Description
This Homemade Cranberry Orange Bread is soft, fresh, and beautifully fragrant with a perfect balance of tart cranberries and zesty orange. It’s an easy, moist loaf perfect for breakfast, brunch, or a sweet snack, finished with a delightful orange glaze that enhances its citrusy flavor.
Ingredients
Scale
Bread
- 1 cup granulated sugar
- 3/4 cup buttermilk
- 2 Tablespoons freshly squeezed orange juice
- Zest of 1 orange
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups frozen cranberries, roughly chopped
- 1 Tablespoon all-purpose flour (for cranberries)
Glaze
- 1 cup powdered sugar
- 1–2 Tablespoons freshly squeezed orange juice
- 1–2 teaspoons orange zest
- 1/2 teaspoon pure vanilla extract
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper sling or spray it with baking spray to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the granulated sugar, buttermilk, freshly squeezed orange juice, orange zest, vegetable oil, eggs, and vanilla extract. Mix well until fully incorporated.
- Add Dry Ingredients: Add the all-purpose flour, baking powder, and salt to the wet mixture. Stir just until combined, leaving some flour streaks; avoid overmixing to keep the bread tender.
- Prepare Cranberries: Toss the frozen, roughly chopped cranberries with 1 tablespoon of flour to prevent them from sinking in the batter, then gently fold them into the batter.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 to 75 minutes, or until a toothpick inserted into the center comes out clean. For smaller pans (8.5×4.5-inch), baking time is around 70 to 75 minutes. Mini loaf pans require 35-45 minutes.
- Cool the Bread: Let the bread cool in the pan for at least 10 minutes. Then remove it carefully and transfer it onto a wire rack to cool completely before glazing.
- Make the Glaze: Whisk together powdered sugar, 1 to 2 tablespoons of freshly squeezed orange juice, orange zest, and vanilla extract until smooth.
- Glaze and Serve: Pour or spread the glaze evenly over the cooled bread. Slice and serve. Store leftovers in an airtight container and consume within 2-3 days for best freshness.
- Storage Tip: This bread can be frozen for up to 3 months. Wrap tightly and thaw before serving.
Notes
- Use fresh oranges for the best flavor in juice and zest.
- Frozen cranberries should be roughly chopped to distribute evenly through the bread.
- Avoid overmixing the batter to keep the bread soft and tender.
- If using mini loaf pans, reduce baking time to 35-45 minutes and monitor closely.
- Storage in an airtight container at room temperature will keep the bread fresh for 2-3 days.
- This bread freezes well for up to 3 months; thaw before eating.
