Cranberry Orange Bread
The Best Cranberry Orange Bread is sweet, gorgeous, and perfect for giving as a gift! Made with tangy orange zest, melted butter, and fresh cranberries.
Servings: 1 loaf
Ingredients
For the bread:
- 1 cup granulated sugar
- zest of 1 large orange
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup buttermilk (here's how to make your own buttermilk)
- 1/2 cup butter melted
- 2 large eggs slightly beaten
- 1 tablespoon fresh orange juice
- 1/2 teaspoon vanilla extract
- 1 cup fresh cranberries chopped
For the orange glaze:
- 1 cup powdered sugar
- 1 1/2 tablespoons fresh orange juice
- 1 teaspoon orange zest
Instructions
- Preheat the oven to 350 degrees F and grease a 9x5 bread pan or a tea loaf pan well.
- In a large bowl, add the granulated sugar and the orange zest. Stir the mixture together until the sugar starts to turn a bit orange and is fragrant. Add the flour, salt, and baking powder to the sugar mixture and whisk to combine well.
- In a separate bowl add the buttermilk, butter, eggs, orange juice, and vanilla extract. Whisk to combine well.
- Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the cranberries and then place the batter into the prepared pan.
- Bake until a toothpick inserted into the center comes out clean about 1 hour and 10 minutes for a traditional 9x5 bread loaf pan (and about 50 minutes for the tea loaf pictured). If the top starts to brown too quickly, you might want to cover the bread with foil for the last 10 or so minutes of baking.
- Remove the bread from the oven and allow it to cool on a wire rack for 20-30 minutes before removing the bread from the pan. Run a knife along the edges of the pan before you turn it upside down to remove it from the pan.
- Whisk together the ingredients for the glaze until smooth. Drizzle the glaze over the warm bread and then slice to serve.
Video
Notes
- This recipe doubles well if you want to make 2 loaves.
- Bake in a 9x5 inch loaf pan at 350 degrees F for about 1 hour and 10 minutes (70 minutes)
- Bake in a tea loaf pan at 350 degree F for around 50 minutes.
- Bake 12 muffins in a standard size muffin tin at 350 degrees F for 18-20 minutes.
- Bake mini loaf pans at 350 degrees F for 30-35 minutes (depending on the size of your pan).
- If you would rather use frozen cranberries in this recipe, let them thaw while you're making the batter (about 10 minutes). Then chop the cranberries and add them to the batter.
- This bread freezes great. Just cool fully, wrap up well, and freeze for up to 3 months.
Nutrition
Serving: 1 of 12 slices | Calories: 254kcal | Carbohydrates: 41g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 220mg | Potassium: 65mg | Fiber: 1g | Sugar: 28g | Vitamin A: 316IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
