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Glazed Orange Cranberry Bread

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A deliciously moist and tender quick bread bursting with bright orange zest and tart cranberries, topped with a sweet cranberry orange glaze.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 1 tablespoon orange zest
  • 2 large eggs, at room temperature
  • ¼ cup (56g) unsalted butter, melted
  • ¼ cup (60ml) sunflower oil
  • 1 teaspoon (5ml) pure vanilla extract
  • ⅓ cup (80ml) milk, at room temperature
  • ⅓ cup (80ml) sour cream, at room temperature
  • 1 ⅖ cups (235g) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (100g) fresh or frozen cranberries (do not thaw)
  • 1 ½ cups (150g) frozen cranberries, (do not thaw)
  • ⅓ cup (65g) granulated sugar
  • ¼ teaspoon cinnamon
  • ¾ cups (150g) powdered sugar
  • 2 tablespoon (30ml) freshly squeezed orange juice
  • 2 tablespoon (30ml) Cranberry Compote

Instructions

  1. Make the compote: In a medium saucepan, stir together 1 ½ cups frozen cranberries, ⅓ cup granulated sugar, and ¼ teaspoon cinnamon.
  2. Bring the mixture to a simmer over medium heat.
  3. Cook for 8-12 minutes, stirring occasionally, until the berries begin to break down.
  4. Use a fork or the back of a spoon to crush the berries, helping them break down faster and more evenly.
  5. Once thickened, remove the compote from heat and let it cool completely.
  6. Preheat your oven to 350 degrees F (175°C).
  7. Line a loaf pan with parchment paper, allowing a 2-inch overhang along the long sides for easy removal.
  8. Make the orange loaf batter: In a large bowl, combine 1 cup granulated sugar and 1 tablespoon orange zest.
  9. Rub the sugar and zest together with your fingers until the sugar is fragrant and coated with orange oils.
  10. Add the 2 large eggs and whisk until the sugar is dissolved a bit and the mixture is smooth.
  11. Add the melted butter, sunflower oil, vanilla extract, sour cream, and milk to the bowl.
  12. Whisk the wet ingredients until they are well blended.
  13. Sift the all-purpose flour, baking powder, baking soda, and salt into a separate medium bowl.
  14. Add half of the sifted flour mixture to the wet ingredients.
  15. Gently fold the flour into the wet ingredients until just combined.
  16. Mix in the remaining flour until evenly combined, being careful not to over-mix.
  17. Transfer ¾ cup of the batter to a small bowl.
  18. Mix ⅓ cup of the cooled cranberry compote into the batter in the small bowl.
  19. Add the 1 cup of whole cranberries to the remaining batter in the large bowl.
  20. Fold the whole cranberries into the batter until evenly distributed.
  21. Spread just over half of the whole cranberry batter into the base of the lined loaf pan.
  22. Spoon the cranberry compote batter over the top of the base batter and spread it out evenly.
  23. Spoon the remaining whole cranberry batter over the top of the compote batter and spread it out.
  24. Run a knife through the layers to swirl the two batters together for a marbled effect.
  25. For a nice split down the center, run your spatula down the middle lengthwise on top of the batter.
  26. Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
  27. Transfer the pan to a wire rack and let cool for 10 minutes.
  28. Lift the cake out of the pan using the parchment paper overhang and let it cool completely on the rack.
  29. Make the icing: In a medium bowl, combine ¾ cup powdered sugar, 2 tablespoons freshly squeezed orange juice, and 2 tablespoons of the cooled cranberry compote.
  30. Whisk the icing ingredients until smooth. The icing should be thick and opaque but still pourable.
  31. Pour the icing over the completely cooled loaf.
  32. Spread the icing out gently to allow it to drip over the edges a bit.
  33. Let the icing set until it dries out.
  34. Slice and serve the Glazed Orange Cranberry Bread.

Notes

Ensure all dairy and eggs are at room temperature for a smoother batter and better texture.
Do not overmix the batter once flour is added; this can lead to a tough loaf.
Cool the cranberry compote completely before adding it to the batter and glaze.
Let the bread cool completely before glazing to prevent the glaze from melting off.

Find it online: https://homecookstudio.com/glazed-orange-cranberry-bread/