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Orange Cranberry Bread-sweet orange bread dotted with fresh cranberries and drizzled with an orange glaze! This bread is perfect for the holidays! It makes a great gift too!
Every week, I go through the grocery store flyers to see what is on sale. Josh considers the flyers junk mail and used to throw them away, but he has learned that he will have to dig them out of the trashif he throws them away, so now he saves them for me. I look forward to flyer day every week. Yes, I am a nerd! When there is a good sale, I stock up! You should see the stash of butter, chocolate chips, and cereal we currently have! I can’t stop myself:)
I also love buying whatever produce is on sale. Fresh cranberries were on sale the week before Thanksgiving so I went crazy and bought six bags. Did I need six bags? Probably not, but I can’t resist a good sale! I made cranberry sauce for Thanksgiving, but I only used one bag. So now I am on a mission to put the rest of mycranberries to good use.
To use up a few cranberries, I madeOrange Cranberry Bread. Not only is this bread festive and perfect for the holiday season, but it is DEElicious!
I love this bread because it is a quick bread and I am all about easy during the holiday season! Sure, the bread has to bake in the oven, but you can do other things while the bread is baking. Turn on a Christmas movie, read a book, deck the halls with boughs of holly…whatever you want to do! 🙂
When the bread is done baking, I drizzle it with a sweet orange glaze. I am calling it bread, but it could easily pass as cake! Bread that tastes like cake? YES, please!
I love the sweet orange bread with the tart cranberries! The cranberry orange combo is a winner! You can serve this bread at Christmas brunch, for dessert, or make loaves to give to your friends and family! I made one large loaf, but you could make mini loaves to give as gifts!
I am so glad I stocked up on cranberries because I am going to make this Orange Cranberry Bread again and again! I might even need to buy more, but only if they are on sale. I better go check the flyers:)
If you like this cranberry orange bread, check out:
- Banana Bread
- Zucchini Bread
- Pumpkin Bread
- Cranberry Almond Bread
- Chocolate Banana Bread
Vegetarian
Sweet orange bread dotted with fresh cranberries and drizzled with an orange glaze! This bread is perfect for the holiday season!
Prep Time 20 minutes mins
Total Time 1 hour hr 35 minutes mins
Ingredients
For the orange glaze:
- 1 cup powdered sugar
- 1 1/2 tablespoons fresh orange juice
- 1 teaspoon orange zest
Instructions
Preheat oven to 350° F. Spray a 8 ½ x 4 ½ loaf pan with cooking spray and set aside.
In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and orange zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. 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. Stir until just combined. Fold in the cranberries. Pour batter into prepared loaf pan.
Bake for 70-75 minutes, or until toothpick comes out clean. If your loaf starts to get too brown drape a piece of foil over the top to finish baking. I did this during the last 10 minutes of the baking time.
Remove bread from oven and place on a cooling rack and cool for 15 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.
Note-store the bread, wrapped, on the counter for 2-3 days.
Have you tried this recipe?
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FAQs
Too much flour will make this bread crumbly and dry — how you measure the flour matters a lot in it turning out moist.
Should you chop cranberries before baking? ›
If you're feeling a little nervous about the tartness of the cranberries, though, you could definitely chop them up to create smaller pieces throughout the cake.
Can I substitute dried cranberries for fresh? ›
Can I substitute dried cranberries in recipes that call for fresh cranberries? Yes, dried cranberries work well in baked goods; however there is a ¼ cup difference in measurement. If a recipe calls for one cup of fresh or frozen cranberries, use ¾ cup of sweetened dried cranberries.
Are dried cranberries good for baking? ›
Experiment with different fruits: Dried fruits come in a wide variety of flavors and textures, so don't be afraid to experiment with different types in your baked goods. Some popular choices include raisins, cranberries, apricots, figs, and dates.
What makes homemade bread less crumbly? ›
Too much flour and not enough water can cause crumbly bread – people often do this if the dough is too sticky and they add more flour rather than kneading through it. Other culprits can be overproving or not kneading enough – the things you need to do to get a good structure.
How do you make bread soft and not crumbly? ›
Three things that come to mind are:
- Using fats (butter, lard, vegetable oil, etc.) in the dough. ...
- Using a water roux, also called tangzhong. ...
- Prolonged kneading (15–20minutes) also helps with fluffiness by making a smoother crumb with uniform tiny alveoli.
Yes, raw cranberries are safe to consume raw, but you probably don't want to eat them that way. "Cranberries are safe to eat raw. However, usually they are cooked and have sugar added because of the bitter and sharp taste they have when raw," says Kelly West Keyser, a registered dietitian in Alabama.
How long to soak cranberries before baking? ›
Reconstitute dried cranberries like you would raisins; simply soak the cranberries in hot water and let them stand for 15 to 20 minutes and strain before using in a recipe. For added flavor, soak the cranberries in fruit juice or liquor instead of water.
Why do they soak cranberries? ›
Water is applied through the sprinkler system to protect the ripening cranberries from freezing. This can occur anytime the temperature drops below damaging levels, usually between late evening and early morning hours.
Are cranberries and craisins the same? ›
Dried cranberries may be marketed as craisins due to the similarity in appearance with raisins, although the word "Craisin" is a registered trademark of Ocean Spray. Craisins were introduced as part of a packaged cereal produced by Ralston Purina in 1989.
Soak Dried Fruits First
If you are planning on using dried fruits, it may be a good idea to soak them first. Dried fruits can lose up to 75% of their volume during the drying process according to cookinglight.com. Once they are mixed with the other ingredients they will begin to reabsorb the moisture around them.
Why are there no cranberries in the stores? ›
Cranberry sauce
Weather again hurt cranberry harvests across the country in 2023, with drought, excess snow, freezes, and hailstorms harming crops in many regions.
Can you use craisins instead of cranberries in baking? ›
Yes, Craisins® Sweetened Dried Cranberries work well in baked goods; however, there is a 1/4 cup (60 mL) difference in measurement. If a recipe calls for one cup of fresh cranberries you should use 3/4 cup (175 mL) of Craisins®. Craisins® should not be used in cooked sauces.
What kind of cranberries do you use for baking? ›
Choose. Although cranberries are almost always prepackaged, look for firm, plump berries with a deep red color. Avoid shriveled or soft berries.
Why did my cranberry bread fall? ›
Oven should have a consistent temperature
You need consist oven temperature to prevent your quick bread or cake to sink in the middle. Always preheat your oven and use an oven thermometer to check whether your quick bread is cooked. If not, continue baking until it passes the toothpick and thermometer test.
What makes a quick bread crumbly? ›
A coarse, crumbly texture: Your quick bread should be moist and dense. Too much fat (butter, oil, or shortening) or too much leavening (baking soda or baking powder) will cause the bread to be crumbly.
Why is my soda bread dry and crumbly? ›
Make sure you are using the correct amount of baking soda in the recipe. Too much or too little can result in a crumbly loaf. It's also possible that your oven wasn't hot enough when you baked the bread.
What causes close textured bread? ›
There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.
