Cranberry Orange Bread

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🍊 Cranberry Orange Bread

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup buttermilk (or milk + 1 tsp vinegar)
• ½ cup unsalted butter, melted and slightly cooled
• 2 large eggs
• Zest of 1 large orange
• ¼ cup freshly squeezed orange juice
• 1½ cups fresh or frozen cranberries (if frozen, do not thaw)
• 1 tsp vanilla extract

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🍋 Simple Orange Glaze

• ½ cup powdered sugar
• 1–2 tbsp orange juice (adjust for consistency)
• ½ tsp orange zest (optional for extra flavor)

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🥣 Instructions:

1. Preheat oven: to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.

2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

3. Mix wet ingredients: In another bowl, whisk together buttermilk, melted butter, eggs, orange zest, orange juice, and vanilla until smooth.

4. Combine: Pour wet mixture into dry ingredients. Stir gently just until combined — do not overmix.

5. Add cranberries: Fold in the cranberries with a spatula.

6. Bake: Pour batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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🍊 Make the Glaze:

1. In a small bowl, whisk together powdered sugar and orange juice until smooth and slightly thick but pourable.
2. Drizzle over cooled bread. Let it set for about 10–15 minutes before slicing.

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💡 Tips:

• Add ½ cup chopped pecans or walnuts for extra crunch.
• For a stronger citrus punch, double the orange zest.
• Wrap tightly and store at room temp up to 3 days or refrigerate for up to a week.

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