Description

This Cranberry Orange Bread is a moist and flavorful quick bread perfect for breakfast or a sweet snack. Infused with fresh orange zest and juice, it combines the tartness of cranberries with a bright citrusy glaze, creating a delightful balance of flavors. Easy to prepare and baked to a golden perfection, this bread is a crowd-pleaser for holiday seasons or everyday treats.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour (spooned and leveled, plus 1 teaspoon for dusting the cranberries)
2 teaspoons baking powder
¾ teaspoon sea salt
¾ cup cane sugar
1 tablespoon orange zest

Wet Ingredients

½ cup vegetable oil
2 large eggs
½ cup fresh orange juice
¼ cup milk
1 teaspoon vanilla extract

Fruit

1½ cups cranberries (fresh or frozen)

Glaze

1 cup powdered sugar
1 to 2 tablespoons fresh orange juice

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8×4-inch loaf pan to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and sea salt until evenly combined.
Combine Sugar and Zest: In a large bowl, place the cane sugar and orange zest. Use your fingers to rub the zest into the sugar until fragrant and well combined, releasing the orange oils.
Add Wet Ingredients: To the sugar and zest, add the vegetable oil and eggs. Whisk until the mixture is smooth. Then, add fresh orange juice, milk, and vanilla extract, whisking until the batter is homogeneous.
Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients and gently stir until just combined to avoid overmixing.
Coat Cranberries and Fold: In a separate bowl, toss the cranberries with 1 teaspoon of flour to prevent them from sinking in the batter. Fold the floured cranberries evenly into the batter.
Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45 to 55 minutes, or until the bread springs back when lightly pressed and a toothpick inserted in the center comes out clean.
Cool the Bread: Allow the bread to cool completely in the pan to set its texture before glazing.
Prepare the Glaze: In a medium bowl, whisk together powdered sugar and 1 tablespoon of fresh orange juice until thick yet pourable. Add more orange juice if needed, one teaspoon at a time, to achieve the desired consistency.
Drizzle and Serve: Drizzle the orange glaze over the cooled loaf. Let it set for a few minutes before slicing and serving for best presentation and flavor.

Notes

You can use fresh or frozen cranberries; if using frozen, do not thaw before adding.
Ensure not to overmix the batter to keep the bread tender and fluffy.
For a dairy-free version, substitute milk with almond or oat milk.
Storage: Keep the bread covered at room temperature for up to 3 days or refrigerate for up to a week.
The glaze adds a tangy sweetness, but you can skip it for a less sweet option.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Bread
Method: Baking
Cuisine: American