Description
Delight in this moist and flavorful Cranberry Orange Bread, perfectly sweetened with fresh cranberries and zesty orange. Ideal for breakfast or an afternoon snack, this quick bread combines citrus brightness with tart berries for a refreshing 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
- 1 1/2 cups fresh or frozen cranberries, roughly chopped
Glaze (Optional)
- 1 cup powdered sugar
- 2–3 tablespoons orange juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar until light and fluffy. This process incorporates air, which helps the bread rise. Add eggs one at a time, beating well after each addition to create a smooth batter.
- Add Wet Ingredients: Stir in the freshly squeezed orange juice, milk, orange zest, and vanilla extract, combining all wet components to enhance flavor and moisture.
- Combine Ingredients: Gradually add the dry mixture to the wet mixture, stirring until just combined to avoid overmixing. Gently fold in the chopped cranberries to distribute them evenly without breaking them down.
- Bake: Pour the batter into the prepared loaf pan and smooth the top for an even bake. Bake for 50–60 minutes, testing doneness by inserting a toothpick into the center; it should come out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes to set, then transfer to a wire rack to cool completely, preventing sogginess at the base.
- Glaze (Optional): Whisk powdered sugar with 2–3 tablespoons of orange juice until smooth. Drizzle this glaze over the cooled bread for a sweet, tangy finishing touch.
Notes
- Using frozen cranberries is fine; just stir them in frozen to avoid turning the batter pink.
- You can substitute milk with almond milk or any other milk alternative.
- Ensure not to overmix the batter to keep the bread tender.
- For stronger orange flavor, add extra orange zest or substitute some orange juice with fresh juice concentrate.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
