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Perfect Cranberry Orange Quick Bread: Easy Homemade Recipe

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This Perfect Cranberry Orange Quick Bread is a simple, forgiving recipe that yields a tender, buttery loaf with bursts of tart cranberries and bright orange zest. It’s perfect for fall and winter baking, holiday brunches, or a cozy afternoon treat.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • 1/2 cup (120ml) buttermilk
  • 1/4 cup (60ml) fresh orange juice
  • 2 tablespoons orange zest
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (170g) fresh or frozen cranberries
  • 1 cup (120g) powdered sugar (for glaze)
  • 2 to 3 tablespoons fresh orange juice (for glaze)
  • 1 teaspoon orange zest (for glaze garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment paper sling.
  2. If using fresh cranberries, rinse and pat dry. Toss cranberries with 1 tablespoon of flour from the measured flour to prevent sinking.
  3. Zest and juice oranges. You’ll need 2 tablespoons zest and 1/4 cup juice.
  4. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  5. In a separate medium bowl, whisk together melted butter, eggs, buttermilk, orange juice, orange zest, and vanilla extract until smooth.
  6. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined; a few streaks of flour are okay.
  7. Fold in the flour-coated cranberries until evenly distributed.
  8. Pour batter into prepared pan and spread evenly. Tap pan on counter to release air bubbles.
  9. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  10. Cool in pan on a wire rack for 15 minutes, then lift out using parchment sling and cool completely on rack.
  11. For glaze: whisk together powdered sugar and 2 tablespoons orange juice. Add more juice if needed. Drizzle over cooled bread and sprinkle with orange zest. Let set 10 minutes before slicing.
  12. Slice and serve at room temperature or slightly warm.

Notes

Don’t overmix the batter to avoid tough bread. Use room temperature ingredients for best results. Coat cranberries in flour to prevent sinking. Let bread cool completely before slicing for clean cuts. Toast leftover slices for enhanced flavor.

Nutrition

Keywords: cranberry orange bread, quick bread, cranberry bread, orange bread, fall baking, winter baking, holiday bread, easy bread recipe

Find it online: https://junomeals.com/perfect-cranberry-orange-quick-bread-easy-homemade-recipe/