The bright, zesty aroma of fresh oranges combined with the tart burst of cranberries makes this Orange Cranberry Bread an irresistible treat. Perfectly moist and studded with juicy cranberries, it’s a perfect companion to your morning coffee or a sweet snack any time of day.
This delightful loaf combines the natural sweetness of freshly grated orange zest and juice with the tender crumb of buttermilk, creating a balanced flavor profile that is both refreshing and comforting. Whether you’re baking for a holiday gathering or simply satisfying a craving, this bread is sure to brighten your day.
- Combines bright citrus flavors with tart cranberries for a unique and refreshing taste.
- Moist texture thanks to buttermilk and oil, ensuring the bread stays tender.
- Easy to prepare with simple pantry ingredients and straightforward steps.
Ingredients
- All-purpose flour: Provides structure and a tender crumb for the bread’s soft texture.
- Baking powder: Acts as a leavening agent to help the bread rise and become fluffy.
- Salt: Enhances overall flavor and balances sweetness in the bread.
- Granulated sugar: Sweetens the bread and combines with orange zest to infuse citrus flavor.
- Orange zest: Adds vibrant citrus oils for a fresh, aromatic punch.
- Buttermilk: Contributes acidity and moisture, resulting in a tender crumb and mild tang.
- Canola oil: Keeps the bread moist without overpowering other flavors.
- Orange juice: Deepens the citrus flavor and adds natural sweetness and moisture.
- Large eggs: Bind ingredients together and add richness to the batter.
- Vanilla extract: Complements citrus with warm, sweet notes for balanced flavor.
- Fresh cranberries: Provide tart bursts of flavor and a festive pop of color throughout the bread.
- Powdered sugar (for glaze): Used to make a smooth, sweet citrus glaze to drizzle on top.
- Additional orange juice (for glaze): Adjusts the glaze consistency and amplifies the orange flavor.
Instructions
- Preheat and Prepare Your Pan
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Set your oven to 350°F (175°C) and grease a 9 x 5-inch loaf pan. Properly greasing ensures the bread releases easily after baking without sticking.
- Mix Dry Ingredients
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In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined. This evenly distributes the leavening and salt, preventing clumps and ensuring consistent texture throughout the bread.
- Combine Sugar and Orange Zest
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In a small bowl, use a spoon to mix the granulated sugar with the orange zest until the sugar takes on a light orange hue. This step helps release the essential oils from the zest, infusing the sugar with vibrant citrus flavor that will permeate the bread.
- Whisk Wet Ingredients
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In a large bowl, whisk together buttermilk, canola oil, orange juice, eggs, and vanilla extract until smooth. This mixture provides moisture, richness, and flavor, preparing the base for the bread.
- Combine All Components
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Gradually add the dry flour mixture and the orange-infused sugar into the wet ingredients, whisking gently until just combined. Avoid overmixing to prevent a dense, tough bread texture.
- Fold in Cranberries
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Using a wooden spoon or spatula, gently fold in the fresh cranberries until evenly distributed. This ensures the bursts of tart cranberry flavor are spread throughout the loaf for every bite.
- Transfer Batter and Bake
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Pour the batter into the prepared loaf pan and smooth the top slightly. Bake in the preheated oven for 65 to 75 minutes. If the bread starts browning too quickly, loosely cover with aluminum foil to protect the crust while the interior finishes baking.
- Check for Doneness and Cool
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The bread is done when a toothpick inserted into the center comes out with just a few moist crumbs. Allow it to cool in the pan for 10 to 15 minutes before transferring to a wire rack to cool completely, which helps maintain structure and prevents sogginess.
- Prepare the Orange Glaze
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While the bread cools, whisk together powdered sugar and 2 to 3 tablespoons of orange juice in a bowl until smooth and creamy. Adjust the juice amount to achieve your preferred glaze consistency for a perfect drizzle.
- Glaze and Serve
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Once the bread is fully cooled, drizzle the orange glaze evenly over the top. Slice and enjoy the perfect balance of tart, sweet, and citrus flavors.
- Fresh cranberries provide the best texture and flavor compared to dried or frozen versions.
- Don’t overmix the batter—this keeps the bread tender and prevents toughness.
- Let the bread cool completely before glazing to prevent the glaze from melting.
Storage Tips
Store leftover bread wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, freeze wrapped in foil and a freezer-safe bag for up to 2 months.
Serving Suggestions
This bread pairs wonderfully with a schmear of cream cheese or butter and a hot cup of tea or coffee. It also makes a delightful breakfast treat or a sweet snack to share with friends and family.
- Use fresh, firm cranberries for optimal tartness and texture.
- If you prefer a more intense orange flavor, add extra zest or a splash of orange extract.
- To avoid a soggy bottom, ensure the bread cools completely on a wire rack before glazing.
FAQs
- Can I substitute frozen cranberries?
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Yes, but gently thaw and drain them to avoid excess moisture that can affect texture.
- What if I don’t have buttermilk?
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You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1/2 cup milk and letting it sit for 5 minutes.
- Can I use other oils instead of canola?
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Neutral oils like vegetable or light olive oil work well; avoid strong-flavored oils that may overpower the bread.
- How do I know when the bread is done?
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Insert a toothpick into the center; if it comes out with only a few moist crumbs, the bread is done baking.
- Can I make this bread gluten-free?
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Substitute the all-purpose flour with a gluten-free blend, but results may vary. Adjust baking time as needed.
- How thick should the glaze be?
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The glaze should be smooth and pourable but thick enough to coat the back of a spoon, allowing it to drizzle nicely without running off too quickly.
- Is this bread better warm or cold?
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It’s delicious both ways—warm for a soft texture and cold if you prefer a firmer slice to hold toppings.
Best Orange Cranberry Bread
Equipment
- 1 mixing bowl
- 1 9 x 5-inch loaf pan
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 tablespoon orange zest
- ½ cup buttermilk
- ½ cup canola oil or other neutral oil
- ½ cup orange juice
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups fresh cranberries
- 1 cup powdered sugar
- 2 to 3 tablespoons orange juice
Instructions
- Preheat oven to 350°F and grease a 9 x 5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate small bowl, mix sugar and orange zest until sugar lightens in color.
- In a large bowl, whisk buttermilk, oil, orange juice, eggs, and vanilla.
- Add flour mixture and orange zest sugar to wet ingredients; whisk until just combined without overmixing.
- Fold in fresh cranberries using a wooden spoon or spatula.
- Pour batter into prepared loaf pan and bake for 65-75 minutes; cover loosely with foil if browning too fast.
- Check doneness with toothpick; let cool 10-15 minutes in pan, then transfer to cooling rack.
- To make the glaze, whisk powdered sugar and orange juice until smooth and creamy; adjust consistency as needed.
- Once bread is completely cool, drizzle glaze over top, slice, and serve.
Notes
- Store bread in an airtight container for up to 3 days.
- Freeze slices for longer storage.
- Substitute fresh cranberries with frozen if unavailable.
- Adjust glaze thickness by varying orange juice amount.
