Orange Cranberry Bread
User Reviews
4.7
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Prep Time
20 mins
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Total Time
1 hr 35 mins
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Servings
1 loaf
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Cuisine
Canadian, Vegetarian
Orange Cranberry Bread
Description
This quick bread uses all-purpose flour, baking powder, and salt as the leavening and structure base. Granulated sugar is mixed with orange zest for fragrant sweetness before being whisked into the dry ingredients. The wet mixture includes buttermilk, canola oil, eggs, fresh orange juice, and vanilla extract, contributing moisture and subtle flavor.
The cranberries are folded in last to distribute bursts of tartness throughout the loaf. Baking at 350°F for around 70-75 minutes ensures a cooked-through center without overbrowning; foil may be used if the top browns too quickly. Once cooled, a glaze of powdered sugar combined with orange juice and zest is applied for extra citrus flavor and sweetness.
The orange cranberry bread is enjoyable sliced plain or toasted and complements coffee or tea. The crust is lightly crisp with a soft interior punctuated by juicy cranberries, making it a seasonal bread to brighten snacks or breakfast.
Ingredients
For the bread:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup granulated sugar
- orange zest of 1 large
- 3/4 cup buttermilk
- 1/2 cup canola oil or vegetable oil
- 2 egg slightly beaten, large
- 1 tablespoon orange juice fresh
- 1/2 teaspoon vanilla extract
- 1 cup cranberries roughly chopped, fresh
For the orange glaze:
- 1 cup powdered sugar
- 1 1/2 tablespoons orange juice fresh
- 1 teaspoon orange zest
Instructions
- Preheat oven to 350° F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
- In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and orange zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
- In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.
- Slowly add the wet ingredients to the dry ingredients. Stir until just combined. Fold in the cranberries. Pour batter into prepared loaf pan.
- Bake for 70-75 minutes, or until toothpick comes out clean. If your loaf starts to get too brown drape a piece of foil over the top to finish baking. I did this during the last 10 minutes of the baking time.
- Remove bread from oven and place on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
- 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.
- Note-store the bread, wrapped, on the counter for 2-3 days.
User Reviews
Overall Rating
4.7
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