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Perfect Cranberry Orange Bread for Thanksgiving Brunch

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This cranberry orange bread is tender, tangy, and just sweet enough without being cloying. The orange zest gives it a bright, almost floral note that cuts through the richness of a heavy Thanksgiving spread, and the cranberries burst into little pockets of tartness that keep every bite interesting.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • ½ cup (120ml) fresh orange juice
  • 2 tablespoons orange zest
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1½ cups (170g) fresh or frozen cranberries
  • 1 tablespoon all-purpose flour (for tossing cranberries)
  • For the Orange Glaze (optional):
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons fresh orange juice
  • 1 teaspoon orange zest (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray. Line with parchment paper, leaving overhang on the long sides for easy removal.
  2. In a large bowl, whisk together 2 cups flour, 1 cup sugar, 1½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
  3. In a separate medium bowl, whisk together melted butter, eggs, orange juice, orange zest, vanilla extract, and almond extract until smooth and slightly frothy.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined (about 10-12 strokes). Do not overmix; a few lumps are fine.
  5. In a small bowl, toss the cranberries with 1 tablespoon flour. Gently fold the floured cranberries into the batter with a few quick strokes.
  6. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  7. Bake on the center rack for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil after 40 minutes.
  8. Let the bread cool in the pan for 10 minutes, then lift out using the parchment handles and transfer to a cooling rack. Cool completely before glazing.
  9. For the glaze: whisk together sifted powdered sugar and 2 tablespoons orange juice. Add more juice for thinner consistency. Drizzle over cooled bread and sprinkle with extra orange zest.
  10. Let glaze set for about 15 minutes, then slice with a serrated knife using a gentle sawing motion.

Notes

For best results, use fresh cranberries and fresh orange juice. Toss cranberries in flour to prevent sinking. Room temperature eggs incorporate better. Let bread cool completely before glazing. Bread tastes even better on day two. Freezes well (unglazed) for up to 3 months.

Nutrition

Keywords: cranberry orange bread, Thanksgiving brunch, quick bread, cranberry bread, orange bread, fall baking, holiday bread

Find it online: https://cookluma.com/perfect-cranberry-orange-bread-for-thanksgiving-brunch/