This delightful Cranberry Orange Bread combines sweet citrus notes with tart cranberries to create a perfect year-round treat. Made in just 80 minutes from start to finish, this moist bread delivers a delicate balance of flavors while packing only 260 calories per serving.
The recipe yields a tender loaf that’s ideal for breakfast, brunch, or afternoon tea. Best of all, it offers a wholesome mix of nutrients, including vitamin C from fresh ingredients.
Ingredients for Cranberry Orange Bread
- Dry Ingredients: 3 cups all-purpose flour, 2 cups granulated sugar, 2 tsp baking powder, 1 tsp salt
- Fresh Produce: Orange zest from 2 large oranges, 2 cups fresh cranberries (halved)
- Wet Ingredients: 1½ cups buttermilk, 1 cup vegetable/canola oil, 4 large eggs, 2 tbsp fresh orange juice, 1 tsp vanilla extract
- Orange Glaze: 1½ cups powdered sugar, 2 tbsp fresh orange juice, 1½ tsp orange zest
Step-by-Step Instructions
- Prep Work: Preheat oven to 350°F and spray two 9×5 loaf pans with cooking spray.
- Mix Dry Elements: Combine sugar and orange zest, then add flour, salt, and baking powder in a large bowl.
- Wet Mixture: In a separate bowl, blend buttermilk, oil, eggs, orange juice, and vanilla.
- Combine Mixtures: Gently fold wet ingredients into dry ingredients until just combined, then add halved cranberries.
- Baking Time: Pour into prepared pans and bake 60-75 minutes until a toothpick comes out clean.
- Cooling Phase: Cool in pan for 10 minutes, then remove and cool completely on wire rack.
- Glaze Finish: Mix glaze ingredients until smooth and drizzle over cooled bread.
Cooking Tips for Perfect Results
When zesting your oranges, only use the bright outer peel – the white pith underneath can make your bread taste bitter. For the best texture, avoid overmixing your batter once you combine the wet and dry ingredients.
Just stir until everything comes together. Keep an eye on your bread’s color as it bakes – if the top starts getting too dark before it’s done, pop some foil on top to protect it.
Simple Substitutions
No buttermilk? Mix 1½ cups regular milk with 1½ tablespoons of lemon juice or white vinegar and let it sit for 5 minutes. You can swap dried cranberries for fresh ones – just skip the halving step and use 1½ cups instead.
For a dairy-free version, use any plant-based milk with the acid trick mentioned above. The orange juice and zest are key to the flavor, but in a pinch, you can use bottled orange juice.
Serving Ideas
This bread shines at breakfast or brunch! Try it slightly warm with a pat of butter, or toast a slice and add a drizzle of honey. It makes a lovely gift during the holidays – wrap it in pretty paper or cellophane with a ribbon. For afternoon tea, serve thin slices with cream cheese and a hot cup of Earl Grey.
Storage and Make-Ahead Tips
Your bread will stay fresh at room temperature for 2-3 days when wrapped well in plastic wrap or stored in an airtight container. Want to freeze it? Let it cool completely, skip the glaze, and wrap it tightly in plastic wrap and foil. It’ll keep for up to 3 months. Thaw overnight at room temperature and add the glaze just before serving.
Cranberry Orange Bread
Equipment
- 9×5 loaf pans
- Large mixing bowl
- Medium mixing bowl
- Wire cooling rack
Ingredients
For the bread:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 cups granulated sugar
- 2 large oranges zested
- 1 1/2 cups buttermilk
- 1 cup oil vegetable or canola oil
- 4 large eggs slightly beaten
- 2 tablespoons orange juice fresh
- 1 teaspoon vanilla extract
- 2 cups fresh cranberries halved
For the orange glaze: (Optional)
- 1 1/2 cups powdered sugar
- 2 tablespoons orange juice fresh
- 1 1/2 teaspoons orange zest
Instructions
- Preheat oven to 350° F. Spray two 9×5 loaf pans with cooking spray and set aside.
- In a large bowl add sugar and orange zest and stir well to combine. Add flour, salt, and baking powder and stir. 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, stirring just until combined. Fold in the halved cranberries. Pour batter into prepared pans.
- For regular loaf pans, bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean. For mini loaves, bake for 35-45 minutes. If your loaf starts to get too brown during cooking, place a piece of aluminum foil over the top to finish baking.
- Remove from oven and set on a cooling rack for 10 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.
- Wrap bread well and store for 2-3 days at room temperature.
