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Moist Cranberry Orange Bread with citrus glaze on cooling rack

Cranberry Orange Bread

A delightful quick bread combining the tangy sweetness of fresh cranberries with the bright zest of oranges, perfect for breakfast or snacks.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 cups granulated sugar
  • Zest from 2 large oranges orange zest Use only the bright orange part for best flavor.
  • 1.5 cups buttermilk Can substitute with regular milk mixed with lemon juice or vinegar.
  • 1 cup vegetable or canola oil
  • 4 large eggs, slightly beaten
  • 2 tablespoons fresh orange juice
  • 1 teaspoon vanilla extract
  • 2 cups fresh cranberries, halved Best if using real fresh cranberries.
Optional Glaze
  • 1.5 cups powdered sugar Optional for glaze.
  • 2 tablespoons fresh squeezed orange juice Optional for glaze.
  • 1.5 teaspoons orange zest Optional for glaze.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Spray two 9x5 loaf pans with cooking spray and set aside.
  2. In a large bowl, mix together the granulated sugar and orange zest until fragrant. Then, add the flour, salt, and baking powder, stirring until well combined. Set this mixture aside.
  3. In a separate bowl, whisk together the buttermilk, vegetable oil, beaten eggs, fresh orange juice, and vanilla extract.
  4. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix!
  5. Fold in the halved cranberries until they are evenly distributed throughout the batter.
Baking
  1. Pour the batter into the prepared loaf pans, filling them about 2/3 full.
  2. Bake in the preheated oven for 60-75 minutes, or until a toothpick inserted in the center comes out clean. If the tops start to brown too quickly, cover them with aluminum foil.
  3. Allow the bread to cool in the pans for about 10 minutes before transferring it to a wire rack to cool completely.
Optional Glazing
  1. For the optional glaze, whisk together the powdered sugar, fresh orange juice, and orange zest until smooth. Drizzle over the cooled bread before slicing and serving.

Notes

Store leftovers wrapped in plastic or in an airtight container for 2-3 days, or freeze for up to 3 months. Also, consider adding spices like cinnamon or nutmeg for extra warmth.