by Diana Rattray
Fresh cranberries, orange juice, and orange zest make this cranberry orange bread festive and delicious. It’s an easy preparation. There’s no need to use an electric mixer. Just combine ingredients, bake, and enjoy!
Fresh cranberries are only in season from mid-September to mid-November in the U.S. If you can’t find fresh cranberries, frozen will work just fine. If you have the freezer space, buy a few extra bags in the fall and freeze them to use throughout the year.
Preparation Notes
- Preheat the oven and spray a 4 1/2-by-8 1/2-inch loaf pan with baking spray.
- Start by slicing the cranberries, then toss them with 1 tablespoon of flour and set them aside.
- Zest the orange and put it in a bowl with the granulated sugar. Work the zest into the sugar with your fingers until it is blended and evenly distributed.
- Combine the sugar and orange zest mixture with the flour, baking powder, salt, and baking soda. Whisk or stir to blend thoroughly.
- Whisk the eggs with the buttermilk, orange juice, and vanilla. Add the mixture to the dry ingredients along with the melted butter. Stir to blend but avoid overmixing.
- Fold in the cranberries until they are evenly distributed.
- Spread the batter in the pan and bake for 55 to 65 minutes, until a toothpick or skewer comes out clean when inserted into the center of the bread.
- Cool on a rack for 10 minutes. Remove the cranberry bread to a cooling rack and cool completely before slicing.
- For the icing, combine the confectioners’ sugar with 1 teaspoon of orange zest and 2 tablespoons of orange juice or enough to make a spreadable consistency.
Cranberry Orange Bread
Add some festive cheer to your baking with this cranberry orange bread recipe. Bursting with cranberries and citrusy orange flavors, it’s a perfect treat for any occasion. You don’t have to wait for a holiday!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 10 servings 1x
- Category: Quick Bread
Ingredients
Scale
- 1 1/2 cups cranberries
- 1 tablespoon all-purpose flour
- 1 tablespoon orange zest, plus 1 teaspoon for the icing
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour (7 ounces)
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 1/4 teaspoon baking soda
- 2 large eggs
- 2/3 cup buttermilk
- 3 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
- 1/2 cup melted butter
Icing
- 1 cup confectioners’ sugar
- 2 tablespoons orange juice
- 1 teaspoon orange zest
Instructions
- Preheat the oven to 350 F. Spray a 4 1/2-by-8 1/2-inch loaf pan with baking spray.
- Slice or chop the cranberries, then toss them in a bowl with 1 tablespoon of flour; set aside.
- Combine 1 tablespoon of orange zest with the granulated sugar. Work the zest into the sugar with your fingers until it is blended and evenly distributed.
- In a large bowl, combine the sugar and orange zest mixture with the flour, baking powder, salt, and baking soda. Whisk or stir to blend thoroughly.
- whisk the eggs with the buttermilk, orange juice, and vanilla in a separate bowl. Add the wet mixture to the dry ingredients along with the melted butter. Stir to blend, but avoid overmixing.
- Fold the cranberries into the batter until they are evenly distributed.
- Spread the batter in the pan and bake for 55 to 65 minutes until a toothpick or skewer comes out clean when inserted into the center of the bread.
- Cool on a rack for 10 minutes. Remove the cranberry bread and place it on a cooling rack; cool completely before slicing.
- For the icing, combine the confectioners’ sugar with 1 teaspoon of orange zest and 2 tablespoons of orange juice, or enough to make a spreadable consistency.
- Spread over the orange cranberry loaf. Slice and enjoy!
