Cranberry Orange Bread with Sweet Orange Glaze
User Reviews
4.8
Cranberry Orange Bread with Sweet Orange Glaze
Description
This Cranberry Orange Bread combines the tartness of fresh cranberries with vibrant orange zest and juice, creating a lively citrus flavor throughout the loaf. Cashew milk mixed with lemon juice substitutes for buttermilk, tenderizing the crumb. Brown and granulated sugars contribute subtle caramel notes and sweetness. The batter includes all-purpose flour leavened with baking soda and baking powder for lightness.
The loaf is baked in a greased and floured 9x5-inch pan for about 70 minutes, with a foil tent applied midway to prevent overbrowning. A glaze made from sifted confectioners sugar mixed with fresh orange juice is drizzled over the cooled bread, imparting a glossy, sweet finish that echoes the orange flavor.
This bread keeps well at room temperature for several days sealed airtight and freezes well unglazed, making it convenient for make-ahead brunches or snacks. It is best served sliced plain or with a smear of butter to complement the tart cranberries and sweet citrus glaze.
Ingredients
Bread
- ½ cup cashew milk Silk Unsweetened Vanilla Almondmilk or another milk may be substituted, unsweetened, brand Silk
- 2 teaspoons lemon juice
- 1 egg large
- ½ cup canola oil or vegetable oil
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 tablespoon orange zest from about 1 large orange
- ⅓ cup orange juice from about 1 large orange, freshly squeezed
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt or to taste
- 2 cups cranberries plus more for sprinkling, fresh
Glaze
- 2 cups confectioners sugar sifted
- orange juice freshly squeezed, about 1/4 cup
Instructions
- Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- To a medium bowl or large glass measuring cup, add the milk, lemon juice, and stir to combine; set aside for about 10 minutes. This will cause the milk to curdle a bit so that it resembles and acts like buttermilk.
- To a large bowl, add the egg, oil, sugars, orange zest (zest the orange before juicing it), orange juice, vanilla extract, and whisk to combine.
- Add the milk and lemon juice mixture and whisk to combine.
- Add the flour, baking soda, baking powder, salt, and stir to combine; don’t overmix.
- Add the cranberries and stir to combine. (I haven’t tried the recipe with dried cranberries.)
- Turn batter out into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.Evenly sprinkle a few cranberries over the top.
- Bake for about 70 minutes and tent pan with a sheet of foil at the 30-minute mark by loosely draping a sheet of foil over the top and sides of pan. This prevents top and sides of bread from becoming overly browned before the center cooks through. Bread is done when the top is set in the center, domed, springy to the touch, and a toothpick inserted in the center (if you can find a patch without hitting cranberries) comes out clean or with a few moist crumbs, but no batter. Baking times will vary based on oven and climate variances, how moist the cranberries are, etc. Bake until your bread is done in your oven.
- Allow bread to cool in pan for about 20 minutes before turning out on a wire rack to cool completely before glazing.
- To a large bowl, add the confectioners’ sugar, orange juice, and whisk to combine until smooth. You may have to play with the sugar and juice ratios slightly to achieve desired glaze consistency.
- Evenly drizzle glaze over bread, noting you will likely have extra. I spread the extra glaze on the cut slices of the bread as if I was buttering toast.
Notes
- Store bread airtight at room temperature for up to 5 days to maintain freshness.
- Freeze unglazed bread airtight for up to 4 months, then glaze after thawing for best results.
- Fresh cranberries are recommended; dried cranberries have not been tested in this recipe.
- Use freshly squeezed orange juice and zest to maximize bright citrus flavor in both batter and glaze.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 392kcal | 20% |
| Carbohydrates | 68g | 23% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 19mg | 6% |
| Sodium | 274mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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