Cranberry Orange Loaf with Simple Glaze
his incredibly moist and tender quick bread perfectly balances tart fresh cranberries with bright, sweet orange citrus. Finished with a simple pourable glaze, it is the ultimate treat for breakfast or dessert!
Ingredients
- For the Bread:
- ¾ cup 160 g granulated sugar
- 1 tablespoon fresh orange zest
- ½ cup 134 g buttermilk (see notes)
- ½ cup 100 g neutral-flavored oil (like canola, vegetable, or grapeseed)
- ¼ cup 55 g orange juice
- 2 large 100 g eggs
- 1 ½ cups 213 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 ¼ cups 125 g fresh cranberries
- 2 teaspoons all-purpose flour
- For the Glaze:
- ¾ cup 86 g powdered sugar
- 1 to 2 teaspoons fresh orange zest
- 1 to 2 tablespoons orange juice
Instructions
- Preheat oven to 350 degrees F. Lightly grease an 8 1/2 X 4 1/2-inch loaf pan or three mini loaf pans. (Note: If using a glass pan or dark-coated pan, reduce the oven temperature to 325 degrees F).
- For the bread, in a large bowl, add the granulated sugar and orange zest. Rub the zest into the sugar with your fingers until well-combined and fragrant.
- To the sugar mixture, add the buttermilk, oil, orange juice, and eggs. Whisk until well-combined.
- Add the 1 ½ cups flour, baking powder, salt, and baking soda. Whisk until JUST combined. It is ok if there are a few lumps and small dry streaks.
- In a small bowl, add the cranberries and spritz VERY lightly with water. (Tip: Run your fingers quickly under water and then flick them over the cranberries). Add the 2 teaspoons of flour and toss until the cranberries are lightly coated.
- Add the coated cranberries to the batter and stir until evenly combined. Do not over mix.
- Pour the batter into the prepared pan(s). For a standard loaf pan, bake for 55 to 60 minutes. For mini loaf pans, bake for 28 to 30 minutes. Bake until the top of the bread springs back lightly to the touch and a toothpick inserted in the center comes out clean or with a few moist crumbs. Add time, if needed.
- While the bread bakes, make the glaze. In a medium bowl, add the powdered sugar, orange zest, and 1 tablespoon of the orange juice. Whisk until combined. Continue adding orange juice a teaspoon at a time until the glaze is pourable.
- Glazing Option 1 (Standard): Let the baked bread cool for a few minutes in the pan. Run a thin knife around the edges and turn the bread out onto a cooling rack. Let it cool to just warm or room temperature before spooning the glaze over the top.
- Glazing Option 2 (Soaked-in): Immediately out of the oven, pour about half of the glaze over the bread while still in the pan and let it cool in the pan for 10 to 15 minutes. Remove the bread to a cooling rack and spoon the rest of the glaze over the top.
- Cool the bread completely to room temperature so the glaze can set and harden. Cut into slices and serve!
Notes
Buttermilk Substitute: If you do not have buttermilk on hand, pour 1 ½ teaspoons of lemon juice or white vinegar into a liquid measuring cup, then add enough regular milk to reach the ½ cup mark. Stir and let it sit for 5 minutes before using.
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