Description
This Cranberry Orange Bread is a moist, flavorful quick bread perfect for breakfast or dessert. Bursting with fresh cranberries and bright orange zest, it’s lightly sweetened and topped with a tangy orange glaze. Easy to mix up and bake in under an hour, it’s a delightful seasonal treat with a perfect balance of tart and sweet.
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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick cooking spray or a baking spray containing flour to prevent sticking.
- Mix Sugar and Orange Zest: In a large bowl, stir together the granulated sugar and orange zest until well combined and fragrant, then set aside to let flavors meld.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, fresh orange juice, vegetable oil, and egg until smooth and homogeneous. Set this mixture aside for later.
- Mix Dry Ingredients: In a smaller bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda until evenly distributed to ensure proper leavening.
- Combine Wet and Sugar Mixtures: Add the wet ingredient mixture to the sugar and zest bowl, stirring just until combined. Avoid overmixing to keep the bread tender.
- Add Dry Ingredients and Cranberries: Gently stir in the dry ingredients until just integrated. Carefully fold the coarsely chopped fresh cranberries into the batter to distribute them evenly without crushing.
- Transfer and Bake: Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Cool Before Glazing: Allow the bread to cool in the pan for about 10-15 minutes, then remove and let it cool completely on a wire rack to room temperature before applying the glaze.
- Make the Glaze: Whisk together the powdered sugar and orange juice in a small bowl. Gradually add 1-2 tablespoons of heavy cream or milk to achieve a drizzle consistency.
- Glaze the Bread: Drizzle the glaze evenly over the cooled bread and allow it to set before slicing and serving for best presentation and taste.
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 method works with nondairy milk as well.
- This recipe has only been tested with fresh cranberries; frozen cranberries may affect texture and baking time.
- For the glaze, you can substitute heavy cream with half and half, milk, or nondairy milk. The lower the fat content, the less liquid you’ll need—start with 2 teaspoons and increase as needed to reach drizzle consistency.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of loaf)
- Calories: 280
- Sugar: 22g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
