Description
This Cranberry Orange Bread is a moist, flavorful quick bread perfect for breakfast or a sweet snack. Bursting with fresh cranberries and zesty orange flavor, it features a tender crumb enriched with a citrus glaze that adds a delightful sweetness and tang. Easy to make and baked in under an hour and a half, this loaf combines the tartness of cranberries with the bright aroma of orange, making it an irresistible treat for the whole family.
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 coating cranberries)
- 1/2 tablespoon white flour (for coating cranberries)
Wet Ingredients
- 2/3 cup milk
- 1/3 cup orange juice
- 1/3 cup melted butter, cooled (or canola oil)
- 1 large egg
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 2 tablespoons orange juice (for glaze)
- 3/4 cup confectioner’s sugar (for glaze)
Fresh Ingredients
- 2 cups fresh cranberries (large ones halved)
Instructions
- Prep: Preheat your oven to 350°F (175°C). Lightly grease a 5×9 inch loaf pan or spray it with nonstick cooking spray to prevent sticking during baking.
- Combine dry ingredients: In a large bowl, whisk together all the dry ingredients: all-purpose flour, white sugar, baking powder, salt, and the separate half tablespoon each of sugar and flour reserved for coating the cranberries. Set this mixture aside.
- Prepare wet ingredients: In a large measuring jug, mix the milk and orange juice and let it sit for 5 minutes. This resting time causes the milk to curdle slightly, simulating buttermilk’s acidity which helps tenderize the bread. After this, whisk in the cooled melted butter (or canola oil), egg, orange zest, and vanilla extract until well combined.
- Make the batter: Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula or wooden spoon. Mix just until combined to avoid overworking the batter, which can lead to a dense loaf. Toss the halved cranberries in the reserved 1/2 tablespoon flour and 1/2 tablespoon sugar, then fold them gently into the batter.
- Bake: Transfer the batter into the prepared loaf pan, smoothing the top evenly. Bake for 55 to 70 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs. To prevent the top from browning too quickly, loosely cover the loaf with aluminum foil after 40 minutes of baking.
- Cool and glaze: Allow the bread to cool in the pan for 5 minutes before carefully removing it to a wire rack to cool completely. To prepare the glaze, whisk the 2 tablespoons orange juice with the 3/4 cup confectioner’s sugar until smooth, then spread it evenly over the cooled bread for a glossy, sweet finish.
Notes
- Use fresh or frozen cranberries; if frozen, do not thaw before adding to the batter.
- For extra orange flavor, consider adding an extra teaspoon of orange zest to the batter.
- The glaze can be omitted if you prefer a less sweet bread.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread can be sliced and toasted for a delicious breakfast treat.
