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Easy Orange Cranberry Quick Bread with Vanilla Glaze

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A simple, one-bowl quick bread bursting with bright orange zest and tart cranberries, topped with a silky vanilla glaze. Perfect for any occasion, from holiday brunch to a cozy afternoon treat.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • ½ cup (120ml) milk
  • ¼ cup (60ml) fresh orange juice
  • 2 tablespoons fresh orange zest
  • 1 teaspoon vanilla extract
  • 1½ cups (150g) fresh or frozen cranberries
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons milk or cream
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven.
  2. Grease a 9×5-inch loaf pan with butter or nonstick spray, then line it with a strip of parchment paper that hangs over the two long sides. Lightly grease the parchment too.
  3. Zest two oranges until you have 2 tablespoons of zest. Juice one orange to get ¼ cup of fresh juice. Set aside.
  4. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt for about 20 seconds.
  5. In a separate medium bowl, whisk together the eggs, vegetable oil, milk, orange juice, orange zest, and vanilla extract until smooth and slightly frothy, about 30 seconds.
  6. Pour the wet ingredients into the dry ingredients. Fold gently with a spatula or wooden spoon just until no streaks of flour remain (about 10-15 strokes). A few lumps are fine.
  7. Add the cranberries and fold them in gently until evenly distributed. If using frozen cranberries, do not thaw them first.
  8. Pour the batter into the prepared loaf pan and spread it into an even layer. Tap the pan gently on the counter to release air bubbles.
  9. Bake for 50-60 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  10. Cool the bread in the pan on a wire rack for 15 minutes. Then use the parchment overhang to lift the bread out and transfer it to the rack to cool completely.
  11. While the bread cools, make the glaze: whisk together the powdered sugar, 2 tablespoons of milk or cream, and vanilla extract. Add more milk if needed until the glaze is thick but pourable.
  12. Once the bread is completely cool, drizzle the glaze over the top. Let the glaze set for about 10 minutes before slicing.

Notes

Do not overmix the batter; a few lumps are fine. Use frozen cranberries straight from the bag to prevent bleeding. Let the bread cool completely before glazing. Room temperature ingredients ensure even baking. The bread is even better on the second day.

Nutrition

Keywords: orange cranberry bread, quick bread, vanilla glaze, easy bread recipe, cranberry bread, orange bread

Find it online: https://cookluma.com/easy-orange-cranberry-quick-bread-with-vanilla-glaze/