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cranberry orange glazed bread

(6 ratings)
LILLYDEE avatar
Recipe by
Dee Stillwell
@LILLYDEE
Citrus Heights, CA

I started making this recipe about 20 years ago, but only started making it with the glaze 7 yrs ago. We all love it this way and I hope u do too. Bake it in small foil bread pans and give as gifts for the holidays.

(6 ratings)
yield 2 reg loaves or 8 small ones
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For cranberry orange glazed bread

  • 1 1/2 c
    orange juice, fresh
  • 1 Tbsp
    grated orange zest
  • 1/2 c
    butter, melted
  • 2 lg
    eggs
  • 4 c
    unbleached white flour(i use 2 c white whole wheat & 2 c unbleached ap flour)
  • 2 tsp
    baking powder
  • 2 tsp
    baking soda
  • 1 tsp
    salt
  • 2 c
    granulated sugar (i use 1 c sugar & 1 c stevia or a mix of agave, stevia, and sugar)
  • 2 c
    fresh cranberries (1 bag, washed and sorted)
  • 2 c
    pecans
  • GLAZE:
  • 3 c
    c & h powdered sugar
  • 2 Tbsp
    butter, softened
  • 2 tsp
    orange zest
  • 1/2 tsp
    vanilla
  • 1 dash
    salt
  • 2 - 3 Tbsp
    orange juice, fresh

How To Make cranberry orange glazed bread

  • 1
    Preheat oven to 350 degrees. Spray bread pans with non stick spray. Set aside. I usually make these for gift giving at Christmas so I use mini loaf pans. This recipe makes 8 and they all fit nicely on a 12"X18" baking sheet.
  • 2
    Remove the zest completely from 2 oranges. Set aside. Cut oranges in half and juice them. Add more OJ if necessary to make 1 3/4 cups, so you have enough for the glaze as well. I like to add a little Sunny D if I have it bcuz of it's intense orange flavor. Mix all wet ingredients together with the sugar. Sift the dry ingredients and gently stir into wet mixture until blended but not over stirred (that will make tough, not tender bread). Put cranberries and pecans in the food processor and pulse to break up berries and nuts. Fold into batter. gently so you don't turn the batter pink from the cranberries. My latest method posted in notes below.
  • 3
    Spoon into prepared pans till 2/3 full. Bake for 45-50 minutes, 30-40 for small loaves. Test for doneness. When it is golden brown remove from oven. Poke holes in each loaf with a thin sharp knife. Spread glaze on the bread. While loaves are baking, make the glaze.
  • 4
    Glaze: Whisk all ingredients together in a bowl till smooth and drizzling consistency, add more OJ as nesessary. I spread some of the glaze on while loaves are still hot out of the oven in the pans, Let stand about 20 minutes. Remove from pans and put on wire rack to cool. and then add some more glaze when just warm. Let cool on a wire rack till set. I let them set out overnight so glaze sets and dries a little. Store in an airtight container. Enjoy!
  • 5
    **NOTE** I like the way chopped cranberries look and taste in the loaves so I chop them because I don't like the cranberries whole. Even when you wait until the last few seconds to stir them into the batter it still changes the color. I find that it works better to spoon batter into pans a little more than 1/2 way. Add a couple Tablespoons of cranberries and stir in gently with a skewer. That way the batter stays orange instead of turning color.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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