I made this for the first time during Christmas of 2018, although I’d been wanting to try my hand at a cranberry orange combination for forever. This is another great sweet to serve with tea/coffee, or at holiday gatherings.

As my mother put it when she brought some to her workplace: “one lady said ‘oh, I’ve had something like this before’ so she took a piece, walked away, and came back five minutes later saying ‘hold on, I’ve NEVER had anything like this before!’. Everyone loves this bread!”


  1. 1 1/2 cups all purpose flour
  2. 1/2 tsp salt
  3. 1 tsp baking powder
  4. 1 cup granulated sugar
  5. Zest of 1 large orange
  6. 3/4 cup buttermilk
  7. 1/2 cup canola oil
  8. 2 large eggs, slightly beaten
  9. 1 tbsp fresh orange juice
  10. 1/2 tsp vanilla extract
  11. 1 cup fresh cranberries, roughly chopped
  12. Orange Glaze Ingredients
  13. 1 cup icing sugar
  14. 1 1/2 tbsp fresh orange juice
  15. 1 tsp orange zest


  1. Preheat oven to 350 degrees F. Spray an 8 1/2 x 4 1/2 inch loaf pan with baking spray (or grease with butter and coat evenly in flour), set aside.

  2. In a large bowl, combine flour, salt, and baking powder.

  3. In a small bowl, combine sugar and orange zest. Rub together with your fingers until fragrant. Whisk into the flour mixture, set aside.

  4. In a separate bowl, combine buttermilk, oil, eggs, orange juice, and vanilla.

  5. Slowly add wet ingredients to the dry ingredients. Stir until just combined.

  6. Fold in cranberries. Pour batter into prepared pan.

  7. Bake for 70-75 min or until toothpick comes out clean. If your loaf starts to go too brown, drape a piece of foil over the top to finish baking.

  8. Remove bread from oven, place on a cooling rack for 15 min. Loosen the sides of the bread with a knife. Carefully remove loaf from pan and let cool completely on a wire rack.

  9. While bread is cooling, prepare the orange glaze: in a small bowl, convince icing sugar, orange juice, and orange zest. Whisk until smooth. Drizzle the glaze over bread, cut and serve.

  10. Store the bread, wrapped on the counter, for 2-3 days. It also freezes well, so I like to cut the loaf into thirds and take out a portion to thaw when preparing for company.

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