Cranberry Orange Bread
Fresh cranberries and orange zest make this quick bread a festive favorite! The sweet citrus icing is the perfect finishing touch.
Ingredients
- Butter and flour or baking spray, for greasing the pan
- 1 ½ cups cranberries (fresh or frozen)
- 1 tbsp all-purpose flour
- 1 tbsp grated orange zest (grate 1 extra teaspoon for the icing)
- 1 cup granulated sugar
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- 2 large eggs
- ⅔ cup buttermilk
- 3 tbsp orange juice
- 1 tsp vanilla extract
- ½ cup melted butter
Icing
- 1 cup confectioners' sugar
- 1 tsp grated orange zest
- 2 tbsp orange juice, or as needed
Recommended Equipment
Instructions
- Preheat the oven to 350°F. Butter and flour a 4 1/2-by-8 1/2-inch loaf pan or spray it with baking spray.Butter and flour or baking spray, for greasing the pan
- 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.1 1/2 cups cranberries (fresh or frozen) | 1 tbsp all-purpose flour | 1 tbsp grated orange zest (grate 1 extra teaspoon for the icing) | 1 cup granulated sugar
- In a large mixing bowl, combine the sugar and orange zest mixture with the flour, baking powder, salt, and baking soda. Stir to blend thoroughly.1 1/2 cups all-purpose flour | 1 tsp baking powder | 1/2 tsp salt | 1/4 tsp baking soda
- In a separate bowl, whisk the eggs with the buttermilk, orange juice, and vanilla. Add the wet mixture to the dry ingredients along with the melted butter. Stir just until blended—avoid overmixing. Fold the cranberries into the batter until they are evenly distributed.2 large eggs | 2/3 cup buttermilk | 3 tbsp orange juice | 1 tsp vanilla extract | 1/2 cup melted butter
- Spread the batter in the pan and bake for 55 to 65 minutes until a toothpick or skewer comes out clean or with just a few crumbs clinging when inserted into the center of the bread.
- Cool the bread in the pan on a rack for 10 to 15 minutes, then remove it from the pan and let it cool completely on the rack before icing.
- In a medium bowl, combine the confectioners' sugar with the reserved 1 teaspoon orange zest and 2 tablespoons of orange juice, or enough to make a spreadable consistency. Spread the icing over the cooled cranberry orange bread.1 cup confectioners' sugar | 1 tsp grated orange zest | 2 tbsp orange juice
Tossing the cranberries with a little flour helps keep them suspended in the batter instead of sinking to the bottom.
Add the orange juice gradually if you prefer a thicker glaze. A little extra juice will make it thinner and more drizzleable.
Nutrition
Calories: 313kcalCarbohydrates: 51gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 63mgSodium: 291mgPotassium: 91mgFiber: 1gSugar: 34gVitamin A: 393IUVitamin C: 7mgCalcium: 57mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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