Cranberry Orange Poppyseed Bread


  • 3 Large Eggs
  • 2 Cups Sugar
  • 1½ Cups Milk
  • 1⅛ Cup Canola Oil
  • 1 Teaspoon Vanilla
  • 3 Cups Flour
  • 1½ Teaspoons Salt
  • 1½ Teaspoons Baking Powder
  • 1½ Tablespoons Poppy Seeds
  • Zest of 1-2 oranges (I always do 1.5 oranges and save the rest of the zest for the glaze at the end)
  • 1 1/2 Cups Cranberries


  • Zest of the remaining orange
  • Powdered Sugar
  • Milk or cream


  • Preheat the oven to 350 degrees.
  • Spray 2 bread pans with PAM
  • In the bowl of a standing mixer, beat the eggs, sugar, milk, and oil until combined.
  • Add the vanilla extract 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.
  • To make the glaze: add the zest and powdered sugar to a bowl. I normally add around 1-2 cups and then slowly add the milk (2-3 tbs) until it was the right consistency. You want it runny but not to thin or it will just go right off the bread.
  • Allow to cool slightly and pour glaze over bread if desired

Tip for the glaze- I like to pour my glaze over the bread while on the cooking racks. I place it above my sink for easy clean up of all the drips!

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