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A serving platter of sliced cranberry orange bread with orange and cranberries around it.
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Cranberry Orange Bread

Course bread, Breakfast, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Cool Time 20 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 452kcal

Equipment

  • 9x5 inch loaf pan

Ingredients

For the Cranberry-Orange Bread

  • 2 cups all-purpose flour (240g)
  • 1 cup granulated sugar (200g)
  • teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk (120mL)
  • ½ cup vegetable oil (120mL)
  • zest of 1 orange
  • 2 tablespoons orange juice (about 1/2 orange)
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup fresh or frozen cranberries

For the Orange Glaze

  • cups powdered sugar sifted
  • 3 to 4 tablespoons orange juice
  • ¼ teaspoon vanilla extract
  • orange zest

Instructions

  • Preheat the oven to 350F. Butter a 9x5-inch loaf pan or spray with baking spray.
  • In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. In another large bowl, whisk together milk, oil, orange zest and juice, egg, and vanilla until well combined.
  • Add the milk mixture to the flour mixture and stir just until combined. Fold in the cranberries. Pour the batter into the prepared pan.
  • Bake for 55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the bread cool in the pan on a wire rack for 20 minutes. Carefully remove and let cool completely on the wire rack.

For the Glaze:

  • In a small bowl, whisk together sugar, orange juice, and vanilla until smooth and desired consistency. Drizzle over the cooled bread. Garnish with orange zest before slicing, if desired.

Notes

  • Don’t use an electric mixer, or you could over-mix the batter, resulting in a dense loaf or large holes in the crumb. Just use a spatula and mix until everything is just combined.
  • It is much easier to zest the orange before juicing.
  • Bring your eggs and milk to room temperature so they incorporate fully into the batter.
  • Measure your flour correctly! Adding too much flour will lead to the cranberry bread ending up dense. The best and easiest way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • For a smooth glaze, sift the powdered sugar before whisking it together.
  • If the top of the loaf is browning too quickly, cover the pan with some tin foil.
  • To get more juice out of an orange, roll it under your palm on the countertop to loosen the juices.

Nutrition

Calories: 452kcal | Carbohydrates: 75g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 229mg | Potassium: 100mg | Fiber: 2g | Sugar: 49g | Vitamin A: 94IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 2mg