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Easy Orange Cranberry Bread

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This Easy Orange Cranberry Bread is a moist and flavorful quick bread that combines the tartness of fresh cranberries with the bright citrus flavor of orange. It’s topped with a simple orange glaze for extra sweetness. Perfect for the holiday season or any time you crave a sweet, fruity treat.

Ingredients

Scale

For the Bread:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • Zest of 1 large orange
  • ¾ cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh or frozen cranberries, coarsely chopped

For the Orange Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons fresh orange juice
  • Zest of ½ an orange (optional)

Instructions

 

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Combine Sugar and Orange Zest: In a large bowl, combine the granulated sugar and orange zest. Use your fingers to rub the zest into the sugar until it’s fragrant and slightly moist. This helps release the oils from the zest, enhancing the orange flavor.
  4. Add Wet Ingredients: To the sugar and zest mixture, add the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until well combined.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the bread dense.
  6. Fold in Cranberries: Gently fold the chopped cranberries into the batter until evenly distributed.
  7. Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent it with aluminum foil.
  8. Cool: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
  9. Prepare Orange Glaze: In a small bowl, whisk together the powdered sugar and fresh orange juice until smooth. If desired, add the orange zest for extra flavor. The glaze should be thick but pourable; adjust the consistency by adding more powdered sugar or orange juice as needed.
  10. Glaze the Bread: Once the bread is completely cooled, drizzle the orange glaze over the top. Allow the glaze to set for a few minutes before slicing and serving.

Notes

  • Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup of milk. Let it sit for about 5 minutes before using.
  • Cranberries: If using frozen cranberries, there’s no need to thaw them; just chop and add them directly to the batter.
  • Storage: Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months.

Find it online: https://ukfinda.com/easy-orange-cranberry-bread/