Cranberry Orange Bread

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from kristineskitchenblog.com

This cranberry orange bread is a holiday favorite! Made with fresh cranberries, orange zest and orange juice, it's bursting with bright flavors and so festive. Enjoy it as a sweet treat for breakfast, brunch or dessert. See the notes below the recipe for instructions on baking the batter as mini loaves, which are perfect for gifting!

Prep Time20

Cook Time1

Total Time1 20

Servings: loaf

Calories: 224kcal

Author: Kristine Rosenblatt

Ingredients

1 ½ cups (180g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup (200g) granulated sugar
1 tablespoon fresh orange zest plus reserve more for the glaze
6 tablespoons (85g) unsalted butter softened to room temperature
2 large eggs at room temperature
¼ cup (60mL) milk at room temperature, I used whole milk
2 tablespoons (30mL) fresh orange juice plus reserve some for the glaze
1 teaspoon vanilla extract
1 ½ cups (170g) fresh cranberries roughly chopped, reserve a few whole cranberries for the top of the bread

For the Glaze:

¾ cup (90g) powdered sugar
1½ tablespoons fresh orange juice
½ teaspoon fresh orange zest

Instructions

Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray and line with a sheet of parchment paper, leaving a small overhang on the two long opposite sides.
In a medium mixing bowl, whisk together the flour, baking powder and salt. Set aside.
1 ½ cups (180g) all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt
In a large mixing bowl, combine the granulated sugar and orange zest. Use your fingertips to work the zest into the sugar until fragrant and the zest is evenly distributed throughout the sugar with no clumps.
1 cup (200g) granulated sugar, 1 tablespoon fresh orange zest
Add the softened butter to the sugar/zest mixture, and beat with an electric mixer on low speed until creamy. Then beat in the eggs until combined. Add the milk, orange juice and vanilla extract. Beat on low speed until just combined.
6 tablespoons (85g) unsalted butter, 2 large eggs, ¼ cup (60mL) milk, 2 tablespoons (30mL) fresh orange juice, 1 teaspoon vanilla extract
Pour the dry ingredients into the wet and use a rubber spatula to mix until barely combined. Add the cranberries (set a few aside to press into the top of the bread) and use the rubber spatula to gently fold them into the batter. Do not overmix.
1 ½ cups (170g) fresh cranberries
Pour the batter into the prepared baking pan. Press the reserved cranberries into the top of the batter in the pan. Bake for 55-60 minutes, until a tester inserted into the center of the bread comes out with just a few moist crumbs attached. If the top of the bread is browning too quickly, loosely tent it with foil during the last 10-15 minutes of the bake time.
Let the bread cool in the pan for 5-10 minutes, then use the parchment overhang to lift it out of the pan and transfer to a wire rack to cool completely.
Once bread is completely cool, make the glaze: In a small bowl whisk together the powdered sugar, orange juice and orange zest. Drizzle glaze over the cooled bread. Then slice and enjoy!
¾ cup (90g) powdered sugar, 1½ tablespoons fresh orange juice, ½ teaspoon fresh orange zest

Video

Notes

To Make Mini Loaves: This recipe will make 3 mini loaves baked in 5.75 x 3-inch (or similar) mini loaf pans. Divide the batter evenly between the 3 mini loaf pans and bake at 350°F for 25-35 minutes, until a tester inserted into the center comes out clean.
Store leftover cranberry orange bread in an airtight container in the refrigerator for up to 4-5 days.

Nutrition

Nutrition information is only an estimate.