Recipes

Recipes · Baked Goods

Bread, Cranberry Orange

Baked Goods · Breads · Meal Prep · Weight Loss Friendly

Bread, Cranberry Orange
Prep 20 mins
Cook pour batter into loaf pans and bake at 350°f for 60-75 minutes
Serves Servings 20

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 cups granulated sugar

orange zest , from 2 large oranges

  • 1 1/2 cups buttermilk
  • 1 cup oil (vegetable or canola oil)
  • 4 large eggs slightly beaten
  • 2 Tablespoons orange juice , fresh
  • 1 teaspoon vanilla extract
  • 2 cups fresh cranberries halved

Orange Glaze (optional)

  • 1 1/2 cups powdered sugar
  • 2 Tablespoons fresh squeezed orange juice
  • 1 1/2 teaspoons orange zest

Directions

  1. Preheat oven to 350° F. Spray two 9×5 loaf pans with cooking spray and set aside.
  2. Dry ingredients: In a large bowl add sugar and orange zest and stir well to combine. Add flour, salt, and baking powder and stir. Set aside.
  3. Wet Ingredients: In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.
  4. Combine: Slowly add the wet ingredients to the dry ingredients, stirring just until combined. Fold in the halved cranberries. Pour batter into prepared pans.
  5. Bake: For regular loaf pans, bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean. For mini loaves, bake for 35-45 minutes. If your loaf starts to get too brown during cooking, place a piece of aluminum foil over the top to finish baking.
  6. Cool: Remove from oven and set on a cooling rack for 10 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
  7. Glaze: While the bread is cooling, make the orange glaze. In a small bowl, combine powdered sugar, orange juice, and orange zest. Whisk until smooth. Drizzle the glaze over the bread. Cut and serve. Wrap bread well and store for 2-3 days at room temperature.

Notes

Yield: Makes 2 loaves (10 slices each loaf). Serving size 1 slice.

Store leftovers cranberry orange bread wrapped in plastic wrap or in an airtight container at room temperature or in the refrigerator for 2-3 days.

Freezing Instructions: Let the cranberry bread cool completely then transfer to a freezer safe bag and store in the freezer for up to 3 months.

Nutrition

Calories: 312kcal Carbohydrates: 46g Protein: 4g Fat: 13g Saturated Fat: 2g Polyunsaturated Fat: 3g Monounsaturated Fat: 8g Trans Fat: 0.05g Cholesterol: 39mg Sodium: 193mg Potassium: 74mg Fiber: 1g Sugar: 30g Vitamin A: 98IU Vitamin C: 3mg Calcium: 54mg Iron: 1mg