Cranberry Bread With Orange Glaze Food

CRANBERRY ORANGE WALNUT BREAD WITH ORANGE WALNUT GLAZE

Steps:

• Preheat oven to 350 degrees F.
• Coat a 9-inch by 5-inch nonstick loaf pan with nonstick cooking spray. (If your pan is not nonstick, either coat with butter and flour, or line with parchment, leaving an overhang to lift the bread out after baking.)

ORANGE CRANBERRY BREAD RECIPE (VIDEO)

Steps:

• Preheat the oven to 350F/177C. Line an 8-inch (20-cm) loaf pan with parchment paper and spray the sides with baking spray.
• In a large mixing bowl, combine the Greek yogurt, melted butter, lemon or orange juice, eggs, vanilla and sugar. Mix on medium speed for a few minutes, until the eggs are well beaten. In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into batter, then mix in on medium speed for 30 seconds to 1 minute, just until the flour is incorporated. Do not over mix the batter.
• Next, fold in the zest of 1 large orange and the fresh cranberries (see my notes in the post above for instructions for using frozen or dried berries).
• Transfer the orange cranberry batter into the prepared loaf pan. Bake in the preheated oven for 50 to 60 minutes, until a toothpick inserted into the center comes out clean. The sides will be a rich, golden brown color. Remove the loaf from the pan once it's done baking and cool on a wire rack.
• For the easy orange glaze, juice the large orange used for orange zest earlier. Add about 3 to 4 tablespoons into a mixing bowl and add the confectioner's sugar. Add the orange zest and whisk until a smooth glaze forms. For a thicker glaze, add more sugar; for a thinner glaze, add more orange juice.
• Spoon the prepared glaze over the cooled cranberry loaf; cool for about 30 minutes before glazing. Once bread is cooled, store it well-wrapped in plastic at room temperature.

CRANBERRY ORANGE BREAD

Steps:

• Preheat the oven to 350°F, and grease a 9 x 5 - inch loaf pan.
• In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
• In a separate small bowl, use a spoon to mix the sugar and orange zest until the sugar becomes light orange in color. Set aside.
• Take a third large bowl and whisk the buttermilk, oil, orange juice, eggs, and vanilla. Add the flour mixture and the orange zest/sugar mixture, and whisk until just combined. Don't overmix!
• Next, add the cranberries and use a wooden spoon or spatula to stir until well incorporated.
• Transfer the batter to the greased loaf pan. Place in the oven and baked for 65-75 minutes. If the bread begins to brown too quickly, place a piece of aluminum foil loosely over the top to prevent burning.
• The bread is done when a toothpick inserted in the center comes out with a very light crumb. Remove the bread from the oven and allow to cool for 10-15 minutes before transferring from the pan to a cooling rack.
• While the bread cools, make the glaze.
• In a medium bowl, combine the powdered sugar and orange juice.
• Whisk or use a hand mixer on low until the glaze is smooth and creamy. Adjust the amount of orange juice to reach desired consistency.
• After the bread cools completely, drizzle the glaze over the top, slice, and serve.
• See post for tips, frequently asked questions, and storage options.

ORANGE GLAZED CRANBERRY BREAD

Steps:

• Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray.
• Whisk the flour, sugar, and cinnamon together in a medium bowl. Cut in the cold butter with a pastry cutter, your hands, or two forks until mixture resembles pea-size crumbs. It's important to keep the streusel cold, so place in the refrigerator (covered or uncovered) until ready to use in step 4.
• Whisk the flour, baking soda, and salt together in a large bowl. In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined. Whisk in the buttermilk, oil, vanilla, and orange zest. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. Fold in the cranberries and nuts (if using).
• 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. Cover 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 usually takes 1 hour. Cool bread completely in the pan set on a wire rack.
• In a small bowl, whisk the confectioners' sugar and orange juice together. Add more orange juice depending how thick you want the glaze. Drizzle over cooled bread.
• Slice and serve. Cover and store leftover bread at room temperature for 1 day or in the refrigerator for up to 1 week.

