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Cozy Cranberry Orange Thanksgiving Bread: An Easy Homemade Recipe

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This Cozy Cranberry Orange Thanksgiving Bread is tart from the cranberries, bright from the orange, and tender in a way that feels like a hug. It’s a simple, crowd-pleasing quick bread perfect for Thanksgiving morning or the whole holiday season.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons (85g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • ¾ cup (180ml) buttermilk
  • 1 teaspoon vanilla extract
  • Fresh orange zest from 1 large navel orange (about 1 to 2 tablespoons)
  • 2 tablespoons fresh orange juice
  • 1 ½ cups (170g) fresh or frozen cranberries (if frozen, do not thaw)
  • 1 cup (120g) powdered sugar (for glaze, optional)
  • 2 to 3 tablespoons fresh orange juice (for glaze, optional)
  • ½ teaspoon vanilla extract (for glaze, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving a little overhang on the long sides.
  2. In a large mixing bowl, combine the granulated sugar and fresh orange zest. Use your fingers to rub the zest into the sugar until fragrant and slightly damp, about 1 minute.
  3. In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. To the sugar-zest mixture, add the melted butter, egg, buttermilk, vanilla extract, and orange juice. Whisk until smooth and well combined.
  5. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until just combined—about 10 to 12 strokes. A few lumps are okay.
  6. Add the cranberries to the batter. Fold them in gently with the spatula, being careful not to crush them.
  7. Scrape the batter into the prepared loaf pan and spread evenly.
  8. Bake for 50 to 60 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil after about 40 minutes.
  9. Let the bread cool in the pan on a wire rack for 15 minutes. Then, using the parchment paper overhang, lift the bread out and transfer to the rack to cool completely.
  10. For the glaze (optional): In a small bowl, whisk together the powdered sugar, orange juice, and vanilla extract until thick but pourable. Drizzle over the cooled bread.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Toss cranberries in a tablespoon of flour to prevent sinking. If using frozen cranberries, do not thaw; baking time may be closer to 60 minutes. Let the bread cool completely before slicing. The bread is even better on day two. For a gluten-free version, use a 1:1 gluten-free baking blend. For dairy-free, substitute butter with coconut oil and buttermilk with almond milk mixed with apple cider vinegar.

Nutrition

Keywords: cranberry orange bread, Thanksgiving bread, quick bread, holiday bread, cranberry bread, orange bread, easy bread recipe

Find it online: https://oracooks.com/cozy-cranberry-orange-thanksgiving-bread-an-easy-homemade-recipe/