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I'm so excited to share my Orange-glazed Cranberry Bread recipe with you! This gorgeous loaf combines vibrant cranberries with bright orange in the most delightful way. It's become my favorite holiday treat to make and give – the balance of tart berries sweet glaze and moist tender crumb is absolutely irresistible.
Everything You Need
- Flour: All-purpose flour provides structure for the bread.
- Baking Powder: Leavening agent for a light and fluffy texture.
- Salt: Enhances flavors and balances sweetness.
- Milk: Use room-temperature milk for better mixing.
- Orange Zest and Juice: Adds vibrant citrus flavor; zest the orange before juicing.
- Butter: Unsalted and softened butter ensures a moist texture.
- Sugar: Sweetens the bread and balances tart cranberries.
- Eggs: Provides a tender crumb and structure.
- Cranberries: Use fresh or frozen cranberries, tossed in flour to prevent sinking.
How to Make Cranberry Bread
- Step 1: Whisk the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt to ensure even distribution.
- Step 2: Combine the Wet Ingredients
- In a measuring cup, mix milk, orange juice, and orange zest. Set aside.
- Step 3: Cream Butter and Sugar
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time until fully incorporated.
- Step 4: Combine the Batter
- Add the dry ingredients to the creamed mixture in two additions, alternating with the milk mixture. Mix until just combined.
- Step 5: Prepare Cranberries
- Toss cranberries with 1/2 tablespoon of flour to coat. Fold them gently into the batter to ensure even distribution.
- Step 6: Pour and Bake
- Spread the batter evenly into a buttered and floured 8.5×4.5-inch loaf pan. Bake at 350°F (175°C) for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Step 7: Cool and Serve
- Cool the bread in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before glazing or slicing.
The Perfect Glaze
The glaze is what makes this bread truly special. I mix powdered sugar with fresh orange juice and zest until it's just the right consistency. When you drizzle it over the cooled bread it creates this beautiful sweet-tangy topping that makes everyone's eyes light up.
My Best Tips
Here's my favorite trick: always coat those cranberries in flour before adding them to the batter it keeps them from sinking to the bottom. Make sure your butter is perfectly softened and please be patient let the bread cool completely before adding the glaze.
Keep It Fresh
This bread stays perfect for about 3 days wrapped well on your counter or a week in the fridge. I love making extra loaves to freeze they last for months. Just thaw overnight in the fridge when you're ready to enjoy.
No Fresh Cranberries?
Don't worry if you can't find fresh cranberries! I've made this countless times with dried ones. Use about 2/3 cup and reduce the sugar to keep that perfect balance. My secret tip? Soak those dried cranberries in warm water for 10 minutes they'll be extra plump and juicy.
Add Some Crunch
Sometimes I love adding some chopped walnuts or pecans about half a cup is perfect. They add such a lovely texture and their nutty flavor works beautifully with the cranberries and orange. It takes this bread to a whole new level.
Enjoy All Year
I always buy extra cranberries during the holidays and pop them in the freezer. That way I can make this bread whenever the craving hits. You don't even need to thaw them first just toss them right into the batter.
Perfect Pairings
Nothing beats a slice of this bread with your morning coffee or afternoon tea. For special occasions I love serving it with a dollop of whipped cream or orange marmalade. It's even amazing with cream cheese spread on top for breakfast.
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Frequently Asked Questions
- → Why dust cranberries with flour?
Coating cranberries in flour helps them stay suspended in the batter instead of sinking to the bottom during baking.
- → Why alternate adding wet and dry ingredients?
This method ensures ingredients combine evenly and prevents overmixing, which could result in a tough bread.
- → Can I use dried cranberries?
Fresh cranberries are recommended for best texture and tartness. Dried cranberries will result in a sweeter, less moist bread.
- → Why let it cool before glazing?
The bread must be completely cool or the warm bread will melt the glaze, making it thin and runny instead of setting properly.
- → How should I store this bread?
Store in an airtight container at room temperature. The moisture content helps it stay fresh for several days.