Sweet Cranberry Orange Bread: Holiday Delight to Savor
Enjoy the festive flavors of Sweet Cranberry Orange Bread, perfect for any occasion.
Equipment
- Loaf pans
- Mixing bowls
- Whisk
- Sifter
Ingredients
For the Bread
- 2 cups All-purpose flour King Arthur all-purpose flour is recommended
- 1 cup Granulated sugar Adds sweetness
- 2 cups Fresh cranberries Halved for even distribution
- 1 cup Buttermilk Use at room temperature
- 1/2 cup Vegetable oil Keeps the bread moist
- 2 large Eggs At room temperature
- 2 tablespoons Orange zest From 2 large oranges
- 1/2 cup Fresh orange juice Freshly squeezed juice preferred
- 2 teaspoons Baking powder Leavening agent
- 1/2 teaspoon Salt Elevates flavor
For the Glaze
- 1 cup Powdered sugar Sift for a smooth finish
- 2 tablespoons Fresh orange juice To mix with powdered sugar
- 1 tablespoon Remaining orange zest
Instructions
How to Make Sweet Cranberry Orange Bread
- Preheat the Oven: Set your oven to 350°F (175°C) and coat two loaf pans with cooking spray.
- Prepare Your Ingredients: Grate the zest from two large oranges, halve the cranberries, and squeeze out the juice.
- Mix Dry Ingredients: In a large bowl, combine granulated sugar and orange zest, sift in flour, baking powder, and salt.
- Combine Wet Ingredients: Whisk together buttermilk, vegetable oil, eggs, and fresh orange juice until smooth.
- Combine Mixtures: Fold wet ingredients into dry until just combined; batter can be slightly lumpy.
- Add Cranberries: Gently fold the halved cranberries into the batter.
- Bake the Loaves: Divide batter between pans and bake for 60-75 minutes, or until a toothpick comes out clean.
- Cool Down: Let the loaves cool in their pans for 10 minutes, then transfer to a wire rack.
- Prepare the Glaze: Whisk together powdered sugar, fresh orange juice, and orange zest until smooth.
- Drizzle the Glaze: Once cooled, drizzle glaze over the top of the loaves.
Notes
Serve warm with a smear of butter or cream cheese for extra indulgence.