Cranberry Orange Bread is a delightful treat that perfectly captures the essence of the season. With its bright flavors and warm spices, it makes for an ideal addition to any fall gathering or cozy weekend brunch. The combination of tart cranberries and zesty orange creates a flavor profile that is both refreshing and comforting.
For those considering substitutions, you can use a gluten-free flour blend to make the bread gluten-free, but be sure to check the proportions. Always opt for pumpkin puree instead of pumpkin pie filling, as the latter contains added sugars and spices. If you’re allergic to nuts, rest assured that the recipe is nut-free. Fresh cranberries are recommended, but frozen cranberries can be used if fresh ones are not available; just ensure they are not thawed before mixing them into the batter.
Bread & Rolls
Cranberry Orange Bread Recipe
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk, room temperature
- Zest of 1 large orange, divided
- 1/4 cup orange juice, freshly squeezed
- 6 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 1/2 cups fresh cranberries, rinsed and patted dry
- 1/2 tablespoon all-purpose flour
- 1 cup powdered sugar
- 1 1/2 tablespoons freshly squeezed orange juice, or to reach desired consistency
Instructions
- Fire up the oven and set it to 350 degrees Fahrenheit. Grab an 8 1/2 by 4 1/2-inch bread loaf pan, give it a good buttering, and dust it with flour, making sure to shake out any extras.
- Take a medium bowl and whisk together 1 1/2 cups of flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Just set that dry mix aside for a bit until you need it.
- In a measuring cup, combine 1/4 cup of milk, the zest from the orange (don’t forget to save 1 teaspoon for later in the glaze), and 1/4 cup of orange juice. Give it a good mix and then set it aside.
- In a large mixing bowl, beat together 6 tablespoons of softened butter and 3/4 cup of granulated sugar using a mixer on medium to high speed for about 2 to 3 minutes. You want it well combined, but it doesn’t have to be perfectly smooth.
- Crack in the 2 large eggs and mix until everything is fully blended. Gradually add the dry flour mixture in two parts, switching it up with the milk mixture, mixing on medium to low speed until it’s just combined. Remember, don’t overmix; scrape down the sides of the bowl if needed.
- In a small bowl, toss 1 1/2 cups of cranberries with 1/2 tablespoon of flour for a light coating. Gently fold those cranberries into the batter, making sure they’re evenly mixed in.
- Pour the batter into that prepared loaf pan and smooth out the top with a spatula. Bake it for 45 to 50 minutes, or until it turns golden brown and a toothpick poked in the center comes out clean.
- After baking, let the bread cool in the pan for about 10 to 15 minutes. Carefully run a knife around the edges and then transfer the loaf to a wire rack so it can cool completely.
- For the glaze, whisk together 1 cup of powdered sugar, 1 1/2 tablespoons of orange juice, and the zest you saved until it’s smooth. You can tweak the texture by adding more orange juice or powdered sugar if it’s not just right.
Tips
- The bread can be made a day ahead; just wrap it tightly and store it at room temperature.
- Leftover bread can be stored in an airtight container for a few days or frozen for up to three months. Just be sure to wrap it well to prevent freezer burn.
- For a decorative touch, garnish the glazed bread with additional orange zest or a sprinkle of chopped nuts before serving.
If you’re looking for a delightful treat that’s perfect for gatherings, I recommend trying Pumpkin Monkey Bread. The recipe offers a wonderful combination of flavors and textures that will surely impress your guests.