Cranberry Bread
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Cranberry Bread
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This homemade cranberry bread is a wonderful blend of tart and sweet in a delicious treat. Featuring fresh cranberries, orange zest, and an orange glaze that perfectly complements this sweet bread.
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Ingredients
For the bread:
- 2 ½ cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 ½ cups granulated sugar
- 1 cup butter salted softened
- 3 teaspoons orange zest
- 3 large eggs room temperature
- ½ teaspoon vanilla extract
- ¾ cup sour cream
- 2 tablespoons orange juice
- 2 ½ cups fresh cranberries
For the glaze-
- 1 ½ cups powdered sugar
- 2 tablespoons orange juice
- 2 teaspoons orange zest plus more for garnish if desired
Optional for garnish-
- 1-2 teaspoons orange zest
- ¼ cup dried cranberries chopped
Instructions
Make the bread
- Preheat the oven to 350° F and grease two 9x5 loaf pans.
- In a medium bowl, add the flour, baking powder and salt.
- In a large mixing bowl, add the butter, sugar and orange zest and blend with an electric mixer until creamy.
- Add the eggs one at a time, blending after each one is added and then add the vanilla extract with the last egg.
- Add half of the flour mixture to the wet ingredients and mix just until barely incorporated.
- Then add in the sour cream and orange juice and blend in.
- Add in remaining dry ingredients and blend just until there are no large lumps of flour remaining. Be careful not to overmix or the bread will become more dense.
- Finally, add the cranberries and gently stir in with a wooden spoon or spatula.
- Pour the batter evenly into the prepared loaf pans.
- Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool for about 20 minutes in the pans, then remove from the pans and cool completely on a wire rack. (about 30 minutes)
Make the glaze:
- In a medium bowl, add the powdered sugar, orange juice and orange zest and mix well.
- Place parchment paper, (or aluminum foil or plastic wrap, until the bread to catch any drips.
- Spread the glaze evenly over top of each loaf of bread.
- Sprinkle with chopped dried cranberries and orange zest if desired.
Notes
- Store in an airtight container in the refrigerator for 4-5 days.
- Freeze in a freezer bag for up to 3 months.
- Variations
- Add ½ - 1 cup of chopped walnuts or pecans.
- Use dried cranberries instead of fresh cranberries. If you do use them, reduce the amount of sugar in the bread batter to ¾ cup since dry cranberries are sweetened.
- Replace the orange zest with lemon or lime zest.
- Add a mix of orange and lemon zest.
- Add honey or maple syrup in place of some of the granulated sugar
- Mix in cream cheese with the powdered sugar to make a cream cheese glaze.
- Use lemon juice instead of orange juice for a tangy lemon glaze.
- Add a drop of vanilla extract to the glaze for an extra layer of flavor.
- Add a pinch of cinnamon or nutmeg in the batter for a subtle spice flavor
Nutrition Information
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Serving
1slice
Calories
227kcal
(11%)
Carbohydrates
33g
(11%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
48mg
(16%)
Sodium
170mg
(7%)
Potassium
84mg
(2%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
329IU
(7%)
Vitamin C
4mg
(4%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24slices
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 227kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 48mg | 16% |
| Sodium | 170mg | 7% |
| Potassium | 84mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 329IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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