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ORANGE CRANBERRY BREAD WITH GLAZE

Ingredients

Bread

  • 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

Glaze

  • 1 Cup Powdered Sugar
  • 2-3 Tablespoons Orange Juice

Instructions

Bread

  • 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.

Glaze

  • 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.
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