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This moist and flavorful cranberry orange bread is perfectly balanced with tart cranberries and a sweet orange glaze. It’s a kid-approved, easy-to-make quick bread that’s perfect for any occasion.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • ½ cup (120ml) milk (whole milk preferred)
  • 2 tablespoons fresh orange zest (from about 1 large navel orange)
  • ¼ cup (60ml) fresh orange juice
  • 1 teaspoon vanilla extract
  • 1½ cups (170g) fresh or frozen cranberries (if frozen, do not thaw)
  • 1 tablespoon all-purpose flour (for tossing cranberries)
  • For the Orange Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons fresh orange juice
  • 1 teaspoon orange zest (optional, for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with a strip of parchment paper, leaving a 2-inch overhang on the long sides.
  2. In a large bowl, whisk together 2 cups (250g) all-purpose flour, 1 cup (200g) granulated sugar, 1½ teaspoons baking powder, and ½ teaspoon salt. Set aside.
  3. In a separate medium bowl, whisk together the ½ cup (113g) melted and slightly cooled butter, 2 large eggs (room temperature), ½ cup (120ml) milk, ¼ cup (60ml) fresh orange juice, 2 tablespoons fresh orange zest, and 1 teaspoon vanilla extract until smooth.
  4. Pour the wet ingredients into the bowl with the dry ingredients. Gently fold together with a spatula until just combined (a few lumps are fine). Do not overmix.
  5. In a small bowl, toss the 1½ cups (170g) cranberries with 1 tablespoon of flour. Gently fold the cranberries into the batter.
  6. Pour the batter into the prepared loaf pan and spread evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil after 40 minutes.
  7. Place the pan on a cooling rack and let the bread cool in the pan for 15 minutes.
  8. Use the parchment sling to lift the bread out of the pan and transfer to the cooling rack. Let cool completely, about 1 hour.
  9. In a small bowl, whisk together 1 cup (120g) sifted powdered sugar and 2 tablespoons of fresh orange juice. Add more juice, 1 teaspoon at a time, until the glaze is thick but pourable. Stir in 1 teaspoon of orange zest if desired.
  10. Once the bread is completely cool, drizzle the glaze over the top. Let the glaze set for about 10 minutes before slicing with a serrated knife.

Notes

For best results, use room temperature eggs and do not overmix the batter. Tossing cranberries in flour helps prevent them from sinking. The glaze should be drizzled only after the bread is completely cool. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: cranberry orange bread, quick bread, kid-friendly, holiday bread, orange glaze, easy baking

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