Cranberry Orange Bread With Orange Icing

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 01/20/22
Iced Orange Cranberry Bread

The Spruce / Diana Rattray
Prep: 15 mins
Cook: 55 mins
Total: 70 mins
Servings: 12 servings
Yield: 1 loaf
Nutrition Facts (per serving)
292 Calories
9g Fat
52g Carbs
3g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 292
% Daily Value*
Total Fat 9g 11%
Saturated Fat 3g 17%
Cholesterol 28mg 9%
Sodium 291mg 13%
Total Carbohydrate 52g 19%
Dietary Fiber 2g 7%
Total Sugars 32g
Protein 3g
Vitamin C 12mg 61%
Calcium 50mg 4%
Iron 1mg 7%
Potassium 98mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

An orange icing makes this moist and delicious cranberry orange bread extra-special. Make the icing as thick or thin as you like and then drizzle or spread it over the quick bread. A light drizzling of icing adds bright orange flavor, and it doesn't distract from the tart cranberries.

Because it's made with fresh cranberries, it is seasonal. When fresh cranberries are available in the fall, freeze some to use throughout the year.

Feel free to make this yummy sweet cranberry bread without the icing. Just cool, slice, and serve, or dust it with confectioners' sugar before serving. 

Ingredients

  • 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 chopped fresh cranberries

  • 3/4 cup orange juice, from 3 oranges

  • 2 to 3 tablespoons orange zest, from 3 oranges

  • 4 tablespoons (2 ounces) unsalted butter, melted

  • 1 large egg, beaten

For the Icing:

  • 1 to 1 1/2 cups confectioners' sugar, more as desired

  • 1 to 3 tablespoons orange juice, from reserved orange juice

  • 1 tablespoon unsalted butter, melted

  • 1 teaspoon orange zest, from reserved orange zest

  • 1/4 teaspoon pure vanilla extract

Steps to Make It

  1. Heat the oven to 350 F (180 C / Gas 4).

  2. Grease and flour a 9 x 5-inch loaf pan. 

  3. 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.

  4. Put 3 tablespoons of the orange juice and 1 teaspoon of orange zest in a small bowl; set aside.

  5. 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.

  6. Spoon the batter into the prepared loaf pan.

  7. Bake in the preheated oven for about 55 to 65 minutes, or until a wooden pick inserted in center comes out clean.

  8. Cool in the pan on rack.

  9. 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. 

Tip

  • Because baking powder and baking soda begin to produce gas as soon as they are moistened, mix them with the flour and other dry ingredients before you combine them with the wet ingredients. And have the oven preheated and pan ready before you combine the dry with the wet. 

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