Cranberry & Orange Quick Bread
This quick bread fills the entire house with the warm scents of cranberries and oranges as it bakes. This recipe lends itself well to four small mini loaves for sharing!
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 c. granulated sugar
1-2 Tbsp. orange zest, about 1 large orange
3/4 c. buttermilk
1/2 c. canola oil
2 large eggs, lightly beaten
1 Tbsp. freshly-squeezed orange juice
1/2 tsp. vanilla extract
1 c. dried or fresh cranberries
For the glaze:
1 c. confectioner’s sugar
1 1/2 Tbsp. freshly-squeezed orange juice
1 tsp. orange zest
1. Preheat oven to 350 degrees F. Prepare an 8-by 4-inch loaf pan with non-stick cooking spray.
2. In a large bowl, stir or sift together the flour, baking powder and salt; set aside.
3. In a small bowl, combine the sugar and orange zest. Use your fingers to rub together the sugar and zest until sugar is fragrant. Whisk mixture into the flour mixture; set aside.
4. In a medium bowl, combine buttermilk, oil, eggs, orange juice and vanilla.
5. Slowly add the wet mixture (step 2) to the dry mixture (step 3) stirring to combine. Fold in the cranberries.
6. Pour into the prepared pan and bake for 70 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, loosen sides and turn out onto a cooling rack to cool completely. Drizzle with glaze.
Apron Strings Tips: This bread takes a bit longer to bake so I usually cover the top with foil the last 10 minutes to avoid over-browning the top. I like to use fresh cranberries but dried cranberries work if that is already in your pantry. To “wake up” your dried cranberries, boil 1 c. water in the microwave, put your dried cranberries in a colander and then pour the water slowly over them. Lay the cranberries on a few paper towels to damp dry.