Cranberry Orange Bread with Fresh Orange Glaze
Bake cranberry orange bread with a tender crumb, tart berries, bright citrus, and a simple orange glaze. This easy quick bread is made for brunch,…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at quickierecipe.com.
Cooking tools:
- Loaf pan
- Cooling rack
- Microplane
- Bread knife
- Cake tester
- Muffin tin
- Oven
- Parchment paper
- Aluminum foil
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Saucepan
- Stove
- Colander
- Kitchen towel
- Paper towel
- Airtight container
- Plate
Ingredients
- 1 1/2 cups (150 g) fresh or frozen cranberries, large berries halved
- 2 cups (250 g) all-purpose flour, plus 1 tablespoon from the measured amount for tossing cranberries
- 1 cup (200 g) granulated sugar
- 1 tablespoon finely grated orange zest, from 1 large orange
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 large eggs, room temperature
- 1/2 cup (120 ml) buttermilk, room temperature
- 1/2 cup (120 ml) fresh orange juice
- 6 tablespoons (85 g) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 3/4 cup (85 g) powdered sugar
- 1 1/2 to 2 tablespoons fresh orange juice
- 1/2 teaspoon finely grated orange zest, optional
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