Description

This cranberry orange bread is soft and sweet with pockets of delightfully tart cranberries. It’s bursting with fresh orange flavor and coated in a beautiful citrus glaze.

Ingredients

Bread

2 cups (250g) all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 & 1/2 cups fresh cranberries (*see notes if using frozen)
1–2 tsp all-purpose flour
1 cup granulated sugar
1/2 cup (120ml) vegetable oil
1/4 cup (60ml) milk
2 large eggs
1 tsp vanilla extract
1 tbsp orange zest (about 1 large or 2 small oranges)

Glaze

1 cup (125g) powdered sugar
2 tbsp freshly squeezed orange juice
1 tsp orange zest (about 1 small or 1/2 large orange)

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Instructions

Preheat oven to 350F and grease a 9×5 loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt. In a small bowl, toss together the cranberries with just enough flour to coat. Set aside.
In a large bowl, whisk together the sugar, vegetable oil, milk, eggs, vanilla, and orange zest.
Add the flour mixture to the wet ingredients and mix until just combined. Batter will be thick. Fold in the cranberries. Spoon the batter into the prepared pan.
Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
In a small bowl, whisk together all the powdered sugar, orange juice, and zest until smooth. Let it stand for 15 minutes to thicken and slowly pour over the bread.

Notes

Leftovers can be stored in an airtight container at room temperature for up to 3 days.

*If using frozen cranberries – It’s best to thaw and gently pat them dry with paper towels or else it will take too long to bake. And unless you don’t mind a pink batter, rinse the thawed cranberries with water until the water runs clear and gently pat dry.