Description
A delightful Cranberry Orange Bread combining the tartness of fresh cranberries with the bright citrus flavor of orange zest and juice, resulting in a moist, flavorful loaf perfect for breakfast or a sweet snack.
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 (Optional)
- 1 cup powdered sugar
- 2–3 tablespoons orange juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing and flouring it to ensure the bread doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside to ensure even distribution of leavening agents.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which helps create a tender crumb.
- Add Eggs and Liquids: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Then mix in the freshly squeezed orange juice, milk, orange zest, and vanilla extract until everything is combined.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to prevent a dense loaf. Finally, fold in the roughly chopped cranberries carefully to disperse them evenly.
- Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Place it in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes to set, then carefully transfer it to a wire rack to cool completely for best texture.
- Glaze (Optional): In a small bowl, whisk together the powdered sugar and 2 to 3 tablespoons of orange juice until smooth. Drizzle the glaze generously over the cooled bread for a sweet and citrusy finish.
Notes
- You can use either fresh or frozen cranberries; if using frozen, do not thaw before mixing to avoid turning the batter pink.
- For a more pronounced orange flavor, increase the orange zest to 2 tablespoons.
- The glaze is optional but adds a beautiful glossy finish and additional sweetness.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This recipe can be doubled to bake in two loaf pans for sharing or freezing.
