Instructions: Preheat oven to 350° F. Spray two 9×5 loaf pans with cooking spray and line with parchment paper and set aside. In a large bowl add sugar and the orange zest. Massage the orange zest into the sugar. Add in eggs, oil, orange juice, buttermilk, and vanilla mix until smooth and creamy. In a separate bowl add flour, salt, and baking powder and stir. Add the dry ingredients to the wet mixture stirring just until combined. Fold in the halved cranberries. Pour batter into prepared pans. Bake: For regular loaf pans, bake for 55-70 minutes, or until a toothpick inserted in the center comes out clean. For mini loaves, bake for 35-45 minutes. During the baking process your loaf will achieve a golden color before it is completely baked. Once it is the color you like remove from the oven, and cover with aluminum foil. Place back into oven until it is completely baked. I covered mine around 35 minutes.
Cool: Remove from oven and set on a cooling rack for 10 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack. Glaze: While the bread is cooling, make the orange glaze. In a small bowl, combine powdered sugar, orange juice, and orange zest. Whisk until smooth. Drizzle the glaze over the bread. Cut and serve. Wrap bread well and store for 2-3 days at room temperature.
Yield: Makes 2 loaves (10 slices each loaf). Store leftovers cranberry orange bread wrapped in plastic wrap or in an airtight container at room temperature or in the refrigerator for 2-3 days.
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Recipe ⬇️ Cranberry Orange Bread
Note: This recipe is for two 9*5 loaf pans. Or one 9*9
Ingredients:
3 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 cups granulated sugar
orange zest , from 2 large oranges
1 1/2 cups buttermilk
1 cup oil (vegetable or canola oil)
4 large eggs slightly beaten
2 Tablespoons orange juice , fresh
1 teaspoon vanilla extract
2 cups fresh cranberries halved the smaller cranberries I kept whole
Orange Glaze (optional):
1 1/2 cups powdered sugar
2 Tablespoons fresh squeezed orange juice
1 1/2 teaspoons orange zest
Instructions: Preheat oven to 350° F. Spray two 9×5 loaf pans with cooking spray and line with parchment paper and set aside. In a large bowl add sugar and the orange zest. Massage the orange zest into the sugar. Add in eggs, oil, orange juice, buttermilk, and vanilla mix until smooth and creamy. In a separate bowl add flour, salt, and baking powder and stir. Add the dry ingredients to the wet mixture stirring just until combined. Fold in the halved cranberries. Pour batter into prepared pans.
Bake: For regular loaf pans, bake for 55-70 minutes, or until a toothpick inserted in the center comes out clean. For mini loaves, bake for 35-45 minutes. During the baking process your loaf will achieve a golden color before it is completely baked. Once it is the color you like remove from the oven, and cover with aluminum foil. Place back into oven until it is completely baked. I covered mine around 35 minutes.
Cool: Remove from oven and set on a cooling rack for 10 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
Glaze: While the bread is cooling, make the orange glaze. In a small bowl, combine powdered sugar, orange juice, and orange zest. Whisk until smooth. Drizzle the glaze over the bread. Cut and serve. Wrap bread well and store for 2-3 days at room temperature.
Yield: Makes 2 loaves (10 slices each loaf).
Store leftovers cranberry orange bread wrapped in plastic wrap or in an airtight container at room temperature or in the refrigerator for 2-3 days.