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Cranberry Orange Bread Recipe

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This Cranberry Orange Bread is a delightful holiday treat that’s perfectly moist and bursting with fresh cranberries, enhanced by a bright and tangy orange glaze. Ideal for festive breakfasts or as a sweet dessert, this quick bread combines citrusy zest and juicy cranberries for a flavorful and inviting loaf.

  • Total Time: 1 hour
  • Yield: 12 servings

Ingredients

Bread

  • 2 cups all-purpose flour, spooned and leveled, plus 1 teaspoon for dusting the cranberries
  • 2 teaspoons baking powder
  • ¾ teaspoon sea salt
  • ¾ cup cane sugar
  • 1 tablespoon orange zest
  • ½ cup vegetable oil
  • 2 large eggs
  • ½ cup fresh orange juice
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 1½ cups cranberries, fresh or frozen

Orange Glaze

  • 1 cup powdered sugar
  • 1 to 2 tablespoons fresh orange juice

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease an 8×4-inch loaf pan to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and sea salt until well combined.
  3. Combine sugar and zest: In a large bowl, place the cane sugar and orange zest. Use your fingers to work the zest into the sugar thoroughly to release its fragrant oils.
  4. Add wet ingredients: To the sugar and zest mixture, add the vegetable oil and eggs, whisking until well combined. Then stir in the fresh orange juice, milk, and vanilla extract until the batter is smooth.
  5. Combine wet and dry ingredients: Add the dry ingredient mixture into the wet ingredients and gently stir until just combined, taking care not to overmix.
  6. Prepare cranberries: In a separate medium bowl, toss the cranberries with 1 teaspoon of flour to coat them. This helps prevent them from sinking to the bottom of the loaf.
  7. Fold cranberries into batter: Fold the coated cranberries carefully into the batter until evenly distributed.
  8. Bake the bread: Pour the batter into the greased loaf pan and smooth the top with a spatula. Bake for 45 to 55 minutes, or until the top springs back when lightly pressed and a toothpick inserted in the center comes out clean. Allow the loaf to cool completely in the pan.
  9. Prepare orange glaze: In a medium bowl, whisk together the powdered sugar and 1 tablespoon of fresh orange juice until thick but pourable. Add additional orange juice, 1 teaspoon at a time, if needed to reach the desired consistency.
  10. Glaze the bread: Drizzle the orange glaze over the cooled loaf and allow it to set for a few minutes before slicing and serving.

Notes

  • Use fresh or frozen cranberries; if frozen, do not thaw before adding to the batter.
  • For a more intense orange flavor, increase orange zest by 1 teaspoon.
  • Ensure not to overmix the batter to keep the bread tender.
  • Allow the bread to cool completely before glazing to prevent the glaze from melting.
  • The bread can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/cranberry-orange-bread-recipe/