Glazed Citrus Cranberry Bread
This soft and super moist citrus flavored bread is studded with bright tart cranberries and topped with a sweet zesty glaze. One bite of this citrus cranberry bread and it will instantly brighten your day!
The snow has fallen here in Ontario and as much as I dislike the freezing cold weather, I have to say it’s quite pretty outside with everything covered in white. As I look at the falling snowflakes outside my window, I’m feeling nostalgic and happy. Christmas is just around the corner and even though there is still lots to be done, I’m looking forward to it all.
We’re having company over this weekend for a little Christmas open house and this glazed citrus cranberry bread is one of the things I’m making for the party. I couldn’t decide whether I wanted to go with orange and cranberry or lemon and cranberry, so I went with Meyer lemons, kind of an in-between compromise, but still fresh, vibrant and full of flavor. As for the recipe, it’s open for you to choose which citrus flavor you want for the bread. It’s all good, so you can’t go wrong.
This bread is soft, moist and full of fresh-vibrant flavors. The taste is bold and citrusy with bursts of tart cranberries. The glaze adds a nice sweet finish to this oh-so-delicious bread.
Print
Glazed Citrus Cranberry Bread
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 1 hour 5 minutes
- Yield: 1 - 9x5" loaf
Description
This soft and super moist citrus flavored bread is studded with bright tart cranberries and topped with a sweet zesty glaze.
Ingredients
Bread
- 2 cups (250g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (240ml) buttermilk
- 1 cup (200g) granulated sugar
- 1/3 cup (80ml) vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp orange or lemon zest
- 1 cup (110g) chopped cranberries, fresh or frozen
Glaze
- 1 cup (120g) powdered sugar
- 2 tbsp orange or lemon juice
- 1 tsp orange or lemon zest
Instructions
- Preheat oven to 350F and spray a 9×5″ loaf pan with nonstick spray.
- In a large bowl, toss together the flour, baking soda and salt. Set aside.
- In a medium bowl, whisk together the buttermilk, sugar, oil, egg, vanilla and zest.
- Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the cranberries and pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Loosely cover with foil if the bread starts to brown too quickly. I cover min after 40 minutes. Cool completely before adding the glaze.
- To prepare the glaze; whisk all the ingredients together until smooth and pour over cooled bread.
Notes
Store leftover in an airtight container in the fridge for up to 5 days.
- Category: dessert, breakfast, snack
- Method: bake
- Cuisine: American
Keywords: cranberry bread recipe, orange cranberry bread, glazed cranberry bread
Recipe adapted from Sally’s Baking Addiction.
/div>
9 Comments on “Glazed Citrus Cranberry Bread”
I made this recipe late last night in a rush because our refrigerator died and I had a a bag of cranberries that were thawing and a new quart of buttermilk that I wanted to save.
I thought i had everything, but then I didn’t want to go out in the dark by myself and get a lemon from my lemon tree so I used a teaspoon of lemon extract. I tasted the batter and it seemed slightly lemony so I figured I would make up the lemon the next morning with the glaze. Also I doubled the recipe and used the entire bag of cranberries whole, because I like the big burst of flavor in a bite.
Cut to this morning and I had a slice for breakfast with a little butter spread on it. So good! I don’t even think I will make the glaze, love it just as is.
Then I had to laugh because I didn’t remember the recipe having any oil or butter. I forgot it when I was stressing over the lemon! But it is really good without any oil amazingly enough.
This recipe is a keeper either way. Will definitely make again!
★★★★★
I’m glad you were able to save the cranberries and buttermilk and turn them into a delicious loaf, Malta! Thank you for your comment:)
Hi, I would like to ask for the 2 cups of flour stated, do I follow 2 cups (500g) or 250g? I followed 250g but my batter turned out watery so I added another 250g and it turned out too dry. I don’t know if I’m doing it right but my cake’s consistency turned out to be like a pound cake. Is it right?
On the other hand, I added half a lemon juice into the batter and the bread turns out great with a slight zest of lemoney taste.
★★★★★
Hi Cheryl,
A cup of flour weights 125 grams, so two cups would be 250 grams total. Perhaps you’re thinking a cup as 250ml, so two cups would be 500ml? Anyways, I think you did it right. The texture is similar to a pound cake.
Hi yes, my measuring cup is in ml. So my 1 cup is 250ml. I didn’t know there was a difference oops.
I will try again this weekend with 250g. But my batter will be watery. Like, really soupy kind of watery.
I baked this recipe for my co-workers and they loved it! They keep asking when I will be making it again LOL. Thank you for the recipe!
★★★★★
You’re very welcome! I’m glad your co-workers enjoyed it so much, maybe too much:)
I can almost smell this, it looks divine!
Thanks and nice to meet you!