Best Orange Cranberry Bread
This moist orange cranberry bread combines zesty orange flavor with tart cranberries, finished with a smooth orange glaze, perfect for breakfast or a delightful snack.
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.