Cranberry Quick Bread with Orange Gose Glaze
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
  • 2 cups all-purpose flour, plus extra for loaf pan
  • ¾ cup sugar
  • ½ cup brown sugar
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 stick cold butter, plus extra for loaf pan
  • 1 orange zested, reserve 1 Tbs for glaze
  • ½ cup buttermilk
  • ¼ cup + 1 Tbs gose, white ale, or wheat beer
  • ½ tsp pure vanilla extract
  • 1 large egg
  • 1 cup fresh cranberries, chopped
  • ½ cup pecans or walnuts, chopped
  • 1 cup confectioners’ sugar
  • 1 Tbsp orange juice
  1. Preheat oven to 350ºF.
  2. Butter and flour a 9×5-inch loaf pan and set aside.
  3. In a small bowl, whisk together orange zest, buttermilk, ¼ cup beer, vanilla and egg until well combined; set aside.
  4. In a large bowl, whisk together flour, sugars, baking soda and salt. Using a pastry cutter or your fingertips, cut the butter into the dry ingredients until mixture forms small crumbs (this can also be done in a food processor by pulsing a few times).
  5. Using a rubber spatula, stir the wet mixture into dry mixture until almost fully combined then gently fold in cranberries and nuts.
  6. Transfer batter to prepared pan. Bake in the middle of the preheated oven for 1 hour 15 minutes, rotating once to encourage even cooking. Bread is ready when it turns golden brown and a toothpick inserted into the center of the loaf comes out clean. Transfer to a wire rack and let cool for 20 minutes.
  7. While bread cools, make the glaze by whisking together confectioners’ sugar, orange juice, beer and orange zest in a small bowl or measuring cup.
  8. When ready to serve, remove bread from the pan and place on a plate or tray then top with the orange and beer kissed glaze. If there are any leftovers, the prepared bread will keep in the refrigerator for up to 3 days.
Recipe by Beer Bitty at