Cranberry Orange Bread
A simple and delicious quick bread, this cranberry orange bread is the perfect combination of tart and sweet. It’s super moist and bursting with flavor. And it looks pretty too! Enjoy it for breakfast, snack or dessert with a cup of tea or coffee.
A few things to love about this Cranberry Orange Bread recipe…
- You can easily double it to make two loaves if your family eats it as fast as mine does
- Add the batter to a muffin tin and adjust the cook time to 15-18 minutes
- It freezes really well
- Add a simple orange glaze to make it even more delicious. Just whisk 2 tablespoons melted butter with 1/2 cup powdered sugar, 2 tablespoons orange juice and 1/2 teaspoon vanilla extract. Pour glaze over the cooled loaf.
Cranberry Orange Bread
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons fresh grated orange zest
- 2 tablespoons fresh juice from the orange
- 1/2 cup milk
- 1/3 cup unsalted butter melted
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup granulated sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries
- 1 tablespoon all-purpose flour
For the glaze
- 2 tablespoons melted butter
- 1/2 cup powdered sugar
- 2 tablespoons orange juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees and line a 9"x 5" loaf pan lightly greased with butter, cooking spray, or you can line pan with parchment paper.
- In a medium bowl, whisk the flour, baking powder and salt, and set aside.
- In a large bowl, use an electric mixer to blend the melted butter, sugar, eggs, vanilla, orange zest and orange juice. Mix until well combined.
- While slowly mixing, add flour mixture and milk starting and ending with flour (flour, half of the milk, more flour, rest of the milk, rest of the flour). Mix until combined, careful not over mix.
- Rinse the cranberries (if using fresh) so they have just a bit of moisture on them, then, in a small bowl toss the cranberries and 1 tablespoon flour. This helps prevent the cranberries from sinking to the bottom of your loaf while baking.
- Add the flour coated berries to the batter and gently fold into the batter by hand to combine.
- Immediately pour batter into pan and bake for 50-60 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cool bread in the pan for about 30 minutes before cutting.
For the glaze
- Whisk together the melted butter, powdered sugar, orange juice and vanilla extract. Pour glaze over the cooled loaf.
Enjoy!
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