Cranberry Orange Bread
Yield: 12 servings
Calories: 186kcal
This holiday, bake up a loaf of cranberry orange bread with a citrus sugar glaze. Perfect for breakfast, dessert, or as an edible gift.
Ingredients
Bread
- 1 ¾ cups (249 g) all-purpose flour
- 1 teaspoon (3 g) baking soda
- 1 teaspoon (3 g) baking powder
- ½ teaspoon (3 g) kosher salt
- ½ teaspoon (2 g) ground cinnamon
- 2 large eggs room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ½ cup sour cream or plain greek yogurt
- ¼ cup (60 ml) orange juice
- 2 tablespoons (30 ml) whole milk
- 2 teaspoons (10 ml) vanilla extract
- 1 teaspoon (4 g) orange zest
- ½ cup (120 ml) vegetable oil
- 1 ½ cups (150 g) fresh cranberries
Glaze
- 1 cup (113 g) powdered sugar
- 4 teaspoons orange juice
Special Equipment
Instructions
- Set the oven rack to the center position—Preheat to 350ºF (176ºC).
- Lightly grease a 9×5-inch loaf pan with cooking spray or vegetable oil.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon until combined.
- In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until smooth and pale yellow, 1 minute.
- Slowly whisk the vegetable oil into the egg mixture until thoroughly mixed, about 30 seconds.
- Whisk in sour cream, whole milk, orange juice, vanilla extract, and orange zest into the egg mixture until smooth, about 30 seconds.
- Add the egg mixture to the flour mixture. Gently fold the mixture until just moistened, making sure to scrape the bottom with lumps and flour spots remaining. Do not over mix the batter.
- Add the cranberries, gently fold it into the batter.
- Pour batter into a greased pan and smooth top with a spatula.
- Bake until a toothpick inserted in the center comes out clean, or the internal temperature reaches 195 to 200ºF (90 to 93ºC), about 50 to 60 minutes. If needed, cover loosely with foil about 30 to 45 minutes into baking to prevent the top from getting too brown.
- Cool in the pan for 10 minutes.
- Run a knife or small spatula around the sides of the pan, carefully remove the bread and transfer to a wire cooling rack. Once warm, make the glaze.
Glaze
- In a small bowl, whisk together powdered sugar and orange juice. Gradually add more powdered sugar or juice as needed to modify the thickness. Drizzle over the cooled bread. Let the glaze set and dry for a few minutes before slicing.
Notes
- Storing: Store at room temperature for 4 to 5 days in an airtight container or resealable plastic bag.
- Freezing: Slices can be individually wrapped in plastic and stored in a bag in the freezer for up to 1 month. Reheat by wrapping in a paper towel and microwave on medium power for 60 to 90 seconds.
- Using Dried Cranberries: Substitute fresh cranberries for 1 cup plus 2 tablespoons dried cranberries. Soak in hot water for 5 to 10 minutes to plump up, then drain well before using.
- Make it Dairy-Free: Use unsweetened cashew or almond milk instead of cow’s milk. Use dairy-free sour cream or dairy-free yogurt.
- Make it Gluten-Free: Use gluten-free flour instead of wheat flour. I recommend Bob’s Red Mill 1:1 baking flour.
- How to Make Muffins: Line a 12-cup muffin pan with liners or lightly grease. Fill each cup about ⅔ full. Bake for 5 minutes at 425°F, then lower the oven temperature to 350°F degrees and bake for 13 to 15 minutes, or until a toothpick inserted in the center comes out clean. Total baking time is about 18 to 20 minutes. Carefully remove muffins from the pan, and place them on a cooling rack.
Nutrition
Calories: 186kcal | Carbohydrates: 37g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 212mg | Potassium: 119mg | Fiber: 1g | Sugar: 21g | Vitamin A: 130IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 1mg
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