Description

This Cranberry Orange Bread is a moist, flavorful quick bread bursting with fresh cranberries and bright orange zest. Perfect for a breakfast treat or a tangy dessert, it features a tender crumb enriched with buttermilk and vegetable oil, topped with a sweet, citrusy glaze that complements the fruity notes inside. Easy to prepare and baked to perfection, this delightful loaf brings festive color and fresh flavors to your table.

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare: 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.
Mix Sugar and Zest: In a large bowl, combine the granulated sugar and orange zest. Stir them together until evenly mixed to infuse the sugar with citrus flavor. Set this aside.
Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, fresh orange juice, vegetable oil, and the large egg until smooth and well combined. Set aside.
Prepare Dry Ingredients: In a small bowl, whisk the all-purpose flour, salt, baking powder, and baking soda together to evenly distribute the leavening agents.
Combine Mixtures: Add the wet ingredient mixture to the sugar and orange zest blend. Stir gently until combined. Then, gradually stir in the dry ingredients until just incorporated; do not overmix to keep the bread tender.
Fold in Cranberries: Carefully fold the coarsely chopped fresh cranberries into the batter ensuring they are evenly dispersed without breaking them down too much.
Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 45 to 55 minutes. Start checking at 45 minutes by inserting a toothpick into the center of the loaf—if it comes out with just a few moist crumbs, the bread is ready.
Cool Before Glazing: Remove the bread from the oven and allow it to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before glazing.
Make and Apply Glaze: In a small bowl, whisk together the powdered sugar and orange juice. Add heavy cream or milk one teaspoon at a time until you achieve a smooth, drizzle-able consistency. Drizzle the glaze over the cooled bread and allow it to set before slicing.
Serve: Slice and enjoy this bright, flavorful cranberry orange bread as a delightful breakfast treat or dessert.

Notes

If you don’t have buttermilk, add 1 teaspoon lemon juice or white vinegar into a measuring cup, then fill with milk up to the ¾ cup mark. Let sit for 5 minutes before using to mimic buttermilk.
You can use nondairy milk for the buttermilk substitute if desired.
This recipe works best with fresh cranberries as frozen ones are not tested and may alter texture.
When making the glaze, you may use heavy cream, half and half, milk, or nondairy milk. The lower the fat content in the milk, the less you’ll need to use, so start with 2 teaspoons and add gradually as needed.

Nutrition

Serving Size: 1 slice (about 1/10 of the loaf)
Calories: 280
Sugar: 18g
Sodium: 230mg
Fat: 15g
Saturated Fat: 2.5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg