Description
This cranberry orange bread is moist, bright, and perfectly balanced with tart cranberries and fresh citrus, finished with a sweet orange glaze. It is a tender quick bread perfect for spring baking or brunch.
Ingredients
- ¾ cup granulated sugar
- ⅓ cup whole milk
- 2 tablespoons fresh orange juice
- Zest of 1 large orange
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 cups frozen cranberries
- 1 tablespoon all purpose flour (for coating cranberries)
- ½ cup powdered sugar (for glaze)
- 1 to 2 tablespoons fresh orange juice (for glaze)
- Zest of 1 orange (for glaze)
- ½ teaspoon vanilla extract (for glaze)
Instructions
- Preheat your oven to 350°F. Grease an 8½ by 4½ inch loaf pan.
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, whisk the sugar, milk, orange juice, orange zest, oil, eggs, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients. Stir just until combined.
- Toss the frozen cranberries with 1 tablespoon flour. Gently fold the coated cranberries into the batter.
- Pour the batter into the prepared pan. Smooth the top surface.
- Bake for 55 minutes. The top should be golden, and a toothpick inserted should come out clean or with a few moist crumbs.
- Cool the bread in the pan for 10 minutes. Transfer the bread to a wire rack to cool completely.
- Whisk the powdered sugar, orange juice, orange zest, and vanilla for the glaze until smooth.
- Spread the glaze over the cooled bread. Slice and serve.
Notes
- Do not overmix the batter to keep the bread tender and light.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American