Easy Glazed Orange Cranberry Bread

I've rediscovered my fondness for the taste of fresh cranberries.

They're readily available in the days leading up to Thanksgiving and on through the December holidays, but you don't really see them outside that time.

Most Fall recipes are dominated by pumpkin spice everything or baked apples, and to a lessor extent, maple and pecans are featured. Don't get me wrong, I love all those flavors also.

But I love cooking, and especially baking, with fresh cranberries because of their burst of sweet-tart flavor. Cranberry Sauce? Much better made with fresh cranberries, and a whole lot better than the canned stuff, to be sure!

I just like to give fresh cranberries a chance to shine, and a Glazed Orange Cranberry Bread really allows those fresh cranberries to show off. It's another showstopper for the Autumn baking season.

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What you need

Quick bread recipes use some pretty standard ingredients: flour, sugar, brown sugar, canola oil, eggs, baking soda, and salt.

Because the baking soda needs to react with an acid, buttermilk is used for that and for tenderness. However, I use sweet cream buttermilk powder rather than fresh. I normally don't have fresh buttermilk on hand, and this staple keeps well in my pantry. Don't worry if you don't have the buttermilk powder or fresh buttermilk available. I'll give you a couple of substitution ideas in the Pro Tip below.

Oranges and cranberries are made for each other, and they star in this orange cranberry bread recipe. The citrus sweetness balances the fresh cranberries' tartness perfectly. And the sweet orange glaze brings it all together. I add Fiori di Sicilia (an orange vanilla extract) to scent the bread and glaze with a subtle orange vanilla essence. If you prefer, you can substitute one teaspoon of vanilla extract and two teaspoons of orange zest in the batter.

This easy cranberry orange bread recipe also has the added bonus of a cinnamon streusel because, well...it's streusel! It adds a nice texture to this sweet, moist cake. And for added crunch, you can add ½ cup of chopped pecans or walnuts to the batter if you'd like.

How to make orange cranberry bread

Step 1: Make the streusel topping

Making the streusel topping is very similar to making biscuits. Whisk the flour, sugar, and cinnamon together in a small bowl. Cut in the cold butter using a fork or your hands until the mixture resembles pea-sized crumbs (photo 1).

Place the streusel in the refrigerator while you make the batter. It's important to keep the streusel chilled after you make it. This keeps it from melting into the batter while the bread is baking.

Step 2: Make the bread

Whisk together the flour, buttermilk powder, baking soda, and salt. Fold in the cranberries, and set aside (photo 2).

Step 3: Bake the bread

After you've poured the quick bread batter into a standard loaf pan that's been sprayed with baking spray, crumble the chilled streusel topping evenly and press it down gently so it sticks to the batter.

Bake at 350°F for 45 to 60 minutes, covering loosely with foil about halfway through to ensure even browning (photo 5).

Step 4: Make the glaze

When the bread has cooled, it's time to make the glaze. I sift the powdered sugar first so I don't have to chase down lumps. Add 1 tablespoon of the orange juice along with the Fiori di Sicilia and stir until you get a thick glaze. Drizzle the glaze over the cooled bread and allow to set a few minutes (photo 6).

It's fun to let the glaze drip off the sides of the bread, but not to clean up the counter after. Put a paper towel under the cooling rack to catch the drips. Whether you choose to try and sample them is entirely up to you. I won't judge.

Questions asked and answered

Here are some questions you might have...

Pro Tip: Replacing fresh buttermilk in recipes

As I said earlier, I don't keep fresh buttermilk on hand as I don't use it that often.

That's why I like using sweet cream buttermilk powder. I can whisk the dry powder in with the dry ingredients, then add the correct amount of water in with the wet. The flavor is as close to fresh buttermilk as you can get.

If that's not an option for you, there are two ways to replace one cup of fresh buttermilk in a recipe:

• Whisk ½ cup cold water with ½ cup sour cream or plain yogurt until smooth
• Measure one tablespoon of white vinegar or lemon juice into a measuring cup, then add enough milk until it reaches one cup. Stir and let the mixture sit for five minutes

The flavor may not be exactly like fresh buttermilk, but the acid needed to activate baking soda is present, and many times that's all you really are looking to get.

Make Orange Cranberry Bread for yourself or for gift giving

Glazed Orange Cranberry Bread is wonderfully moist and delicious. Sweet orange aroma surrounds you while the bright cranberries add bursts of their sweet-tart goodness. The glaze brings orange and vanilla to the mix, and the cinnamon streusel adds just the right amount of spice.

Together, all these flavors make one yummy treat for brunch or dessert. Plus, it's pretty to boot!

This bread stays fresh at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, you can freeze the unglazed bread for up to 3 months. Allow it to thaw overnight in the refrigerator and bring to room temperature before glazing and serving.

To make muffins with this batter, just fill the wells of a standard muffin pan ⅔ full. Top with the streusel as above, then bake at 350°F for around 20 minutes. Allow to cool and glaze.

And don't forget that you can make it as a small bundt cake or mini tea breads. They make great gifts!

Baking for the holidays

I love holiday baking. Honey Cake for Rosh Hashanah (the Jewish New Year) in September, Maple Bourbon Pecan Pie for Thanksgiving, Pecan Snowballs for Christmas and Hanukkah. Food and holidays go together.

One December, I brought this Glazed Orange Cranberry Bread into work. Hey, I was new on the job and I wanted them to like me. It got rave reviews!

One of my co-workers actually said, "My Mother-in-law makes Cranberry Bread every year at Christmas, but I didn't like hers at all. I didn't think I liked Cranberry Bread, but I love this one!"

I replied, "I promise I won't tell her."

With that ringing endorsement, I encourage you to give this yummy tea bread a try. It will brighten your holidays and bring joy to your heart (or to your mouth, which is even better).

Wishing everyone a sweet, delicious holiday season. May good aromas come from your oven!

Related Recipes

Most quick bread & muffin recipes can be made as loaves or bundt cakes.

For a recipe that makes one loaf, you can use a standard loaf pan or a small (6-cup) bundt pan. You can also double the recipe if you want to use a full-sized (10-12 cup) bundt pan.

Other presentation options for a one-loaf quick bread are 4 mini breads in mini loaf pans, 12 muffins in a standard muffin pan, or 24 muffin bites in a mini muffin pan. Great for breakfast or gift giving.

Remember, you aren't limited to one type of presentation for a recipe!

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