Cranberry Orange Bread with Orange Glaze
I have a weakness for citrus-y baked goods. Give me anything lemon or orange and I’m a happy girl. Must be a “woman thing” ’cause most of my girlfriends can definitely relate to this weakness. Mitch, on the other hand, can take citrus-infused treats or leave ’em. They’re always my first pick and his last. Ha! But when it came to the yummy cranberry orange bread I’m sharing with you today, Mitch, too, was a fan. As were my boys. We ate it at breakfast, for an after-school snack, and even as a tasty dessert after dinner. It’s that versatile. 🙂
Between the moist cake-like bread, tarty cranberries, the sweet orange, and that delightful glaze on top…this bread is the ultimate accompaniment to a cup o’ Joe or tea. My mouth is watering just looking at these pictures.
I used Golden Barrel Coconut Oil, which makes for a very moist bread. Buttermilk is another ingredient used to bring tenderness and moisture to your favorite breads. Its use here aids in a slightly acidic batter, which helps break down gluten, making for a soft, creamy texture. Since I didn’t have any buttermilk on hand, I simply measured out 2 tablespoons of lemon juice (you can also use vinegar) and filled my batter bowl with milk to the 2 cup line. Just stir and let sit for about 5 minutes, and you have yourself some homemade buttermilk! Using Golden Barrel brown sugar, in addition to white sugar, gives the bread even more flavor and moistness. Frozen cranberries are readily available in your grocery store if fresh ones aren’t. I used frozen here. After I poured the batter into the pans, I sprinkled the tops with sanding sugar. You couldn’t see the sugar afterward, but it baked into the tops to help form a crusty-topped bread.
This bread would make the perfect Christmas gift for teachers, neighbors, or whomever appreciates home-baked goodies! (who doesn’t?!)
So, are you one of those citrus baked good lovers too? If so, you really do need to try this Cranberry Orange Bread. If not, make it for someone else this holiday season. If they’re anything like me, they’ll be thrilled you shared. 😉
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups chopped fresh or frozen (don't thaw) cranberries
- 2 large eggs, at room temperature
- 1 cup Golden Barrel Light Brown Sugar packed, light or dark
- 1 cup Golden Barrel organic cane sugar
- 2 cups buttermilk
- 2/3 cup Golden Barrel Coconut Oil melted
- 2 teaspoons vanilla extract
- 2 tablespoons orange zest
- 2 tablespoons sanding sugar (optional)
- 2 cups confectioners sugar
- 1 tablespoon fresh squeezed orange juice
- orange zest (as little or much as you like)
- Preheat oven to 350°F. Use coconut oil to grease your 9x5 loaf pans (or use cooking spray).
- In a bowl, mix together the flour, baking soda, salt, and cranberries until combined. Set aside. In the bowl of a stand mixer, mix the eggs and sugars together until combined. Mix in the oil, vanilla, and orange zest. Alternately add the dry ingredients and buttermilk, starting and ending with the dry ingredients until just combined. Don't overmix.
- Pour the batter into prepared loaf pans. Sprinkle with sanding sugar. Place on cookie sheet. Cover lightly with foil for first half of the baking time.
- Bake the bread for 45 minutes to 1 hour. Check doneness by poking the center of the bread with a toothpick. If it comes out clean, the bread is done. Allow bread to cool completely in the pan on a wire rack.
- In a small bowl, whisk the confectioners' sugar and orange juice together. Depending how thick you want the glaze, add more orange juice. Whisk in orange zest and drizzle over cooled bread.
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