Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

A moist and flavorful orange cranberry quick bread featuring fresh cranberries and bright orange zest, topped with a sweet orange glaze. Perfect for fall or holiday breakfasts and gifts.

  • Total Time: 1 hour 20 minutes - 1 hour 30 minutes
  • Yield: 10 servings 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 1 tablespoon orange zest
  • ½ cup buttermilk
  • ½ cup canola oil (or other neutral tasting oil)
  • ½ cup orange juice
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups fresh cranberries
  • Glaze:
  • 1 cup powdered sugar
  • 2 to 3 tablespoons orange juice

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan well.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt; set aside.
  3. In a small bowl, mix the granulated sugar with the orange zest until the sugar is pale orange and fragrant; set aside.
  4. In a large bowl, whisk together buttermilk, canola oil, orange juice, eggs, and vanilla extract until blended.
  5. Add the dry flour mixture and the orange zest-sugar mix to the wet ingredients and stir gently until just combined, avoiding overmixing; the batter can be a bit lumpy.
  6. Lightly toss the fresh cranberries with a tablespoon of flour to prevent them from sinking, then fold them into the batter evenly.
  7. Pour the batter into the prepared loaf pan and bake for 65 to 75 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. If the top browns too quickly, loosely tent with aluminum foil to prevent burning.
  9. Let the bread cool in the pan for 10-15 minutes, then remove it onto a wire rack to cool completely before glazing.
  10. For the glaze, whisk together powdered sugar and 2 to 3 tablespoons orange juice until smooth. Adjust consistency with more juice if needed.
  11. Once the bread is cooled, drizzle the glaze over the top, slice, and serve.

Notes

This quick bread is dense and moist, ideal for hearty slices full of flavor rather than light and fluffy texture., Use a microplane grater for the orange zest to release maximum citrus aroma., Stick to the 9×5-inch loaf pan size to avoid overflow or inconsistent baking., If your oven runs hot, cover the bread loosely with foil to prevent over-browning., Let the bread cool fully before glazing to ensure the glaze sets properly., Lining the loaf pan with parchment paper will ease cleanup., You can substitute dried or frozen cranberries (soak dried for 10 minutes, use frozen without thawing)., To keep cranberries from rising to the top, toss with flour or chop before adding to batter., Store bread airtight at room temperature for 2-3 days; refrigerate for 4-5 days if glaze contains milk., Freeze wrapped tightly without glaze for up to 2 months; add glaze after thawing.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 65-75 minutes
  • Category: Dessert, Breakfast, Quick Bread
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/10 of loaf)
  • Calories: 350 kcal per slice
  • Fat: 13 g per serving
  • Carbohydrates: 55 g per serving
  • Protein: 4 g per serving