Description
Make this simple quick bread for a moist, tender crumb packed with bright orange zest and tart cranberries. It features an easy orange glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup vegetable oil
- 1/2 cup plain yogurt or sour cream
- 1 tablespoon orange zest
- 1/4 cup fresh orange juice
- 1 cup fresh or frozen cranberries, roughly chopped
- 1/2 cup chopped walnuts (optional)
- For the Glaze: 1 cup powdered sugar
- For the Glaze: 2 tablespoons fresh orange juice
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease and flour a standard 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, whisk the granulated sugar, egg, vegetable oil, yogurt, orange zest, and orange juice until combined.
- Add the dry ingredients to the wet ingredients. Mix with a spatula until just combined. Do not overmix.
- Gently fold in the chopped cranberries and walnuts, if using.
- Pour the batter into the prepared loaf pan.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- While the bread cools, prepare the glaze: Whisk together the powdered sugar and orange juice until smooth.
- Drizzle the glaze over the cooled bread before slicing and serving.
Notes
- If you use frozen cranberries, do not thaw them before adding them to the batter.
- For an extra zesty flavor, use the zest of two oranges.
- You can make this bread up to two days ahead and store it tightly wrapped at room temperature.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35
- Sodium: 180
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 25