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See 5 recipes Download free cookbookOrange Cranberry Breakfast Loaf
Orange Cranberry Loaf
A tender breakfast quick bread scented with fresh orange zest, dotted with tart cranberries, and finished with a simple vanilla glaze.
Prep Time:20 minCook Time:55 minTotal Time:75 minServings:10Difficulty:Easy
Orange cranberry breakfast loaf is a simple quick bread with enough brightness to feel fresh at the morning table. Fresh orange zest carries through the crumb, while cranberries bring tart pockets that keep each slice from tasting too sweet.
The batter uses oil and melted butter together for a tender texture with a little buttery flavor. Buttermilk adds gentle acidity, helping the loaf bake up soft and even, and a short rest before slicing keeps the crumb neat instead of gummy.
Fresh or frozen cranberries both work well here. If using frozen berries, fold them in straight from the freezer so they do not bleed heavily into the batter. A small spoonful of flour tossed with the berries helps keep them suspended through the loaf.
The vanilla glaze should be thin enough to drip but thick enough to set in pale ribbons over the cooled loaf. Serve slices plain with coffee or tea, or lightly toast them the next day and add a little salted butter.
Nutrition (per serving)
Calories:305 kcal
Protein:5 g
Carbs:48 g
Fat:11 g
Directions
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1
Heat the oven to 350°F. Grease a 9-by-5-inch loaf pan and line it with a strip of parchment paper, leaving overhang on the long sides.
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2
In a medium bowl, whisk the flour, baking powder, and salt. Scoop out 1 tablespoon of this mixture and toss it with the cranberries in a separate small bowl.
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3
In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar smells fragrant and looks slightly damp.
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4
Whisk the eggs into the orange sugar until smooth, then whisk in the buttermilk, orange juice, oil, melted butter, and 1 teaspoon of the vanilla.
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5
Add the dry ingredients to the wet ingredients and fold with a spatula just until no dry streaks remain.
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6
Fold in the floured cranberries gently so they are evenly scattered without crushing them.
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7
Scrape the batter into the prepared pan, smooth the top, and tap the pan once on the counter to settle the batter.
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8
Bake for 52 to 58 minutes, until the loaf is golden, the top springs back lightly, and a tester inserted in the center comes out clean or with a few moist crumbs.
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9
Cool the loaf in the pan for 15 minutes, then lift it out with the parchment and let it cool completely on a rack.
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10
Whisk the powdered sugar, milk, and remaining 1 teaspoon vanilla into a smooth glaze. Drizzle over the cooled loaf and let it set for 10 minutes before slicing.
Ingredients
- All-Purpose Flour:2 cups
- Baking Powder:1 1/2 tsp
- Fine Sea Salt:1/2 tsp
- Granulated Sugar:3/4 cup
- Fresh Orange Zest:1 tbsp
- Large Eggs:2
- Buttermilk:3/4 cup
- Fresh Orange Juice:1/4 cup
- Neutral Oil:1/4 cup
- Unsalted Butter, melted and cooled:3 tbsp
- Vanilla Extract:2 tsp
- Fresh or Frozen Cranberries:1 1/2 cups
- Powdered Sugar:3/4 cup
- Milk:1 tbsp
Tips & Notes
- Do not overmix after adding the flour; a heavy hand can make the loaf dense.
- If the top browns before the center is done, tent the loaf loosely with foil for the final 10 to 15 minutes.
- Use frozen cranberries straight from the freezer so they stay distinct in the batter.
- For cleaner slices, let the glaze set fully and use a serrated knife.
