Description
Homemade orange-cranberry delight bread combines zesty citrus notes with tart cranberry essence in a moist, rustic loaf. Family gatherings become special moments when sharing warm slices of this delectable quick bread that embraces seasonal flavors.
Ingredients
Scale
- 1 ½ cups (360 ml/12 fl oz) fresh cranberries, rinsed and patted dry
- 6 tbsps (85 g/3 oz) unsalted butter, softened
- 2 large eggs, room temperature
- ¾ cup (150 g/5.3 oz) granulated sugar
- 1 ½ cups (180 g/6.3 oz) all-purpose flour
- ½ tbsp (4 g/0.14 oz) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup (60 ml/2 fl oz) milk, room temperature
- ¼ cup (60 ml/2 fl oz) orange juice, freshly squeezed
- 1 large orange zest, divided
- 1 cup (120 g/4.2 oz) powdered sugar
- 1 ½ tbsps (22 ml/0.7 fl oz) freshly squeezed orange juice
- 1 tsp orange zest, reserved from the orange above
Instructions
- Preparation: Preheat oven to 350°F and thoroughly grease an 8.5 by 4.5 inch loaf pan with butter, then dust with flour to prevent sticking.
- Dry Ingredients: Whisk flour, baking powder, and salt in a medium bowl until uniformly combined, creating a light and airy base for the bread.
- Liquid Components: Blend milk, most of the orange zest, and fresh orange juice to create a fragrant liquid mixture that will infuse the bread with citrus essence.
- Creaming Process: Use an electric mixer to cream butter and sugar until the mixture becomes light, fluffy, and significantly increases in volume, creating a smooth foundation.
- Egg Integration: Gradually add eggs to the butter mixture, mixing thoroughly after each addition to ensure a consistent and silky batter.
- Combining Mixtures: Alternately fold in flour mixture and milk mixture, starting and ending with flour, to maintain a balanced and smooth consistency throughout the batter.
- Cranberry Distribution: Lightly dust cranberries with flour to prevent sinking, then gently fold into the batter to ensure even spread of fruit.
- Baking Process: Pour batter into prepared pan, spreading evenly, and bake for 45-50 minutes until a toothpick inserted in the center comes out clean.
- Cooling and Resting: Allow bread to rest in the pan for 10-15 minutes, then transfer to a wire rack to cool completely, helping the bread set and maintain its structure.
- Glaze Preparation: Whisk powdered sugar, remaining orange juice, and reserved orange zest until smooth and glossy, adjusting consistency as needed.
- Finishing Touch: Once bread is completely cooled, drizzle glaze over the top, allowing it to cascade down the sides for an elegant and appetizing presentation.
Notes
- Prevent Cranberry Sinking: Lightly coat cranberries in flour to ensure even distribution throughout the bread and prevent them from settling at the bottom during baking.
- Achieve Smooth Batter: Mix ingredients gradually and alternate between flour and milk mixtures to create a consistent, lump-free texture that ensures even baking.
- Master Moisture Control: Let bread rest in the pan for 10-15 minutes after baking to help it set and prevent crumbling, resulting in a perfectly moist and intact loaf.
- Glaze Like a Pro: Adjust glaze consistency by adding orange juice or powdered sugar incrementally, creating a smooth, glossy finish that drizzles beautifully over the cooled bread.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 250
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg