Description
A moist and flavorful cranberry orange bread bursting with citrus zest and tart cranberries, finished with a sweet orange glaze.
Ingredients
- 2 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 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 cups cranberries (large ones halved)
- 1/2 tablespoon white sugar (for cranberries)
- 1/2 tablespoon white flour (for cranberries)
- 2 tablespoons orange juice (for glaze)
- 3/4 cup confectioner’s sugar
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 5×9 inch loaf pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a measuring jug, combine milk and orange juice and let sit for 5 minutes to curdle. Whisk in melted butter, egg, orange zest, and vanilla extract.
- Add wet ingredients to dry ingredients and fold gently until just combined. Do not overmix.
- Toss cranberries with 1/2 tablespoon flour and 1/2 tablespoon sugar, then fold into the batter.
- Pour batter into prepared pan and bake for 55–70 minutes, covering loosely with foil after about 40 minutes if browning too quickly. Bake until a toothpick inserted comes out mostly clean.
- Cool in pan for 5 minutes, then transfer to a rack to cool completely.
- Mix confectioner’s sugar with orange juice until smooth and spread over cooled bread.
Notes
- Can substitute butter with canola oil for a lighter texture.
- Use fresh or frozen cranberries; do not thaw if frozen.
- Store at room temperature for up to 2 days or refrigerate for up to 5 days.
- Great served with coffee or tea for breakfast or dessert.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
