Orange Glazed Cranberry Bread

By Sally's Baking Recipes · 110 min

Ingredients

Instructions

1. Heat the oven to 350°F (177°C) and grease a 9×5-inch loaf pan with nonstick spray.
2. Mix the flour, sugar and cinnamon in a medium bowl. Cut in the cold butter until the mixture looks like pea-sized crumbs, then chill the streusel until needed.
3. Whisk the flour, baking soda and salt in a large bowl. In another bowl, whisk the egg with both sugars until combined, then whisk in the buttermilk, oil, vanilla and orange zest.
4. Pour the wet mixture into the dry and whisk just until combined, without overmixing. Fold in the cranberries and nuts, if using.
5. Spoon the batter into the pan, scatter the streusel over the top and press it gently into the surface.
6. Bake 45 minutes to 1 hour, loosely covering with foil about halfway through. The bread is done when a toothpick inserted in the centre comes out clean.
7. Cool the bread completely in the pan on a wire rack.
8. Whisk the icing sugar with 1 to 2 tablespoons orange juice, adding more juice for a thicker glaze, then drizzle over the cooled bread.
9. Slice and serve. Store at room temperature for 1 day or refrigerate for up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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EggBrown sugarOrangeButtermilkPecanCranberry