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Glazed Cranberry Sweet Bread Recipe
Glazed Cranberry Sweet Bread - buttermilk sweet bread studded with fresh and juicy cranberries, finished up with a sweet cream glaze. My favorite sweet bread for the holidays! Recipe source:
CrunchyCreamySweet.com
Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Total Time
55
minutes
mins
Course:
bread
Cuisine:
American
Keyword:
sweet bread
Servings:
6
people
Calories:
454
kcal
Author:
Anna
Ingredients
2
cups
all-purpose flour
1.5
teaspoon
baking powder
½
teaspoon
baking soda
1
cup
granulated sugar
½
teaspoon
salt
1
cup
buttermilk
1
teaspoon
pure vanilla extract
¼
cup
butter
melted or vegetable oil
1
large egg
1
cup
fresh or frozen cranberries
for the glaze:
¾
cup
powdered sugar
2
teaspoons
heavy cream or half and half or milk
US Customary
-
Metric
Instructions
Preheat oven to 350 degrees F.
Grease and flour (or line with parchment paper) a 9" by 5" loaf pan. Set aside.
In a large mixing bowl, whisk together flour, baking powder, baking soda, sugar and salt.
Add cranberries and toss to coat all berries in the flour mixture. This will prevent them from sinking to the bottom.
In another mixing bowl, whisk together buttermilk, vanilla, butter and egg.
Add the wet ingredients to the dry ingredients and stir until all of the flour mixture is incorporated. Do not overmix.
Pour the batter into the prepared pan.
Bake the bread for 40 to 45 minutes, OR until the top is golden brown and the toothpick inserted in the center comes out clean.
Cool for 10 minutes in the pan. Invert onto a cooling rack and cool completely before glazing.
In a small bowl, mix sifted powdered sugar with cream. Whisk until smooth and drizzling consistency.
Pour the glaze over the bread. Let sit until the glaze stops dripping and sets.
Slice and serve.
Nutrition
Calories:
454
kcal
|
Carbohydrates:
84
g
|
Protein:
6
g
|
Fat:
10
g
|
Saturated Fat:
6
g
|
Cholesterol:
52
mg
|
Sodium:
408
mg
|
Potassium:
223
mg
|
Fiber:
1
g
|
Sugar:
50
g
|
Vitamin A:
350
IU
|
Vitamin C:
2.2
mg
|
Calcium:
104
mg
|
Iron:
2.2
mg