Cranberry Orange Bread
Citrusy sweet and tart Cranberry Orange Bread is quick and easy to make with fresh or frozen cranberries and an easy orange glaze. It's a delicious for breakfast, snacking, or gifting to friends or neighbors!
Servings: 10 servings
- 1 cup granulated sugar
- ¾ cup buttermilk
- 2 Tablespoons freshly squeezed orange juice
- Zest of 1 orange
- ½ cup oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups frozen cranberries roughly chopped
- 1 Tablespoon all-purpose flour
- 1 cup powdered sugar
- 1-2 Tablespoons freshly squeezed orange juice
- 1-2 teaspoons orange zest
- ½ teaspoon vanilla extract
Preheat oven to 350 degrees F. Line 9x5-inch loaf pan with parchment paper sling or spray with baking spray.
In a large bowl, combine sugar, milk, orange juice, orange zest, oil, eggs, and vanilla. Add flour, baking powder, and salt, mixing just until combined but some streaks of flour still remain.
Toss cranberries with remaining flour. Add to the batter and gently fold in. Pour into the prepared loaf pan. Bake for 60-75 minutes until a toothpick inserted into the center of the bread comes out clean. Maybe 70 to 75 minutes if using a smaller pan like an 8.5x4.5-inch.
Cool for at least 10 minutes, then turn out onto a wire rack and cool completely. Make the glaze by whisking the powdered sugar, orange juice, orange zest, and vanilla extract together. Pour or spread over the cooled bread. Slice and serve. Store in an airtight container. Best within 2-3 days.
For mini loaf pans, bake for around 35-45 minutes. Freeze up to 3 months.
Calories: 395kcal | Carbohydrates: 67g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 215mg | Potassium: 89mg | Fiber: 1g | Sugar: 48g | Vitamin A: 107IU | Vitamin C: 19mg | Calcium: 70mg | Iron: 1mg