Description
Ina Garten’s cranberry orange bread delivers a perfect balance of citrusy zest and tart cranberry notes. Home bakers can quickly create this delightful quick bread with simple ingredients and straightforward mixing techniques.
Ingredients
Scale
- 2 cups (400 grams) granulated sugar
- 4 large eggs, slightly beaten
- 1 ½ cups (360 ml) buttermilk
- 1 cup (240 ml) vegetable or canola oil
- 3 cups (384 grams) all-purpose flour
- 2 cups fresh cranberries, halved
- 2 tbsps fresh orange juice
- 2 tsps baking powder
- 1 ½ cups (180 grams) powdered sugar
- 2 tbsps fresh orange juice
- 1 tsp salt
- 1 tsp vanilla extract
- 1 ½ tsps orange zest
- Orange zest from 2 large oranges
Instructions
- Citrus Infusion: Combine granulated sugar with orange zest in a large mixing bowl, creating a fragrant foundation for the quick bread.
- Dry Ingredient Fusion: Sift together flour, salt, and leavening powder, then incorporate into the sugar-zest mixture until evenly distributed.
- Liquid Harmony: Whisk buttermilk, vegetable oil, eggs, orange juice, and vanilla extract until smooth and well-blended.
- Batter Creation: Gently merge wet and dry ingredients, stirring minimally to prevent overmixing, then tenderly fold in halved cranberries.
- Pan Preparation: Grease two 9×5 inch loaf pans and preheat the oven to 350°F (175°C), ensuring even cooking environment.
- Baking Process: Transfer batter to prepared pans, smoothing the surface, and bake for 60-75 minutes, tenting with foil if browning occurs too quickly.
- Doneness Check: Validate bread’s readiness by inserting a toothpick into the center; it should emerge clean and free of raw batter.
- Cooling and Glazing: Rest loaves in pans for 10 minutes, then transfer to a wire rack, allowing complete cooling before drizzling with orange glaze made from powdered sugar, orange juice, and zest.
- Serving: Slice and present the aromatic cranberry orange bread, showcasing its vibrant citrus and tart cranberry notes.
Notes
- Zest with Care: Gently scrape only the bright orange surface of the peel, avoiding the bitter white pith underneath for pure citrus flavor.
- Handle Batter Gently: Mix wet and dry ingredients minimally to prevent tough, dense bread; stop stirring when ingredients are just combined.
- Cranberry Distribution: Cut cranberries in half and toss lightly in flour before folding into batter to prevent sinking and ensure even spread.
- Foil Protection Technique: Cover bread with aluminum foil if browning too quickly, allowing even baking without burning the exterior.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 306
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg