Description
This Cranberry Orange Bread is a moist and flavorful loaf combining tart cranberries with zesty orange, ideal for breakfast or a sweet snack. The bread is lightly sweetened and topped with a smooth orange glaze, offering a perfect balance of citrus and berry flavors.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
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
Add-ins
- 2 cups cranberries (large ones halved)
- 1/2 tablespoon white sugar
- 1/2 tablespoon white flour
Glaze
- 2 tablespoons orange juice
- 3/4 cup confectioner’s sugar
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.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, white sugar, baking powder, and salt until evenly mixed. Set this mixture aside.
- Prepare Wet Ingredients: In a large measuring jug, combine the milk and orange juice and let the mixture sit for 5 minutes. This allows the milk to curdle slightly, acting like buttermilk for better texture. Then whisk in the melted butter (or canola oil), followed by the egg, orange zest, and vanilla extract until fully blended.
- Make Batter: Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or wooden spoon. Be careful not to overmix to keep the bread light. Toss the halved cranberries with 1/2 tablespoon of flour and 1/2 tablespoon of sugar to coat, then fold them gently into the batter to distribute evenly.
- Bake: Transfer the batter into the prepared loaf pan and bake for 55 to 70 minutes. About 40 minutes into baking, cover the bread loosely with aluminum foil to prevent the crust from browning too much. The bread is done when a toothpick inserted in the center comes out mostly clean.
- Cool and Glaze: Let the bread cool in the pan for 5 minutes before transferring it to a cooling rack. Once completely cool, prepare the glaze by mixing the confectioner’s sugar and orange juice until smooth. Spread the glaze evenly over the top of the bread before serving.
Notes
- Coating cranberries with flour and sugar prevents them from sinking to the bottom of the bread while baking.
- If fresh cranberries are not available, frozen ones can be used but do not thaw before adding to the batter.
- For a dairy-free version, substitute the milk with almond or soy milk and use oil instead of butter.
- The glaze can be omitted or replaced with a simple dusting of powdered sugar if preferred.
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
