Cranberry Orange Bread with Sweet Orange Glaze

The combination of cranberries and oranges is just wonderful and reminds me that the holidays are just around the corner.

The bread is fast, easy, and you don’t even need a mixer to make it.

Cranberry Orange Bread with Sweet Orange Glaze - Soft, easy, and loaded with big juicy cranberries!! The sweet orange glaze pairs perfectly with the tart berries and it's so good!!

It’s soft, tender, springy, and loaded with fresh, juicy cranberries in every bite.

The bread is wonderfully perfumed with both orange zest and orange juice and the sweet orange glaze drizzled on top helps balance the tartness of the cranberries.

MY OTHER RECIPES


Cranberry Orange Bread with Sweet Orange Glaze - Soft, easy, and loaded with big juicy cranberries!! The sweet orange glaze pairs perfectly with the tart berries and it's so good!!

I used oil rather than butter which keeps the bread moister. Rather than using buttermilk I combined Silk Unsweetened Cashewmilk with lemon juice to mimic the moisturizing and tenderizing effects of buttermilk but keeps the loaf dairy-free.

Silk Cashewmilk

Silk is so irresistibly creamy and thick but with fewer calories than skim milk. Eating more plant-based protein is a great goal and Silk Cashewmilk or Silk Almond Milk are my milks of choiceforbaking and smoothies. They’re so low in calories and fat, they’re vegan and dairy-free, and I always get impressive-tasting results. It’s the perfect match between tasty and guilt-free. An easy swap for your seasonal and holiday recipes.

Cranberry Orange Bread with Sweet Orange Glaze - Soft, easy, and loaded with big juicy cranberries!! The sweet orange glaze pairs perfectly with the tart berries and it's so good!!

You’ll likely have some glaze leftover and I spread it on the cut side of the bread as if I was buttering toast. You can never have too much glaze.

Cranberry Orange Bread with Sweet Orange Glaze - Soft, easy, and loaded with big juicy cranberries!! The sweet orange glaze pairs perfectly with the tart berries and it's so good!!

 

Cranberry Orange Bread with Sweet Orange Glaze

The combination of cranberries and oranges is just wonderful. The bread is fast, easy, and you don’t even need a mixer. It’s soft, tender, springy, and loaded with fresh, juicy cranberries in every bite. The bread is wonderfully perfumed with both orange zest and orange juice and the sweet orange glaze drizzled on top helps balance the tartness of the cranberries. I used oil rather than butter which keeps the bread moister and mimicked the moisturizing and tenderizing effects of buttermilk. You’ll likely have some glaze leftover and I spread it on the cut side of the bread as if I was buttering toast.

Ingredients:

Bread

  • 1/2 cup Silk Unsweetened Cashewmilk (Silk Unsweetened Vanilla Almondmilk or another milk may be substituted)
  • 2 teaspoons lemon juice
  • 1 large egg
  • 1/2 cup canola or vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 tablespoon orange zest (from about 1 large orange)
  • 1/3 cup freshly squeezed orange juice (from about 1 large orange)
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt, or to taste
  • 2 cups fresh cranberries, plus more for sprinkling

Glaze

  • 2 cups confectioners sugar, sifted
  • about 1/4 cup freshly squeezed orange juice

Directions:

  1. Bread – Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  2. To a medium bowl or large glass measuring cup, add the milk, lemon juice, and stir to combine; set aside for about 10 minutes. This will cause the milk to curdle a bit so that it resembles and acts like buttermilk.
  3. To a large bowl, add the egg, oil, sugars, orange zest (zest the orange before juicing it), orange juice, vanilla extract, and whisk to combine.
  4. Add the milk and lemon juice mixture and whisk to combine.
  5. Add the flour, baking soda, baking powder, salt, and stir to combine; don’t overmix.
  6. Add the cranberries and stir to combine. (I haven’t tried the recipe with dried cranberries.)
  7. Turn batter out into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
  8. Evenly sprinkle a few cranberries over the top.
  9. Bake for about 70 minutes and tent pan with a sheet of foil at the 30-minute mark by loosely draping a sheet of foil over the top and sides of pan. This prevents top and sides of bread from becoming overly browned before the center cooks through. Bread is done when the top is set in the center, domed, springy to the touch, and a toothpick inserted in the center (if you can find a patch without hitting cranberries) comes out clean or with a few moist crumbs, but no batter. Baking times will vary based on oven and climate variances, how moist the cranberries are, etc. Bake until your bread is done in your oven. Allow bread to cool in pan for about 20 minutes before turning out on a wire rack to cool completely before glazing.
  10. Glaze – To a large bowl, add the confectioners’ sugar, orange juice, and whisk to combine until smooth. You may have to play with the sugar and juice ratios slightly to achieve desired glaze consistency. Evenly drizzle glaze over bread, noting you will likely have extra. I spread the extra glaze on the cut slices of the bread as if I was buttering toast. Bread will keep airtight at room temp for up to 5 days. Unglazed bread will keep airtight in the freezer for up to 4 months.
Only Eats

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This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.


