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Cranberry Orange Bread Recipe

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4.2 from 4 reviews

This Cranberry Orange Bread is a moist and flavorful quick bread bursting with fresh cranberries and bright citrus notes. Perfect for breakfast, brunch, or a sweet snack, it features a tender crumb and a zesty orange glaze that adds the perfect finishing touch. Easy to make and ideal for the holiday season or any time you want a festive and delicious treat.

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 cups granulated sugar
  • Orange zest from 2 large oranges

Wet Ingredients

  • 1 1/2 cups buttermilk
  • 1 cup vegetable or canola oil
  • 4 large eggs, slightly beaten
  • 2 tablespoons fresh orange juice
  • 1 teaspoon vanilla extract

Add-ins and Topping

  • 2 cups fresh cranberries, halved
  • 1 1/2 cups powdered sugar
  • 2 tablespoons fresh squeezed orange juice
  • 1 1/2 teaspoons orange zest

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Spray two 9x5 inch loaf pans with cooking spray and set them aside.
  2. Mix dry ingredients: In a large bowl, combine the granulated sugar and orange zest, mixing well to distribute the citrus flavor. Add the flour, salt, and baking powder, then stir to thoroughly combine. Set this mixture aside.
  3. Combine wet ingredients: In a separate medium bowl, whisk together the buttermilk, oil, eggs, fresh orange juice, and vanilla extract until well blended.
  4. Combine wet and dry mixtures: Slowly pour the wet ingredients into the dry ingredients, stirring gently just until combined to avoid overmixing. Carefully fold in the halved cranberries to ensure even distribution.
  5. Fill pans and bake: Pour the batter evenly into the prepared loaf pans. Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center comes out clean. If the tops brown too quickly, tent them loosely with aluminum foil to finish baking without burning.
  6. Cool loaves: Remove the bread from the oven and place pans on a wire rack. Let them cool for 10 minutes, then run a knife around the edges to loosen the loaves. Carefully remove the bread from the pans and allow them to cool completely on the wire rack.
  7. Prepare and apply glaze: While the bread cools, whisk together the powdered sugar, fresh orange juice, and orange zest in a small bowl until smooth. Drizzle the glaze over the cooled loaves. Slice and serve. Store wrapped tightly at room temperature for 2 to 3 days.

Notes

  • For best results, use fresh cranberries and halve them just before mixing into the batter.
  • If you want mini loaves, reduce the baking time to 35-45 minutes and adjust pans accordingly.
  • To keep the bread moist longer, consider storing it in an airtight container or wrapped tightly in plastic wrap.
  • You can substitute buttermilk with regular milk plus 1 tablespoon lemon juice or vinegar if needed.
  • The orange glaze adds a tangy sweetness that complements the bread but can be omitted for a less sweet option.

Find it online: https://dishcooks.com/cranberry-orange-bread-recipe/