Go Back

Cranberry Orange Quick Bread Recipe

Print Recipe
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • Zest and juice of 1 large orange
  • ½ cup buttermilk
  • 1½ cups fresh cranberries roughly chopped
  • 1 cup powdered sugar for glaze

Method
 

  1. Preheat the oven to 350°F. Grease a 9x5-inch loaf pan.
  2. Whisk together the flour, baking powder, baking soda, and salt in a bowl.
  3. Beat the butter and granulated sugar together until fluffy, about 2 minutes. Beat in the eggs one at a time, then the orange zest.
  4. Add the dry ingredients in three additions, alternating with the buttermilk, mixing just until combined after each.
  5. Fold in the chopped cranberries.
  6. Pour the batter into the pan and smooth the top. Bake for 50–55 minutes, until a toothpick inserted in the center comes out clean.
  7. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
  8. Whisk the powdered sugar with 2–3 tablespoons of the orange juice until pourable, then drizzle over the cooled loaf.