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Moist Cranberry Orange Sweet Bread

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A tender, moist quick bread featuring tart fresh cranberries and bright orange zest, finished with a sweet vanilla-orange glaze. This easy-to-make loaf is perfect for breakfast, snacks, or gifting.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 large fresh oranges (one for zest/juice in batter, one for glaze)
  • 1 cup fresh or frozen cranberries
  • 1 cup buttermilk
  • 1 cup powdered sugar (for glaze)
  • 1–2 tablespoons milk or cream (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar together on medium speed for 3-4 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Add half of the dry ingredients to the butter mixture and mix on low speed until just combined. Pour in the buttermilk and mix gently. Add the remaining dry ingredients and mix until just combined. Do not overmix.
  6. Zest one orange directly into the batter. Squeeze the juice from that orange and add about 2 tablespoons of fresh juice to the batter.
  7. Gently fold in the cranberries using a rubber spatula until evenly distributed.
  8. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes. If the top browns too quickly, tent loosely with aluminum foil after 45 minutes.
  9. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. While the bread cools, whisk together powdered sugar, orange juice, and a splash of milk until smooth to create a drizzle-able glaze.
  11. Drizzle the glaze over the completely cooled bread and let it set for 15 minutes before slicing.

Notes

Ensure all ingredients (butter, eggs, buttermilk) are at room temperature for best results. Do not overmix the batter to avoid a tough texture. If using frozen cranberries, do not thaw them; toss them in flour before folding in to prevent sinking. The bread keeps well at room temperature for up to 3 days or can be frozen for up to 3 months.

Nutrition

Keywords: cranberry orange bread, sweet bread recipe, moist quick bread, holiday baking, easy bread recipe, gluten-free option, dairy-free option

Find it online: https://sizzlesprout.com/moist-cranberry-orange-sweet-bread-5-step-easy-recipe/