Description
Ree Drummond’s orange cranberry bread delivers a perfect balance of citrusy tang and sweet-tart cranberry notes. Moist crumb and zesty flavor make this quick bread an irresistible companion to morning coffee or afternoon tea.
Ingredients
Scale
Main Dry Ingredients:
- 2 cups (250g) all-purpose flour (spooned and leveled)
- ¼ cup (31g) all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- ½ teaspoon salt
Sugars and Spices:
- ½ cup (105g) packed light or dark brown sugar
- ½ cup (100g) granulated sugar
- 2 tablespoons (30g) granulated sugar
- ½ teaspoon ground cinnamon
Wet Ingredients and Add-ins:
- 1 large egg, at room temperature
- 1 cup (240ml) buttermilk, at room temperature
- ⅓ cup (80ml) vegetable oil or melted coconut oil
- 3 tablespoons (43g) unsalted butter, cold and cubed
- 1 teaspoon pure vanilla extract
- 2 teaspoons orange zest
- 1 cup (110g) cranberries, fresh or frozen (if using frozen, do not thaw)
- Optional: ½ cup (65g) chopped pecans or walnuts
Glaze:
- 1 cup (120g) confectioners’ sugar
- 1–2 tablespoons orange juice
Instructions
- Thoroughly coat a 9×5-inch (23×13 centimeters) loaf pan with nonstick cooking spray and heat the oven to 350°F (177°C).
- Create the streusel by combining flour, granulated sugar, and ground cinnamon in a medium mixing bowl. Incorporate cold, cubed butter using a pastry cutter until the mixture transforms into pea-sized crumbles. Refrigerate the streusel mixture while preparing the remaining components.
- Sift together flour, baking soda, and salt in a large mixing bowl. In a separate bowl, vigorously whisk the egg with brown sugar and granulated sugar until well integrated.
- Incorporate buttermilk, vegetable oil, vanilla extract, and freshly grated orange zest into the egg mixture, whisking until completely smooth and uniform.
- Gently fold the liquid ingredients into the dry ingredient mixture, stirring minimally to prevent overmixing. Carefully fold in fresh cranberries and chopped nuts, distributing them evenly throughout the batter.
- Transfer the batter into the prepared loaf pan, ensuring an even surface. Delicately sprinkle the chilled streusel across the top, lightly pressing to help it adhere to the batter.
- Place the loaf in the preheated oven and bake for 50-55 minutes. Midway through baking, loosely cover with aluminum foil to prevent excessive browning. Test for doneness by inserting a toothpick into the center – it should emerge clean.
- Remove from the oven and allow the bread to cool completely within the pan, positioned on a wire rack.
- Prepare the glaze by whisking confectioners’ sugar with fresh orange juice until achieving a smooth, drizzling consistency. Adjust liquid quantities as needed to reach desired thickness.
- Once fully cooled, generously drizzle the orange glaze over the bread, allowing it to cascade naturally across the surface.
Notes
- Swap dried cranberries for fresh or frozen, cutting them in half to distribute flavor more evenly across the bread.
- Craft homemade buttermilk by mixing 2 teaspoons of white vinegar or lemon juice with milk, letting it sit for 5 minutes to create the perfect baking substitute.
- Chill streusel mixture in the refrigerator to maintain butter’s hardness, ensuring a crumbly texture during baking.
- Bring egg and buttermilk to room temperature before mixing to achieve smoother ingredient incorporation and a more consistent bread texture.
- Test bread doneness by inserting a toothpick into the center – a clean pick indicates the bread is perfectly baked, preventing under or overbaking.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 267 kcal
- Sugar: 21 g
- Sodium: 157 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 34 mg