Cranberry Orange Quick Bread: My Lazy Baker’s Secret!

Cranberry Orange Quick Bread

Cranberry Orange Quick Bread holds an undeniably cherished spot in my baking repertoire, and honestly, it’s not just because it bursts with those bright, festive flavors we all adore – it’s the perfect embodiment of my ‘lazy baker’ philosophy: maximum flavor, minimal fuss, and absolutely no stress. I’ll never forget one crisp autumn morning when a friend called, spontaneously heading over, leaving me a mere 45 minutes to conjure up something delicious. Panic started to bubble, but then my gaze fell upon a bowl of ruby-red cranberries and vibrant oranges on the counter, and just like that, ‘The Lazy Baker’s Cranberry Orange Quick Bread‘ simply happened.

This recipe isn’t just a lifesaver; it’s become a beloved kitchen staple for those moments when you crave homemade goodness but don’t have hours to spare. Much like my go-to Lemon Blueberry Quick Bread for another fruity fix, this loaf promises delightful simplicity. While I certainly appreciate a more elaborate bake for special occasions – perhaps a rich Bananas Foster Banana Bread for a dessert with flair – this quick bread is pure, unadulterated everyday magic. Seriously, this isn’t just another recipe; it’s a testament to celebrating the small, sweet victories in life, yielding a perfectly moist, tender loaf baked with minimal effort but overflowing with maximum love. Trust me, this one’s a keeper!

Cranberry Orange Quick Bread: My Lazy Baker’s Secret!

Recipe by MayaCourse: BreadsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

A wonderfully moist and flavorful Cranberry Orange Quick Bread that’s incredibly easy to make. Packed with tart cranberries and zesty orange, it’s perfect for breakfast, brunch, or a comforting snack.

Ingredients

• 2 cups all-purpose flour

• 1 cup granulated sugar

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup fresh or frozen cranberries, roughly chopped if large

• 1 large orange, zested and juiced (about 1/4 cup juice)

• 1/2 cup (1 stick) unsalted butter, melted and cooled

• 2 large eggs

• 1/2 cup buttermilk (or milk + 1/2 tbsp lemon juice/vinegar)

• For the Glaze (Optional):

• 1 cup powdered sugar

• 2-3 tablespoons fresh orange juice

Directions

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper.
• In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
• Toss the cranberries with 1 tablespoon of the flour mixture from the dry ingredients. This helps prevent them from sinking to the bottom of the loaf.
• In a separate medium bowl, whisk together the melted and cooled butter, eggs, buttermilk, orange zest, and orange juice.
• Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until *just* combined. Do not overmix – a few lumps are perfectly fine and actually prevent a tough bread!
• Fold in the floured cranberries.
• Pour the batter into the prepared loaf pan and spread evenly.
• Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
• Let the bread cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
• While the bread cools, prepare the glaze (if using): In a small bowl, whisk together the powdered sugar and orange juice until smooth. Adjust juice as needed for desired consistency.
• Once the bread is completely cool, drizzle the glaze over the top. Slice and serve!

Notes

• A Family Secret: For an extra burst of orange flavor, rub the orange zest into the granulated sugar with your fingertips for a minute or two before adding it to the dry ingredients. This releases the oils and infuses the sugar beautifully!
• Kitchen Wisdom: Don’t skip cooling the bread completely before glazing! If the bread is warm, the glaze will melt right off and disappear, leaving you with a sticky mess rather than a beautiful finish.
• Quick Tip: No buttermilk? No problem! You can easily make your own by adding 1/2 tablespoon of lemon juice or white vinegar to regular milk, stir, and let it sit for 5 minutes. It’ll curdle slightly, and that’s exactly what you want for a tender crumb!