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Perfect Orange Cranberry Quick Bread with Easy Vanilla Glaze

orange cranberry quick bread - featured image
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A simple, honest loaf that tastes like a moment you wish you could bottle. This orange cranberry quick bread with vanilla glaze is perfect for fall mornings, holiday brunches, or random Tuesdays when you need a little brightness in your kitchen.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • 1/2 cup (120ml) milk
  • 1/4 cup (60ml) fresh orange juice
  • 2 tablespoons orange zest
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (150g) fresh cranberries
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease the parchment with butter or non-stick spray.
  2. Rinse fresh cranberries and pick out any soft or shriveled ones. Pat them dry with a paper towel. In a small bowl, toss the cranberries with 1 tablespoon of flour (from your measured 2 cups). Set aside.
  3. In a large bowl, whisk together the 2 cups of flour, 1 cup of sugar, 1 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt. Whisk for about 20 seconds.
  4. In a medium bowl, whisk together the melted butter, eggs, milk, orange juice, orange zest, and vanilla extract until well combined and smooth.
  5. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together just until no streaks of flour remain. A few small lumps are fine.
  6. Gently fold the flour-coated cranberries into the batter.
  7. Scrape the batter into the prepared loaf pan and spread evenly.
  8. Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 55 minutes.
  9. Place the pan on a cooling rack and let the bread cool for 15 minutes.
  10. Use the parchment handles to lift the bread out of the pan. Place it directly on the cooling rack and let it cool completely, about 1 to 2 hours.
  11. In a small bowl, whisk together the sifted powdered sugar, vanilla extract, and 2 tablespoons of milk until smooth. Add more milk if needed to reach desired consistency.
  12. Once the bread is completely cool, drizzle the glaze over the top. Let the glaze set for about 15 minutes before slicing.

Notes

Don’t overmix the batter. Room temperature ingredients matter. Check your baking powder for freshness. Rotate the pan halfway through baking. Let the bread cool completely before glazing. The bread tastes even better on the second day.

Nutrition

Keywords: orange cranberry bread, quick bread, vanilla glaze, cranberry bread, orange bread, holiday bread, fall baking

Find it online: https://breezybake.com/perfect-orange-cranberry-quick-bread-with-easy-vanilla-glaze/