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Cozy Cranberry Orange Bread with Vanilla Bean Glaze

Cranberry Orange Bread - featured image
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A moist and tender quick bread bursting with tart cranberries and bright orange zest, topped with a beautiful vanilla bean glaze. This accidental masterpiece is perfect for cozy mornings, holiday brunches, or anytime you need a little comfort.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • Fresh orange zest from 2 large oranges
  • 1/2 cup (120ml) fresh orange juice
  • 2 large eggs, room temperature
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 1/2 cup (120ml) milk, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups (170g) fresh or frozen cranberries (if frozen, do not thaw; toss in 1 tablespoon flour)
  • 1 cup (120g) powdered sugar, sifted
  • 1 tablespoon vanilla bean paste (or seeds from 1 vanilla bean)
  • 2–3 tablespoons milk or heavy cream
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Position rack in center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides. Lightly grease exposed ends.
  2. In a large bowl, combine sugar and orange zest. Rub zest into sugar with fingertips for 1-2 minutes until fragrant and pale orange.
  3. Add melted butter to sugar-zest mixture and whisk until combined. Add eggs one at a time, whisking well after each. Add orange juice, milk, and vanilla extract; whisk until smooth.
  4. In a medium bowl, whisk together flour, baking powder, and salt. If using frozen cranberries, toss them in 1 tablespoon of flour from this mixture.
  5. Add dry ingredients to wet ingredients. Fold gently with a wooden spoon or spatula until just combined (a few streaks of flour remain). Gently fold in cranberries. Batter will be thick and slightly lumpy.
  6. Pour batter into prepared pan and spread evenly. Bake for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil at 40 minutes.
  7. Cool in pan for 15 minutes, then lift out using parchment and transfer to a cooling rack. Cool completely before glazing (at least 30 minutes).
  8. For glaze: In a small bowl, whisk together sifted powdered sugar, vanilla bean paste, and 2 tablespoons milk or cream. Add more liquid 1 teaspoon at a time until thick but pourable.
  9. Drizzle glaze over cooled bread. Let set for 10 minutes before slicing with a serrated knife.

Notes

Don’t overmix the batter to avoid tough bread. Use room temperature ingredients for best results. Toss cranberries in flour to prevent sinking. Let bread cool completely before glazing. Bread tastes even better on day two. Store in airtight container at room temperature for up to 3 days. Freezes well for up to 3 months (unglazed).

Nutrition

Keywords: cranberry orange bread, vanilla bean glaze, quick bread, holiday bread, brunch recipe, cranberry bread, orange bread

Find it online: https://vexifood.com/cozy-cranberry-orange-bread-with-vanilla-bean-glaze/