This Orange Cranberry Glazed Poppy Seed Bread is the perfect quick bread for if you want a whole loaf for the family or mini loaves for loved ones.
Our Glazed Poppy Seed Bread is one of the most popular recipes that we feed to our friends and family members. Without fail everyone asks for the recipe. Even the apparent poppy seed haters (I know!! Can you believe those people even exist?!!!) end up trying it and devouring whole loaves.
Quick bread is one of the best ways to get comfortable with baking. It’s not bread at all, more like a cake in a loaf pan so it wont necessarily help you learn how to bake bread, but if you’re uncomfortable with baking it will be your new best friend.
We start off by making a simple batter. You never want to over mix a quick bread so I prefer to just stick everything in a KitchenAid so that I simply add, beat and bake without the temptation to over mix like you have when you’re holding a wooden spoon.
Why Didn’t my Quick Bread Rise
We discovered that baking powder is the secret in how to make quick bread rise more so whisk it together with the other dry ingredients so that it’s evenly combined and set it aside while you mix the wet ingredients in the mixer. Then add the dry and stir with the paddle attachment until just combined.
After you’ve made your batter, zest an orange and add that, and then add the cranberries and using a rubber spatula, fold everything together.
How to Keep Quick Bread From Sticking to the Pan
Now, quick bread can stick to the loaf pan so in order to avoid that you’ll want to spray the pans with nonstick spray and then add a couple of tablespoons of flour and quickly tilt and tap the sides of the pan to coat everything.
What is the BEST Bread Pan
The type of pans you use absolutely will make a difference in your baking. We prefer to use USA pans and I just spent an hour online researching prices. It seems THIS is the best price for mini loaf pans if you want them strapped together, and regular loaf pans we use THIS one and it’s cheaper than where we got ours. And THESE well they are just on my gift wish list this year so I thought you may want them too. 🙂
Pour in your batter and bake for one hour.
Pull the pans out of the oven and let them sit for a couple of minutes while you pull together the glaze. Melt the butter in a casserole dish and then whisk in the remaining ingredients. Use that leftover orange from when you zested for the juice.
How to Remove Quick Bread Without Breaking it
Slide a butter knife around each pan to loosen the bread and gently turn the bread out into the glaze. Roll the bread on each side to coat in the glaze and place back in the pan or on a serving tray if you’re eating it right away. Otherwise, let it cool and then cover with saran wrap.
How to Store Quick Bread
Quick bread should be stored in the bread pan, covered tightly with saran wrap or remove completely to a gallon sized zip top bag.
I love how the cranberries float to the top and make the bread look so festive!
Looking for another dessert that uses delicious cranberries? Try these Nutty Oatmeal Cranberry Bars!
Orange Cranberry Glazed Poppy Seed Bread
- 3 Large Eggs
- 2 Cups Sugar
- 11/2 Cups Milk
- 1⅛ Cup Canola Oil (see note)
- 2 Teaspoons Orange Extract
- ½ Teaspoons Vanilla
- 1½ Teaspoons Butter Flavoring
- 3 Cups Flour
- 1½ Teaspoons Salt
- 1½ Teaspoons Baking Powder
- 1½ Tablespoons Poppy Seeds
- Zest of 1 orange
- 1 1/2 Cups Cranberries
For the Glaze
- ¾ Cups Sugar
- ¼ Cup Orange Juice
- 1 Teaspoon Orange Extract
- ⅛ Teaspoon Butter Flavoring
- ¼ Cup Melted, Unsalted Butter
- Preheat the oven to 350 degrees.
- Spray and dust with flour (put a little flour in after spray, tap the pan as you turn it to coat all sides and the bottom) 5 mini loaf pans or two regular loaf pans.
- In the bowl of a standing mixer, beat the eggs, sugar, milk, and oil until combined.
- Add the orange, butter and vanilla extracts and mix again.
- In a separate bowl, whisk together the flour, salt, baking powder and poppy seeds.
- Add to the wet ingredients and mix until everything is incorporated. Do not over mix.
- Add the orange zest and cranberries and gently fold using a rubber spatula.
- Pour evenly between pans, and bake for 55-60 minutes.
- Allow to sit for a couple of minutes, and then while it's still warm, roll in the glaze and pop back into the pans for delivering to friends and neighbors.
Or just wait for the kids to go to bed and eat it all.
For the Glaze
In an 8x8" pan or pie pan, whisk the sugar, orange juice, extracts and butter until smooth. Set aside, whisking again right before rolling the bread in it.
1/8 cup is the same as 2 tablespoons, however liquids should always be measured in a glass measuring cup so it's easiest to say 1/8 so that you can just go half way between 1 and 1 1/4 cup.
Serving Size:1 slice
Amount Per Serving:Calories: 151 Total Fat: 7g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 17mg Sodium: 102mg Carbohydrates: 20g Fiber: 0g Sugar: 12g Protein: 2g
The original recipe and there’s nothing better than the original. A hint of almond, a dash of vanilla, it’s the best bread ever.
Have you made our snickerdoodle banana bread? Good heavens it’s so good! Those cinnamon chips…