Cranberry (and Blueberries) Orange Bread

In this Cranberry Orange Bread, you taste the sweet flavor from the orange juice and zest and the tartness from fresh cranberries in each bite.

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Prep Time 20

Cook Time 50

Total Time 1 20

Servings 10 slices

Ingredients

2 cups all-purpose flour sifted
3/4 cup granulated white sugar
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/4 cup vegetable oil
2 large eggs beaten
1 Tbsp orange zest
3/4 cup orange juice about 2 small fresh oranges
3/4 cup sour cream
1/3 cup buttermilk
1 tsp vanilla extract
2 cups fresh cranberries or 1 cup dried

For the glaze

1 cup powdered sugar
1-2 Tbsp orange juice
1 tsp vanilla extract

Instructions

Preheat oven to 350°F.
Sift together the flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
In a separate bowl, combine the eggs, orange zest, orange juice, sour cream, buttermilk, oil, and vanilla. Add this mixture to the dry ingredients and gently mix just until moistened. It will be thick.
Coat the fresh cranberries in a bit of flour, then fold them in. Pro tip: the flour coating helps prevent them from rising to the top of the bread.
Spray a 9x5-inch loaf pan with non-stick baking spray. Pour in the batter and bake ~50-60 minutes, or until a toothpick comes out clean.
Once the bread is cooled, whisk together the glaze ingredients. Adjust the liquid or add more powdered sugar to reach the consistency you like. Glaze and enjoy.

Notes

- Cover the loaf loosely with foil if the top browns before it's done.
- Use fresh, frozen, or dried cranberries. If frozen, don't thaw them first. If dried, use 1 cup.
- No vegetable oil? Use 1/4 cup canola or melted coconut oil.
- No buttermilk? Sub 1/2 cup whole milk.
- No sour cream? Sub 3/4 cup plain Greek yogurt.

Sometimes I like to spice things up and put 1/2 blueberries and 1/2 cranberries. Yum!

Cranberry (and Blueberries) Orange Bread