Description
Ina Garten’s cranberry orange bread delivers a perfect balance of tart and sweet flavors, blending zesty citrus notes with rich, moist crumb. Packed with fresh cranberries and orange zest, this delightful quick bread brings warmth to your kitchen and invites you to savor each delectable slice.
Ingredients
Scale
Dry Ingredients:
- 3 cups (384 grams) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups (400 grams) granulated sugar
Wet Ingredients:
- 4 large eggs, slightly beaten
- 1 ½ cups (360 milliliters) buttermilk
- 1 cup (240 milliliters) vegetable or canola oil
- 2 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
- Orange zest from 2 large oranges
Fruit and Glaze Ingredients:
- 2 cups fresh cranberries, halved
- 1 ½ cups (180 grams) powdered sugar
- 2 tablespoons fresh orange juice
- 1 ½ teaspoons orange zest
Instructions
- Thoroughly blend granulated sugar with fragrant orange zest in a spacious mixing vessel, creating an aromatic base for the quick bread.
- Sift together all-purpose flour, fine salt, and leavening powder, incorporating these dry components into the sugar mixture until evenly distributed.
- In a separate mixing bowl, vigorously whisk buttermilk, neutral vegetable oil, fresh eggs, freshly squeezed orange juice, and pure vanilla extract until the liquid ingredients form a smooth, homogeneous mixture.
- Pour the wet ingredients into the dry ingredients, stirring gently with a wooden spoon or spatula until just combined, being careful not to overmix the batter.
- Carefully fold halved fresh cranberries into the bread batter, ensuring even distribution throughout the mixture.
- Preheat the oven to 350°F (175°C) and prepare two 9×5 inch (23×13 centimeters) loaf pans by generously coating with cooking spray or butter.
- Evenly distribute the batter between the prepared loaf pans, smoothing the top with a spatula to create an even surface.
- Place the loaf pans in the preheated oven and bake for 60-75 minutes, monitoring closely and covering with aluminum foil if the bread browns too quickly.
- Verify doneness by inserting a clean toothpick into the center of the loaves; it should emerge without any raw batter clinging to it.
- Remove from the oven and allow the loaves to rest in the pans for 10 minutes, then carefully transfer to a wire cooling rack.
- For the glaze, whisk powdered sugar with fresh orange juice and additional orange zest until achieving a smooth, pourable consistency.
- Once the bread has completely cooled, drizzle the vibrant orange glaze over the top, allowing it to cascade down the sides of the loaves.
- Slice and serve, enjoying the delightful blend of citrusy and tart flavors.
Notes
- Zest oranges right before mixing to capture the most vibrant citrus essence and brighten the bread’s overall flavor profile.
- Dried cranberries work perfectly when fresh ones aren’t in season, but remember to plump them in warm water for better texture and moisture absorption.
- Gently fold ingredients to maintain air pockets, creating a soft, delicate crumb that melts in your mouth.
- Checking doneness with a toothpick prevents overbaking and ensures a moist, tender orange cranberry bread.
- Room temperature ingredients blend more smoothly, helping create a more uniform and consistent batter.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 1085 kcal
- Sugar: 215 g
- Sodium: 300 mg
- Fat: 47 g
- Saturated Fat: 7 g
- Unsaturated Fat: 40 g
- Trans Fat: 0 g
- Carbohydrates: 158 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 186 mg