Cranberry Orange Bread
User Reviews
5.0
1,377 reviews
Excellent
Cranberry Orange Bread
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The best Cranberry Orange Bread recipe is bursting with fresh orange and cranberries. It's sweet, tangy, and topped with a delicious orange glaze.
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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
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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.
Equipments used:
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 Information
Show Details
Serving
24g
Calories
312kcal
(16%)
Carbohydrates
46g
(15%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.05g
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%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
1,377 reviews
Excellent
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