Cranberry Orange Bread
The best Cranberry Orange Bread recipe is bursting with fresh orange and cranberries. It's sweet, tangy, and topped with a delicious orange glaze.
Servings: 20
Calories: 312kcal
Cost: 8
Equipment
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 cups granulated sugar
- orange zest , from 2 large oranges
- 1 1/2 cups buttermilk
- 1 cup oil (vegetable or canola oil)
- 4 large eggs slightly beaten
- 2 Tablespoons orange juice , fresh
- 1 teaspoon vanilla extract
- 2 cups fresh cranberries halved
Orange Glaze (optional):
- 1 1/2 cups powdered sugar
- 2 Tablespoons fresh squeezed orange juice
- 1 1/2 teaspoons orange zest
Instructions
- Preheat oven to 350° F. Spray two 9x5 loaf pans with cooking spray and set aside.
- Dry ingredients: In a large bowl add sugar and orange zest and stir well to combine. Add flour, salt, and baking powder and stir. Set aside.
- Wet Ingredients: In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.
- Combine: Slowly add the wet ingredients to the dry ingredients, stirring just until combined. Fold in the halved cranberries. Pour batter into prepared pans.
- Bake: For regular loaf pans, bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean. For mini loaves, bake for 35-45 minutes. If your loaf starts to get too brown during cooking, place a piece of aluminum foil over the top to finish baking.
- Cool: Remove from oven and set on a cooling rack for 10 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
- Glaze: While the bread is cooling, make the orange glaze. In a small bowl, combine powdered sugar, orange juice, and orange zest. Whisk until smooth. Drizzle the glaze over the bread. Cut and serve. Wrap bread well and store for 2-3 days at room temperature.
Video
Notes
Yield: Makes 2 loaves (10 slices each loaf). Serving size 1 slice.
Store leftovers cranberry orange bread wrapped in plastic wrap or in an airtight container at room temperature or in the refrigerator for 2-3 days.
Freezing Instructions: Let the cranberry bread cool completely then transfer to a freezer safe bag and store in the freezer for up to 3 months.
Nutrition
Serving: 24g | Calories: 312kcal | Carbohydrates: 46g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 39mg | Sodium: 193mg | Potassium: 74mg | Fiber: 1g | Sugar: 30g | Vitamin A: 98IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg
Recipe Link
Recipe Video
