Cranberry Orange Bread (With Orange Glaze!)

Chef's Notes

Tips For Fresh And Frozen Cranberries
Both fresh and frozen cranberries work in this recipe, but you do have to treat them slightly differently.
Frozen Cranberries – If using frozen cranberries it is best to add the cranberries still frozen to the batter. Leave the frozen cranberries until right before you are ready to add them to the batter. Toss the frozen cranberries with a teaspoon of flour in a bowl, then fold them into the batter and bake right away.
Fresh Cranberries – If using fresh cranberries, rinse and dry the cranberries well. Toss the cranberries with a teaspoon of flour then fold them into the batter and bake right away.
Double the cranberries? Most bags of cranberries are 12 ounces which is about 4 cups of cranberries. I have on accident used the entire bag of cranberries instead of just two cups.
If you really like cranberries, use two teaspoons of flour for the outside of the cranberries, and try it with all the berries. The bread will be even more moist, but has more tang than the original recipe.
Tips For Orange Juice And Zest

Zest oranges before squeezing out the juice. Zest only the orange peel, but avoid zesting too much of the white layer that surrounds the orange under the peel.
Store-bought orange juice can be used, but don’t skip the fresh orange zest in this recipe because it adds a lot of flavor.