Orange Cranberry Bread

4.74 from 145 votes

Recipe from Two Peas and Their Pod

This moist and flavorful Orange Cranberry Bread is made with fresh cranberries, bright orange zest, and a sweet orange glaze. Perfect for breakfast, brunch, or gifting during the holidays!

Prep Time20

Total Time1 35

Course: Bread

Cuisine: American

Keyword: cranberry, orange

Servings:

Calories: 266kcal

Ingredients

For the bread:

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup granulated sugar
Zest of 1 large orange
3/4 cup buttermilk, at room temperature
1/2 cup canola, vegetable, or avocado oil
2 large eggs, slightly beaten
1 tablespoon fresh orange juice
1/2 teaspoon vanilla extract
1 cup fresh cranberries, roughly chopped

For the orange glaze:

1 cup powdered sugar
1 1/2 tablespoons fresh orange juice
1 teaspoon orange zest

Instructions

Preheat oven to 350° F. Grease a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
In a large bowl, whisk together the flour, salt, and baking powder.
In a small bowl, combine sugar and orange zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.
Slowly add the wet ingredients to the dry ingredients. Stir until just combined. Fold in the cranberries. Pour batter into prepared loaf pan.
Pour batter into prepared loaf pan. Bake for 70-75 minutes, or until toothpick comes out clean. If your loaf starts to get too brown drape a piece of foil over the top to finish baking. I did this during the last 10 minutes of the baking time
Remove bread from oven and place on a cooling rack and cool for 20 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
While the bread is cooling, make the orange glaze. In a small bowl, combine powdered sugar, orange juice, and orange zest. Whisk until smooth.
Drizzle the glaze over the bread. Cut and serve.

Notes

How to Store:

Wrap the cooled loaf tightly in plastic wrap or store it in an airtight container at room temperature for 2–3 days. You can also refrigerate it for up to 5 days or freeze it (without glaze) for up to 2 months. Thaw at room temperature, then drizzle with fresh glaze before serving.

Nutrition