Ingredients
Method
- Preheat oven to 350 F. Spray your mini loaf pans with non-stick cooking spray, or use liners. Set aside.
- Using a large bowl, whisk together buttermilk, cooled butter, orange zest, orange juice, egg, and vanilla.⅔ cup buttermilk, 1 teaspoon orange zest, ⅓ cup orange juice, 1 large egg, 1 teaspoon vanilla extract, 6 tablespoon butter
- In a separate bowl, combine flour, sugar, salt, baking powder, soda, and cinnamon. Stir thoroughly until all the ingredients are well combined.1 cup sugar, 2 cup gluten free blend, ½ teaspoon salt, 1 teaspoon baking powder, ¼ teaspoon soda, ½ teaspoon ground cinnamon
- Pour the wet ingredients to the dry ingredients and stir until just combined. Fold in the cranberries.1 ½ cup fresh cranberries cut into half
- Pour the batter into mini loaves tins, filling each until full.
- Bake for 35 to 40 minutes, or until the edges are golden brown and the toothpick inserted in the center comes out clean. Remove from the oven and let the loaves cool for about 10 minutes in the pan. Then, move the loaves to a wire rack and let them cool completely.
- To make the glaze, stir together the orange juice and powdered sugar until the desired consistency is met. Drizzle over the finished loaf bread and serve.1 cup sugar powder, 2 tablespoon orange juice
Nutrition
Notes
To Store. If you plan to consume the cranberry orange bread within a few days, store it at room temperature. It should stay fresh for up to 3 to 4 days. Place it in the fridge for up to a week for a longer shelf life.
To Freeze. Wrap the loaf tightly in plastic wrap and a layer of aluminum foil. You can also use a heavy-duty freezer bag. Frozen cranberry orange bread can maintain quality for up to 2 to 3 months in the freezer.