Description
A tender, moist cranberry bread bursting with tart cranberries and topped with a bright citrusy orange glaze. This delightful loaf is perfect for holiday baking, brunch spreads, or gifting, offering a wonderful balance of sweet and tangy flavors.
Ingredients
For the Bread:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup orange juice
- Zest of 1 orange
- 1/2 cup milk
- 1 1/2 cups fresh or frozen cranberries
For the Orange Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh orange juice
- 1/2 teaspoon orange zest
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted unsalted butter, large eggs, fresh orange juice, orange zest, and milk until the mixture is smooth.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the bread tender.
- Fold in Cranberries: Carefully fold in the fresh or frozen cranberries, ensuring an even distribution without breaking them up.
- Bake: Pour the batter into the prepared loaf pan and bake in the preheated oven for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Cool: Remove the bread from the oven and allow it to cool completely in the pan on a wire rack before glazing.
- Prepare and Apply Glaze: Whisk together the powdered sugar, fresh orange juice, and orange zest until smooth. Drizzle the glaze evenly over the cooled cranberry bread.
Notes
- Toss cranberries in a tablespoon of flour before folding into the batter to prevent them from sinking to the bottom of the loaf.
- Add chopped walnuts to the batter for extra texture and flavor.
- Store the cranberry bread at room temperature, wrapped or in an airtight container, for 2 to 3 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
