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- 1
Heat the oven and prep your pans
Preheat the oven to 350 degrees F and grease two 8x4-inch loaf pans. Getting the pans ready before you mix matters with quick breads — once the batter is stirred, you want it in the oven quickly so the baking powder does its lifting job.
- 2
Whisk the dry ingredients
In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, salt, cinnamon, and nutmeg until well blended. Whisking the leavening evenly through the flour now means an even rise later — no random dense spots.
- 3
Combine the wet ingredients
In a separate bowl, whisk the egg, milk, orange juice, canola oil, and orange zest until smooth. Use room-temperature egg and milk so everything blends easily without deflating the batter.
- 4
Bring it together gently
Pour the wet mixture into the dry and stir just until you no longer see dry flour — a few lumps are perfectly fine. Here's the why: quick breads have no yeast, so stirring too much develops gluten and gives you a tough loaf with tunnels. Stop as soon as it comes together.
- 5
Fold in the fruit
Peel and chop the apple, then gently fold it and the coarsely chopped cranberries into the batter until just distributed. Tart cranberries against sweet apple and orange is what makes this loaf sing.
- 6
Bake
Divide the batter between the two prepared pans and bake at 350 degrees F for 50 to 55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cranberries hold a lot of moisture, so don't be afraid to give it the full time.
- 7
Cool before glazing
Let the loaves cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely. Glaze warm bread and it just soaks in and disappears — patience gives you that pretty drizzle.
- 8
Make the orange glaze
Whisk 1 cup confectioners' sugar with 1/2 teaspoon orange zest and about 3 tablespoons orange juice, adding the juice a little at a time until you reach a thick but pourable drizzle. Spoon it over the cooled loaves and let it set.
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Cranberry Orange Bread with Orange Glaze
Created by: SugarAndButter
Ingredients
- 2 3/4 cup all-purpose flour
- 2/3 cup sugar
- 2/3 cup brown sugar
- 3 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 egg
- 1 cup milk
- 1/2 cup orange juice
- 3 tbsp canola oil
- 2 tsp orange zest
- 2 cup cranberries
- 1 apple
- 1 cup confectioners' sugar
Instructions
- Heat the oven and prep your pansPreheat the oven to 350 degrees F and grease two 8x4-inch loaf pans. Getting the pans ready before you mix matters with quick breads — once the batter is stirred, you want it in the oven quickly so the baking powder does its lifting job.
- Whisk the dry ingredientsIn a large bowl, whisk together the flour, sugar, brown sugar, baking powder, salt, cinnamon, and nutmeg until well blended. Whisking the leavening evenly through the flour now means an even rise later — no random dense spots.
- Combine the wet ingredientsIn a separate bowl, whisk the egg, milk, orange juice, canola oil, and orange zest until smooth. Use room-temperature egg and milk so everything blends easily without deflating the batter.
- Bring it together gentlyPour the wet mixture into the dry and stir just until you no longer see dry flour — a few lumps are perfectly fine. Here's the why: quick breads have no yeast, so stirring too much develops gluten and gives you a tough loaf with tunnels. Stop as soon as it comes together.
- Fold in the fruitPeel and chop the apple, then gently fold it and the coarsely chopped cranberries into the batter until just distributed. Tart cranberries against sweet apple and orange is what makes this loaf sing.
- BakeDivide the batter between the two prepared pans and bake at 350 degrees F for 50 to 55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cranberries hold a lot of moisture, so don't be afraid to give it the full time.
- Cool before glazingLet the loaves cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely. Glaze warm bread and it just soaks in and disappears — patience gives you that pretty drizzle.
- Make the orange glazeWhisk 1 cup confectioners' sugar with 1/2 teaspoon orange zest and about 3 tablespoons orange juice, adding the juice a little at a time until you reach a thick but pourable drizzle. Spoon it over the cooled loaves and let it set.