Cranberry Orange Quick Bread Recipe
User Reviews
5
Cranberry Orange Quick Bread Recipe
Description
The Cranberry Orange Quick Bread recipe combines sugar, buttermilk, fresh orange juice and zest, vegetable oil, eggs, and vanilla to create a moist batter with a mild citrus background. Flour, baking powder, and salt are folded in for structure and leavening, while chopped frozen cranberries, coated in flour to prevent sinking, add sweet-tart pops throughout the bread.
Baked in a loaf pan at 350°F for 60-75 minutes, the bread sets with a golden crust and moist interior studded with vibrant cranberries. Cooling completely before glazing with a mixture of powdered sugar, orange juice, orange zest, and vanilla binds the glaze to the surface and intensifies the orange flavor. The glaze adds sweetness and a glossy finish.
The bread is best enjoyed sliced and served as a snack or breakfast accompaniment, with a flavor balance of tart cranberries and sweet orange. It stores well in an airtight container and can be baked in smaller pans with adjusted baking times. It also freezes well up to three months.
Ingredients
Bread
- 1 cup granulated sugar
- 3/4 cup buttermilk
- 2 Tablespoons orange juice freshly squeezed
- Zest of 1 orange
- 1/2 cup vegetable oil
- 2 large egg large
- 1 teaspoon vanilla extract pure
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups cranberries roughly chopped, frozen
- 1 Tablespoon all-purpose flour
Glaze
- 1 cup powdered sugar
- 1-2 Tablespoons orange juice freshly squeezed
- 1-2 teaspoons orange zest
- 1/2 teaspoon vanilla extract pure
Instructions
- Preheat oven to 350°F. Line 9x5-inch loaf pan with parchment paper sling or spray with baking spray.
- In a large bowl, combine sugar, buttermilk, orange juice, orange zest, oil, eggs, and vanilla. Add flour, baking powder, and salt, mixing just until combined but some streaks of flour still remain.
- Toss cranberries with remaining flour. Add to the batter and gently fold in. Pour into the prepared loaf pan. Bake for 60-75 minutes until a toothpick inserted into the center of the bread comes out clean. Maybe 70 to 75 minutes if using a smaller pan like an 8.5x4.5-inch.
- Cool for at least 10 minutes, then turn out onto a wire rack and cool completely. Make the glaze by whisking the powdered sugar, orange juice, orange zest, and vanilla extract together. Pour or spread over the cooled bread. Slice and serve. Store in an airtight container. Best within 2-3 days.
- For mini loaf pans, bake for around 35-45 minutes. Freeze up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 67g | 22% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 215mg | 9% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 107IU | 2% |
| Vitamin C | 19mg | 21% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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