Description
Delightful Orange Cranberry Bread with Orange Glaze brings zesty citrus and tart berries together in a perfectly balanced quick bread. Moist crumb and sweet-tangy glaze make this treat irresistible for weekend brunches or afternoon tea with friends.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients:
- 2 large eggs
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 1/4 cup orange juice
- 1 tbsp orange zest
Fruit and Mix-Ins:
- 1 cup fresh cranberries
- 1/2 cup dried cranberries
Orange Glaze:
- 1 cup powdered sugar
- 2–3 tbsp orange juice
- 1 tsp orange zest
Instructions
- Preheat the oven to 350°F and prepare a 9×5 inch loaf pan with non-stick spray or parchment paper.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl until thoroughly combined.
- In a separate large mixing bowl, cream softened butter and sugar until light and fluffy using an electric mixer.
- Add eggs one at a time to the butter mixture, blending well after each addition.
- Incorporate sour cream, orange juice, and orange zest into the wet ingredients, mixing until smooth and well-integrated.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring until just combined to avoid overmixing.
- Gently fold in fresh and dried cranberries, distributing them evenly throughout the batter.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula for even baking.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
- Remove from oven and let the bread cool in the pan for 10 minutes before transferring to a wire rack.
- While the bread cools, whisk powdered sugar, orange juice, and orange zest together to create a smooth glaze.
- Once the bread has completely cooled, drizzle the orange glaze over the top, allowing it to naturally cascade down the sides.
- Let the glaze set for 15-20 minutes before slicing and serving the bread.
Notes
- Prevent Over-Mixing by gently folding dry ingredients into wet ingredients to maintain a tender, soft bread texture and avoid developing tough gluten strands.
- Cranberry Distribution matters, so coat fresh and dried cranberries lightly in flour before folding into batter to prevent sinking and ensure even spread throughout the loaf.
- Achieve Perfect Moisture by checking bread doneness with a toothpick test, ensuring it comes out with minimal crumbs for a rich, moist interior without being undercooked.
- Customize Dietary Needs by substituting gluten-free flour blend for all-purpose flour and using dairy-free alternatives like coconut yogurt or almond milk to accommodate different dietary restrictions.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg