Cranberry Orange Bread




Total Time: 1 hr

Prep Time: 20 mins

Cook Time: 40 mins

Yield: 8 servings

Dish Size: 4 Mini Loaf Pans






  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup granulated sugar
  • 1 Tbsp orange zest
  • ½ cup buttermilk
  • ½ cup canola oil
  • ½ cup orange juice
  • 2 large eggs
  • 1 tsp vanilla
  • 1½ cups fresh cranberries



  • 1 cup confectioners’ sugar
  • 2 Tbsp orange juice





  1. In a small bowl, mix flour, baking powder, and salt. Set aside.
  2. In a separate small bowl, mix the sugar and orange zest until well-blended.
  3. In the bowl of a stand mixer, mix the buttermilk, oil, orange juice, eggs, and vanilla on low speed until combined.
  4. Add the flour mixture and orange zest sugar mix and continue to mix on low speed until all ingredients are blended.
  5. Turn off mixer and add the cranberries. Use a wooden spoon or spatula to fold them in.
  6. Divide the batter among 4 greased temp-tations® mini-loaf pans. Bake in a preheated 350°F oven for 40-45 minutes or until a toothpick or cake tester comes out mostly clean.
  7. Allow the cakes to cool in the pans for 5-7 minutes before turning out onto a cooling rack.
  8. While the cakes cool make the glaze. In a small bowl combine sugar and orange juice, whisking until smooth.
  9. Drizzle glaze over the cooled cakes. Slice and serve.