Description
This Cranberry Orange Bread offers a delightful combination of tart cranberries and zesty orange in a moist, tender loaf. Perfect for breakfast or a sweet snack, this easy-to-make bread features a bright citrus glaze that adds a fresh finishing touch.
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
Other
- 1 1/2 cups fresh or frozen cranberries, roughly chopped
Glaze (Optional)
- 1 cup powdered sugar
- 2–3 tablespoons orange juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prepare it for baking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, creating a smooth base for the batter.
- Add Eggs and Wet Ingredients: Add eggs one at a time to the creamed butter and sugar, beating well after each addition. Then mix in freshly squeezed orange juice, milk, orange zest, and vanilla extract until combined.
- Combine Ingredients: Gradually incorporate the dry ingredients into the wet mixture, stirring carefully until just combined to avoid overmixing. Gently fold in the chopped cranberries to distribute them evenly without breaking them up.
- Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before glazing.
- Glaze (Optional): Whisk together powdered sugar and 2 to 3 tablespoons of orange juice until smooth. Drizzle this glaze over the cooled bread to add a sweet, citrusy finish.
Notes
- Use fresh or frozen cranberries depending on availability; just be sure to roughly chop them to distribute evenly.
- Overmixing the batter can lead to a dense bread, so stir until just combined when adding dry ingredients.
- Allow the bread to cool completely before glazing to prevent the glaze from melting into the bread.
- For a dairy-free option, substitute the butter and milk with plant-based alternatives.
- Store the bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
