This Cranberry Orange Loaf is a delicious and festive holiday bread! Serve with a sweet Orange Glaze drizzle. Perfect for brunch, snacking or dessert!
One of the most lovely and festive flavour combinations for the holiday season is cranberry with orange. These two are a match made in heaven! If you love cranberry and orange together as much as I do, then you’ll love this Cranberry Orange Loaf with Orange Glaze
This loaf is SO delicious. Tender, moist and full of beautiful and bright orange flavours…with tart pops of cranberry in every bite.
Not to mention a sweet orange glaze to take the flavour of this loaf to the next level…the glaze is so good you might be tempted to eat it with a spoon before you drizzle it on! You might even want to double the glaze recipe.
This loaf would be perfect for Christmas morning brunch, but it’s also sweet and delicious enough that it would make a wonderful holiday dessert. It’s also lovely all wrapped up to give as a hostess gift or take to a potluck. Everyone will love it, I promise!
Orange Cranberry Bread-sweet orange bread dotted with fresh cranberries and drizzled with an orange glaze! This bread is perfect for the holidays! It makes a great gift too!
Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:
2 Cups All-Purpose Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Cup Granulated Sugar
1 Tablespoon Orange Zest
1/2 Cup Buttermilk
1/2 Cup Canola or Vegetable Oil
1/2 Cup Orange Juice
2 Large Eggs
1 Teaspoon Vanilla
1 1/2 Cups Fresh Cranberries
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1 Cup Powdered Sugar
2-3 Tablespoons Orange Juice
Preheat the oven to 350 degrees, and grease a 9 x 5 – inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
In a separate small bowl, use a spoon to mix the sugar and orange zest until the sugar becomes light orange in color. Set aside.
Add to the bowl of a stand mixer (or a large bowl and hand mixer), the buttermilk, oil, orange juice, eggs, and vanilla. Mix on low speed until the ingredients are combined.
Add the flour mixture and the orange zest/sugar mixture. Continue to mix on low speed until all the ingredients are smooth like muffin batter.
Next, add the cranberries and use a wooden spoon or spatula to stir until well incorporated.
Transfer the batter to the greased loaf pan. Place in the oven and baked for 70-75 minutes. If the bread begins to become too brown, place a piece of aluminum foil loosely over the top to prevent burning.
The bread is done when a toothpick inserted in the center comes out with a very light crumb. Remove the bread from the oven and allow to cool for 5-7 minutes before transferring from the pan to a cooling rack.
While the bread cools, make the glaze.
In a medium bowl, combine the powdered sugar and orange juice.
Whisk or use a hand mixer on low until the glaze is smooth and creamy. Adjust the amount of orange juice to reach desired consistency.
After the bread cools completely, drizzle the glaze over the top, slice, and serve.
Store any leftovers in the refrigerator for up to 3 days.
*Calories listed are an approximate based on ingredients used and serving size listed.
*Bread bakes with a light brown crust which was removed for the photos and the video to show the inside and cranberries.
*Please be sure to see the post and the comments section for additional tips, substitutions, and baking variations. Our readers have provided several wonderful comments regarding changes they’ve made to this recipe that might be helpful for others.