Cranberry Bread
User Reviews
5
Cranberry Bread
Description
The Cranberry Bread recipe showcases the combination of fresh cranberries and orange juice and zest, infusing the bread with fresh, slightly tart flavors. The inclusion of spices such as cinnamon and ground nutmeg adds gentle warmth and aroma to the loaf. The batter integrates butter, caster sugar, and egg, binding the dry ingredients of plain flour, baking powder, and baking soda to create a tender texture. Baking for about an hour ensures a cooked-through crumb with moist pockets from the cranberries.
Once cooled, the loaf is drizzled with an orange icing made by combining icing sugar with additional orange juice and zest, which sets to add a slightly sweet and citrus-flavored topping that complements the spices inside. The cranberries’ tartness contrasts with the sweet, spiced bread and the bright citrus icing.
This bread can be served sliced at breakfast or alongside tea as a light snack. It’s suitable for making ahead, and the loaf stores well if wrapped properly. Adjusting the sugar or adding nuts can vary texture and richness according to preference.
Ingredients
For the bread:
- 100 g cranberries fresh
- 1 orange (juice and zest only)
- 70 g butter
- 200 g caster sugar
- 250 g plain flour all purpose
- 1.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon cinnamon
- 0.5 teaspoon ground nutmeg
- 1 egg
For the orange drizzle:
- 120 g icing sugar
- 2 tablespoon orange juice
- 0.5 orange (zest only)
Instructions
- Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4. Grease a 9x5 inch (22.5 x 12.5 cm) loaf tin.
- In a large bowl, mix together 250 g Plain flour, 1.5 teaspoon Baking powder, 0.5 teaspoon Baking soda, 0.5 teaspoon Cinnamon and 0.5 teaspoon Ground nutmeg.
- In a separate bowl, mix together 70 g Butter, 200 g Caster sugar, 1 Eggand the juice and zest of 1 Orange.
- Add the wet ingredients to the dry ingredients and stir with a wooden spoon.
- Gently stir in 100 g Fresh cranberries.
- Pour the batter into the greased tin and cook in the oven for 1 hour, until a skewer comes out clean. Allow to cool in the tin for at least 20 minutes.
- Once cooked, run a knife around the edge of the tin to loosen the loaf and then turn out onto a cooling rack. Allow to cool completely.
- Make the icing by mixing together 120 g Icing sugar and the zest of 0.5 Orange. Slowly add 2 tablespoon Orange juice until smooth. Don't let the icing get too thin.
- Drizzle over the loaf and allow to set before slicing the loaf.
Notes
- Salted or unsalted butter can be used; no additional salt is required.
- Frozen cranberries are acceptable and don’t require thawing before adding.
- Mix whisked egg into wet ingredients to avoid overmixing the batter.
- Optional additions include crushed walnuts or pecans for extra texture.
- If the bread browns too quickly before fully baked, loosely cover with foil during baking.
- Combining caster sugar with brown sugar can deepen the flavor.
- Orange juiciness varies; adjust liquid measures accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 288kcal | 14% |
| Carbohydrates | 55g | 18% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 31mg | 10% |
| Sodium | 109mg | 5% |
| Potassium | 148mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Vitamin A | 256IU | 5% |
| Vitamin C | 14mg | 16% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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