Description
A wonderfully moist and flavorful orange cranberry bread featuring fresh cranberries, zesty orange, and a sweet orange glaze, perfect for breakfast or dessert.
Ingredients
Scale
For the Bread
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 tablespoon orange zest
- ½ cup buttermilk
- ½ cup canola oil
- ½ cup orange juice
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups fresh cranberries
For the Glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons orange juice
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Grease a 9 x 5–inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
- Combine Sugar and Orange Zest: In a small bowl, mix the granulated sugar and orange zest with a spoon until the sugar turns a light orange color. Set aside.
- Whisk Wet Ingredients: In a large bowl, whisk together the buttermilk, canola oil, orange juice, eggs, and vanilla extract until smooth.
- Combine Mixtures: Add the flour mixture and the orange zest sugar mixture to the wet ingredients. Whisk until just combined, being careful not to overmix to keep the bread tender.
- Add Cranberries: Gently fold in the fresh cranberries using a wooden spoon or spatula until evenly distributed throughout the batter.
- Transfer and Bake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 75 minutes. If the bread browns too quickly, loosely cover the top with aluminum foil to prevent over-browning. The bread is done when a toothpick inserted into the center comes out with a very light crumb.
- Cool Bread: Remove from the oven and allow the bread to cool in the pan for 10-15 minutes. Then transfer it to a cooling rack to cool completely.
- Make the Glaze: While the bread cools, combine the powdered sugar and 2 to 3 tablespoons of orange juice in a medium bowl. Whisk until smooth and creamy, adjusting orange juice quantity to reach desired consistency.
- Glaze and Serve: Once the bread is completely cooled, drizzle the orange glaze over the top. Slice and serve.
Notes
- The calories provided are an approximation based on one slice, where this recipe yields 10 slices per loaf.
- For a different flavor, try substituting fresh cranberries with dried cranberries soaked in orange juice.
- Make sure not to overmix the batter to prevent the bread from becoming dense.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to one week.
- The glaze consistency can be adjusted by varying the orange juice quantity; use less juice for a thicker glaze and more for a thinner drizzle.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
