Cranberry Orange Bread
User Reviews
5
Cranberry Orange Bread
Description
Cranberry Orange Bread combines fresh cranberries with grated orange zest and juice to produce a loaf with lively citrus highlights and fruity tartness. Dry ingredients including flour, sugar, salt, and baking powder create a balanced base, while the addition of buttermilk and neutral oil gives the bread a moist crumb. Eggs enrich the batter, and folding in halved cranberries ensures bursts of tart flavor throughout. The bread bakes in loaf pans until golden brown and a toothpick comes out clean, then cools before glazing.
The optional orange glaze, made from powdered sugar, fresh orange juice, and zest, adds a bright, glossy finish to the loaf. This bread slices well, making it convenient for serving at breakfast, brunch, or as a sweet snack. Its citrus and berry components offer a refreshing alternative to traditional quick breads.
To maintain freshness, wrap leftovers tightly at room temperature or refrigerate for several days. The bread also freezes well for up to three months when fully cooled and stored in a freezer-safe bag.
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 neutral cooking oil vegetable or canola oil, generic cooking oil
- 4 large egg slightly beaten
- 2 Tablespoons orange juice , fresh
- 1 teaspoon vanilla extract
- 2 cups cranberries halved, fresh
Orange Glaze (optional):
- 1 1/2 cups powdered sugar
- 2 Tablespoons orange juice fresh squeezed
- 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.
Notes
- Yield is two loaves, each yielding about 10 slices; perfect for sharing or storing.
- Wrap leftover bread tightly or store in an airtight container to keep freshness for 2-3 days at room temperature or refrigerated.
- Fully cooled bread can be frozen in freezer-safe bags for up to 3 months; thaw before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Serving | 24g | |
| Calories | 312kcal | 16% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 39mg | 13% |
| Sodium | 193mg | 8% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 98IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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