Cranberry Orange Bread
User Reviews
5
Cranberry Orange Bread
Description
The bread is made by whisking together dry ingredients including all-purpose flour, sugar, baking powder, and salt. The wet ingredients of milk, vegetable oil, fresh orange zest and juice, egg, and vanilla extract are combined separately then incorporated into the dry mixture just until blended. Fresh or frozen cranberries are gently folded in to distribute evenly without overmixing.
Baked in a loaf pan at 350°F for approximately 55 minutes until a toothpick inserted in the center comes out with moist crumbs, the bread cools slightly before removal from the pan. A glaze made from powdered sugar, orange juice, vanilla, and zest is drizzled over the cooled loaf, enhancing the orange flavor and adding moisture.
This quick bread offers a moist, tender crumb with bright citrus and tart berry contrasts. It suits breakfast, brunch, or a snack. The batter should be mixed gently to avoid a dense texture or holes. Using room temperature eggs and milk helps achieve uniform mixing.
Ingredients
For the Cranberry-Orange Bread
- 2 cups all-purpose flour (240g)
- 1 cup granulated sugar (200g)
- 1¼ teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk (120mL)
- ½ cup vegetable oil (120mL)
- orange zest of 1
- 2 tablespoons orange juice (about 1/2 orange)
- 1 egg large
- 2 teaspoons vanilla extract
- 1 cup Cranberry fresh or frozen
For the Orange Glaze
- 1½ cups powdered sugar sifted
- 3 to 4 tablespoons orange juice
- ¼ teaspoon vanilla extract
- orange zest
Instructions
- Preheat the oven to 350F. Butter a 9x5-inch loaf pan or spray with baking spray.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. In another large bowl, whisk together milk, oil, orange zest and juice, egg, and vanilla until well combined.
- Add the milk mixture to the flour mixture and stir just until combined. Fold in the cranberries. Pour the batter into the prepared pan.
- Bake for 55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the bread cool in the pan on a wire rack for 20 minutes. Carefully remove and let cool completely on the wire rack.
For the Glaze:
- In a small bowl, whisk together sugar, orange juice, and vanilla until smooth and desired consistency. Drizzle over the cooled bread. Garnish with orange zest before slicing, if desired.
Notes
- Mix batter just until combined to avoid a dense or holey crumb; avoid electric mixers for this step.
- Zest the orange before juicing for easier preparation.
- Use room temperature eggs and milk to ensure even batter blending.
- Measure flour by weight to prevent a dense loaf; fluff and level if using cups.
- Sift powdered sugar before making the glaze for smooth texture.
- Cover loaf with foil if top browns too fast during baking.
- Roll oranges on the countertop before juicing to maximize juice yield.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Calories | 452kcal | 23% |
| Carbohydrates | 75g | 25% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 25mg | 8% |
| Sodium | 229mg | 10% |
| Potassium | 100mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 49g | 98% |
| Vitamin A | 94IU | 2% |
| Vitamin C | 9mg | 10% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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