CRANBERRY BREAD WITH ORANGE GLAZE

Steps:

• Heat oven to 350 degrees F.
• Using nonstick cooking spray or butter, grease 1 whole loaf pan or 2 mini loaf pans. Put a thin strip of parchment paper in the bottom of the pan, and lightly grease over the parchment paper.
• In a large bowl, combine oil, sugar, milk, eggs, vanilla, orange zest and cranberries. Mix well. Stir in flour, baking powder, and salt. Fold in chopped nuts. Pour into prepared pan(s).
• Bake 1 whole loaf for 50-60 minutes, or 2 mini loaves for 30-40 minutes. Meanwhile, whisk together ingredients for orange glaze and set aside.
• Remove loaf from oven. A toothpick inserted in the loaf's center should come out clean. Let cool 10 minutes.
• With a blunt knife, loosen sides of loaf from pan(s) and remove by lifting strip of parchment paper. Immediately brush glaze over each loaf. Cool completely on wire rack before slicing. Store tightly wrapped in refrigerator up to 1 week.
• Enjoy!

CRANBERRY ORANGE BREAD WITH GLAZE

Steps:

• Combine sugar and orange zest. Mix until sugar takes on an orange color; set aside.
• In a separate bowl, beat sour cream, milk, orange juice, vegetable oil, eggs, and almond extract on low just until combined.
• Whisk together flour, baking powder, and salt.
• Add dry ingredients plus orange sugar mixture to wet ingredients.
• Mix on low until smooth.
• Toss 1½ tbsp flour with cranberries. This will prevent the cranberries from moving too much.
• Fold in cranberries with bread batter.
• Grease and lightly flour a 9x5 loaf pan.
• Evenly spread batter into pan.
• Preheat oven to 350°F. Bake for 70-85 minutes or until a toothpick inserted in the center comes out clean (mine took 79 minutes). Tent with foil last 15 minutes of baking.
• Allow to cool 10 minutes then flip upside down to remove. Place on a cooling rack.
• Mix together orange glaze ingredients. Once completely cool, drizzle over bread. Slice into 12 slices.

CRANBERRY ORANGE BREAD WITH ORANGE BUTTER GLAZE

Steps:

• Heat oven to 400°F.
• Generously grease and flour two 9x5 inch (1-pound) loaf pans.
• In a large bowl, stir together flour, baking powder, salt, and sugar.
• Make a well in the center and add eggs, 2 cups orange juice, and oil. Mix just until moistened. The batter will be lumpy. DO NOT overmix or bread will be tough.
• Gently stir in the whole cranberries and orange zest.
• Pour into loaf pans and bake for 45-50 minutes or until loaves test done.
• Pour 1/4 cup orange juice over each loaf while still hot.
• Mix confectioners sugar, melted butter, and 1 tablespoon orange juice to make a glaze and drizzle over warm loaves.
• Refrigerate overnight to blend flavors.

CRANBERRY ORANGE LOAF WITH ORANGE GLAZE (EGGLESS)

Steps:

• Grease a 9x5-inch loaf pan with oil or oil spray. Line it with parchment paper. Preheat the oven to 350° F/ 180° C.
• Add 1 cup cranberries in a bowl (reserve some for topping the batter). Coat cranberries with 1/2 teaspoon of all-purpose flour. Set aside.
• Sift all-purpose flour, baking powder, baking soda, and salt in a mixing bowl. Whisk well and set aside. Sift 2-3 times for a lighter and airy cake.
• In another mixing bowl, add yogurt and castor sugar. Whisk until well blended.
• Add oil, orange juice, vanilla extract, and orange zest.
• Whisk until everything is well combined.
• Pour the wet ingredients into the dry ingredients. Mix just until combined and no more flour pockets are visible.
• Do not over mix, or you will end up with a pretty dense cake. A few lumps are okay in the batter.
• Add the coated cranberries to the batter and fold gently.
• Transfer the batter to a prepared pan. Smooth the surface using a spatula.
• Tap the pan to remove air bubbles. Top the batter with reserved cranberries.
• Bake at 350° F/ 180° C for about 55 to 60 minutes or until a toothpick inserted in the center comes out clean.
• Let the loaf cool in the pan for 10 minutes. Loosen the edges with a butter knife. Then transfer to a wire rack and let it cool down completely.
• In a mixing bowl, sift 1 cup icing sugar, add 1 tablespoon orange juice, 1 tablespoon melted butter, 1 teaspoon orange zest. Whisk well until you have a smooth and pourable consistency. I added a little over 2 tablespoons of orange juice to adjust the consistency.
• If it is too runny, add more icing sugar. If it is too thick, thin it out with a few teaspoons of orange juice.

