Description
A delightful and moist Cranberry Orange Bread that combines the tangy sweetness of fresh cranberries with bright orange zest and juice. This quick bread is perfect for breakfast, brunch, or a sweet snack, finished with a light orange glaze that adds just the right touch of citrusy sweetness.
Ingredients
Scale
Bread:
- 1 cup (200g) granulated sugar
- 1 tablespoon orange zest
- ¾ cup (177ml) buttermilk
- ¼ cup (59ml) fresh orange juice
- ¾ cup (177ml) vegetable oil
- 1 large egg
- 2 cups (248g) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ cups fresh cranberries, coarsely chopped
Glaze:
- ½ cup (57g) powdered sugar
- 1 tablespoon orange juice
- 1-2 tablespoons heavy cream or milk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan well with nonstick cooking spray or baking spray that contains flour to ensure easy release of the bread.
- Mix Sugar and Orange Zest: In a large mixing bowl, stir together the granulated sugar and orange zest until combined and fragrant. Set this mixture aside.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, fresh orange juice, vegetable oil, and large egg until the mixture is smooth and homogenous.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda to ensure even distribution of leavening agents.
- Combine Wet and Sugar Mixtures: Add the wet ingredient mixture to the sugar and orange zest mixture, stirring until just combined.
- Add Dry Ingredients and Cranberries: Gradually stir the dry ingredients into the wet mixture until fully incorporated. Gently fold in the chopped fresh cranberries, taking care not to overmix the batter.
- Pour Batter and Bake: Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for 45 to 55 minutes. Test doneness by inserting a toothpick into the center; it should come out with just a few moist crumbs.
- Cool Bread: Remove the bread from the oven and allow it to cool in the pan before transferring to a wire rack to cool completely.
- Prepare and Apply Glaze: Once the bread is completely cool, whisk together powdered sugar, orange juice, and enough heavy cream or milk to reach a drizzle consistency. Drizzle the glaze evenly over the top of the bread.
- Serve: Let the glaze set for a few minutes, then slice and serve your Cranberry Orange Bread fresh.
Notes
- If you don’t have buttermilk, add 1 teaspoon lemon juice or white vinegar to a measuring cup, then fill to the ¾ cup mark with milk. Let sit for 5 minutes before using. This also works if using non-dairy milk.
- This recipe has only been tested with fresh cranberries as frozen ones can be difficult to find and may alter texture.
- When making the glaze, you can use heavy cream, half and half, milk, or non-dairy milk. The less fat in the milk, the less you’ll need to use—start with 2 teaspoons and add more if necessary to achieve the drizzling consistency.
Nutrition
- Serving Size: 1 slice (about 1/10 of loaf)
- Calories: 280
- Sugar: 21g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
