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Orange Cranberry Bread
4.7 from 432 votes

Orange Cranberry Bread

Orange Cranberry Bread offers a moist, sweet loaf combining fresh cranberries and bright orange zest and juice. The batter blends buttermilk, eggs, and oil for tenderness, with baking powder for a soft crumb. A fresh orange glaze finishes the bread with a citrusy sparkle, making it well suited for breakfast or teatime.

Prep Time
20 mins
Total Time
1 hr 35 mins
Servings: 1 loaf
Course: Dessert, Bread
Cuisine: Canadian, Vegetarian

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

    Cup of Yum
  1. Preheat oven to 350° F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
  2. 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.
  3. In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.
  4. Slowly add the wet ingredients to the dry ingredients. Stir until just combined. Fold in the cranberries. Pour batter into prepared loaf pan.
  5. 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.
  6. 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.
  7. 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.
  8. Note-store the bread, wrapped, on the counter for 2-3 days.