This quick bread is one of my absolute favorites to make, mostly because every time I do my husband is super happy. It’s the little things, right? I get why he loves this one though. I don’t really make it often, but when I do, it’s always like, woah this is freaking good why don’t I make this more often? It’s the perfect balance of orange and cranberry and not too sweet and it’s so perfectly moist. I know, I hate that word too – gotta better one?
I mean can you even? Just look at those cranberries and those crumbs? Right after this, I’m warming up a slice in the oven and making a cup of coffee and relaxing.
Most of the ingredients you will have on hand to whip this up, with the exception, most likely, of the buttermilk. And after about 60 minutes, you’ll have the most delightful bread to share for breakfast or brunch or – let’s be honest – not share at all!
You could even make this and freeze it! You would just allow the loaf to cool completely, slice it and then wrap the slices with parchment, pop it into a ziploc and into the freezer. Heat it up in the oven or toaster or microwave! I can only speak to the oven, since we don’t have a microwave.
The great part about this recipe is that you don’t need anything fancy! If you don’t have a zester, a cheese grater will work. You can use a stand mixer if you have one, or just fold the ingredients together with a spatula.
Ugh, I can’t handle it. Go make this and we can have breakfast together.
Cranberry Orange Buttermilk Quick Loaf Bread
- 2 cups all purpose flour
- 1/2 cup sugar
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk
- 1 large egg
- 1/4 cup olive or vegetable oil, or 1/4 c melted butter
- 1 cup dried cranberries
- zest of 2 oranges
- Preheat oven to 350.
- Prepare a loaf pan with cooking spray, set aside.
- In a large mixing bowl or a stand mixer fitted with the dough hook, combine all dry ingredients.
- Mix to combine all dry ingredients.
- In a separate bowl, whisk together buttermilk, egg and olive oil (or butter if using).
- Combine the wet ingredients to the dry ingredients, and add cranberries and orange zest.
- Gently fold or mix with the stand mixer on low speed until a shaggy, wet batter has formed. Be careful to not over mix.
- Pour into your prepared loaf pan, bake for 40-50 minutes until the top is golden brown and a toothpick comes out clean.
- Allow the loaf to rest for 15 minutes before serving.