ORANGE-ZESTY CRANBERRY BREAD WITH ORANGE GLAZE

Steps:

• preheat oven to 350 degrees F.
• grease and flour 9x5" loaf pan, set aside.
• zest 2 oranges into small bowl, set aside. juice the same 2 oranges into separate small bowl, set aside.
• whisk together flour, baking powder, baking soda, and sea salt; stir in cranberries and 1 tablespoon orange zest, set aside.
• in a large bowl cream together butter and sugar, then add egg and combine.
• stir in 3 tablespoons frozen orange juice concentrate and 1/2 cup orange juice (made from frozen orange juice concentrate).
• add flour mixture and beat until just moistened.
• pour into prepared pan.
• bake 50 minutes or until the bread springs back when lightly touched.
• remove from heat and let stand 10 minutes, then turn out onto wire rack to cool.
• to make orange glaze: mix powdered sugar with remaining orange zest and stir in 1 tablespoon orange juice (fresh squeezed from 2 oranges) at a time until you reach your desired consistency.
• after bread has cooled, drizzle glaze over top.

CRANBERRY BREAD WITH ORANGE GLAZE RECIPE

Steps:

• Preheat oven to 350 degrees F. Spray a 9×5-inch loaf pan with nonstick spray.
• Streusel:
• Whisk the flour, sugar, and cinnamon together in a medium bowl. Cut in the cold butter with a pastry cutter, by hand, or with two forks until the mixture resembles pea-size crumbs.
• Keep the streusel cold, so place in the refrigerator (covered or uncovered) until ready to use.
• Bread:
• Whisk the flour, baking soda, and salt together in a large bowl. In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined.
• Whisk in the buttermilk, oil, vanilla, and orange zest. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. Fold in the cranberries and nuts (if using).
• Pour the batter into the 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. Cover 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.
• Cool bread completely in the pan set on a wire rack.
• Glaze:
• In a small bowl, whisk the confectioners' sugar and orange juice together. Add more orange juice depending on preferred consistency. Drizzle over cooled bread.
• Slice and serve. Cover and store leftover bread at room temperature for 1 day or in the refrigerator for up to 1 week.

CRANBERRY ORANGE BREAD - GLUTEN-FREE

Steps:

• Preheat oven to 350°F.
• Line either one 9 inch by 5-inch loaf pan OR four mini loaf pans (5 inch by 3.5 inch) with parchment paper. See the post for the easiest way to do this.
• Whisk the flour, baking powder, baking soda and salt, then stir in the orange zest, cranberries and walnuts.
• In a separate bowl, cream the butter and sugar together, then add the egg and stir until smooth. Stir in the orange juice.
• Add the flour mixture and stir until just moistened and no traces of flour remain. Avoid overmixing.
• Transfer to the lined pan. If using mini loaf pans, divide the mixture evenly, smoothing the batter to the edges. Don't fill the pans more than 3/4 full.
• Bake a 9 x 5-inch loaf for 60 to 70 minutes, or mini loaves for 30 - 35 minutes. Loaf should spring back when pressed and a toothpick inserted should come out clean or with a few crumbs.
• Cool completely before adding the glaze.