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Cranberry Orange Bread

A light and airy loaf of bread filled with orange and cranberry

Course Breakfast
Cuisine American
Keyword bread, brunch, cranberry, orange
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12

Ingredients

  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1 tsp ground ginger
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/2 stick butter softened
  • 1 cup white sugar
  • 2 eggs
  • 2 tsp grated orange peel
  • 1/2 cup orange juice
  • 1 cup coarsely chopped cranberries
  • 1 tsp vanilla
  • 1 Tablespoon chopped nuts (optional)

Orange Glaze

  • 1 cup powdered sugar
  • 2 Tablespoons orange juice

Instructions

  1. Preheat oven to 350. Combine dry ingredients set aside. Beat butter and sugar until smooth. Add eggs one at a time. Add in vanilla and orange juice. Slowly add in dry ingredients. Mix until just incorporated. Fold in cranberries, nuts, and orange peel. Pour into 3 greased mini loaf pans or one regular. Bake for 35 minutes(for mini pans) 1 hour for regular pan or until a toothpick inserted comes out clean. Let cool 5 minutes before removing from pans. Place a piece of waxed paper underneath the cooling rack. Combine ingredients and whisk until smooth. Drizzle over bread. Store bread in an airtight bag or container, or freeze for up to 6 months.

Recipe Notes