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Easy Orange Cranberry Quick Bread with Glaze

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This quick bread uses a whole orange—peel, pith, and all—for an unexpectedly bright and complex citrus flavor, paired with tart cranberries and a sweet orange glaze. It’s simple to make, perfect for holiday mornings or any day, and always a crowd-pleaser.

Ingredients

Scale
  • 1 large navel orange (washed, quartered, seeds removed)
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh or frozen cranberries (if frozen, do not thaw)
  • 1 cup powdered sugar, sifted
  • 2–3 tablespoons fresh orange juice
  • 1/2 teaspoon orange zest (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. Quarter the navel orange and remove any seeds. Place quarters (peel and all) into a food processor. Pulse until it forms a chunky puree, about 15-20 seconds. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
  4. Beat in eggs one at a time, ensuring each is fully incorporated. Stir in vanilla extract.
  5. Fold the orange puree into the butter mixture (mixture may look curdled; this is normal).
  6. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  7. Add flour mixture to wet ingredients in two additions, folding gently with a rubber spatula after each. Mix just until no streaks of flour remain.
  8. Gently fold in cranberries. Batter will be thick and studded with fruit.
  9. Pour batter into prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Top should be golden brown and spring back when lightly touched.
  10. Let bread cool in pan for 15 minutes, then use parchment overhang to lift onto a cooling rack. Cool completely before glazing (about 1 hour).
  11. For the glaze: In a small bowl, whisk together sifted powdered sugar and fresh orange juice. Start with 2 tablespoons juice, adding more if needed for a thick but pourable consistency. Drizzle over cooled bread and let set for about 15 minutes before slicing.

Notes

Don’t skip the parchment paper for easy removal. Room temperature eggs are important for proper texture. Measure flour by spooning and leveling to avoid a dry loaf. Cool completely before glazing. For variations, try lemon-blueberry, spiced orange cranberry, or add toasted nuts. Bread can be frozen for up to 3 months (preferably without glaze).

Nutrition

Keywords: orange cranberry bread, quick bread, whole orange, cranberry orange loaf, easy bread recipe, holiday bread

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