41 comments on “Cranberry Orange Bread with Sweet Orange Glaze”

  1. I haven’t tried this type of flavor combination in a quick bread before but it sounds good. I love using zest in anything. Cranberries bake up so well–a little oozing of color but they don’t run all over and stain the batter.

    • The balance of the tart berries and the sweet orange glaze is just so good together! And unlike blueberries which have a knack for bursting and turning everything a murky shade of gray, cranberries don’t tend to run like that!

  2. What a lovely bread, Averie! I think I’ll have to make a few loaves of this for Thanksgiving morning. :) 

  3. That orange zest makes SUCH a difference. I never fail to be amazed at how much flavor is in those little shavings of citrus zest! This looks absolutely perfect, Averie!

  4. I never bake with cranberries I always just make cranberry sauce.  This bread looks so yummy I can’t wait to give it a try all your bread recipes are always a success it nice to have such confidence it your recipes.

  5. Zest is always good, right?! Your bread looks like it needed to be eaten by me like hours ago! IT LOOKS TO DIE FOR! I can’t even stop looking at it’s sweetness.

  6. I’m into it. I love the vibrant colors – they are like you, sunshine! While it doesn’t sound necessary, I bet it would be devilishly divine with a citrus butter. 

  7. I love cranberry and orange together. It’s a match made in heaven :)

  8. Any bread that you can make without a mixer is wonderful to me. I just love cranberries in breads and muffins. Immediately the whole house smells wonderful.

  9. Ooh, I was just thinking about baking with cranberries last week, and look, you knew it and wrote a recipe for me. That’s the way it happened, right? ;)

    • Exactly! :) And I had wanted to post this recipe awhile back, or something like this, but my grocery store didn’t get fresh cranberries in until the first week of Nov.! I was ready for this a few weeks ago already!

  10. I swear you are the only blogger that makes me crave bready type foods!  You almost never see cranberry bread with fresh cranberries, and the dried ones are just….candy to me.  Great on their own, but not for bread.  I still love the orange-cranberry combo, and I will never tire of it!

    • I love baking cookies and bars (and making salads and savory stuff too) with dried cranberries but in cakes, muffins, breads, etc. I really love fresh berries! Glad I am the only blogger who can make you crave bready stuff! The sweet orange glaze with the tart berries…this was heavenly!

  11. I just picked up my first (GIGANTIC) bag of cranberries yesterday! Adding this gorgeous bread to my must-bake list! 

  12. This bread looks absolutely amazing! I’m definitely going to have to try making this before Christmas!

    Paige
    http://thehappyflammily.com

  13. This looks delicious!
    Your photos really bring out the colour and softness of the bread.
    Will be trying this out.
    Thanks 

  14. Thanks for sharing the recipe. It sounds very interesting and I will be giving it a try very shortly. I enjoy using seasonable flavours and as it is the orange season her now your timing is perfect!

    Thanks again.

  15. Cranberries and orange pair so well together. I love that you used the word springy to describe this bread – it made me want it even more!

  16. I LOVE the combo of cranberry and oranges and this bread just looks so moist and delicious. Especially with that orange glaze on top. I wish I had a slice to eat right now!

  17. I always alter recipes a  bit to suit my family’s taste. This was the rare time I made a recipe exactly as written because it looked just right.  Just pulled this  gorgeous bread from the oven and glazed it.   I can tell it’s going to be another hit from your website.  Looking forward to making your pumpkin carrot cake in the next week or so!  

  18. This looks amazing!! I’m wondering if I can substitute the almost milk for regular 2% milk? Would it make much of a difference?? 

  19. Oh man I need to get my hands on some more cranberries cause this looks awesome! That glaze is the perfect finish and seals the deal.

  20. Hi there :) Is there any way to use dried cranberries as a substitute? My local grocery store doesn’t have fresh cranberries in season just yet. Thanks! Chas

  21. Hi Averie,
    I woukd like to make this recipe into mini loaves. Do you know approximately how much time they would need to bake?
    Thank you!

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