Description
Homemade orange cranberry bread delivers a perfect harmony of tangy citrus and sweet-tart berries in one delightful slice. Warm spices and zesty orange notes create a comforting breakfast or afternoon treat you’ll crave again and again.
Ingredients
Scale
Primary Ingredients:
- 1.5 cups all-purpose flour
- 2 large eggs
- 1 cup granulated sugar
- ¾ cup buttermilk
- 1.5 cups fresh or frozen cranberries, coarsely chopped
Dry Ingredients:
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Additional Ingredients:
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
- Zest of 1 large orange
Orange Glaze Ingredients:
- 1 cup powdered sugar
- 2 tablespoons (30 milliliters) fresh orange juice
- Zest of 0.5 an orange (optional)
Instructions
- Warm your oven to 350F (175C), creating a cozy environment for baking. Prepare a 9×5-inch loaf pan by lightly coating with oil and dusting with flour, or line with parchment paper for easy removal.
- Sift together flour, baking powder, baking soda, and salt in a medium mixing bowl, ensuring a smooth, lump-free dry mixture.
- Crush orange zest into granulated sugar using fingertips, releasing aromatic citrus oils and creating a fragrant base for the bread.
- Whisk buttermilk, vegetable oil, eggs, and vanilla extract into the zesty sugar mixture until thoroughly incorporated and silky smooth.
- Gently fold dry ingredients into the wet mixture, stirring with a light touch to prevent overmixing. The batter should look just combined with a few small lumps remaining.
- Carefully integrate chopped cranberries throughout the batter, distributing them evenly to ensure bursts of tart flavor in every slice.
- Transfer the vibrant batter to the prepared loaf pan, smoothing the surface with a spatula to create an even top.
- Bake for 50-60 minutes, monitoring the bread’s golden-brown crust. If edges darken too quickly, shield with aluminum foil to prevent burning.
- Allow the bread to rest in the pan for 10 minutes, then carefully transfer to a wire rack for complete cooling.
- Craft a luxurious glaze by whisking powdered sugar with fresh orange juice until reaching a silky, pourable consistency. Drizzle generously over the cooled bread, letting it cascade down the sides.
- Let the glaze set for a few minutes, then slice and serve this vibrant, citrusy treat that marries sweet and tart flavors perfectly.
Notes
- Zest Technique: Gently rub orange zest into sugar to maximize citrus oils and intensify flavor profile without bruising delicate citrus skin.
- Mixing Method: Stir batter minimally to prevent gluten development, ensuring a tender, light bread with soft crumb texture.
- Cranberry Coating: Lightly dust chopped cranberries in flour before folding into batter to prevent sinking and distribute evenly throughout bread.
- Moisture Control: Use buttermilk to create rich, moist texture while adding subtle tanginess that complements orange and cranberry flavors.
- Gluten-Free Adaptation: Substitute all-purpose flour with gluten-free blend and add xanthan gum to maintain bread’s structural integrity.
- Freezer-Friendly Tip: Wrap cooled bread tightly in plastic wrap and freeze for up to 3 months, preserving freshness and allowing make-ahead convenience.
- Serving Suggestion: Enjoy slightly warmed with a pat of butter or alongside morning coffee for a delightful breakfast treat.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 228
- Sugar: 17 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 38 mg