Description
This Cranberry Orange Bread is a moist and flavorful quick bread combining tart cranberries with bright orange zest and juice. It features a tender crumb enhanced by the citrus glaze drizzled on top, perfect for breakfast, brunch, or a sweet snack throughout the day.
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: Begin by preheating your oven to 350°F (175°C) and prepare your loaf pan by greasing and flouring a 9×5-inch pan to ensure the bread doesn’t stick.
- 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 together until the mixture becomes light and fluffy, incorporating air for a tender texture.
- Add Eggs and Flavorings: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to create a smooth batter. Then mix in the freshly squeezed orange juice, milk, orange zest, and vanilla extract for flavor and moisture.
- Combine Ingredients: Gradually add the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing which can toughen the bread. Gently fold in the roughly chopped cranberries to distribute them evenly without breaking them down too much.
- Bake: Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the bread’s center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes to set before transferring it to a wire rack to cool completely, which prevents sogginess.
- Glaze (Optional): For a sweet citrus finish, whisk together powdered sugar and 2 to 3 tablespoons of orange juice until smooth. Drizzle the glaze evenly over the cooled bread and let it set before serving.
Notes
- You can use fresh or frozen cranberries; if using frozen, do not thaw to avoid bleeding into the batter.
- Ensure the butter is softened to room temperature for easier creaming.
- To test doneness, insert a toothpick in the center—if it comes out clean or with a few moist crumbs, it’s done.
- Store the bread wrapped tightly at room temperature for up to 3 days or refrigerate to extend freshness.
- The glaze adds sweetness and moisture but can be omitted for a less sweet option.
