Buttermilk Cranberry Orange Bread
Introduction
I first baked this Buttermilk Cranberry Orange Bread on a rainy Sunday when the house felt cold and quiet. I wanted something bright, citrusy, and comforting to fill the kitchen with scent. The oven warmth, the sharp aroma of orange zest, and the pop of tart cranberries felt like a small celebration inside my home. Each slice reminded me of holiday mornings and simple family gatherings, and it quickly became a recipe I reach for when I want to lift the mood.
This loaf is special because the buttermilk keeps the crumb tender while the orange brings fresh brightness and the cranberries add playful tartness. If you love quick breads, you might also enjoy this banana bread cake with cream cheese frosting for a different take on cozy baking.
The Magic in This Recipe
This recipe is simple, dependable, and full of contrast: moist crumb, zesty orange, and little bursts of tart cranberry. It bakes in one loaf pan, requires pantry staples plus fresh orange and cranberries, and finishes with a shiny orange glaze that balances sweetness and tang.
Why it works: the acidity in buttermilk reacts with baking soda to give a tender lift, while the orange juice and zest concentrate the citrus flavor. Fresh or frozen cranberries provide that cheerful texture and color that make each slice feel festive.
What You’ll Need
For the Bread
- 2 cups (250 g) all-purpose flour, spooned and leveled use unbleached for best flavor
- 1 cup (200 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 large eggs, room temperature
- 1 cup (240 ml) buttermilk, shaken
- 1/2 cup (115 g) unsalted butter, melted and slightly cooled
- 2 tablespoons orange zest (from about 2 medium oranges), packed
- 1/4 cup (60 ml) fresh orange juice
- 1 1/2 cups fresh or frozen cranberries (if frozen, do not thaw)
- 1 teaspoon pure vanilla extract
For the Glaze
- 1 cup (120 g) powdered sugar, sifted
- 1 to 2 tablespoons fresh orange juice, to thin
- 1/2 teaspoon orange zest, optional for extra brightness
Notes: If you must substitute, plain yogurt mixed with 1 tablespoon lemon juice can mimic buttermilk. For a lighter sweetener, replace up to 1/3 cup of sugar with maple syrup and reduce the butter by 1 tablespoon.
How to make Buttermilk Cranberry Orange Bread
Step 1: Preheat and prepare
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper so a 1-inch overhang remains for easy removal.
Step 2: Mix dry ingredients
- In a large bowl, whisk together 2 cups flour, 1 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly combined.
Step 3: Combine wet ingredients
- In a separate bowl, whisk the 2 large eggs lightly, then add 1 cup buttermilk, 1/2 cup melted butter, 2 tablespoons orange zest, 1/4 cup orange juice, and 1 teaspoon vanilla. Stir until smooth.
Step 4: Make the batter
- Pour wet into dry and stir gently until just combined. The batter should be thick and slightly lumpy; do not overmix or the bread may be dense.
Step 5: Fold in cranberries
- Fold in 1 1/2 cups cranberries gently so they are evenly distributed. If using fresh cranberries, toss them in a tablespoon of flour first to prevent sinking.
Step 6: Bake
- Transfer batter to the prepared loaf pan and smooth the top. Bake at 350°F (175°C) for 50 to 60 minutes. The top should be golden and a toothpick inserted into the center should come out with a few moist crumbs, not wet batter.
Step 7: Cool and glaze
- Let the loaf cool in the pan for 10 minutes, then lift out and cool on a wire rack until slightly warm. Whisk powdered sugar and orange juice until pourable, then drizzle over the warm loaf. The glaze sets in about 15 minutes.
Visual cues: look for a domed top with a golden color and cranberries peeking through. The center should spring back slightly when pressed.
Tips & Recipe Variations
- Use fresh orange zest for the brightest flavor. The zest holds essential oils that make a big difference.
- If batter seems too thick, add 1 tablespoon more orange juice or buttermilk to loosen slightly.
- For extra texture, stir in 1/2 cup chopped walnuts or pecans when folding in cranberries.
- Gluten-free option: use a cup-for-cup gluten-free flour blend with xanthan gum; baking time may vary.
- Dairy-free swap: use plant-based yogurt thinned with 1 tablespoon vinegar to replace buttermilk, and substitute dairy-free butter.
- To prevent cranberries sinking, toss them in 1 tablespoon flour before folding into batter.
- Storage: keep wrapped at room temperature for 2 days, or refrigerate up to 5 days. Freeze sliced loaf up to 3 months; thaw slices at room temperature or warm in a 300°F oven for 8 minutes.
How to Serve
- Serve warm with a pat of butter, whipped cream, mascarpone, or a smear of cream cheese for a richer bite.
- Pair with hot coffee, Earl Grey tea, or a sparkling citrus cocktail for brunch.
- Presentation tip: slice 3/4-inch thick, arrange on a wooden board, and sprinkle extra orange zest on the glaze for color.
- Rough nutrition estimate: about 280 to 320 calories per slice depending on thickness and glaze amount; serves 8 to 10.
Frequently Asked Questions
Q: Can I make this loaf ahead of time?
A: Yes. Bake, cool completely, then wrap tightly and refrigerate for up to 5 days. Glaze just before serving, or glaze and store if you prefer.
Q: Can I freeze the leftovers?
A: Absolutely. Wrap slices or the whole loaf in plastic and foil, then freeze up to 3 months. Thaw overnight in the fridge or at room temperature.
Q: What can I use instead of buttermilk?
A: Mix 1 cup milk with 1 tablespoon lemon juice or white vinegar and let sit 5 minutes. Plain yogurt thinned with a little milk also works.
Q: Will frozen cranberries work?
A: Yes. Use them straight from the freezer and fold gently into the batter. There is no need to thaw.
Q: How do I avoid a soggy bottom?
A: Ensure your oven temperature is accurate. Bake on the center rack, and test doneness with a toothpick in the center. Avoid underbaking.
Review
“This bread is bright, moist, and perfectly balanced. The orange glaze makes every bite feel special. It has become my go-to for holiday brunches.”
Conclusion
I hope this Buttermilk Cranberry Orange Bread brings the same warm, citrusy comfort to your kitchen that it did to mine. It is a simple loaf that feels celebratory and is easy enough for a weekday treat or a weekend bake. If you want another inspiring take on a cranberry-orange quick bread, check out Cranberry Orange Bread – Tastes Better From Scratch. Please try the recipe, share your photos, and tell me how your loaf turned out.
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