Cranberry Orange Bread
User Reviews
5
Cranberry Orange Bread
Description
This Cranberry Orange Bread starts with creaming butter and sugar before incorporating eggs and light cream. Orange zest and juice provide citrus brightness balanced by tart cranberries distributed evenly throughout the batter. The flour mixture, including baking powder and salt, is added gently to maintain a light texture without overmixing.
Cranberries are dusted with flour prior to folding into the batter to keep them suspended in the bread rather than settling at the bottom. The batter is poured into a greased and floured loaf pan, topped with reserved cranberries for visual appeal, and baked until a toothpick inserted in the center comes out clean.
Once cooled, the bread is pierced with holes to absorb a simple glaze made of powdered sugar and milk, adding sweetness and a slight sheen. This loaf offers a balanced combination of citrus and berry flavors with a soft crumb, suitable for breakfast or a snack.
To ensure success, measuring flour by spooning and starting with room temperature ingredients is recommended. The bread should be checked near the bake time’s end to prevent overbaking.
Ingredients
- 1 orange
- ½ cup butter
- ¾ cup granulated sugar
- 2 egg room temperature
- ½ cup light cream or milk
- 1 ½ cups all-purpose flour + 1 tablespoon for dusting cranberries
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cup cranberries
Glaze
- 2 tablespoons powdered sugar
- 2 tablespoons milk
Instructions
- Preheat oven to 350°F. Grease & flour a 8x4 pan.
- Zest the orange and juice it to get 1 tablespoon juice. Set each aside.
- Cream sugar & butter, add in eggs and cream. Stir in 1 tablespoon orange juice.
- In a bowl, combine flour, baking powder, salt, and orange zest.
- Add dry mixture to butter mixture and stir just until combined, do not over mix.
- Set aside 2 tablespoons of cranberries for topping the bread.
- Toss remaining cranberries with 1 tablespoon flour. Remove any excess flour and fold them into the batter. Pour into the prepared pan. Top with reserved cranberries.
- Bake 50-55 minutes or until a toothpick comes out clean. Remove from pan and place on a cooling rack.
- Stir together powdered sugar and milk until smooth. Poke holes all over the loaf (I used a chopstick) and pour glaze over the loaf. Cool completely.
Notes
- Use room temperature ingredients to help the batter combine smoothly.
- Measure flour by spooning it into the cup to avoid packing and excess flour.
- Lightly coat cranberries with flour to prevent them from sinking to the bottom of the bread during baking.
- Check the bread about 10 minutes before the end of baking time to avoid overcooking.
- After baking, poke holes in the bread to allow the glaze to soak in evenly for added moisture and sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217 | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 53mg | 18% |
| Sodium | 179mg | 7% |
| Potassium | 101mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 362IU | 7% |
| Vitamin C | 7mg | 8% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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