Ingredients
- 2½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- 1 cup whole milk
- ½ cup unsalted butter, melted and cooled
- 1½ tablespoons grated orange zest
- 1½ cups fresh or frozen cranberries
- 1 tablespoon all-purpose flour (for tossing cranberries)
- Glaze:
- 1 cup confectioners sugar
- 2 tablespoons orange juice (or water)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or nonstick spray and dust with flour, tapping out the excess.
- In a large bowl, combine flour, sugar, baking soda, baking powder, and salt.
- In a separate bowl, beat eggs, then stir in milk, cooled butter, and orange zest.
- Pour wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
- Toss cranberries with 1 tablespoon of flour, then gently fold into the batter.
- Pour batter into the prepared loaf pan and smooth the top with a spoon.
- Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean. Let bread cool in the pan for 10 minutes before transferring to a cooling rack.
- For the glaze, whisk together confectioners sugar, orange juice, and vanilla extract. Spoon over the cooled bread and allow to set before slicing.
Notes
- Use fresh or frozen cranberries—if frozen, do not thaw before adding to batter.
- Do not overmix batter to keep bread tender.
- Store bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Optional: sprinkle extra orange zest on top of glaze for added flavor.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
