Cranberry Orange Bread
In this Cranberry Orange Bread, you taste the sweet flavor from the orange juice and zest and the tartness from fresh cranberries in each bite!
Servings 10 slices
- 2 cups all-purpose flour sifted
- 3/4 cup granulated white sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1/4 cup coconut oil , melted
- 2 large eggs , beaten
- 1 Tbsp. orange zest
- 3/4 cup orange juice (about 2 small fresh oranges)
- 3/4 cup sour cream
- 1/3 cup buttermilk
- 1 tsp. vanilla extract
- 2 cups fresh cranberries (or 1 cup dried)
- 1/2 cup walnuts (optional)
Preheat oven to 350°F.
Sift together the flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
In a separate bowl, combine the eggs, orange zest, orange juice, sour cream, buttermilk, coconut oil, and vanilla. Add this mixture to the dry ingredients, and gently mix just until moistened. (It will be thick!) Then fold in the cranberries.
Spray 9x5-inch bread loaf pan with non-stick spray. (Or if making this recipe into muffins use a muffins or cupcake tin). Pour mixture into prepared pan and bake for 50-60 minutes or until toothpick comes out clean.
Once bread is cooled, whisk together ingredients for the frosting. You may need to alter some of the liquid or add more powdered sugar to get the consistency you like. Enjoy!
Can use fresh or dried cranberries. If using dried, use 1 cup. If using fresh, use 2 cups.
If you do not have coconut oil, use 1/4 cup vegetable oil.
If you do not have buttermilk, sub 1/2 cup whole milk
If you do not have sour cream, sub 3/4 cup Greek yogurt, plain.
Serving: 1slice | Calories: 347kcal