Description
A moist and flavorful Cranberry Orange Bread featuring fresh cranberries and vibrant orange zest, topped with a sweet citrus glaze. Perfect for breakfast, brunch, or a delightful snack.
Ingredients
Scale
Bread Ingredients
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon (optional)
- 1/4 cup (57g) unsalted butter, melted
- 1 large egg
- 3/4 cup (180ml) fresh orange juice
- 1 tablespoon orange zest
- 2 cups (200g) fresh cranberries
Glaze Ingredients
- 1 cup (120g) 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). Grease a 9×5 inch loaf pan and line it with parchment paper to ensure easy removal after baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and optional ground cinnamon until evenly combined.
- Combine wet ingredients: In a separate bowl, mix the melted unsalted butter, large egg, fresh orange juice, and orange zest until smooth.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing; a few lumps in the batter are normal and help keep the bread tender.
- Fold in cranberries: Gently fold the fresh cranberries into the batter, evenly distributing them without crushing.
- Fill loaf pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake the bread: Place the pan in the preheated oven and bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool the bread: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely to room temperature.
- Prepare the glaze: While the bread cools, whisk together powdered sugar, 2 tablespoons of fresh orange juice, and 1/2 teaspoon orange zest in a bowl. Adjust with additional orange juice as needed until the glaze reaches a smooth, pourable consistency.
- Glaze the bread: Once the bread is completely cool, drizzle the orange glaze evenly over the top.
- Let glaze set and serve: Allow the glaze to set for a few minutes before slicing and serving the bread to enjoy the perfect balance of tangy and sweet flavors.
Notes
- For best results, use fresh cranberries rather than dried or frozen.
- You can substitute orange zest and juice with lemon for a different citrus twist.
- If desired, add 1/2 cup chopped nuts like walnuts or pecans for added texture.
- This bread keeps well stored in an airtight container at room temperature for up to 3 days.
- Reheat slices lightly in the oven or toaster for a fresh-baked taste.
