Cranberry Bread Ingredients



Cranberry Bread Ingredients

➡1 1/2 cups all-purpose flour

➡1 tsp baking powder

➡1/4 tsp salt

➡1/4 cup milk, room temperature

➡Zest of 1 large orange, divided

➡1/4 cup orange juice, freshly squeezed

➡6 Tbsp unsalted butter, softened

➡3/4 cup granulated sugar

➡2 large eggs, room temperature

➡1 1/2 cups fresh cranberries, rinsed and patted dry

➡1/2 Tbsp all-purpose flour

Orange Glaze Ingredients:

➡1 cup powdered sugar

➡1 1/2 Tbsp freshly squeezed orange juice, or to reach desired consistency

➡1 tsp orange zest, reserved from the orange above


How to Make Cranberry Orange Bread:

➡Prep: Preheat oven to 350˚F. Butter a 6 cup (8 1/2 by 4 1/2 bread loaf pan) then dust with flour, tapping out the excess flour.

➡In a medium mixing bowl, whisk together: flour, baking powder, and salt. Set aside.

➡In a measuring cup, combine together milk, zest of 1 orange (Reserve 1 tsp zest for the glaze), and orange juice. Set aside.

➡In a large mixing bowl, cream together butter and granulated sugar on medium/high speed (2-3 minutes on high speed). It won’t be smooth, just combined. Beat in 2 large eggs, mixing until well incorporated.

➡Add flour mixture in 2 parts, alternating with the milk mixture and mixing on medium/low speed just until incorporated with each addition. Scrape the sides of the bowl with a spatula as needed.

➡Toss cranberries with 1/2 Tbsp flour then fold them into the batter just until incorporated. Spread the batter into your prepared pan and bake for 45-50 min at 350˚F until golden on top and a toothpick inserted into the center comes out clean. Let cool in pan 10-15 minutes then run a cake release tool or knife around the edges and transfer the loaf to a wire rack to cool completely before glazing.

To Make the Glaze:

➡In a separate bowl, stir together powdered sugar, orange juice and reserved teaspoon of zest. Stir until smooth. It should have a drizzling consistency. Add more orange juice to thin it out or powdered sugar to make it thicker.

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