Cranberry Orange Bread
Make this delicious cranberry orange bread with fresh cranberries and zesty orange flavor. A moist, tender quick bread perfect for breakfast or dessert.
Equipment
- mixing bowl
- whisk
- spatula
- loaf pan
- oven
- wire rack
- measuring cups
- measuring spoons
- knife
- cutting board
- zester
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp fine sea salt
Wet Ingredients
- 2 large eggs at room temperature
- 1/2 cup whole milk at room temperature
- 1/2 cup vegetable oil
- 1 tbsp orange zest finely grated (from 1 large orange)
- 1/4 cup fresh orange juice (from 1 large orange)
- 1 1/2 cups fresh cranberries rinsed and patted dry
Glaze
- 1 cup powdered sugar sifted
- 2 tbsp fresh orange juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch by 5-inch loaf pan, or line it with parchment paper, leaving an overhang on the longer sides to easily lift the bread out later.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until well combined and no lumps remain. This ensures the leavening agents are evenly distributed.
- In a separate medium bowl, whisk together the large eggs, whole milk, vegetable oil, finely grated orange zest, and fresh orange juice until the mixture is smooth and evenly combined.
- Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon just until the flour mixture is moistened and no dry streaks remain. Be careful not to overmix, as this can lead to a tough bread. The batter will be thick.
- Gently fold in the fresh cranberries until they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it evenly with your spatula. Bake for 55 to 65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean.
- Let the bread cool in the loaf pan for 15 minutes before carefully removing it and transferring it to a wire rack to cool completely, about 45 minutes to 1 hour. This helps prevent the bread from becoming soggy on the bottom.
- While the bread cools, prepare the glaze: In a small bowl, whisk together the sifted powdered sugar and 2 tablespoons of fresh orange juice until smooth. If the glaze is too thick, add more orange juice 1/2 teaspoon at a time until it reaches a pourable consistency. Drizzle the glaze generously over the cooled bread before slicing and serving.
Notes
If using frozen cranberries, do not thaw them first; add them directly to the batter.