Orange Glazed Cranberry Bread
This orange glazed cranberry bread features tart cranberries, bright citrus notes, and a crumbly cinnamon streusel topping. Perfect for fall and winter baking, brunch, or gifting.
Ingredients
Cinnamon Streusel Topping
- 1/4 cup all-purpose flour spooned and leveled (31g)
- 2 tablespoons granulated sugar 30g
- 1/2 teaspoon ground cinnamon fresh for best flavor
- 3 tablespoons unsalted butter cold and cubed (43g)
Cranberry Orange Bread
- 2 cups all-purpose flour spooned and leveled (250g)
- 1 teaspoon baking soda fresh, not expired
- 1/2 teaspoon salt fine table salt
- 1 large egg room temperature
- 1/2 cup light or dark brown sugar packed (105g)
- 1/2 cup granulated sugar 100g
- 1 cup buttermilk room temperature (240ml)
- 1/3 cup vegetable oil or melted coconut oil (80ml)
- 1 teaspoon pure vanilla extract real extract, not imitation
- 2 teaspoons orange zest from fresh oranges
- 1 cup fresh cranberries or frozen, unthawed (110g)
- 1/2 cup chopped pecans or walnuts optional (65g)
Orange Glaze
- 1 cup confectioners' sugar 120g
- 1-2 tablespoons fresh orange juice adjust for consistency
Instructions
- Preheat your oven to 350°F (177°C). Spray a 9×5-inch loaf pan with nonstick cooking spray, making sure to coat the corners and sides. Set aside.
Make the Streusel
- In a medium bowl, whisk together the flour, sugar, and cinnamon until combined.
- Add the cold butter cubes. Use a pastry cutter, two forks, or your fingers to work the butter into the dry ingredients until you have pea-sized crumbs that stick together when squeezed.
- Place the streusel bowl in the refrigerator to keep cold while you prepare the bread batter.
Make the Bread Batter
- In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
- In another medium bowl, whisk together the egg, brown sugar, and granulated sugar for about 1 minute until smooth and slightly lighter in color.
- Add the buttermilk, oil, vanilla, and orange zest to the egg mixture. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients. Whisk just until the flour disappears. Do not overmix - a few small lumps are fine.
- Gently fold in the cranberries and nuts (if using) with a spatula, using wide strokes to avoid crushing the berries.
Assemble and Bake
- Pour the batter into the prepared loaf pan and spread evenly with a spatula.
- Remove the streusel from the refrigerator and sprinkle it evenly over the top of the batter. Gently press it into the surface with your fingertips.
- Bake for 25 minutes, then loosely tent aluminum foil over the top of the pan to prevent the streusel from over-browning.
- Continue baking for another 20-35 minutes (45-60 minutes total) until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Remove from oven and let cool completely in the pan on a wire rack, about 1 hour.
Make the Glaze
- While the bread cools, whisk together the confectioners' sugar and 1 tablespoon orange juice in a small bowl. Add more orange juice by the teaspoon if needed to reach a thick but pourable consistency.
- Once the bread is completely cool, drizzle the glaze over the top in a zigzag pattern. Let set for 10 minutes before slicing.
Notes
Storage: Wrap tightly in plastic wrap and store at room temperature for 1 day, or refrigerate for up to 1 week. Freeze for up to 3 months.
Buttermilk Substitute: Add 1 tablespoon white vinegar or lemon juice to a measuring cup, fill with milk to 1 cup, and let sit 5 minutes.
Muffin Variation: Fill muffin cups two-thirds full, top with streusel. Bake at 425°F for 5 minutes, then 350°F for 15-17 minutes. Makes about 18 muffins.
Pro Tip: Use an oven thermometer for accurate temperature. This bread tastes even better the next day as flavors blend.