Cranberry Orange Glazed Bread (Printable Version)
# What You'll Need:
→ Bread
01 -
250 g all-purpose flour
02 -
150 g granulated sugar
03 -
1.5 teaspoons baking powder
04 -
0.5 teaspoon baking soda
05 -
0.5 teaspoon fine sea salt
06 -
110 g unsalted butter, melted and slightly cooled
07 -
2 large eggs, room temperature
08 -
120 ml fresh orange juice
09 -
2 teaspoons fresh orange zest
10 -
130 g fresh cranberries, halved
11 -
60 ml whole milk
12 -
1 teaspoon vanilla extract
→ Glaze
13 -
90 g powdered sugar, sifted
14 -
2–3 tablespoons fresh orange juice, as needed
# Step-by-Step Directions:
01 -
Preheat oven to 175°C. Grease and line a 22 x 12 cm loaf pan with baking parchment. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
02 -
In a separate bowl, whisk together melted butter, eggs, orange juice, orange zest, milk, and vanilla extract until smooth.
03 -
Add wet mixture to the dry ingredients and stir gently until just combined. Fold in halved cranberries, ensuring even distribution without overmixing.
04 -
Transfer batter to prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a skewer inserted in the centre comes out clean. If necessary, tent with foil during final 15 minutes to prevent over-browning.
05 -
Allow bread to cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Mix powdered sugar and orange juice until a thick but pourable glaze forms. Drizzle glaze evenly over cooled bread before serving.
# Helpful Notes:
01 -
For vibrant flavour, use freshly squeezed orange juice and zest from an untreated orange.
02 -
Bread keeps well wrapped at room temperature for up to 3 days or can be frozen for up to 2 months.