Orange-Cranberry Bread


Not too long ago my coworker and I were talking about the orange-cranberry muffins that Dunkin Donuts used to serve. Quite a while back, I made orange-cranberry muffins in attempts to find a similar recipe to what they used.

Not wanting to make muffins again but looking for the orange-cranberry combination, I set out to find another recipe and when I saw this one from Sally's Baking Addiction I knew I didn't need to look any further.

Orange Cranberry Bread
Source: Sally's Baking Addiction
Servings: 1 loaf
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    for the bread:
    • 2 cups all-purpose flour
    • 1 tsp. baking soda
    • 1/2 tsp. salt
    • 1 cup cranberries, dried (fresh or frozen works as well, but chop them up)
    • 1 egg, at room temperature
    • 1/2 cup brown sugar
    • 1/2 cup sugar
    • 1 cup buttermilk 
    • 1/3 cup vegetable oil
    • 1 tsp. vanilla
    • 2 tbsp. orange zest
    for the glaze:
    • 1 cup powdered sugar
    • 1 tbsp. orange juice
    • orange zest
1. Preheat oven to 350. Spray a 9x5 loaf pan with non-stick cooking spray.
2. Combine the flour, baking soda, salt and cranberries together in a large bowl. In a medium bowl, whisk the egg, brown sugar, and sugar together until smooth, then whisk in the buttermilk, oil, vanilla and orange zest.
3. Slowly pour the wet ingredients into the dry and whisk until there are no more lumps, being careful not to overwhisk.
4. Pour into the prepared pan and bake for 55 minutes or until golden brown. Allow bread to cool completely in the pan on a wire rack.
5. Make the glaze by whisking together glaze ingredients in a medium bowl. Drizzle over the cooled bread.
* Glazed bread will keep in the refrigerator for 3 days. Un-glazed bread is good for 5 days at room temperature.

I used dried cranberries for this because I couldn't find any in the stores anymore and I think it still turned out great. The bread was still moist and perfectly dense even without the glaze. I enjoyed this for breakfast during the week. 

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