Description
This Cranberry Orange Bread is a moist, flavorful loaf perfect for breakfast or an afternoon snack. Combining the tartness of fresh cranberries with the bright citrus notes of orange zest and juice, this bread is sweetened just right and finished with a glossy orange glaze. It’s quick to prepare and bakes into a tender texture that will keep well for days.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 tablespoon white sugar (for cranberries)
- 1/2 tablespoon white flour (for cranberries)
Wet Ingredients
- 2/3 cup milk
- 1/3 cup orange juice (plus 2 tablespoons for glazing)
- 1/3 cup melted butter, cooled (or canola oil)
- 1 large egg
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
Fruit
- 2 cups cranberries, large ones halved
Glaze
- 3/4 cup confectioner’s sugar
- 2 tablespoons orange juice
Instructions
- Prep the oven and pan: Preheat your oven to 350°F. Lightly grease a 5×9 inch loaf pan or spray it with nonstick cooking spray to ensure the bread doesn’t stick after baking.
- Mix dry ingredients: In a large bowl, whisk together all the dry ingredients including flour, white sugar, baking powder, and salt. Set this mixture aside for later.
- Prepare wet ingredients: In a large measuring jug, combine the milk and orange juice. Let it sit for about 5 minutes until it curdles, mimicking the texture of buttermilk. Then whisk in the melted butter, egg, orange zest, and vanilla extract until well combined.
- Make the batter: Gently fold the wet ingredients into the dry ingredients using a spatula or wooden spoon, mixing just until combined to avoid overworking the batter. Toss the halved cranberries with 1/2 tablespoon of flour and 1/2 tablespoon of sugar, then fold them into the batter evenly.
- Bake the bread: Pour the batter into the prepared loaf pan, spreading it out evenly. Bake for 55 to 70 minutes, checking doneness by inserting a toothpick into the center; it should come out mostly clean. To prevent over-browning, loosely cover the bread with aluminum foil after about 40 minutes of baking.
- Cool and glaze: Allow the bread to cool in the pan for 5 minutes before transferring it to a cooling rack to cool completely. To prepare the glaze, whisk together the confectioner’s sugar and 2 tablespoons of orange juice until smooth, then spread over the cooled bread for a sweet citrus finish.
Notes
- For best results, use fresh cranberries; frozen ones can be used but may add extra moisture.
- Do not overmix the batter to keep the bread light and fluffy.
- You can substitute melted butter with canola oil for a lighter texture.
- Allow the bread to cool completely before glazing to prevent the glaze from melting off.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
