Cranberry Orange Bread Recipe

5 from 2 votes

Soft and moist and fluffy - this Cranberry Orange Bread is a quick bread that's bursting with orange flavor and cranberries.

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: American

Servings: servings

Cost: $10

Preheat oven to 350°F. Grease a 9x5-inch loaf pan with nonstick cooking spray (or baking spray, the kind with flour in it).
Stir together the sugar and orange zest in a large bowl, set aside.
Whisk together buttermilk, orange juice, oil and egg. Set aside.
Whisk together flour, salt, baking powder, and baking soda in a small bowl. Set aside.
Add wet ingredients to sugar mixture and stir until combined. Stir in dry ingredients, then fold in chopped cranberries.
Pour mixture into prepared pan. Bake 45-55 minutes, or until a toothpick comes out with just a few crumbs (test in the very center of the loaf). Cool before removing from pan.
Once cool, make the glaze by whisking powdered sugar with orange juice and adding just enough cream or milk to get a drizzle. Drizzle over bread; let set. Slice and serve.

If you don’t have buttermilk, add 1 teaspoon lemon juice or white vinegar or measuring cup, then fill to the ¾ cup mark with milk. Let sit 5 minutes before using.
You can also do this method if using nondariy milk.
This recipe has only been tested with fresh cranberries (I can never find frozen in my grocery stores).
When making the glaze, you can use heavy cream, half and half, milk or nondairy milk. The less fat in the milk the less you’ll need to use – so start with 2 teaspoons and work your way up if not using heavy cream.

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