Description
Cranberry Orange Bread showcases winter’s zesty brightness with tart cranberries and citrusy orange notes. Fresh ingredients blend into a moist, tender loaf that promises delightful flavors in each perfectly spiced slice, inviting you to savor a classic seasonal treat.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups (360 ml) all-purpose flour
- 1 ½ cups (225 g) fresh or frozen cranberries
- 3 large eggs
- 1 cup (240 ml) plain whole milk yogurt
- 1 cup (200 g) sugar
Liquid and Flavor Ingredients:
- ½ cup (120 ml) vegetable oil
- ½ teaspoon pure vanilla extract
- 2 teaspoons fresh orange zest
- ⅓ cup (80 ml) fresh orange juice
Dry and Seasoning Ingredients:
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 tablespoon all-purpose flour (additional)
- 1 cup (120 g) sifted confectioner’s sugar
- 2 to 3 tablespoons fresh orange juice (for glaze)
- ⅓ cup (67 g) granulated sugar (for syrup)
Instructions
- Preheat the oven to 350°F (175°C) and generously coat a 9×5-inch (23×13-centimeter) loaf pan with butter or cooking spray, then dust with flour to prevent sticking.
- Sift together all-purpose flour, baking powder, and kosher salt in a medium mixing bowl, ensuring a uniform dry ingredient mixture.
- In a large mixing bowl, whisk together plain yogurt, granulated sugar, eggs, freshly grated orange zest, pure vanilla extract, and vegetable oil until the mixture becomes smooth and fully integrated.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring minimally to avoid overworking the batter and maintaining a light texture.
- Lightly coat fresh or frozen cranberries with a tablespoon of flour, preventing them from sinking to the bottom of the bread during baking.
- Carefully fold the floured cranberries into the batter, distributing them evenly throughout the mixture.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
- Remove the bread from the oven and let it rest in the pan for 10 minutes to stabilize its structure.
- Transfer the bread to a wire cooling rack, allowing it to cool completely for about 1 hour.
- Prepare the orange syrup by combining fresh orange juice and granulated sugar in a small saucepan over medium heat, stirring until the sugar dissolves completely.
- Simmer the syrup for 3-4 minutes until it slightly thickens, then remove from heat.
- While the bread is still warm, use a toothpick or skewer to create multiple small holes across the surface.
- Brush the warm orange syrup generously over the bread, allowing it to seep into the holes and infuse flavor.
- For the glaze, whisk powdered sugar with fresh orange juice until smooth and drizzling consistency is achieved.
- Once the bread has cooled completely, generously drizzle the orange glaze over the top, allowing it to cascade down the sides.
- Let the glaze set for 10-15 minutes before slicing and serving the cranberry orange bread.
Notes
- Elevate your baking game with this zesty cranberry orange bread that bursts with bright, tangy flavors.
- Coating cranberries in flour prevents them from sinking to the bottom, ensuring even distribution throughout the loaf.
- Poking holes while the bread is warm allows the orange syrup to penetrate deeply, intensifying the citrusy moisture.
- Letting the bread cool in the pan initially helps maintain its structural integrity and prevents crumbling.
- The gentle folding technique when mixing wet and dry ingredients keeps the texture light and tender.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 358 kcal
- Sugar: 37 g
- Sodium: 176 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 65 mg