Cranberry Orange Quick Bread

READY IN: 1hr 20mins
SERVES: 12-16




  • Cake:
  • Preheat oven to 350 degrees F. Butter or grease a Bundt cake pan well; set aside.
  • In a food processor, pulse together 3 cups flour, sugar, baking powder, baking soda, and salt. Add butter and pulse until mixture resembles coarse cornmeal.
  • Combine orange juice and grated rind with well beaten eggs. Pour into dry ingredients and mix until just combined.
  • Dust the halved cranberries with remaining 1 tablespoon of flour. Carefully fold halved cranberries into batter. Spoon the batter into prepared Bundt pan.
  • Bake in preheated oven for 40 to 50 minutes or until a cake tester inserted in center comes out clean.
  • Cool bread in pan on a wire rack for 10 minutes before removing to cool.
  • Glaze:
  • Add confectioner's sugar to a small mixing bowl. Add milk 1 tablespoon at a time until glaze is spreadable, but not runny. Spread generously over warm cake allow glaze to run down the sides of the bread.
  • Cool bread completely before slicing and serving.
  • Serve with sugared cranberries, optional.