Cranberry and Orange are a culinary match made in heaven. The combination in this wonderful quick bread is divine, especially with the addition of Orange Glaze.
CRANBERRY ORANGE BREAD WITH ORANGE GLAZE
1 1/2 cups all-purpose Gold Medal flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup granulated sugar
Zest of 1 large orange
3/4 cup buttermilk
1/2 cup canola or vegetable oil
2 large eggs, slightly beaten
1 tablespoon fresh orange juice
1/2 teaspoon vanilla extract
1 cup fresh cranberries
For the orange glaze:
1 cup powdered sugar
1 1/2 tablespoons fresh orange juice
1 teaspoon orange zest
- Preheat oven to 350° F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
- In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and orange zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
- In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.
- Slowly add the wet ingredients to the dry ingredients. Stir until just combined. Fold in the cranberries. Pour batter into prepared loaf pan.
- Bake for 70-75 minutes, or until toothpick comes out clean. If your loaf starts to get too brown drape a piece of foil over the top to finish baking. I did this during the last 10 minutes of the baking time.
- Remove bread from oven and place on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
- 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.
- Note-The bread is best eaten within 2-3 days or freeze.
Recipe from twopeasandtheirpod.com