Savor the flavors of winter with cranberry orange bread! This easy-to-bake recipe combines the tangy zest of fresh cranberries with the sweet, citrusy notes of orange, topped with a delectable orange glaze.
Preheat oven to 350˚F. Butter or grease a loaf pan then dust with flour, tapping out the excess flour.
In a medium mixing bowl, whisk together the flour, baking powder, salt and cinnamon. Set aside.
In a measuring cup, combine the milk, zest of 1 orange and orange juice. Set aside.
In a large mixing bowl, cream together the butter and sugars on medium/high speed for about 2 minutes. Beat in 2 large eggs and vanilla extract, mix until well incorporated.
Add the flour mixture in in batches, alternating with the milk mixture and mixing on medium/low speed until just incorporated. Scrape the sides of the bowl with a spatula as needed.
Toss cranberries with the 1/2 tablespoon flour then gently fold them along with the walnuts into the batter until just incorporated.
Transfer the batter into the prepared loaf pan and bake for 45-50 min at 350˚F until golden on top and a toothpick inserted into the center comes out clean.
Let the bread cool in pan for 10-15 minutes then run a knife around the edges to help release and transfer the loaf to a wire rack to cool completely before glazing.
Make the glaze in a small bowl by stirring together the powdered sugar and orange juice until smooth. It should have a consistency where you’re able to drizzle it on the bread but not be too loose that it will run right off. Add more orange juice to thin it out or powdered sugar to make it thicker.
Drizzle the glaze over top of the cooled bread while sitting on a wire rack with parchment paper below it to catch any drippings. Let set before slicing and serving.