Cranberry Orange Bread
I had to try this pretty ‘holiday’ bread that I saw online. I love the colors, cranberries, and the combination of orange and cranberry. Glazes on breads are always welcome, too. This looked to me like the perfect treat for all of us over Christmas break.
We all enjoyed the flavors, and the sweet bread for breakfast as well as an afternoon snack. It also leaves the house with wonderful smelling orange – cranberry aromas. Enjoy!
Cranberry Orange Bread
Adapted from Two Peas and Their Pod
Ingredients
- 1 1/2 c. all-purpose flour
- 1/2 t. salt
- 1 t. baking powder
- 1 c. sugar
- zest of 1 orange
- 3/4 c. buttermilk
- 1/2 c. canola oil
- 2 eggs slightly beaten
- 1 T. fresh orange juice
- 1/2 t. vanilla extract
- 1 c. fresh cranberries roughly chopped
- For the orange glaze:
- 1 c. powdered sugar
- 1 t. fresh orange juice
- 1 t. orange zest
Instructions
- Preheat oven to 350 degrees. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
- In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and orange zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
- In a separate bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.
- Slowly add the wet ingredients to the dry ingredients. Stir until just combined. Fold in the cranberries. Pour batter into prepared loaf pan.
- Bake 70-75 minutes, or until toothpick comes out clean.
- Remove bread from oven and let cool for 15 minutes. Loosen sides with a knife, and carefully remove from pan.
- Once bread has completely cooled, make the orange glaze. In a small bowl, combine powdered sugar, orange juice, and orange zest. Whisk until smooth. Drizzle the glaze over the bread. Cut and serve.
More favorite breads and muffins to try:
Buttermilk Banana / Coconut Bread
