Glazed Cranberry Orange Bread

Glazed Cranberry Orange Bread

This super simple quick bread bakes up soft, moist and extremely flavorful. A sweet orange loaf is studded with tart cranberries throughout and then topped with a fresh orange glaze. Moist, delicious and so easy to make! Recipe and photo courtesy of Jessica Kraft from Sprinkle Some Sugar.
Servings
1 serving
Prep time
10 minutes
Cook time
60 minutes
Passive time
n/a

Ingredients

Cranberry Orange Bread
  • 2 cups Cranberries chopped in half
  • 2 Tbsp Granulated Sugar set aside for cranberries
  • 2 cups Organic Unbleached White All-Purpose Flour
  • 1 cup Granulated Sugar
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 3/4 cup Buttermilk
  • 1/4 cup Orange Juice freshly squeezed
  • 1 Tbsp Orange Zest
  • 1/3 cup Vegetable Oil
  • 1 Egg large
  • 1 tsp Vanilla Extract
Orange Glaze
  • 1 cup Powdered Sugar
  • 2-4 Tbsp Orange Juice freshly squeezed
  • 1 Tbps Unsalted Butter melted
  • 1/2 tsp Vanilla Extract

Instructions

For the Cake
  1. Preheat oven to 350°F. Grease and flour a 9 x 5-inch loaf pan very well. Set aside.
  2. Chop cranberries in half and toss with 2 tablespoons of sugar. Set aside.
  3. In a large bowl, whisk flour, remaining one cup of sugar, baking soda and salt together. Fold in sugared cranberries.
  4. Make a well in the center and add buttermilk, orange juice, zest, oil, egg and vanilla. Gently stir until fully combined.
  5. Pour batter into prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  6. When bread is taken out of oven, gently release the edges with a butter knife immediately to prevent any sticking. Allow bread to cool for 10 minutes in pan before inverting on a wire rack to finish cooling.
  7. While bread is cooling, prepare glaze.
For the Glaze
  1. In a medium bowl, whisk powdered sugar, orange juice, melted butter and vanilla until smooth. Add more or less orange juice for a thinner or thicker glaze. Pour over cooled bread.

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