Cranberry Orange Bread

You know my rule of thumb... always keep a quick bread recipe on-hand for house guests. Entertaining over the holidays is no different. In fact, I might suggest you keep two recipes up your sleeves!

My Pumpkin Crunch Loaf is a great quick bread to serve over breakfast or with a cup of coffee. As are my Autumn Harvest Muffins. But every now and then, even I need a reprieve from pumpkin-flavored everything. Cranberry Orange Bread is just a seasonal, just as festive, just as delicious!

In fact, if you're prepping advance of the holidays, this bread freezes wonderfully. Simply wrap in plastic before glazing and toss in the freezer. When ready to enjoy, allow the bread to defrost on the counter and drizzle over the glaze. I've got a loaf waiting in my freezer for my in-laws as we speak!

Cranberry Orange Bread

Ingredients

For the bread

· ¾ cup sugar

· ½ cup brown sugar

· 1 egg

· ½ cup vegetable oil

· ¾ cup orange juice

· Zest of an orange

· 2 cups flour

· 1 tsp baking powder

· ½ tsp baking soda

· ½ tsp salt

· 1 cup fresh cranberries

· 1 orange, supreme and diced

For the glaze

· ¾ cup powdered sugar

· 1 tbsp milk

Preheat oven to 350F.

For the loaf… Whisk together the sugars, egg, oil, orange juice, and zest. Once thoroughly combined, sift over the flour, baking powder, baking soda, and salt.

Fold in the fresh cranberries and diced oranges.

Pour the batter into a greased 9-by-5-inch loaf pan.

Bake for about 60-70 minutes or until a toothpick inserted comes out clean.

Allow the loaf to cool in the pan for about 5 minutes before turning out of the pan and onto a wire rack. Cool the bread completely.

For the glaze… whisk together the sugar and milk in a small bowl until smooth. Drizzle the glaze over the cooled bread.

Serves 8GF Friendly

Gluten Free Friendly!

Substitute the flour for a GF flour blend. I’d recommend Cup4Cup for this recipe.