Do you love cranberry? Do you love orange? This Cranberry Orange Bread is sweet and tart. This recipe is perfect for the holidays. It is perfect to serve for a breakfast or brunch. It makes a delicious gift to give to family, friends and neighbors-plus it is beautiful!
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Ingredients Needed For Cranberry Orange Bread:
Orange Juice, fresh
Orange Juice or Milk
Instructions For Cranberry Orange Bread:
Preheat oven to 350 degrees.
In a medium sized mixing bowl, combine melted butter, orange juice, orange zest, eggs, sugar and buttermilk with an electric mixer. Blend until well combined.
Add flour, baking powder, baking soda and salt. Mix just until combined.
Mix 1 1/4 cup cranberries with 1/2 tablespoon flour. (reserve 1/4 cup of the 1 1/2 cups cranberries for the top of the bread)
Next, fold in flour dusted cranberries.
Place batter into a 9 x 5 inch greased bread pan (or use parchment paper, if desired).
Lightly press 1/4 cup cranberries (the reserved cranberries) into the top of the bread.
Bake at 350 degrees for 50-55 minutes.
After baking, remove from the oven and cool in the pan for 10 minutes and then loosen edges of the bread with a butter knife.
Remove bread from the pan and finish cooling on a cooling rack.
When cooled, mix powdered sugar and orange juice or milk until well blended. Drizzle over the top of the cranberry orange bread.
Refrigerate or serve. This bread will freeze beautifully. If freezing to use later, I like to slice the bread before I freeze it. It makes it easier to use.
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Cranberry Orange Bread
An easy bread recipe you will love for the holidays!
- 1 3/4 cups flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup buttermilk
- 6 tbsps butter melted
- 2 eggs
- 1/4 cup orange juice fresh
- 1 1/2 tbsps orange zest
- 1 cup sugar
- 1 1/2 cups cranberries, fresh or frozen reserve 1/4 cup
- 1/2 tbsp flour to coat 1 1/4 cups cranberries, if desired
- 1/2 cup powdered sugar
- 1-1 1/2 tbsps orange juice or milk
Combine melted butter, fresh squeezed orange juice, orange zest, eggs, sugar and buttermilk until smooth and well combined.
Add flour, baking powder, baking soda and salt. Mix until just blended.
Coat 1 1/4 cup cranberries in 1/2 tablespoon flour.
Fold coated cranberries into the batter.
Place batter into a greased 9 x 5 bread pan-or use parchment paper.
Press 1/4 cup reserved cranberries into the top of the batter.
Bake at 350 degrees for 50-55 minutes.
Remove from the oven and place on a cooling rack. Allow 10 minutes to cool.
Use a butter knife to loosen the edges of the bread from the pan. Finish cooling on the cooling rack.
When bread has cooled, make the icing by mixing the powdered sugar with the orange juice or milk.
Drizzle over the top of the bread. Serve and enjoy, refrigerate or slice and freeze.
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