Irresistible Sweet Cranberry Orange Bread with Glaze Delight
This Sweet Cranberry Orange Bread combines tangy cranberries and zesty orange for a flavor-packed treat.
Equipment
- loaf pans
- - Mixing bowls
- Whisk
- Measuring cups and spoons
- - Wire rack
Ingredients
For the Bread
- 2 cups All-Purpose Flour Feel free to substitute with gluten-free flour if needed.
- 1 cup Sugar Reduce the amount to taste or use your favorite sugar alternative.
- 2 teaspoons Baking Powder Always check for freshness to ensure the best rise.
- 1 teaspoon Salt No need for substitutes here!
- 2 cups Fresh Cranberries Use frozen cranberries directly from the freezer but be sure to halve them.
- 1 tablespoon Orange Zest Fresh zest will give you the best results.
- 1 cup Buttermilk Yogurt or a mix of milk and vinegar can substitute if you're out.
- 1/2 cup Vegetable Oil Melted butter or applesauce can be swapped in for a lighter option.
- 2 Eggs No substitutes work well for this recipe.
- 1 teaspoon Vanilla Extract Opt for pure vanilla extract for the best taste.
- 1/2 cup Fresh Orange Juice Freshly squeezed juice truly elevates the flavor.
For the Glaze
- 1 cup Powdered Sugar Use cornstarch-free sugar for a cleaner texture.
- 2 tablespoons Fresh Orange Juice Freshly squeezed is recommended for the best flavor.
- 1 teaspoon Orange Zest Make sure to use the zest that matches your juice for a harmonious mix.
Instructions
Instructions
- Preheat your oven to 350°F (175°C) and prepare two loaf pans by giving them a light coat of cooking spray.
- Prep the ingredients: zest your fresh oranges, halve the cranberries, and let the buttermilk and eggs come to room temperature.
- Combine sugar and orange zest in a large bowl, then whisk in the all-purpose flour, baking powder, and salt.
- Whisk together buttermilk, vegetable oil, eggs, orange juice, and vanilla in a separate bowl until fully combined.
- Mix the wet and dry ingredients together gently, stirring just until combined.
- Fold in the halved cranberries, dusting them with a touch of flour beforehand.
- Divide the batter between your prepared loaf pans and bake for 60-75 minutes, or until a toothpick inserted comes out clean.
- Cool the bread in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
- Prepare the glaze by whisking powdered sugar with fresh orange juice and zest until smooth.
- Drizzle the glaze over the cooled loaves before serving.
Notes
Optional: Top with a sprinkle of extra orange zest for a pop of color and flavor.