orange glazed cranberry bread sliced
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Cinnamon Streusel Orange Glazed Cranberry Bread

Holiday baking is made that much better when you use fresh cranberries. That's what I did when making Cinnamon Streusel Orange Glazed Cranberry Bread!
Adapted from Sally's Baking Addiction
Prep Time25 mins
Cook Time1 hr
Cooling Time1 hr
Total Time2 hrs 25 mins
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: Cake, Christmas, Cranberry, Quick Breads, Sally's Baking Addiction
Servings: 16 slices
Calories: 208kcal
Author: Tammy Spencer, Scotch & Scones

Special Equipment

Ingredients

Streusel

  • 1/4 cup all-purpose flour (1 oz, 30g)
  • 2 Tbsp granulated sugar (1 oz, 30g)
  • 1/2 tsp ground cinnamon
  • 3 Tbsp unsalted butter (1-1/2 oz, 45g), cold

Batter

  • 2 cups all-purpose flour (8-1/2 oz, 240g)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup cranberries (4 oz, 110g), chopped, fresh or frozen (do not thaw) (see Recipes Notes)
  • 1/2 cup pecans (2-1/4 oz, 65g), chopped, optional
  • 1 large egg, at room temperature
  • 1/2 cup brown sugar (3-3/4 oz, 105g), packed
  • 1/2 cup granulated sugar (3-1/2 oz, 100g)
  • 1 cup buttermilk (8 oz, 227g), see Recipe Notes
  • 1/3 cup canola or vegetable oil (2-2/4 oz, 66g), or melted coconut oil
  • 1 tsp vanilla extract
  • 2 Tbsp orange zest

Glaze

  • 1 cup powdered sugar (4-1/4 oz, 120g)
  • 1-2 Tbsp orange juice
  • orange zest (as much as you want)

Procedure

  • Preheat oven to 350°F (177°C). Spray a standard loaf pan with nonstick spray. Set aside.
  • Make the streusel: Combine the flour, sugar, and cinnamon together in a medium bowl, then cut in the cold butter with a pastry cutter, your hands, or two forks, like if you're making biscuits or scones...you want pea-size crumbs.
  • Make the batter: In a large bowl, toss the flour, baking soda, salt, cranberries, and pecans together until combined. Set aside. In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined. Make sure there are no brown sugar lumps remaining. Whisk in the buttermilk, oil, vanilla, and orange zest. Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Do not overmix.
  • In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until it's smooth (with no lumps of brown sugar hiding in there). Whisk in the buttermilk, oil, vanilla, and orange zest.
  • Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps, trying not to overmix the batter.
  • Pour the batter into prepared loaf pan. Top evenly with the streusel, pressing it down gently into the top of the bread so it sticks.
  • Bake the bread for 45 minutes to 1 hour, covering loosely with foil about halfway through to ensure even browning. Use a cake tester or toothpick to check for doneness...if it comes out clean, the bread is done.
  • Remove the pan from oven and cool on a wire cooling rack for 15 minutes. Remove the bread from the pan and cool completely in the pan on the rack.
  • Make the glaze: In a small bowl, whisk the powdered sugar and orange juice together, adding more orange juice if you want the glaze to be thinner, then whisk in orange zest. Drizzle over cooled bread, then slice and serve.
  • Bread stays fresh at room temperature for 3 days or in the refrigerator for up to 6-7 days. For longer storage, you can freeze the unglazed bread for up to 3 months. Allow to thaw overnight in the refrigerator and bring to room temperature before glazing and serving.

Recipe Notes

You can substitute 1 cup dried cranberries instead of the fresh cranberries (if you must!)
A buttermilk-replacement hack is to measure 1 Tablespoon of white vinegar or lemon juice in a measuring cup,, add enough milk (any kind) to the measuring cup until it reaches 1 cup. Stir and let sit for 5 minutes. You're good to go!
You can make muffins with this batter, just fill 12 standard-sized muffin cups 2/3 full, then bake at 350°F for around 20 minutes.
Did you make this recipe? Please share your pictures with the world on your social media outlets, tag me at @scotch_scones (on Instagram, Pinterest, and Twitter) or @scotchandsconesblog (on Facebook), and use the hashtag #scotchandsconesblog. I can’t wait to see your creations!