Best Cranberry Orange Bread
Moist and bursting with cranberries this is the best cranberry orange bread ever. An easy to make and festive holiday treat made with simple ingredients you have at home. The star ingredients are fresh whole cranberries with plenty of orange juice and zest. Cranberry orange bread is the perfect gift for your family and friends so make an extra loaf!
Ingredients needed to make the Best Cranberry Orange Bread:
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup buttermilk (may use regular milk soured with lemon juice)
- 1/2 cup fresh squeezed orange juice
- Zest of one large orange (reserve about 1 tsp for the glaze)
- 6 tbsp butter, melted
- 1 large egg, beaten
- 1 1/2 cups fresh cranberries, rinsed and patted dry
- 1/2 tbsp all purpose flour (for tossing with cranberries)
Orange Glaze Ingredients:
- 1 cup powdered sugar
- 1 to 1 1/2 tbsp fresh squeezed orange juice (to desired consistency)
- 1 tsp reserved orange zest
How to make the Best Cranberry Orange Bread:
- Preheat your oven to 350 degrees. Brush a 9×5 loaf pan generously with butter.
- In a large mixing bowl, whisk the flour, baking powder, baking soda, salt and sugar together.
- In a small mixing bowl mix the buttermilk, orange juice, orange zest, melted butter, and egg.
- Add the wet ingredients to the dry ingredients and stir just to combine. Don’t overmix.
- Place cranberries in a small bowl or measuring cup and toss with 1/2 tbsp flour.
- Fold the cranberries into the batter.
- Spread the batter into the buttered loaf pan and bake for 40-45 minutes or until loaf is golden brown and a toothpick inserted into the loaf comes out clean.
- Let the loaf pan cool for about 10 minutes, run a butter knife around the edges of the pan to loosen the loaf.
- Transfer the loaf to a cooling rack and cool completely before glazing.
- After bread is cool make the glaze by mixing the powdered sugar, orange juice and orange zest to desired consistency in a small bowl.
- Drizzle the glaze over the loaf of bread and let it set before slicing.
Notes:
- Add some chopped pecans for a nutty orange cranberry bread if desired.
- You may substitute frozen unthawed cranberries for the fresh cranberries.
- If you don’t have buttermilk add 1 1/2 tsp lemon juice or white vinegar to 1/2 cup of milk and let it sit for about 5 minutes to curdle.
- You could also use an 8.5 x 4.5 inch loaf pan to bake the bread in.
- Store bread in a covered container, plastic wrap or tin foil at room temperature for 3 days. After that refrigerate for 6-7 days.
- Bread can be frozen in a freezer safe container for up to 3 months.
Other bread recipes to try:
Copycat Starbucks Pumpkin Bread
Blueberry Streusel Sweet Bread
Raspberry Chocolate Chip Muffins
Best Cranberry Orange Bread
Moist and bursting with cranberries this is the best cranberry orange bread ever. An easy to make and festive holiday treat made with simple ingredients you have at home.
Ingredients
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup buttermilk (may use regular milk soured with lemon juice)
- 1/2 cup fresh squeezed orange juice
- Zest of one large orange (reserve about 1 tsp for the glaze)
- 6 tbsp butter, melted
- 1 large egg, beaten
- 1 1/2 cups fresh cranberries, rinsed and patted dry
- 1/2 tbsp all purpose flour (for tossing with cranberries)
Orange Glaze Ingredients:
- 1 cup powdered sugar
- 1 to 1 1/2 tbsp fresh squeezed orange juice (to desired consistency)
- 1 tsp reserved orange zest
Instructions
- Preheat your oven to 350 degrees. Brush a 9 x 5 loaf pan generously with butter.
- In a large mixing bowl, whisk the flour, baking powder, baking soda, salt and sugar together.
- In a small mixing bowl mix the buttermilk, orange juice, orange zest, melted butter, and egg.
- Add the wet ingredients to the dry ingredients and stir just to combine. Don't overmix.
- Place cranberries in a small bowl or measuring cup and toss with 1/2 tbsp flour.
- Fold the cranberries into the batter.
- Spread the batter into the buttered loaf pan and bake for 40-45 minutes or until loaf is golden brown and a toothpick inserted into the loaf comes out clean.
- Let the loaf pan cool for about 10 minutes, run a butter knife around the edges of the pan to loosen the loaf.
- Transfer the loaf to a cooling rack and cool completely before glazing.
- After bread is cool make the glaze by mixing the powdered sugar, orange juice and orange zest to desired consistency in a small bowl.
- Drizzle the glaze over the loaf of bread and let it set before slicing.
- NOTES:*Add some chopped pecans for a nutty orange cranberry bread if desired. *You may substitute frozen unthawed cranberries for the fresh cranberries. *If you don't have buttermilk add 1 1/2 tsp lemon juice or white vinegar to 1/2 cup of milk and let it sit for about 5 minutes to curdle. *You could also use an 8.5 x 4.5 inch loaf pan to bake the bread in. *Store bread in a covered container, plastic wrap or tin foil at room temperature for 3 days. After that refrigerate for 6-7 days. *Bread can be frozen in a freezer safe container for up to 3 months.