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Cranberry Orange Quick Bread

A bright, simple loaf with fresh cranberries and orange zest, perfect for quick treats or breakfasts.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup sugar
  • 1 Tbsp orange zest
Wet Ingredients
  • 1/2 cup canola oil
  • 1/2 cup half and half
  • 1/2 cup freshly squeezed orange juice
  • 2 eggs
  • 1 tsp vanilla extract
Mix-Ins
  • 1-1/2 cups fresh cranberries
  • 1 Tbsp cornstarch
Glaze
  • 1 cup powdered sugar
  • 2 Tbsp freshly squeezed orange juice
  • 1 tsp orange zest

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Spray a standard size bread loaf pan with non-stick spray.
  2. In a small mixing bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a larger mixing bowl, combine sugar and orange zest. Stir and moosh the zest into the sugar for about 1 minute.
Mixing
  1. Whisk canola oil, half and half, and orange juice into the sugar mixture. Whisk in eggs and vanilla.
  2. Add dry ingredients to the wet ingredients and mix by hand until just combined.
  3. In a small bowl, toss cranberries with cornstarch and then stir them into the batter by hand.
Baking
  1. Pour batter into the prepared bread pan and bake at 350°F (175°C) for 45-50 minutes, or until a toothpick comes out clean.
  2. Remove from the oven and cool in the pan for at least 15 minutes before transferring to a cooling rack.
Glazing
  1. In a small bowl, whisk together powdered sugar, 1 Tbsp of orange juice, and orange zest to create a glaze.
  2. Once bread is completely cool, drizzle with the glaze and serve.

Notes

For best texture, glaze after freezing. Store in an airtight container for up to 3 days at room temperature or up to 1 week in the refrigerator.