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Cranberry Orange Bread

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A moist, tender cranberry orange bread bursting with tart cranberries and bright citrus flavor, finished with a sweet orange glaze.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 1 large orange
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 1/2 cup fresh orange juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen cranberries, roughly chopped
  • 1 cup powdered sugar
  • 2 tablespoons fresh orange juice, for glaze

Instructions

  1. Preheat oven to 350°F and grease a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, combine the sugar and orange zest. Add the egg, buttermilk, vegetable oil, orange juice, and vanilla and mix until smooth.
  4. Gradually add the dry ingredients to the wet ingredients and stir just until combined.
  5. Gently fold the cranberries into the batter without overmixing.
  6. Pour the batter into the prepared loaf pan and spread evenly.
  7. Bake for about 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Allow the bread to cool in the pan briefly, then transfer to a wire rack to cool completely.
  9. Whisk the powdered sugar with orange juice until smooth, then drizzle the glaze over the cooled bread before slicing.

Notes

  • Fresh or frozen cranberries may be used; frozen cranberries do not need to be thawed first.
  • Avoid overmixing the batter to keep the bread tender.
  • Allow the loaf to cool before adding the glaze so it stays thick and visible.
  • Store covered at room temperature for a few days or refrigerate for longer storage.

Nutrition

Find it online: https://yumfamilyrecipes.com/cranberry-orange-bread-recipe/