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Perfect Cranberry Orange Quick Bread Easy Fall Recipe

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This Perfect Cranberry Orange Thanksgiving Quick Bread is a tender, buttery loaf bursting with tart cranberries and bright orange flavor. It’s quick to make, uses simple ingredients, and is perfect for holiday brunch or as a hostess gift.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • ½ cup (120ml) buttermilk
  • ¼ cup (60ml) fresh orange juice
  • 2 tablespoons orange zest
  • 1 teaspoon vanilla extract
  • 1 ½ cups (170g) fresh or frozen cranberries (do not thaw if frozen)
  • For the Orange Glaze (optional):
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons fresh orange juice
  • 1 teaspoon orange zest

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with parchment paper, leaving an overhang on the two long sides.
  2. In a small bowl, toss the cranberries with 1 tablespoon of the flour from your measured amount. Set aside.
  3. In a large mixing bowl, whisk together the remaining flour, sugar, baking powder, baking soda, and salt.
  4. In a medium bowl, whisk together the melted butter, eggs, buttermilk, orange juice, orange zest, and vanilla extract until smooth and creamy.
  5. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until just combined. A few small lumps are okay.
  6. Add the flour-coated cranberries to the batter and fold in with 4-5 gentle strokes.
  7. Scrape the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 50-60 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil after 40 minutes.
  9. Let the bread cool in the pan on a wire rack for 15 minutes.
  10. Use the parchment handles to lift the bread out of the pan and transfer to the wire rack to cool completely (at least 1 hour).
  11. For the glaze: In a small bowl, whisk together powdered sugar, 2 tablespoons orange juice, and orange zest. Add more juice, 1 teaspoon at a time, until thick but pourable. Drizzle over cooled bread and let set for 10 minutes before slicing.

Notes

For best flavor, bake the bread the night before serving. The flavors meld and improve overnight. Store tightly wrapped at room temperature for up to 4 days. Freeze unglazed loaf for up to 3 months.

Nutrition

Keywords: cranberry orange bread, quick bread, fall recipe, Thanksgiving bread, cranberry bread, orange glaze

Find it online: https://dahliadishes.com/perfect-cranberry-orange-quick-bread-easy-fall-recipe/