A flavorful quick bread, with hints of citrus and tart cranberries, and topped with an orange glaze. This moist, tender, delicious bread is going to be the hit of your holiday season.
Can you believe we are almost half way through December? I feel like I am just getting started on my holiday baking and I only have a few days left before the kids are out of school and the Christmas chaos begins in earnest.
While I love all the cookies, treats, and sweets of the holidays, one of my favorite things to bake, and gift this time of year, are quick breads. This super simple banana bread recipe is one of my go-to recipes, and a favorite in our family. But I thought it would be fun to do something a little more seasonal this year.
Last week I made the most delicious cranberry orange shortbread cookies I have ever eaten. I seriously could not stop myself from eating “just one more” and before I knew it the entire batch was gone…and I was the only one home. Ridiculous. Anyway, those cookies proved that I have no self control, but also that cranberry and orange is the most amazing flavor combination.
One of the things I love about it is the cranberries. They add such a nice flavor. Plus they are high in antioxidants, and pretty good for you. Which is great because we douse them in sugar before they go in the bread. Hahaha. Hey, I am all about finding a balance! Plus, aren’t they just so pretty? I love that gorgeous pop of color they bring to the bread.
Because I love gifting baked goods, I decided to make this cranberry orange quick bread in a mini loaf pan. But if you want to make this bread as a single large loaf just add about 10 minutes to the baking time. Of course check it because everyone’s ovens perform a little differently, and trust me, you want this bread to turn out. It is delicious.
What makes it even more delicious is this amazing glaze. It is only 2 ingredients, but is so good.
Then I add the pretty little slices of orange peel, and it is just so gorgeous! I use a zesting tool that has this awesome little attachment for peeling little slices off. But you could use a grater.
Not only did it turn out pretty and festive, but it tasted great. My kids could not get enough of it.
Okay, enough about this, let’s get to the recipe.
- 4 cups cranberries, chopped
- ¼ cup granulated sugar for tossing the cranberries in
- 4 cups flour
- 2 teaspoons baking soda
- 1½ tsp salt
- ⅔ cup vegetable oil
- 2 cups sugar (Yes, I have sugar listed already, this goes in the bread, that sugar coats the cranberries, I like having it listed separately)
- Zest of one orange
- 2 eggs
- 2 cups orange juice, fresh is best (just use the orange you zested)
- ¼ cup fresh orange juice
- ½ -3/4 cup powdered sugar
- 2 tbs grated orange peel (optional)
- Preheat oven to 350 degrees F
- Wash and chop fresh (or frozen) cranberries, and with ¼ cup granulated sugar, and set aside.
- In a separate bowl, mix together flour, baking soda, and salt.
- In a separate bowl mix together together oil, 2 cups sugar, and orange zest, mix well
- Combine your flour mixture with your sugar mixture, then slowly add the egg and orange juice
- Mix until just combined.
- Fold in cranberries.
- Pour into 4 greased mini loaf pans, and bake 35-40 minutes until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool in the pan 5-10 minutes
- Remove from pan, and let cool completely.
- Combine glaze ingredients and whisk together, adjust amount of powdered sugar used based on desired consistency. More will lead to a thicker glaze
- Pour glaze over bread and add orange peel (or candied orange peel) for garnish!
Be sure to check out these other quick bread recipes: