This cranberry bread is a sweet and tender quick bread loaded with fresh cranberries and topped with a tangy orange glaze. Cranberry bread is perfect for dessert, an after school snack, or served with a cup of tea.
For the bread
- 2 cups all purpose flour + more to toss with cranberries
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup granulated sugar
- 5 tablespoons butter melted
- 1 egg
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups cranberries fresh or frozen
- 2 teaspoons orange zest
- cooking spray
For the glaze
- 1 cup powdered sugar
- 1 1/2 tablespoons orange juice
Preheat the oven to 350 degrees F. Coat a 9" x 5" loaf pan with cooking spray.
Place the flour, baking powder, baking soda and granulated sugar in a large bowl; whisk to combine.
Add the butter, egg, buttermilk and vanilla to the dry ingredients. Stir until just combined.
Toss the cranberries with 1 tablespoon of flour. Add the cranberries and orange zest to the batter and gently stir until just mixed.
Pour the batter into the prepared pan.
Bake for 60 minutes or until a toothpick inserted into the center of the loaf comes out clean or with just a few crumbs attached.
Run a thin knife along the edges of the pan to loosen the bread. Let the bread cool for 10 minutes, then carefully invert onto a cooling rack. Let cool completely.
After the bread is cool, make the glaze. Place the powdered sugar and orange juice in a bowl and stir until smooth. Drizzle the glaze over the bread.
Let the glaze set, then slice and serve.
Calories: 292kcal | Carbohydrates: 54g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 120mg | Potassium: 135mg | Fiber: 1g | Sugar: 33g | Vitamin A: 240IU | Vitamin C: 3.8mg | Calcium: 56mg | Iron: 1.3mg