Glazed Cranberry Orange Bread
Super moist orange bread studded with juicy cranberries and topped with a sweet, fresh orange glaze. This Glazed Cranberry Orange Bread is so perfect for the holiday season!
Servings: 1 9x5 loaf
Ingredients
Cranberry Orange Bread
- 2 cups Bob's Red Mill Organic Unbleached All Purpose White Flour
- 1 cup + 2 tbs granulated sugar divided
- 1 teaspoon baking soda
- ¼ teaspoon salt
- zest of one orange about one tablespoon
- 2 cups cranberries chopped in half
- ¾ cup buttermilk see notes to make your own
- ¼ cup orange juice
- ⅓ cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
Orange Glaze
- 1 cup powdered sugar
- 2-4 tbs orange juice
- 1 tbs unsalted butter melted
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease and flour a 9x5 loaf pan very well. Set aside.
- Chop cranberries in half and toss with 2 tablespoons of sugar. Set aside.
- In a large bowl, whisk flour, remaining one cup of sugar, baking soda and salt together. Fold in cranberries. Make a well in the center and add buttermilk, orange juice, oil, egg and vanilla. Gently stir until fully combined.
- Pour batter into prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. When bread is taken out of oven, release the edges with a butter knife immediately to prevent any sticking. Allow bread to cool for 10 minutes in pan before inverting on a wire rack to finish cooling.
- While bread is cooling, prepare glaze. In a medium bowl, whisk powdered sugar, orange juice, melted butter and vanilla until smooth. Add more or less orange juice for a thinner or thicker glaze. Pour over cooled bread.
Notes
To make your own buttermilk: Stir in 1 tablespoon of white distilled vinegar or lemon juice to the milk. Allow to sit for 5-10 minutes until thickened.
Storage instructions: This Glazed Cranberry Orange Bread will stay fresh for up to 6 days stored in an air tight container at room temperature.
Freezing instructions: Wrap loaf in a layer of plastic wrap and then a layer of foil. Place in a resealable, freezer-safe bag and freeze for up to 3 months. Thaw at room temperature.