Cranberry orange bread with simple icing

Here is a complete step-by-step recipe for Cranberry Orange Bread with Simple Icing — a moist, flavorful loaf perfect for the holidays or anytime you want something sweet, tangy, and bright.

Cranberry Orange Bread with Simple Icing

Ingredients (makes 1 loaf)

For the bread:

• 250 grams all-purpose flour (about 2 cups)

• 150 grams granulated sugar (about ¾ cup)

• 1½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• Zest of 1 large orange

• 120 millilitres fresh orange juice (about ½ cup)

• 120 millilitres milk or buttermilk (about ½ cup)

• 120 millilitres vegetable oil (about ½ cup)

• 2 large eggs

• 1 teaspoon vanilla extract

• 150 grams fresh or frozen cranberries (about 1½ cups), roughly chopped

• 1 tablespoon flour (to coat cranberries)

For the icing:

• 100 grams powdered sugar (about ¾ cup)

• 1½ to 2 tablespoons orange juice

Instructions

Step 1: Preheat oven and prepare pan

1. Preheat your oven to 175°C (350°F).

2. Grease and line a 9×5 inch (23×13 cm) loaf pan with parchment paper or lightly flour after greasing.

Step 2: Mix dry ingredients

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest.

Step 3: Mix wet ingredients

1. In a separate bowl, whisk together the orange juice, milk, oil, eggs, and vanilla extract until fully combined.

Step 4: Combine wet and dry

1. Pour the wet ingredients into the dry ingredients.

2. Stir gently until just combined. Do not overmix — the batter should be slightly lumpy.

Step 5: Prepare cranberries

1. Toss the chopped cranberries in 1 tablespoon of flour (this helps prevent them from sinking).

2. Gently fold the floured cranberries into the batter.

Step 6: Bake the bread

1. Pour the batter into the prepared loaf pan.

2. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.

3. If the top browns too quickly, cover loosely with foil during the last 15 minutes.

Step 7: Cool the bread

1. Let the bread cool in the pan for 10 to 15 minutes.

2. Remove from the pan and transfer to a wire rack to cool completely.

Step 8: Make the icing

1. In a small bowl, whisk together the powdered sugar and orange juice until smooth and pourable.

2. Adjust the thickness by adding more sugar to thicken or more juice to thin.

Step 9: Ice the bread

1. Once the bread is completely cool, drizzle the icing over the top.

2. Let the icing set for a few minutes before slicing.

Serving suggestion

• Slice and serve plain or with a pat of butter.

• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.