Description

This Orange Glazed Cranberry Bread is a moist, flavorful loaf bursting with fresh cranberries and a hint of warm cinnamon, topped with a crunchy streusel and finished with a sweet and tangy orange glaze. Perfect for breakfast, brunch, or as a delightful snack to brighten up any day.

Ingredients

Scale

Streusel Topping

1/4 cup (31g) all-purpose flour (spooned & leveled)
2 Tablespoons (30g) granulated sugar
1/2 teaspoon ground cinnamon
3 Tablespoons (43g) unsalted butter, cold and cubed

Bread Batter

2 cups (250g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, at room temperature
1/2 cup (105g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 cup (240ml) buttermilk, at room temperature*
1/3 cup (80ml) vegetable oil (or melted coconut oil)
1 teaspoon pure vanilla extract
2 teaspoons orange zest
1 cup (110g) cranberries, fresh or frozen (do not thaw)*
Optional: 1/2 cup (65g) chopped pecans or chopped walnuts

Glaze

1 cup (120g) confectioners’ sugar
1–2 Tablespoons orange juice

Instructions

Preheat Oven – Preheat your oven to 350°F (177°C) and spray a 9×5-inch loaf pan with nonstick spray to prepare it for baking.
Make the Streusel – In a medium bowl, whisk together the flour, granulated sugar, and ground cinnamon. Cut in the cold, cubed butter using a pastry cutter, your fingers, or two forks until the mixture forms pea-sized crumbs. Place the streusel in the refrigerator to keep it cold until ready for use.
Prepare Dry Ingredients – In a large bowl, whisk together the flour, baking soda, and salt to combine the dry ingredients evenly.
Mix Wet Ingredients – In a separate medium bowl, whisk the egg with both the brown and granulated sugars until combined. Add the buttermilk, vegetable oil, vanilla extract, and orange zest, whisking gently to blend.
Combine Batter – Pour the wet ingredients into the dry ingredients and whisk just until combined. Avoid over-mixing to keep the bread tender. Gently fold in the cranberries and nuts if using.
Fill Pan and Add Streusel – Pour the batter into the prepared loaf pan. Evenly distribute and gently press the chilled streusel topping onto the surface of the batter so it adheres during baking.
Bake the Bread – Bake for 45 minutes to 1 hour, loosely covering with foil halfway through the baking to prevent over-browning. Check doneness by inserting a toothpick into the center; it should come out clean. Allow the bread to cool completely in the pan on a wire rack.
Make the Orange Glaze – In a small bowl, whisk the confectioners’ sugar with 1 tablespoon of orange juice. Add more juice as needed to reach your desired glaze consistency.
Glaze the Bread – Drizzle the orange glaze evenly over the cooled bread for a bright, sweet finish.
Serve and Store – Slice the bread to serve. Store leftover bread covered at room temperature for up to 1 day or refrigerate it for up to 1 week.

Notes

Keep the streusel cold before baking to ensure a crumbly texture.
Use fresh or frozen cranberries without thawing for best results.
Cover the bread loosely with foil during baking to prevent over-browning.
If you prefer a nut-free loaf, simply omit the nuts.
The glaze’s thickness can be adjusted by adding more or less orange juice.
Room temperature ingredients help the batter mix more evenly.
Using buttermilk adds moisture and a slight tang to the bread.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Bread, Snack, Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (about 1/10 of loaf)
Calories: 270
Sugar: 20g
Sodium: 220mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg

Keywords: Orange glazed bread, cranberry loaf, streusel topping bread, citrus cranberry bread, holiday bread, breakfast bread