Cranberry Orange Bread

Ingredients

For the bread:

3 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 cups granulated sugar
Zest of 2 large oranges
1 1/2 cups buttermilk
1 cup oil (vegetable or canola oil)
4 large eggs slightly beaten
2 Tablespoons fresh orange juice
1 teaspoon vanilla extract
2 cups fresh cranberries halved

For the orange glaze: (Optional)

1 1/2 cups powdered sugar
2 Tablespoons fresh orange juice
1 1/2 teaspoons orange zest

Instructions

Preheat oven to 350° F. Spray two 9×5 loaf pans with cooking spray and set aside.
In a large bowl add sugar and orange zest and stir well to combine. Add flour, salt, and baking powder and stir. 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, stirring just until combined. Fold in the halved cranberries. Pour batter into prepared pans.
For regular loaf pans, bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean. For mini loaves, bake for 35-45 minutes. If your loaf starts to get too brown during cooking, place a piece of aluminum foil over the top to finish baking.
Remove from oven and set on a cooling rack for 10 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. Wrap bread well and store for 2-3 days at room temperature.

Notes

To store: Wrap the fresh cranberry bread in plastic wrap and store it for 2-3 days at room temperature.
To freeze: This cranberry bread freezes beautifully. Allow it to cool completely and place it in a freezer ziplock or container. Freeze for up to 3 months. Thaw at room temperature.

Nutrition

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