Cranberry Orange Bread

This cranberry orange bread is soft and sweet with pockets of delightfully tart cranberries. It's bursting with fresh orange flavor and coated in a beautiful citrus glaze.

Course Breakfast, Dessert, Snack

Cuisine American

Method Bake

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 282

Author Lily Ernst

Ingredients

Bread

2 cups (250g) all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 & 1/2 cups fresh cranberries *see notes if using frozen
1-2 tsp all-purpose flour
1 cup (200g) granulated sugar
1/2 cup (120ml) vegetable oil
1/4 cup (60ml) milk
2 large eggs
1 tsp vanilla extract
1 Tbsp orange zest about 1 large or 2 small oranges

Glaze

1 cup (125g) powdered sugar
2 Tbsp freshly squeezed orange juice
1 tsp orange zest about 1 small or 1/2 large orange

Instructions

Preheat oven to 350F and grease a 9x5 loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
2 cups (250g) all-purpose flour, 2 tsp baking powder, 1/4 tsp salt
In a small bowl, toss together the cranberries with just enough flour to coat. Set aside.
1 & 1/2 cups fresh cranberries, 1-2 tsp all-purpose flour
In a large bowl, whisk together the sugar, vegetable oil and milk.
1 cup (200g) granulated sugar, 1/2 cup (120ml) vegetable oil, 1/4 cup (60ml) milk
Add the eggs, vanilla, and orange zest, and whisk until well combined.
2 large eggs, 1 tsp vanilla extract, 1 Tbsp orange zest
Add the flour mixture to the wet ingredients and mix until just combined. Batter will be thick. Fold in the cranberries. Spoon the batter into the prepared pan.
Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
In a small bowl, whisk together all the powdered sugar, orange juice, and zest until smooth. Let it stand for 15 minutes to thicken and slowly pour over the bread.
1 cup (125g) powdered sugar, 2 Tbsp freshly squeezed orange juice, 1 tsp orange zest

Notes

Leftovers can be stored in an airtight container at room temperature for up to 3 days.

*If using frozen cranberries - It's best to thaw and gently pat them dry with paper towels or else it will take too long to bake. And unless you don't mind a pink batter, rinse the thawed cranberries with water until the water runs clear and gently pat dry.

Nutrition