Description
This Cranberry Orange Bread is a moist and flavorful quick bread perfect for breakfast or a festive snack. It features a tangy burst of fresh cranberries and bright orange zest, enhanced by a sweet orange glaze drizzled on top. Easy to make with simple ingredients, this loaf brings a lovely balance of tart and sweet in every slice.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup orange juice (freshly squeezed)
- 1/4 cup milk
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
Fruit
- 1 1/2 cups fresh or frozen cranberries, roughly chopped
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons orange juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking and ensure easy removal of the bread after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning throughout the flour.
- Cream Butter and Sugar, Add Wet Ingredients: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This helps aerate the batter for a tender crumb. Add the eggs one at a time, beating well after each addition to incorporate fully. Then mix in the freshly squeezed orange juice, milk, orange zest, and vanilla extract for added moisture and flavor.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can make the bread tough. Fold in the roughly chopped fresh or frozen cranberries carefully so they are evenly distributed but not crushed.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool the Bread: Allow the loaf to cool in the pan for about 10 minutes to firm up, then carefully transfer it to a wire rack to cool completely. This prevents sogginess from steam trapped in the pan.
- Prepare and Drizzle Glaze: While the bread cools, whisk together the powdered sugar and 2 to 3 tablespoons of orange juice until smooth and pourable. Drizzle this orange glaze over the cooled bread for a sweet, citrusy finishing touch.
Notes
- For best results, use fresh cranberries; if using frozen, do not thaw to prevent bleeding of the color into the batter.
- You can substitute milk with almond or soy milk to make it dairy-free.
- Make sure not to overmix the batter after adding the flour to keep the bread tender.
- The glaze can be adjusted in thickness by adding more powdered sugar or orange juice depending on your preference.
- Store the bread covered at room temperature for up to 3 days or freeze for longer storage.
