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Cranberry Orange Quick Bread Recipe

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3.9 from 31 reviews

This Cranberry Orange Quick Bread is a delightful blend of tart cranberries and bright orange flavors baked into a moist, tender loaf. With candied orange peel, whole cranberries, and a fragrant orange glaze, it’s perfect for breakfast, brunch, or a sweet snack. Its quick preparation and baking method make it an easy and festive treat to enjoy any time of year.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda

Wet Ingredients

  • 1/4 cup butter, softened
  • 1 cup buttermilk
  • 1 egg
  • 1 tablespoon orange juice

Add-ins

  • 4 ounces candied orange peel
  • Zest of 1 orange (about 1 tablespoon)
  • 1 cup whole cranberries
  • 1/2 cup walnuts

Glaze

  • 1 cup sifted powdered sugar
  • Enough freshly squeezed orange juice to reach glaze consistency

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan or line it with parchment paper for easy removal.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, salt, and baking soda until thoroughly combined.
  3. Cream Butter and Combine Wet Ingredients: In a separate bowl, cream the softened butter. Then add the buttermilk, egg, orange juice, and orange zest, mixing until smooth and well incorporated.
  4. Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently to combine. Avoid overmixing; mix just until no dry flour is visible.
  5. Fold in Add-ins: Carefully fold in the candied orange peel, whole cranberries, and walnuts, distributing them evenly throughout the batter.
  6. Pour Batter into Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Place it in the preheated oven and bake for approximately 55-65 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool the Bread: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer the loaf to a wire rack to cool completely before glazing.
  8. Prepare the Orange Glaze: In a small bowl, mix the sifted powdered sugar with enough freshly squeezed orange juice to create a smooth, pourable glaze consistency.
  9. Glaze the Bread: Once the bread is completely cooled, drizzle the orange glaze evenly over the top. Allow the glaze to set before slicing and serving.

Notes

  • For best results, use fresh or frozen cranberries; if using frozen, do not thaw before adding to the batter.
  • You can substitute buttermilk with regular milk plus 1 tablespoon vinegar or lemon juice, let it sit for 5 minutes.
  • To toast walnuts, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant; allow to cool before folding into batter.
  • This quick bread is best enjoyed within 2 days but can be refrigerated up to 5 days or frozen up to 3 months.
  • Make sure the bread is fully cooled before glazing to prevent the glaze from melting off.

Find it online: https://justsosavory.com/cranberry-orange-quick-bread-recipe/