Description
This Cranberry Orange Bread is a moist and flavorful loaf perfect for breakfast or a sweet snack. Bursting with fresh cranberries and zesty orange, it’s lightly sweetened and finished with a bright orange glaze for an extra tangy touch. Ideal for holiday mornings or anytime you crave a citrusy treat.
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 freshly squeezed orange juice
- 1/4 cup milk
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
Fruits and Toppings
- 1 1/2 cups fresh or frozen cranberries, roughly chopped
- 1 cup powdered sugar
- 2–3 tablespoons orange juice (for glaze)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This aerates the batter for a tender crumb.
- Add Eggs and Flavorings: Add the eggs one at a time, beating thoroughly after each addition. Then mix in the freshly squeezed orange juice, milk, orange zest, and vanilla extract to infuse the batter with citrusy fragrance and moisture.
- Combine Ingredients: Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing. Fold in the roughly chopped cranberries carefully to distribute evenly throughout the batter.
- Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. 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.
- Cool: Allow the bread to cool in the pan for 10 minutes for stability, then transfer it to a wire rack to cool completely. This prevents sogginess and allows the bread to set properly.
- Glaze (Optional): Whisk together the powdered sugar and 2 to 3 tablespoons of orange juice until smooth. Drizzle this glaze over the cooled bread for a bright, sweet finishing touch.
Notes
- You can substitute frozen cranberries if fresh are not available; no need to thaw them before folding in.
- Make sure the butter is softened, not melted, for best texture when creaming with sugar.
- The glaze is optional but adds a lovely citrus sweetness and pretty finish.
- For a nuttier flavor, try adding 1/2 cup chopped walnuts or pecans with the cranberries.
- Store the bread tightly wrapped at room temperature for up to 3 days or refrigerate for a week.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
