Cranberry-Orange Cornmeal Quick Bread
Recipe type: Baked Goods, Bread, Dessert, Breakfast, Brunch
Cuisine: Holiday, Winter
Prep time: 
Cook time: 
Total time: 
  • 2 c. All-Purpose Flour
  • 1 c. Cornmeal
  • 1 c. Sugar
  • 1 tsp. Salt
  • 1 ½ tsp. Baking Powder
  • ½ c. (1 stick) Unsalted Butter, melted and cooled slightly
  • 1 ¼ c. Buttermilk
  • 2 Eggs
  • zest of 1 Orange
  • 1 ½ c. Fresh Cranberries
  • For the Glaze:
  • about 2 Tbsp. Freshly Squeezed Orange Juice
  • about ¾ c. Powdered Sugar, sifted
  • pinch of Salt
  1. Preheat oven to 350°. Butter or spray 4 mini loaf pans. If I’m planning on gifting the loaves, I add a parchment “sling” to insure flawless removal, though it probably isn’t necessary. You could certainly use a muffin tin, as well.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder. In a medium bowl, whisk together the melted butter, buttermilk, eggs, and orange zest. Pour the buttermilk mixture into the flour mixture and quickly stir together until wet and dry are just incorporated. Using a rubber spatula, fold in the cranberries, working gently so you don’t smash the berries. Divide the batter between the prepared pan(s) and use the spatula to even the tops. Bake until a tester inserted in the middle of the loaf comes out clean, about 40 minutes.
  3. While the loaves are cooling, make the orange glaze. Squeeze about 2 Tbsp. of orange juice into a small bowl. Whisk in a pinch of salt and enough powdered sugar to reach a thick but drizzle-able consistency. When the loaves are completely cool, drizzle the glaze over the tops, letting it drip down the sides. If you aren’t serving the bread immediately, allow the glaze to set before wrapping. The bread will keep well for a couple of days at room temperature or can be frozen for a few weeks.
Recipe by strawberryplum at