Cranberry Orange Bread Recipe
Cranberry Orange Bread is like the life of the holiday party—zesty, vibrant, and just the right amount of tart. Whether you enjoy it plain, slathered with butter, or drizzled with a glossy orange glaze, this bread feels like biting into a little slice of festive joy.
Ingredients
Cranberry Orange Bread
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup milk (or buttermilk)
- ¼ cup orange juice
- 1 teaspoon vanilla extract
- zest from 1 orange
- ½ cup canola or vegetable oil
- 2 eggs
- 1 cup granulated sugar
- 1 ½ cups cranberries (fresh or frozen)
- 1 tablespoon all purpose flour
Orange Glaze
- 1 cup powdered sugar
- 1 tablespoon orange juice
- 1 teaspoon orange zest
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8x4-inch loaf pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. Set aside.
- In a large bowl, beat eggs, milk, oil, orange zest, orange juice, and vanilla extract. Stir until well combined.
- Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined—don’t overmix! The batter will be thick.
- Toss cranberries and nuts (if using) with a tablespoon of flour to prevent sinking, then gently fold them into the batter.
- Pour the batter into the prepared loaf pan and spread it evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover loosely with foil for the last 10 minutes.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whisk powdered sugar, orange juice, orange zest, and vanilla extract until smooth. Drizzle over the cooled bread for a sweet, citrusy finish and sprinkle extra orange zest on top, if desired. Slice and enjoy!
Did you try this recipe?Please Let us know how it was!
