Cranberry Orange Bread
Easy cranberry bread with an orange glaze. It has vegetable oil in this recipe which makes it super moist and delicious.
Servings: 10
Equipment
- Loaf Pan (9x5 in) Loaf pan with high sides is best
- Mixing Bowl
- Measuring Tools
- Rubber spatula
- Strainer or Fine Sieve
- Whisk
- Toothpick
- Parchment Paper
Ingredients
Dry Ingredients
- 1 ¾ cups All-purpose Flour
- 2 teaspoon Baking Powder
- ½ tsp Salt
Wet Ingredients
- ½ cup Vegetable Oil
- 2 Eggs
- 1 cup White Sugar
- 1 cup Milk
- 2 teaspoon Vanilla Extract
- 1 Fresh Orange Zest
- 2 tbsp Fresh Orange Juice
- 1 ½ cups Fresh Cranberries, rinsed (tossed in flour to prevent floating to the top of loaf)
Orange Glaze
- 1 cup Powdered Sugar
- 1 tablespoon Fresh Orange Zest
- 1-2 tablespoon Fresh Orange Juice
Instructions
- Preheat oven to 325°F and line a loaf pan with parchment paper.
Mix Batter
- Into a large mixing bowl add sugar and orange zest. Using your hands massage the zest into the sugar.
- Add in oil, eggs, vanilla, orange juice and milk. Mix well with a whisk.
- Sift in the dry ingredients with a sieve or strainer into the bowl. The flour, salt and baking powder. Mix until combined about 2 minutes. Try not to over mix the batter.
- Fold in fresh cranberries. You can toss them with flour to prevent them from floating to the top, if preferred.
- Pour batter into the lined 9x5 loaf pan.
- Place into the preheated oven and bake uncovered for 50-55 minutes until a toothpick comes out clean.
- Remove from the oven and let cool in the loaf pan for 30 minutes. Carefully remove from the pan and place on a cooling rack to fully cool. Let cool for about 1 ½ - 2 hours for best results.
Orange Glaze
- Place powdered sugar and orange zest into a small bowl. With a whisk add 1 tablespoon of orange juice and mix. Add additional 1 teaspoon of orange juice at a time until it is a thick pourable glaze.
- Pour and spread onto the fully cooled cranberry bread. Allow the glaze to fully harden.
- Cut into thick slices and Enjoy.