Cranberry Orange Bread Recipe
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5
14 reviews
Excellent
Cranberry Orange Bread Recipe
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Cranberry Orange Bread blends fresh orange zest and juice with tart cranberries folded into a tender, not overmixed batter that yields a moist, flavorful loaf. The addition of plain yogurt adds moisture and a slight tang, complementing the bright citrus and tart berries. A simple orange glaze on top enhances the sweet and tart balance. This bread works well as a breakfast bread, snack, or dessert slice.
Description
This bread uses creamed butter and sugar beaten with eggs, vanilla extract, zest, and orange juice to form a flavorful base. The flour is whisked with baking powder and salt before folding gently with cranberries that have been tossed in flour to prevent sinking. Yogurt adds moisture and a subtle tang to the crumb.
The batter is baked in a 9x5-inch loaf pan until a toothpick inserted in the center comes out clean or with a few crumbs, usually between 50-60 minutes. An optional glaze of powdered sugar, fresh orange juice, and zest can be added after the bread has fully cooled to avoid melting or running.
Fresh ingredients, especially the orange zest and juice, provide the clearest citrus flavor. Careful mixing avoids gluten development for a tender crumb while the cranberries add bursts of tartness. The bread is best served sliced and can be enjoyed as a sweetened breakfast or snack.
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Ingredients
For the Cranberry Orange Bread:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ cup PLAIN yogurt
- orange zest and juice from 1 large
- ½ cup unsalted butter 8 tablespoons, softened
- 1 cup granulated sugar
- 2 large egg room temperature
- 1 teaspoon vanilla extract pure
- 1 ½ cups cranberries rinsed and patted dry + toss with 1 tablespoon of flour, fresh
For the Orange Glaze:
- 1 cup powdered sugar
- 2 tablespoons orange juice freshly squeezed
- 1 teaspoon orange zest
Instructions
Make the Cranberry Orange Bread:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9 x 5 inch loaf pan or line it with parchment paper for easier removal.
- Cream butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-5 minutes.
- Add wet ingredients: Add the eggs and beat until fluffy. Then mix in the vanilla extract, orange zest, freshly squeezed orange juice, and yogurt. Mix to combine.
- Whisk Flour Mixture: In a medium bowl, whisk together flour, baking powder, and salt.
- Combine wet and dry ingredients: Add the flour mixture with the wet ingredients to the bowl. Stir to combine with a dough hook or spatula. Add the cranberries and fold until well combined. Avoid overmixing.
- Pour batter into loaf pan: Spread the batter evenly into the prepared loaf pan and smooth the top with a spatula.
- Bake: Bake the bread for 50-60 minutes or until a toothpick inserted into the center comes clean. If the top begins to brown too quickly, you can loosely cover the loaf with aluminum foil for the last 10-15 minutes of baking.
- Cool the bread: Let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before adding the glaze.
To Make the Orange Glaze:
- Prepare the glaze: In a small bowl, whisk together the powdered sugar, freshly squeezed orange juice, and orange zest until smooth and slightly thick. If the consistency is too thin, add a little more powdered sugar or more orange juice.
- Glaze the bread: Once completely cooled, drizzle the orange glaze generously over the top. Allow the glaze to set before slicing and serving. You can drizzle the glaze, or pour evenly over the top!
Notes
- Use freshly grated orange zest and freshly squeezed orange juice for the best and brightest citrus flavor; avoid bottled juice.
- Toss cranberries in a tablespoon of flour before folding into the batter to prevent them from sinking to the bottom during baking.
- Mix the batter just until combined to avoid overdevelopment of gluten, which can toughen the bread.
- Start checking for doneness around 50 minutes by inserting a toothpick; it should come out clean or with a few moist crumbs.
- Apply the orange glaze only after the bread has fully cooled to prevent the glaze from melting and becoming runny.
- Use room temperature eggs, butter, and yogurt to achieve an even, smooth batter.
Nutrition Information
Show Details
Calories
413kcal
(21%)
Carbohydrates
69g
(23%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.5g
(25%)
Cholesterol
78mg
(26%)
Sodium
249mg
(10%)
Potassium
121mg
(3%)
Fiber
2g
(8%)
Sugar
43g
(86%)
Vitamin A
488IU
(10%)
Vitamin C
14mg
(16%)
Calcium
78mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 69g | 23% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 78mg | 26% |
| Sodium | 249mg | 10% |
| Potassium | 121mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
| Vitamin A | 488IU | 10% |
| Vitamin C | 14mg | 16% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
14 reviews
Excellent
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