Homemade Cranberry Orange Bread is a delightful treat bursting with the fresh, tangy flavors of cranberries and orange. This moist, sweet loaf combines the tartness of fresh cranberries with the zesty brightness of orange zest and juice, making it perfect for breakfast, a snack, or even dessert. Topped with a luscious orange glaze, each slice is a celebration of festive flavors and comforting textures.
What makes this bread truly special is its balance of sweet and tart elements, paired with its tender crumb. The vibrant cranberries provide bursts of tartness in every bite, while the orange zest and juice add a refreshing citrusy aroma. Whether you’re baking this for the holidays or as a year-round favorite, it’s guaranteed to impress with its stunning presentation and irresistible flavor.
Why You’ll Love This Recipe
• Flavor Explosion: A perfect blend of sweet orange and tart cranberries in every bite.
• Moist and Tender: Buttermilk and oil ensure the bread stays soft and moist.
• Simple Elegance: Beautifully glazed and studded with cranberries, it’s as eye-catching as it is delicious.
Ingredients
For the Bread:
• 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 oil)
• ½ cup orange juice
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 ½ cups fresh cranberries
For the Glaze:
• 1 cup powdered sugar
• 2–3 tablespoons orange juice
Instructions
To Make the Bread
1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and set it aside.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
3. Infuse the Sugar with Orange Zest
In a small bowl, combine the granulated sugar and orange zest. Use a spoon to mix until the sugar turns a light orange color, releasing the zest’s oils.
4. Combine the Wet Ingredients
In a large mixing bowl, whisk together the buttermilk, oil, orange juice, eggs, and vanilla extract until smooth.
5. Create the Batter
Add the flour mixture and the orange zest-sugar mixture to the wet ingredients. Gently whisk until just combined. Avoid overmixing to keep the bread tender.
6. Fold in the Cranberries
Using a wooden spoon or spatula, gently fold in the fresh cranberries, distributing them evenly throughout the batter.
7. Bake the Bread
Pour the batter into the prepared loaf pan. Bake in the preheated oven for 65–75 minutes, or until a toothpick inserted into the center comes out with just a few crumbs. If the top begins to brown too quickly, loosely tent with aluminum foil during the last 20 minutes of baking.
8. Cool the Bread
Remove the bread from the oven and let it cool in the pan for 10–15 minutes. Then transfer it to a cooling rack to cool completely before glazing.
To Make the Glaze
1. Prepare the Glaze
In a medium bowl, whisk together the powdered sugar and 2–3 tablespoons of orange juice. Adjust the juice amount to achieve your desired glaze consistency—it should be smooth and pourable.
2. Glaze the Bread
Once the bread has cooled completely, drizzle the glaze over the top, letting it drip down the sides for a decorative finish.
3. Serve
Slice the glazed bread and serve.
Tips
• Use Fresh Cranberries: Fresh cranberries provide the perfect burst of tartness. If using frozen cranberries, do not thaw them before adding to the batter.
• Zest Smartly: Use a microplane for the zest, avoiding the bitter white pith.
• Buttermilk Substitute: If you don’t have buttermilk, make a substitute by mixing ½ cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.
• Prevent Sinking Cranberries: Toss the cranberries in a little flour before folding them into the batter to prevent them from sinking to the bottom.
Storage Options
• Room Temperature: Store the bread in an airtight container at room temperature for up to 3 days.
• Refrigeration: Extend freshness by storing the bread in the refrigerator for up to 5 days.
• Freezing: Wrap the loaf or individual slices tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw at room temperature and glaze after defrosting.
Homemade Cranberry Orange Bread is a vibrant, zesty treat that’s sure to brighten up any occasion. Whether for a holiday brunch or an afternoon snack, it’s a slice of joy in every bite!
