|

Cranberry Orange Bread with a Light Orange Glaze

Cranberry Orange Bread with a Light Orange Glaze

I picked up some fresh cranberries to do some baking with. I decided on a recipe I saw over at Eat.Drink.Love that looked terrific. I added a thin orange glaze to the top for added flavor. The bread turned out moist and delicious and made a delicious dessert last night. We all especially loved the tart/sweet cranberries and the sweetened orange glaze. This bread was a nice change to our usual banana bread and perfect flavors for this fall season.

Cranberry Orange Bread with a Light Orange Glaze

How to Make Cranberry Orange Bread with a Light Orange Glaze

Preheat oven to 350 degrees. Coat a small loaf pan with cooking spray and set it aside.

Sift the flour, sugar, baking powder, and salt into a mixing bowl. Stir in orange zest until well combined. Make a well in the center and add the orange juice, eggs, melted butter, and melted coconut oil. Stir from the center until the ingredients are blended. Be careful not to overmix. Add the cranberries. Stir until just blended. Pour the batter into the loaf pan.

Cranberry Orange Bread with a Light Orange Glaze

Place into the oven and bake until a tester inserted into the center comes out clean, about 55-60 minutes. Let the bread cool in the pan for 10 minutes before transferring to a rack to cool completely.

Make the glaze by combining the powdered sugar and orange juice together until you reach your desired glaze thickness. Place some wax paper under the bread on the rack. Pour the glaze evenly over the cooled bread. Slice and serve plain or slathered in butter. Enjoy.

Cranberry Orange Bread with a Light Orange Glaze

 

Cranberry Orange Bread with a Light Orange Glaze

Cranberry Orange Bread with a Light Orange Glaze

Prep Time: 10 minutes
Servings: 1 loaf

Ingredients

  • Bread:
  • 2 cups flour
  • ½ cup white sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • Zest of 1 large orange
  • cup orange juice
  • 2 eggs lightly beaten
  • 3 tbsp butter melted
  • 3 tbsp coconut oil melted
  • 1 ¼ cups fresh cranberries
  • Glaze:
  • 1 cup of powdered sugar
  • 1-2 tbsp orange juice to taste

Instructions

  • Preheat oven to 350 degrees. Coat a small loaf pan with cooking spray and set it aside.
  • Sift the flour, sugar, baking powder, and salt into a mixing bowl. Stir in orange zest until well combined. Make a well in the center and add the orange juice, eggs, melted butter, and melted coconut oil. Stir from the center until the ingredients are blended. Be careful not to overmix. Add the cranberries. Stir until just blended.
  • Pour the batter into the loaf pan and bake until a tester inserted into the center comes out clean, about 55-60 minutes. Let the bread cool in the pan for 10 minutes before transferring to a rack to cool completely.
  • Make the glaze by combining the powdered sugar and orange juice together until you reach your desired glaze thickness. Place some wax paper under the bread on the rack. Pour the glaze evenly over the cooled bread. Slice and serve plain or slathered in butter. Enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




22 Comments

  1. Very colorful and delicious this seasonal cake! One of my favorites! Have a good week, Mary! XO

  2. * Sorry, I meant Pam… That’s what happens when one’s multitasking…LOL

  3. Kim in MD says:

    Wow…this looks amazing, Pam! Ive got to get some fresh cranberries a.s.a.p! The Polar Vortex is going to encourage me to stay indoors this weekend and start my Christmas baking. I think this will freeze beautifully!

  4. Going to pin this and plan on making it around the holidays…Perfect and simple!

  5. WE all love cranberry bread hereabouts. I’ve never put a glaze on mine, but yours sounds delicious.

  6. Nothing says the holidays like cheery red cranberries. I have yet to buy my first bag but that will be in couple of days.

  7. This is one of the breads that I always make come Thanksgiving time … yours looks luscious!

  8. Such a fun breakfast treat! I think the cranberry orange combo is so delicious.

  9. a bread like this really doesn’t need a glaze, but i always prefer it. very tasty and seasonal, pam. 🙂

  10. Just made this bread and it was delicious. A keeper for sure!

  11. What size loaf pan do you recommend for this?

  12. I just made it in a 9×5 loaf pan, and it seems a little flat…Do you use the 8×4 size? It tastes fabulous, by the way!

    1. Carol,

      I did use my small loaf pan. I am sorry your bread was a bit flat but I am so glad you loved the taste.

      Cheers,
      Pam

  13. My mouth is still watering after I read this post and saw those pictures. Looks yummy :p

  14. This loaf is delicious and it freezes really well. My painting group loved it.

  15. What would you recommend to substitute for the coconut oil? I don’t use it and don’t want to purchase it just for the little bit needed for this (DELICIOUS-looking) bread

    1. Dawn,

      Vegetable or canola oil would work just fine too.

      ~Pam