Orange Glazed Cranberry Bread

Orange Glazed Cranberry Bread might be a good recipe to expand your bread collection. This recipe serves 8 and costs 92 cents per serving. One portion of this dish contains approximately 6g of protein, 23g of fat, and a total of 470 calories. 9890 people were glad they tried this recipe. If you have baking soda, unsalted butter, confectioners' sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour. It is brought to you by Sallys Baking Addiction. With a spoonacular score of 37%, this dish is not so excellent. Similar recipes are Orange Cranberry Glazed Poppy Seed Bread, Orange Glazed Dinner Rolls with Cranberry Orange Butter, and Glazed Cranberry Orange Muffins.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F degrees. Spray a 9x5 loaf pan with nonstick spray. I prefer a dark metal loaf pan, which seems to help brown quick breads more evenly.Make the streusel first: Toss the flour, sugar, and cinnamon together in a medium bowl. Cut in the cold butter with a pastry cutter, your hands, or two forks. Some large crumbs are OK. See photos of streusel above for visual. Set aside.Make the bread: In a large bowl, toss the flour, baking soda, salt, cranberries, and pecans together until combined. Set aside. In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined. Make sure there are no brown sugar lumps remaining. Whisk in the buttermilk, oil, vanilla, and orange zest. Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Try very hard not to overmix, which will result in a tough textured bread.Pour the batter into prepared loaf pan.  Top evenly streusel, pressing the streusel down gently into the top of the bread so it sticks.Bake the bread for 45 minutes to 1 hour, covering loosely with foil about halfway through to ensure even browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread took 59 minutes exactly. Allow bread to cool completely in the pan on a wire rack.Make the glaze: In a small bowl, whisk the confectioners' sugar and orange juice together. Add more orange juice depending how thick you want the glaze. Whisk in orange zest and drizzle over cooled bread.Unglazed bread stays fresh covered tightly at room temperature for 5 days or in the refrigerator for 6-7 days. Glazed bread must be stored in the refrigerator for up to 3 days.

 

Step by step:

1. Preheat oven to 350F degrees. Spray a 9x5 loaf pan with nonstick spray. I prefer a dark metal loaf pan, which seems to help brown quick breads more evenly.Make the streusel first: Toss the flour, sugar, and cinnamon together in a medium bowl.

2. Cut in the cold butter with a pastry cutter, your hands, or two forks. Some large crumbs are OK. See photos of streusel above for visual. Set aside.Make the bread: In a large bowl, toss the flour, baking soda, salt, cranberries, and pecans together until combined. Set aside. In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined. Make sure there are no brown sugar lumps remaining.

3. Whisk in the buttermilk, oil, vanilla, and orange zest. Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Try very hard not to overmix, which will result in a tough textured bread.

4. Pour the batter into prepared loaf pan.  Top evenly streusel, pressing the streusel down gently into the top of the bread so it sticks.

5. Bake the bread for 45 minutes to 1 hour, covering loosely with foil about halfway through to ensure even browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread took 59 minutes exactly. Allow bread to cool completely in the pan on a wire rack.Make the glaze: In a small bowl, whisk the confectioners' sugar and orange juice together.

6. Add more orange juice depending how thick you want the glaze.

7. Whisk in orange zest and drizzle over cooled bread.Unglazed bread stays fresh covered tightly at room temperature for 5 days or in the refrigerator for 6-7 days. Glazed bread must be stored in the refrigerator for up to 3 days.

Nutrition Information:

covered percent of daily need