Orange Cranberry Bread & Glaze

It’s taken three years of trial and error to get this cranberry orange bread recipe perfected. Not that I’ve worked on it for three years straight.

Cranberries are only in season from mid-September through mid-November. You get what I’m saying, though. Three years of recipe testing during cranberry season.

This moist cranberry orange bread is sweet, a little tart, and wonderfully dense. It’s the perfect dessert for any holiday dinner table.

Of course we’re also partial to our apple crisp and cherry crisp, too! We’ve even turned this bread recipe into cranberry orange muffins with streusel topping, so it’s ok to enjoy it for breakfast and dessert!




2 Cups All-Purpose Flour

1 Teaspoon Baking Powder

1/2 Teaspoon Salt

1 Cup Granulated Sugar

1 Tablespoon Orange Zest

1/2 Cup Buttermilk

1/2 Cup Canola or Vegetable Oil

1/2 Cup Orange Juice

2 Large Eggs

1 Teaspoon Vanilla

1 1/2 Cups Fresh Cranberries


1 Cup Powdered Sugar

2-3 Tablespoons Orange Juice

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