Best Orange Cranberry Bread Recipe

Introduction

This Best Orange Cranberry Bread offers a delightful balance of sweet and tart flavors, perfect for breakfast or a cozy snack. With juicy cranberries and refreshing orange zest, it’s a bright twist on a classic quick bread.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup granulated sugar
• 1 tablespoon orange zest
• ½ cup buttermilk
• ½ cup canola oil (or other neutral tasting oil)
• ½ cup orange juice
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups fresh cranberries
• 1 cup powdered sugar
• 2 to 3 tablespoons orange juice (for glaze)

Instructions

1. Step 1: Preheat the oven to 350°F and grease a 9 x 5-inch loaf pan.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Step 3: In a separate small bowl, mix the sugar and orange zest with a spoon until the sugar turns a light orange color. Set aside.
4. Step 4: In a large bowl, whisk the buttermilk, oil, orange juice, eggs, and vanilla extract. Add the flour mixture and the orange zest sugar mixture, whisking until just combined. Avoid overmixing.
5. Step 5: Fold in the fresh cranberries gently with a wooden spoon or spatula until evenly incorporated.
6. Step 6: Pour the batter into the prepared loaf pan and bake for 65-75 minutes. If the bread browns too quickly, loosely cover the top with aluminum foil.
7. Step 7: Check doneness by inserting a toothpick in the center—it should come out with a very light crumb. Let the bread cool in the pan for 10-15 minutes, then transfer to a cooling rack.
8. Step 8: To make the glaze, combine powdered sugar and 2 to 3 tablespoons of orange juice in a medium bowl. Whisk or mix on low until smooth and creamy. Adjust juice for desired thickness.
9. Step 9: Once the bread is completely cooled, drizzle the glaze over the top. Slice and serve.

Tips & Variations

• For a more intense orange flavor, add an extra teaspoon of orange zest to the batter.
• Substitute frozen cranberries if fresh are unavailable, but do not thaw before adding to the batter.
• Use Greek yogurt instead of buttermilk for a tangier texture.
• Try adding chopped nuts like walnuts or pecans for added crunch.

Storage

Store the cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Reheat slices gently in a toaster oven or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries in this recipe?

Yes, frozen cranberries can be used. Do not thaw them before mixing—adding them frozen helps keep them from bleeding into the batter and turning it purple.

How can I make this bread dairy-free?

Use a plant-based milk cultured with acid or a non-dairy yogurt in place of buttermilk, and select an oil that fits your dietary needs. The rest of the ingredients are naturally dairy-free.

Best Orange Cranberry Bread Recipe

Print Recipe

★★★★★

4.5 from 71 reviews

This Best Orange Cranberry Bread is a moist and flavorful quick bread, bursting with fresh cranberries and a zesty orange essence. Perfect for breakfast, brunch, or a sweet snack, it features a tender crumb enhanced by a tangy orange glaze drizzle. This comforting loaf combines the bright citrus notes with tart cranberries for a delightful balance of flavors.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Total Time: 1 hour 25 minutes
• Yield: 1 loaf (approximately 10-12 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Bread Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup granulated sugar
• 1 tablespoon orange zest
• ½ cup buttermilk
• ½ cup canola oil (or other neutral tasting oil)
• ½ cup orange juice
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups fresh cranberries

Glaze Ingredients

• 1 cup powdered sugar
• 2 to 3 tablespoons orange juice

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9 x 5-inch loaf pan to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside for later.
3. Combine Sugar and Orange Zest: In a separate small bowl, mix the granulated sugar with orange zest using a spoon until the sugar turns a light orange color. This infuses the sugar with bright citrus flavor.
4. Mix Wet Ingredients: In a large bowl, whisk together buttermilk, canola oil, orange juice, eggs, and vanilla extract until fully blended.
5. Combine Wet and Dry Mixtures: Add the flour mixture and the orange zest sugar mixture to the wet ingredients. Whisk gently until just combined to avoid overmixing, which can toughen the bread.
6. Fold in Cranberries: Using a wooden spoon or spatula, gently fold the fresh cranberries into the batter to distribute them evenly.
7. Transfer and Bake: Pour the batter into the greased loaf pan and smooth the top. Bake in the preheated oven for 65 to 75 minutes, checking doneness by inserting a toothpick in the center – it should come out with a very light crumb. If the top browns too quickly, loosely cover with aluminum foil.
8. Cool Bread: Remove the bread from the oven and let it cool in the pan for 10 to 15 minutes. Then transfer to a wire rack to cool completely before glazing.
9. Prepare Glaze: In a medium bowl, combine powdered sugar with 2 to 3 tablespoons orange juice. Whisk or mix on low using a hand mixer until the glaze is smooth and creamy. Adjust the orange juice to achieve your desired consistency.
10. Glaze and Serve: Once the bread is completely cool, drizzle the orange glaze over the top. Slice and serve immediately or store for later enjoyment.

Notes

• Use fresh cranberries for the best texture and flavor; frozen can be used but may alter the moisture of the bread slightly.
• Do not overmix the batter to keep the bread tender and light.
• If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to ½ cup of milk and letting it sit for 5 minutes.
• Covering the loaf with aluminum foil during baking prevents the top from burning while the inside finishes cooking.
• The glaze can be adjusted in thickness by adding more powdered sugar or orange juice as needed.
• Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: orange cranberry bread, quick bread, citrus bread, cranberry loaf, holiday bread, orange glaze, breakfast bread