Description
A bright and festive quick bread filled with tart cranberries and fresh orange zest, drizzled with a sweet orange glaze. Perfect for holiday mornings, gifting, or a cozy teatime treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp flour (to toss with cranberries, prevents sinking)
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup sour cream (or plain Greek yogurt)
- ½ cup fresh orange juice
- 1 tbsp orange zest
- 1 tsp vanilla extract
Other
- 1 ½ cups fresh or frozen cranberries (halved if large)
Optional Glaze
- ½ cup powdered sugar
- 1–2 tbsp orange juice
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure easy removal of the bread after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups of all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, incorporating air to help leaven the bread.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next for a smooth, stable batter.
- Combine Wet Ingredients: Mix in the sour cream, fresh orange juice, orange zest, and vanilla extract until the batter is smooth and well combined, adding moisture and flavor.
- Incorporate Dry Ingredients: Gently fold the dry ingredients into the wet mixture just until combined to avoid overmixing, which can lead to a dense loaf.
- Prepare Cranberries: Toss the cranberries with 2 tablespoons of flour to prevent them from sinking to the bottom during baking, then fold them gently into the batter.
- Fill Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool the Loaf: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, preventing sogginess.
- Prepare and Drizzle Glaze (Optional): If desired, whisk together powdered sugar and 1 to 2 tablespoons of orange juice until smooth. Drizzle the glaze over the cooled loaf for added sweetness and a beautiful finish.
Notes
- Fresh cranberries work best for optimal texture and flavor, but frozen cranberries can be used without thawing. Halving large cranberries helps disperse them evenly.
- Store the cranberry orange loaf covered at room temperature for up to 3 days or refrigerate for up to 1 week to keep it fresh.
- This loaf freezes well without the glaze for up to 3 months. Thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert / Snack / Breakfast
- Method: Baking
- Cuisine: American
