Ingredients
Scale
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup sugar
- 1 Tbsp orange zest
- 1/2 cup canola oil
- 1/2 cup half and half
- 1/2 cup freshly squeezed orange juice
- 2 eggs
- 1 tsp vanilla extract
- 1–1/2 cups fresh cranberries
- 1 Tbsp cornstarch
- 1 cup powdered sugar
- 2 Tbsps freshly squeezed orange juice
- 1 tsp orange zest
Instructions
- Preheat oven to 350°F. Spray a standard size bread loaf pan with non-stick spray.
- In a small mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a larger mixing bowl, add the sugar and orange zest. Stir to combine.
- Whisk in canola oil, half and half, and orange juice. Stir in eggs and vanilla.
- Add dry ingredients to the wet ingredients and mix until just combined.
- In a small bowl, mix cranberries with cornstarch, then fold into the batter.
- Pour batter into the prepared loaf pan and bake for 45-50 minutes or until a toothpick comes out clean.
- Let cool in the pan for at least 15 minutes, then remove and let cool completely on a rack.
- For the glaze, whisk powdered sugar with orange juice and zest until drizzle consistency. Drizzle over the cooled bread before serving.
Notes
For healthier options, consider using whole wheat flour, lowering sugar, or using a sugar substitute. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: cranberry bread, quick bread, orange bread, breakfast bread