Description
This Cranberry Orange Bread is a delightful and moist quick bread bursting with fresh cranberries and bright orange flavor. Perfect for a holiday treat or a cozy breakfast, it features a tender crumb balanced with a tangy citrus glaze that adds just the right amount of 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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan using nonstick cooking spray or baking spray that contains flour to ensure easy release of the bread after baking.
- Mix Sugar and Orange Zest: In a large bowl, combine the granulated sugar and orange zest. Stir these together until well mixed to allow the zest to infuse flavor fully.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, fresh orange juice, vegetable oil, and egg until smooth and fully incorporated. Set this mixture aside.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda. This ensures even distribution of leavening agents in the flour.
- Combine All Ingredients: Pour the wet ingredients into the sugar and orange zest mixture and stir until combined. Then add the dry ingredient mixture and stir just until incorporated. Gently fold in the coarsely chopped fresh cranberries to avoid breaking them up too much.
- Bake the Bread: Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Begin checking at 45 minutes to prevent overbaking.
- Cool: Remove the bread from the oven and allow it to cool in the pan for several minutes before transferring it to a wire rack to cool completely. This prevents it from crumbling when you remove it.
- Prepare the Glaze: Once the bread is fully cool, prepare the glaze by whisking together powdered sugar and orange juice. Gradually add heavy cream or milk, starting with 1 tablespoon, until the glaze reaches a drizzling consistency.
- Glaze and Serve: Drizzle the orange glaze evenly over the top of the cranberry orange bread. Let the glaze set before slicing and serving.
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 it sit for 5 minutes before using. This also works with nondairy milk.
- This recipe is tested with fresh cranberries only, as frozen cranberries may affect texture and moisture content.
- When making the glaze, you can use heavy cream, half and half, milk, or nondairy milk. Use less liquid if using a lower-fat milk. Start with 2 teaspoons and add more to reach desired consistency.
Nutrition
- Serving Size: 1 slice (approx. 70g)
- Calories: 240
- Sugar: 20g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
