Orange and cranberry are like two close cousins in the family of tart fruit, but with a little sugar, the tartness is balanced splendidly.
Together, the two fruits are bright, tangy, and fresh. That’s why they’re favorites in recipes like:
- Sautéd Blood Orange Slices with Homemade Cranberry Sauce
- Orange Cranberry Pork Loin Roast
- Orange Walnut Zucchini Bread
- Cranberry Walnut Mandarin Orange Salad
In this Orange Cranberry Quick Bread, the loaf is studded with chopped frozen cranberries that will become juicy and tender during baking.
The bread doesn’t lack from orange flavor, either, as there’s 2 whole oranges (seeds removed) in the batter as well. Yes, you heard right, the whole orange not just the zest.
And not to overlook the orange cream frosting, making this moist and delicious dessert bread extra-special.
The great thing about a quick bread is you don’t have to wait for anything to rise or proof. The batter goes straight from your stand mixer to the loaf pan.
Orange Cranberry Quick Bread With Orange Cream Frosting
2 small oranges, chopped with skin on, seeds removed
1 cup orange juice
2 large eggs
1 cup buttermilk (can sub for room temperature unsalted butter)
1 1/3 cups sugar
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
3 cups flour
1 cup frozen cranberries, chopped using a food processor
Preheat oven to 350 degrees.
Line a 9-inch springform pan with parchment paper. Butter the sides. Set aside.
Wash oranges and cut into pieces. Remove seeds. Place orange pieces and orange juice into food processor.
Process until oranges are finely chopped. Add eggs and buttermilk, process for 3 seconds until combined.
Sift the flour, baking soda and baking powder into a large bowl. Pour the orange mixture into the center of the dry ingredients, add cranberries; stir until moistened. Do not over mix.
Pour batter into prepared springform pan.
Place in preheated oven and bake for 40 to 45 minutes or until a wooden toothpick or knife comes out clean when inserted. Cool in pan 10 minutes remove to wire rack to cool completely.
Orange Cream Frosting
1/2 cup granulated sugar
Zest from 1/2 orange
1 – 8 ounce cream cheese, room temperature
4 tablespoons unsalted butter, room temperature (1/2 stick)
1/2 teaspoon vanilla
1/8 teaspoon salt
1 tablespoon orange juice
Place the granulated sugar and orange zest in a small bowl. Using your fingers, rub the zest into the sugar until it looks sandy.
Mixing the orange zest with the sugar before adding the other ingredients is the secret to getting a really orangey flavor.
The sugar pulls the oils out of the zest to infuse the sugar with the flavor of orange which really makes the orange flavor carry throughout the frosting.
Place the cream cheese in a large bowl. With an electric hand mixer, beat cream cheese on medium high speed 2 to 3 minutes.
Next add butter and continue beating until butter and cream cheese are combined, now and again scrape down the sides of the bowl.
While beating the butter mixture, add the sugar and orange zest mixture gradually. Continue beating until sugar is fully dissolved, about 3-4 minutes.
You can test this by rubbing a small amount of frosting between your fingers, and if it feels grainy, keep beating.
Add the orange juice, vanilla extract and salt, beat until incorporated. Refrigerate for at least 30 minutes.
When cake has cooled and frosting has set, apply to cake and spread out to an even layer.
Try These Yummy Dessert Breads & Cakes
- Maple Pecan Banana Bread
- Pumpkin Pecan Coconut Cake with Cardamom Whipped Cream
- Peach & Pecan Cake
- Strawberry Banana Cake
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