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Glazed Cranberry Yeast Bread



  • 1 cup milk
  • 11/2 teaspoons salt
  • 1/2 cup sugar
  • 1/2 cup butter, softened
  • 2 packages active dry yeast
  • 1/4 cup warm water (110-115 degrees)
  • 5 1/4 to 5 3/4 cups sifted all-purpose flour
  • 1 teaspoon orange zest (grated orange peel)
  • 2 cups fresh or frozen cranberries (if using frozen, do not thaw)
  • 2 large eggs
  • 1 teaspoon ground ginger
  • 1 cup sifted powdered sugar
  • 2 teaspoons butter, softened
  • 1 cup finely chopped walnuts
  • 2-4 tablespoons fresh orange juice


  • Preheat oven to 375 degrees. Butter two 9x5x3-inch loaf pans.
  • Heat milk in microwave for 45 seconds on high.
  • In a large mixing bowl pour warm milk over salt, 1/2 cup sugar and 1/2 cup butter. Blend well.
  • In a small mixing bowl sprinkle yeast over warm water and stir to dissolve.
  • Add yeast mixture to milk mixture with 2 1/2 cups of flour. Beat 2 minutes with an electric mixer at medium speed, scraping bowl occasionally or beat with spoon until smooth, about 100 strokes.
  • Mix in eggs, orange peel, ginger, cut up cranberries, and 1/2 cup of flour.
  • Finally, mix in enough remaining flour, a little at a time, first with a spoon and then with hands, to make a soft dough that leaves the side of the bowl.
  • Turn dough onto a lightly floured board or counter. Knead just until smooth, about 50 strokes. Round up in a ball and place in a lightly greased bowl, turn dough over to grease top. Cover with plastic wrap and let rise in warm place until doubled, about 90 minutes.
  • Punch down dough and let rest for 15 minutes. Divide dough in half. Shape dough into smooth loaves and place in buttered loaf pans.
  • Make three diagonal slashes 1/4 deep across the top of each loaf. Cover with plastic wrap and let rise in a warm place only until doubled, about 1 hour.
  • Bake in 375 degree oven for 40 to 50 minutes. Check after 15 minutes, and if brown enough, cover tops with a piece of foil and continue baking. Bake another 40 minutes, and then remove from pans and let cool on wire rack while making the glaze.
  • In a small mixing bowl combine the powdered sugar, softened butter and walnuts; add orange juice to make a glaze of spreading consistency. Spread the top of each loaf with orange/nut glaze and let cool completely
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