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Cranberry Orange Quick Bread with Sweet Orange Glaze

Cranberry orange quick bread is baked in a 9x5-inch loaf pan until golden, with tart chopped cranberries throughout and a smooth sweet orange glaze. Cool it completely before glazing for a bright finish that sets before slicing.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
cooling and setting 30 minutes
Total Time 1 hour 55 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 311
Ingredients Equipment Method Notes

Ingredients
  

For the bread
  • 1 nonstick cooking spray as needed
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs large, at room temperature
  • 1 tbsp orange zest finely grated
  • 0.75 cup buttermilk at room temperature
  • 1.5 cups cranberries fresh or frozen, coarsely chopped (if frozen, use unthawed)
For the glaze
  • 1 cup powdered sugar
  • 1 tbsp orange juice for the first addition
  • 1 tsp orange juice remaining

Equipment

  • 1 9x5-inch loaf pan
  • 1 hand mixer

Method
 

Make the bread
  1. Heat the oven to 350°F.
  2. Coat a 9x5-inch loaf pan with nonstick cooking spray.
  3. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
  4. In a large bowl, beat the butter and granulated sugar with a hand mixer on medium speed until light and fluffy, about 2 minutes.
  5. Beat in the eggs one at a time, then mix in the orange zest.
  6. Add the flour mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour mixture; mix on low just until combined.
  7. Fold in the cranberries.
  8. Spread the batter evenly in the prepared pan.
  9. Bake for 55 to 65 minutes, until the top is golden and a toothpick inserted in the center away from a cranberry comes out with a few moist crumbs.
  10. Cool the bread in the pan for 15 minutes.
  11. Turn it out onto a wire rack and cool completely.
Glaze the bread
  1. Whisk the powdered sugar with 1 tablespoon of the orange juice.
  2. Whisk in the remaining 1 teaspoon until smooth.
  3. Drizzle the glaze over the completely cooled bread.
  4. Let it set for 15 minutes before slicing.

Notes

If using frozen cranberries, add them unthawed. Store covered in the refrigerator for up to 5 days; freeze tightly wrapped slices for up to 3 months. For a dairy-free variation, use plant-based butter and a dairy-free buttermilk substitute.