Delicious Orange Cranberry Bread

Don’t get me wrong, I love chocolate. Chocolate desserts are normally my favorite! However, in December I get burnt out on it a little. Christmas season feels so stuffed full of cholcolate desserts that sometimes I simply need a little change-up. From the cocoa to truffles, Yule logs and chocolate crinkles, there is so much of it around the holidays!

If you empathize with me, then this recipe will be a welcome break! This orange cranberry bread dishes up some beautiful alternative flavors, with a delightfully light citrus, the right amount of sweet without overpowering, and a nice subtle tang from the fresh cranberries.

Dessert loaves like this are also a favorite of mine thanks to their simplicity. Just a quick wet bowl/dry bowl scenario that yields little mess with delicious flavor. The consistency is of a nice moist banana bread, and it can double as both a dessert after dinner, or a festive breakfast cake on Christmas morning!

I hope you enjoy this recipe, especially with loved ones this holiday season.

Orange Cranberry Bread Ingredients

Bread Ingredients:

  • 2 Cups Flour
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1 Cup Granulated Sugar
  • 1 Tablespoon Orange Zest
  • 1/2 Cup Buttermilk
  • 1/2 Cup Vegetable Oil
  • 1/2 Cup Orange Juice
  • 2 Eggs
  • 1 Teaspoon Vanilla Extract
  • 1 1/2 Cups Fresh Cranberries

Icing Ingredients:

  • 1 Cup Powdered Sugar, Sifted
  • 3 Tablespoons Orange Juice

Orange Cranberry Bread Directions

Preheat your oven to 350 degrees Fahrenheit.

In a medium bowl, whisk the flour, baking powder, and salt.

In a small bowl, mix the sugar and orange zest until the sugar starts to turn light orange.

With an electric mixer, combine buttermilk, oil, juice, eggs, and vanilla.

Combine the sugar and zest mixture with the wet ingredients, then stir in flour with a spoon. Then, gently fold in the cranberries.

Butter and flour a loaf pan, then pour in the batter. Bake for 70-75 minutes, until a knife can be inserted and come out clean. Allow to fully cool before topping with the icing mixture.

Enjoy the same day, or cover and serve within the next 3 days.

X.O. – Abbey Co.

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