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Moist Cranberry Orange Bread Recipe with Easy Vanilla Glaze Perfect for Holidays

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A moist and tender cranberry orange bread with a bright citrus flavor and tart cranberries, topped with a sweet vanilla glaze. Perfect for holiday mornings, brunch, or gift-giving.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (150 g) granulated sugar
  • ½ cup (113 g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 2 teaspoons fresh orange zest
  • ⅓ cup (80 ml) fresh orange juice
  • 1 teaspoon vanilla extract
  • 1 cup (100 g) fresh cranberries
  • For the vanilla glaze:
  • 1 cup (120 g) powdered sugar
  • ½ teaspoon vanilla extract
  • 2–3 tablespoons (30–45 ml) milk (or dairy-free almond milk)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease or line your 9×5 inch loaf pan with parchment paper.
  2. In a large bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
  3. In a separate bowl, beat softened unsalted butter with granulated sugar until light and fluffy, about 3 minutes.
  4. Beat in eggs one at a time, then stir in fresh orange zest and vanilla extract.
  5. Alternately add the dry flour mixture and fresh orange juice into the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined.
  6. Fold in fresh cranberries carefully to avoid breaking them.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes, checking at 50 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter. Tent with foil if the top browns too fast.
  9. Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Whisk powdered sugar, vanilla extract, and milk until smooth and pourable for the glaze.
  11. Once the bread is completely cool, drizzle the vanilla glaze over the top and let it set for about 15 minutes before slicing.

Notes

If cranberries sink to the bottom, toss them lightly in flour before folding in. Avoid overmixing the batter to keep the bread tender. Cool completely before glazing to prevent the glaze from melting off. For dairy-free, substitute butter with coconut oil and milk with plant-based milk. Frozen cranberries can be used if thawed and drained.

Nutrition

Keywords: cranberry orange bread, holiday bread, vanilla glaze, moist bread, citrus bread, cranberry bread, easy holiday recipe

Find it online: https://tempotaste.com/moist-cranberry-orange-bread-recipe-with-easy-vanilla-glaze-perfect-for-holidays/