Description
This recipe strikes the perfect balance between the tart brightness of fresh cranberries and the sweet, aromatic warmth of orange zest. Unlike dry, crumbly fruit breads, this homemade version uses buttermilk and oil to ensure an incredibly moist, tender crumb that stays fresh for days. It makes two loaves—one for you, and one to gift! Whether you are an experienced baker or a novice, this quick bread is foolproof.
Ingredients
For the Bread:
- 3 cups All-purpose flour
- 2 cups Granulated sugar
- Zest of 2 large oranges
- 1 tsp Salt
- 2 tsp Baking Powder
- 1 1/2 cups Buttermilk
- 1 cup Vegetable or canola oil
- 4 Large eggs, lightly beaten
- 2 Tbsp Fresh Orange Juice
- 1 tsp Vanilla extract
- 2 cups Fresh cranberries, halved
For the Glaze:
- 1 1/2 cups Powdered sugar, sifted
- 1 1/2 tsp Orange zest
- 2 Tbsp Fresh Orange Juice
Instructions
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Preheat and Prep: Preheat oven to 350°F (175°C). Grease two 9×5-inch loaf pans generously with butter or cooking spray.
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Infuse the Sugar: In a large bowl, combine granulated sugar and the zest of 2 oranges. Rub the zest into the sugar with your fingers to release the natural oils and intensify the aroma.
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Mix Dry Ingredients: Add the flour, salt, and baking powder to the orange sugar. Stir well to distribute the leavening agent.
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Whisk Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, 2 tablespoons orange juice, and vanilla until pale yellow and emulsified.
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Combine and Fold: Slowly pour the wet mixture into the dry ingredients. Stir gently until just combined—do not overmix! Gently fold in the halved cranberries.
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Bake: Divide batter evenly between the two pans. Bake for 60 to 75 minutes. A toothpick inserted into the center should come out clean.
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Cool: Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
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Glaze: Whisk together powdered sugar, zest, and juice. Drizzle generously over the fully cooled loaves.
Notes
- The Zest Trick: Rubbing the zest into the sugar manually is the secret to getting a deep, fragrant citrus flavor throughout the loaf.
- Sinking Berries: To prevent cranberries from sinking to the bottom, you can toss them in a tablespoon of flour before folding them into the batter.
- Prevent Browning: If the tops are browning too quickly before the center is cooked, loosely cover the pans with aluminum foil for the last 15 minutes of baking.
- Yield: This recipe makes two loaves. It is perfect for holiday gifting!
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Breakfast, Dessert, Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg
