Cranberry Orange Loaf
A moist, citrusy quick bread studded with tart cranberries and finished with a sweet orange glaze.
Servings: 10 slices
Calories: 230kcal
Ingredients
Loaf
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1 large orange, zested
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup fresh orange juice
- 1/4 cup buttermilk
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen cranberries, halved tossed in 1 tbsp flour
Orange Glaze
- 3/4 cup powdered sugar
- 2-3 tbsp fresh orange juice
Instructions
- Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line with a parchment sling.
- Toss the halved cranberries with 1 tablespoon flour and set aside.
- Rub the orange zest into the granulated sugar with your fingers until fragrant.
- Whisk the flour, baking powder, baking soda, and salt into the sugar mixture.
- In a separate bowl, whisk the melted butter, eggs, orange juice, buttermilk, and vanilla.
- Fold the wet ingredients into the dry ingredients just until combined, then fold in the floured cranberries.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50 to 55 minutes at 350°F, until a toothpick inserted in the center comes out clean. Tent loosely with foil around the 35-minute mark if browning too quickly.
- Cool in the pan for 15 minutes, then lift out using the parchment sling and cool completely on a wire rack.
- Whisk together the powdered sugar and orange juice, then drizzle over the cooled loaf.
Notes
Store covered at room temperature up to 3 days, or refrigerate up to 1 week. Freeze the unglazed loaf tightly wrapped for up to 3 months; thaw and glaze before serving.