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Cranberry Orange Quick Bread

A cranberry orange quick bread with orange peel glaze.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Bread
Cuisine: American
Keyword: cranberry, orange, quick bread
Servings: 4
Calories: 1424kcal
Author: Rachael

Ingredients

  • 12 ounce bag cranberries chopped, fresh is best, frozen works too
  • 1/4 cup granulated sugar for tossing the cranberries in
  • 1 1/2 tsp salt
  • 2/3 cup vegetable oil
  • 2 cups sugar Yes, I have sugar listed already, this goes in the bread, that sugar coats the cranberries, I like having it listed separately
  • Zest of one orange
  • 2 eggs
  • 2 cups orange juice fresh is best (just use the orange you zested)
  • 4 cups flour
  • 2 tsp baking soda

Glaze

  • 1/4 cup orange juice
  • 3/4 cup powdered sugar

Garnish

  • Orange peel grated, no pitch (the white stuff)

Instructions

  • Preheat oven to 350 degrees F
  • Wash fresh cranberries, and put them in a food processor with 1/4 cup granulated sugar, and pulse for 10-15 seconds, then set aside. You can also just chop them by hand and mix them with the sugar.
  • In a separate bowl, mix together flour, baking soda, and salt.
  • In a separate bowl mix together together oil, 2 cups sugar, and orange zest, mix well
  • Combine your flour mixture with your sugar mixture, then slowly add the egg and orange juice
  • Mix until just combined.
  • Fold in cranberries.
  • Pour into 4 greased mini loaf pans, and bake 35-45 minutes until a toothpick inserted in the center comes out clean.
  • Let cool 10 mins in the pan, remove and let finish cooling
  • Whisk together the glaze, adjust powdered sugar to liquid ratio to get your desired consistency.
  • Pour over the top of cooled bread, add orange peel and enjoy!

Nutrition

Calories: 1424kcal | Carbohydrates: 255g | Protein: 16g | Fat: 40g | Saturated Fat: 30g | Cholesterol: 81mg | Sodium: 1539mg | Potassium: 515mg | Fiber: 7g | Sugar: 149g | Vitamin A: 450IU | Vitamin C: 81.1mg | Calcium: 52mg | Iron: 6.7mg