Directions: |
Directions:Bread:
Preheat the oven to 350º and grease a 9x5" loaf pan.
In a medium bowl, whisk together the flour, baking powder and salt until well combined. Set aside.
In a separate small bowl, use a spoon to mix the sugar and orange zest until the sugar becomes light orange in color. Set aside.
Add to the bowl of a stand mixer (or a large bowl and hand mixer), the buttermilk, oil, orange juice, eggs and vanilla. Mix on low speed until the ingredients are combined.
Add the flour mixture and the orange zest/sugar mixture. Continue to mix on low speed until the ingredients are smooth like muffin batter.
Next, add the cranberries and use a wooden spoon or spatula to stir until well incorporated.
Transfer the batter to the greased loaf pan. Place in the oven and bake for 70-75 minutes. If the bread begins to become too brown, place a piece of aluminum foil loosely over the top to prevent burning.
The bread is done when a toothpick inserted in the center comes out with a very light crumb. Remove the bread from the oven and allow to cool for 5-7 minutes before transferring from the pan to a cooling rack.
Glaze:
While the bread cools, make the glaze.
In a medium bowl, combine the powdered sugar and orange juice.
Whisk or use a hand mixer on low until the glaze is smooth and creamy. Adjust the amount of orange juice to reach desired consistency.
After the bread cools completely, drizzle the glaze over the top, slice and serve.
Store any leftovers in the refrigerator for up to 3 days. |
This recipe for Bread Orange Cranberry Bread and Glaze is from