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Easy Cranberry Orange Bread with Vanilla Glaze: Best Homemade Recipe

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This easy cranberry orange bread is the kind of recipe that makes you look like a rockstar without actually having to work for it. It’s quick enough for a busy weeknight, simple enough for beginner bakers, and impressive enough to bring to any gathering.

Ingredients

Scale
  • 1 ½ cups (188g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup (57g) unsalted butter, melted and slightly cooled
  • 1 large egg, at room temperature
  • ¼ cup (60ml) milk
  • ¼ cup (60g) sour cream
  • 1 tablespoon orange zest (from about 1 large orange)
  • 2 tablespoons (30ml) fresh orange juice
  • 1 teaspoon vanilla extract
  • 1 cup (100g) fresh or frozen cranberries
  • 1 cup (120g) powdered sugar, sifted if lumpy
  • 1 teaspoon vanilla bean paste
  • 2–3 tablespoons (30–45ml) milk (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×5-inch loaf pan with parchment paper, letting the edges hang over the sides. Lightly grease the parchment with butter or non-stick spray.
  2. In a large bowl, whisk together 1 ½ cups (188g) all-purpose flour, ¾ cup (150g) granulated sugar, 1 ½ teaspoons baking powder, and ½ teaspoon salt.
  3. In a separate bowl or liquid measuring cup, whisk together ¼ cup (57g) melted butter, 1 large egg, ¼ cup (60ml) milk, ¼ cup (60g) sour cream, 1 tablespoon orange zest, 2 tablespoons orange juice, and 1 teaspoon vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula until just combined. Do not overmix.
  5. Gently fold in 1 cup (100g) of cranberries. If using frozen, add them straight from the freezer.
  6. Pour the batter into the 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. If the top browns too quickly, tent with foil after about 40 minutes.
  7. Let the bread cool in the pan for 10 minutes, then use the parchment sling to lift it out and transfer to a wire rack. Cool completely before glazing (about 1 hour).
  8. In a small bowl, whisk together 1 cup (120g) powdered sugar, 1 teaspoon vanilla bean paste, and 2 tablespoons of milk. Add more milk, 1 teaspoon at a time, until the glaze is thick but pourable. Add a tiny pinch of salt.
  9. Once the bread is completely cool, drizzle the glaze over the top. Let it set for about 15 minutes before slicing. Use a serrated knife for clean slices.

Notes

Don’t overmix the batter. Use room temperature ingredients. Check your baking powder freshness. Don’t skip the parchment sling. Let the bread cool completely before glazing. For a gluten-free version, use a 1:1 gluten-free flour blend and add an extra tablespoon of milk. For dairy-free, use melted coconut oil or vegan butter, almond or oat milk, and dairy-free yogurt or sour cream. The bread tastes even better the next day.

Nutrition

Keywords: cranberry orange bread, vanilla glaze, quick bread, easy recipe, homemade, cranberry bread, orange bread, holiday bread

Find it online: https://coracooks.com/easy-cranberry-orange-bread-with-vanilla-glaze-best-homemade-recipe/