Introduction

This Orange Cranberry Bread is a delightful treat perfect for breakfast or an afternoon snack. Bursting with fresh cranberries and zesty orange flavor, it offers a moist texture and a sweet citrus glaze that makes every bite special.

Two thick slices of light golden cake with a soft, crumbly texture are shown on a white marbled surface. The cake is filled with bright red cranberry pieces scattered evenly throughout each slice, adding pops of color inside the pale yellow crumb. The top crust is slightly browned and has a thin drizzle of white icing. Around the slices, fresh whole cranberries in deep red and maroon shades are spread loosely, creating a natural contrast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Granulated sugar
2 teaspoon Orange zest
1 teaspoon Vanilla extract
1.5 cups All-purpose flour
1 teaspoon Baking powder
2 large Eggs
½ cup Unsalted butter, melted
¾ cup Buttermilk
1 tablespoon Orange juice
1 cup Fresh cranberries, roughly chopped

For the Orange Glaze:

1 cup Powdered sugar
1.5 tablespoon Orange juice, preferably freshly squeezed
1 teaspoon Orange zest

Instructions

Step 1: In a large mixing bowl, combine the granulated sugar, orange zest, vanilla extract, all-purpose flour, and baking powder. Stir until they are roughly mixed together.
Step 2: In another bowl, whisk the eggs, melted butter, buttermilk, and orange juice until smooth.
Step 3: Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to over-mix the batter.
Step 4: Fold in the chopped cranberries evenly throughout the batter.
Step 5: Prepare a 9×5-inch loaf pan by greasing and flouring it. Pour the batter into the pan and spread it out evenly.
Step 6: Bake in a preheated oven at 350°F (175°C) for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too fast, cover it loosely with aluminum foil during the last 10 minutes of baking.
Step 7: Remove the bread from the oven and allow it to cool for about 30 minutes, so it remains warm but not hot.
Step 8: While the bread cools, prepare the glaze by mixing powdered sugar, orange juice, and orange zest until smooth and creamy.
Step 9: Run a knife along the edges of the loaf pan and carefully turn the bread out onto a serving dish.
Step 10: Drizzle the orange glaze over the warm bread and let it set for 15-20 minutes before slicing and serving.

Tips & Variations

Use fresh cranberries for the best texture and tartness, but frozen cranberries can be substituted if fresh are unavailable—just thaw and drain well.
For an extra burst of citrus flavor, add a teaspoon of orange extract to the wet ingredients.
If you prefer a nutty crunch, fold in ½ cup chopped walnuts or pecans along with the cranberries.
To make it dairy-free, substitute the buttermilk with almond milk mixed with a tablespoon of lemon juice, and replace butter with coconut oil.

Storage

Store leftover orange cranberry bread in an airtight container in the refrigerator for up to 3 days. When ready to serve, warm slices briefly in the microwave for about 15 seconds to restore softness. The glaze is best enjoyed fresh but can be reapplied if it absorbs too much.

How to Serve

Two slices of light golden cake with a soft, crumbly texture are shown on a white marbled surface. The cake has a slightly crispy crust on the edges and is filled with scattered bright red and dark purple cranberries inside. Fresh cranberries are placed around the cake slices, adding a fresh pop of color. The top of the closest slice has a thin layer of white icing that adds a slight shine. The background and surface are clean, emphasizing the vibrant colors and texture of the cake and berries. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh?

While dried cranberries can be used, fresh cranberries provide more moisture and tartness, which enhances the flavor and texture of the bread. If using dried, you may want to soak them briefly in warm water to plump them up before adding.

Is it possible to make this bread gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure it contains xanthan gum or add some for structure, and follow package instructions for best results.