Cranberry bread is infused with fresh citrus zest for a vibrant twist and drizzled with a tangy citrus glaze. This moist, flavorful loaf combines tart cranberries with a zesty, sweet finish, making it a perfect treat for any occasion.
Ingredients
| Glaze | |
|---|---|
| 1 | cup powdered sugar |
| 1½ | tablespoons tablespoons orange juice |
| Bread | |
|---|---|
| ⅔ | cup buttermilk |
| 6 | tablespoons butter, melted |
| ⅓ | cup orange juice |
| 1 | large egg |
| 2 | teaspoons orange zest |
| 2 | cups flour |
| 1 | cup sugar |
| 2 | tablespoons sugar |
| 1 | teaspoon baking powder |
| ¾ | teaspoon salt |
| ¼ | teaspoon baking soda |
| 1 | cup fresh or frozen cranberries, halved or coarsely chopped |
| ½ | cup walnuts, coarsely chopped |
Directions
For the Glaze
To make glaze, stir together powdered sugar and enough orange juice to create a glaze consistency. Drizzle over cooled bread.
For the Bread
Heat oven to 375°F. Set oven rack to middle position. Spray 9 x 5-inch loaf pan with cooking spray. In small bowl stir together buttermilk, butter, orange juice, egg and orange zest. Set aside.
In large bowl, whisk together flour, sugar, cinnamon, baking powder, salt and baking soda. Stir liquid ingredients into dry ingredients with rubber spatula until just moistened. Gently stir in cranberries and walnuts. Do not overmix.
Pour batter into prepared loaf pan. Bake 20 minutes. Reduce heat to 350°F. Continue to bake 40 to 45 minutes longer or until golden brown and toothpick inserted into center of loaf comes out clean. Cool in pan 10 minutes. Turn out onto rack. Cool.