Orange Cranberry Bread
Total Time
1 hr 35 mins
Prep Time
20 mins
Cook Time
1 hr 15 mins
Rating
4.74 out of 5 stars
(143)
Ingredients
1 loaf
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup granulated sugar
- Zest of 1 large orange
- 3/4 cup buttermilk
- 1/2 cup canola or vegetable oil
- 2 large eggs, slightly beaten
- 1 tablespoon fresh orange juice
- 1/2 teaspoon vanilla extract
- 1 cup fresh cranberries, roughly chopped
- 1 cup powdered sugar
- 1 1/2 tablespoons fresh orange juice
- 1 teaspoon orange zest
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Preparation
Step 1
Preheat oven to 350° F. Spray a 8 ½ x 4 ½ loaf pan with cooking spray and set aside.
Step 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.
Step 3
In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.
Step 4
Slowly add the wet ingredients to the dry ingredients. Stir until just combined. Fold in the cranberries. Pour batter into prepared loaf pan.
Step 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.
Step 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.
Step 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.
Step 8
Note-store the bread, wrapped, on the counter for 2-3 days.
Step 9
Save recipe for the next time?
Chef's notes
Store the bread, wrapped, on the counter for 2-3 days.
