EASY CRANBERRY ORANGE SODA BREAD — With no rising time, this beautiful, aromatic bread features the holiday flavors of orange and cranberry. Perfect for breakfast, or any time of day.
If you’re looking for a simple holiday sweet bread to share with friends and family this season, you’ve got to add this Easy Cranberry Orange Soda Bread to your holiday baking list.
Not only is this bread easy, it’s quick too! No yeast means no rising time–the loaf is leavened with baking soda instead, in the tradition of Irish Soda Bread.
And the rustic style of this loaf means you don’t have to worry about it looking perfect, and you don’t need any special pans or equipment to make it.
But don’t let the simple appearance and easy ingredient list fool you. This moist, tender bread is absolute heaven! Honestly, I struggled not to eat half the loaf before it was cool.
Plus, it fills your kitchen with the scent of orange and cranberry while it bakes, which makes this bread even harder to resist.
Since this is a sweet bread, I decided to finish it off with an orange powdered sugar glaze, and it makes this already special bread even more special.
I highly recommend whipping up a batch of cranberry butter to slather on this bread. At that point, it’s practically a dessert, but I wouldn’t refuse a slice of this cranberry bread any time of day or night.
It’s so delicious, I’m planning to divide the batter to make four small loaves that I can gift to friends, neighbors and teachers this holiday season.
If baking isn’t really your thing, give this Easy Cranberry Orange Soda Bread a try–it’s practically fool proof. And no one needs to know how easy it is to make!
Be sure to save this Easy Cranberry Orange Soda Bread recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Easy Cranberry Orange Soda Bread
- Baking soda
- Dried cranberries
- Oranges (juice and zest)
For the bread
- 3 1/2 cups flour
- 2 tablespoons sugar
- 1 1/2 teaspoon baking soda
- 1/2 cup cold butter, cubed
- 1 cup dried cranberries
- 1 teaspoon orange zest
- 1 egg
- 1 cup orange juice
- 3/4 cup buttermilk
For the glaze
- 1 cup powdered sugar
- 2 tablespoons orange juice
- Chopped dried cranberries
- Preheat oven to 375 degrees. Grease a 9-inch round cake pan, or line with parchment paper.
- In a large bowl, whisk together the flour, sugar and baking soda. Using a pastry cutter, blend in the butter until pea-sized crumbs form. Stir in the cranberries and orange zest.
- In a separate bowl, whisk together the egg, orange juice and buttermilk. Add to the dry ingredients and stir until a thick, sticky dough forms.
- Using floured hands, transfer the dough to the prepared pan. Cut an X in the top using a serrated knife. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let stand for 10 minutes in the pan, then turn out onto a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and orange juice for the glaze. Drizzle over cooled bread. Sprinkle with chopped dried cranberries.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 239Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 191mgCarbohydrates: 42gFiber: 1gSugar: 19gProtein: 4g
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Who Dished It Up First: Adapted from The Prairie Homestead Cookbook