Orange Cranberry Bread with Glaze

  

Cranberry Orange Bread is incredibly moist, dense, and full of orange and cranberry in every bite. It’s even topped with a sweet orange glaze that puts it over the top.

 

For the bread:

3 cups all-purpose flour

1 teaspoon salt

2 teaspoons baking powder

2 cups granulated sugar

Zest 2 large oranges

1 1/2 cups buttermilk

1 cup oil (vegetable or canola oil)

4 large eggs slightly beaten

2 Tablespoons fresh orange juice

1 teaspoon vanilla extract

2 cups fresh cranberries halved

 

For the orange glaze:  

1 1/2 cups powdered sugar

2 Tablespoons fresh orange juice

1 1/2 teaspoons orange zest

 

Set the oven to 350 degrees Fahrenheit. Set aside two 9-inch loaf pans sprayed with cooking spray.

Within a large mixing bowl, combine the sugar and orange zest. Stir in the flour, salt, and baking powder. Place aside.

Whisk together the buttermilk, oil, eggs, orange juice, and vanilla extract in a separate medium mixing bowl.

Gradually combine the wet and dry ingredients, stirring only until combined. Fold in the cranberries, halved. Add the batter to the prepared pans.

 

Bake for 60-75 minutes in regular loaf pans, or until a toothpick inserted into the center comes out clean. Bake for 35-45 minutes for mini loaves. If your loaf begins to brown too quickly while baking, cover it with aluminum foil to finish baking.

Take out from the oven and cool for 10 minutes on a cooling rack. With a knife, loosen the bread's sides. Take out the loaf from the pan with care. Allow to cool completely on the wire rack.

 

Make the orange glaze while the bread cools. Integrate powdered sugar, orange juice, and orange zest in a small bowl. Whisk until completely smooth. Pour the glaze over the bread. Slice and serve. Wrap the bread tightly and store it at room temperature for 2-3 days.