Cranberry Bread
User Reviews
5
Cranberry Bread
Description
This Cranberry Bread recipe brings together flour, sugar, baking agents, butter, eggs, buttermilk, and vanilla extract to build a soft batter studded with tart cranberries and fresh orange zest. The cranberries provide bursts of tang that contrast the sweet, tender bread crumb. Coating the cranberries in flour before folding them in stops them from sinking to the bottom during baking, ensuring even distribution of flavor and texture. Baking for approximately 60 minutes at 350°F creates a golden crust around the moist interior.
The glaze, made by combining powdered sugar and orange juice, adds a sweet-tart sheen once the bread has cooled. This bread combines fruitiness, citrus aroma, and a moist crumb that works well for breakfast, snacks, or as a light dessert. It slices easily after cooling and glazing, making it practical for serving on its own or with butter.
To check doneness, inserting a toothpick should come out clean or with a few moist crumbs attached. Choosing uniform, bright red cranberries enhances visual appeal and flavor.
Ingredients
For the bread
- 2 cups all-purpose flour + more to toss with cranberries
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup granulated sugar
- 5 tablespoons butter melted
- 1 egg
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups cranberries fresh or frozen
- 2 teaspoons orange zest
- cooking spray
For the glaze
- 1 cup powdered sugar
- 1 1/2 tablespoons orange juice
Instructions
- Preheat the oven to 350 degrees F. Coat a 9" x 5" loaf pan with cooking spray.
- Place the flour, baking powder, baking soda and granulated sugar in a large bowl; whisk to combine.
- Add the butter, egg, buttermilk and vanilla to the dry ingredients. Stir until just combined.
- Toss the cranberries with 1 tablespoon of flour. Add the cranberries and orange zest to the batter and gently stir until just mixed.
- Pour the batter into the prepared pan.
- Bake for 60 minutes or until a toothpick inserted into the center of the loaf comes out clean or with just a few crumbs attached.
- Run a thin knife along the edges of the pan to loosen the bread. Let the bread cool for 10 minutes, then carefully invert onto a cooling rack. Let cool completely.
- After the bread is cool, make the glaze. Place the powdered sugar and orange juice in a bowl and stir until smooth. Drizzle the glaze over the bread.
- Let the glaze set, then slice and serve.
Notes
- Select cranberries with even red coloring for best appearance and taste.
- Toss cranberries with flour before adding to batter to keep them evenly distributed.
- Use a toothpick test to ensure the bread is fully baked.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 54g | 18% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 33mg | 11% |
| Sodium | 120mg | 5% |
| Potassium | 135mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 3.8mg | 4% |
| Calcium | 56mg | 6% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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