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Cranberry Orange Bread With Orange Icing Recipe

Cranberry Orange Bread With Orange Icing recipe
The Spruce Eats

This moist cranberry bread is topped with a simple orange icing before serving. This is a great bread to bake for guests or seasonal potluck events.


2 cups (9 ounces) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup granulated sugar
1/2 cup coarsely chopped pecans
2 cups fresh chopped cranberries
3/4 cup orange juice, from 3 oranges
2 to 3 tablespoons orange zest, from 3 oranges
4 tablespoons melted butter
1 egg, beaten

For the Icing:

1 to 1 1/2 cups powdered sugar, or more, as desired
1 to 3 tablespoons orange juice, from reserved orange juice
1 tablespoon melted butter
1 teaspoon orange zest, from reserved orange zest
1/4 teaspoon vanilla extract


Heat the oven to 350 F (180 C / Gas 4).
Grease and flour a 9 x 5-inch loaf pan.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well blended. Stir in the pecans and chopped cranberries. With a wooden spoon, mix until ingredients are blended.
Put 3 tablespoons of the orange juice and 1 teaspoon of orange zest in a small bowl; set aside.
Combine the remaining orange zest, orange juice, and the 4 tablespoons of melted butter. Whisk in the egg. Pour over dry ingredients and mix just until all ingredients are dampened. Do not overmix.
Spoon the batter into the prepared loaf pan.
Bake in the preheated oven for about 55 to 65 minutes, or until a wooden pick inserted in center comes out clean.
Cool in the pan on rack.
Meanwhile, make the icing. Stir 1 cup of confectioners' sugar with 1 tablespoon of the reserved orange juice, 1 tablespoon of melted butter, the reserved orange zest, and the 1/4 teaspoon of vanilla. Add more orange juice or more confectioners' sugar to get a good spreading or drizzling consistency.

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