The Dish | Holiday Cranberry Orange Bread

This classic holiday flavor pairing of cranberry and orange makes this quick bread a seasonal favorite.  In the summer, I substitute blueberries and lemon for the cranberries and orange.  This bread can be served as a breakfast bread or a dessert on a cookie platter.


  • 1 Tbs. unsalted butter softened
  • 2 c all-purpose flour
  • 1/2 c sugar
  • 1 Tbs. baking powder
  • 3/4 tsp. salt
  • 1 1/2 c cranberries
  • 1 c butter milk
  • 2 large eggs room temperate 
  • 1 tsp. vanilla
  • 2 Tbs. fresh grated orange zest
  • 1/2 c unsalted butter melted and cooled


  • 1 c powdered sugar
  • 4 tsp. orange juice; more as needed


  • Preheat oven to 350 degrees. Butter and flour the bottom and sides of a bread pan, tapping out excess flour.
  • In a large bowl whisk flour, sugar, baking powder and salt.  Stir in cranberries.
  • In a medium bowl combine buttermilk, eggs, vanilla, and orange zest.  Pour the wet ingredients into the dry ingredients.  Add melted butter and gently fold together until blended.  Do not use a mixer or over mix it will make the bread dry.
  • Put the batter in the prepared loaf pan spread evenly.  Bake rotating half way through until top is golden and toothpick inserted in center comes out clean; 50-55 minutes.
  • Let bread cool in the pan on a rack for 30 minutes and then remove turning bread right side up and let cool completely.
  • For the glaze, whisk powdered sugar and orange juice until smooth, adding juice a tsp. at a time.  Drizzle the bread with the glaze and let it set for 30 minutes.  

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