Description
Delight in this moist and flavorful Cranberry Orange Bread that perfectly blends tart cranberries with zesty orange. Ideal for breakfast or an afternoon snack, this quick bread features a tender crumb and a luscious orange glaze topping.
Ingredients
Scale
Bread Batter
- 1 orange
- 8 Tbsp salted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup sour cream
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups fresh cranberries, sliced in half
Glaze
- 1 cup powdered sugar
- 1.5 to 2 Tbsp orange juice (reserved from orange)
- Pinch of orange zest (optional)
Instructions
- Preheat and Prepare Ingredients: Preheat your oven to 350ºF. Zest and juice the orange, reserving about ⅓ cup juice, divided for batter and glaze. Slice the fresh cranberries in half.
- Mix Wet Ingredients: In a large bowl, beat the butter, sugar, and ¼ tsp orange zest with a hand or stand mixer on high speed until soft and fluffy, about 2-3 minutes. Add the egg and continue beating until smooth and creamy, about 2 minutes.
- Add Sour Cream and Orange Juice: Beat in the sour cream and ¼ cup of the orange juice into the batter for approximately 2 more minutes. Reserve the remaining orange juice for the glaze preparation.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Incorporate Dry Ingredients and Cranberries: Add half of the flour mixture to the wet ingredients and mix on low speed until combined. Add the remaining flour mixture and mix until just combined. Gently fold in the sliced cranberries to distribute evenly.
- Prepare Pan and Bake: Grease an 8.5 x 4.5-inch bread pan and lightly dust it with flour. Pour the batter into the pan, smoothing the surface evenly. Bake in the preheated oven for 60 minutes or until the bread is browned and a toothpick inserted in the center comes out clean or with a few crumbs.
- Cool and Glaze: Let the bread cool in the pan while you make the glaze. Mix the powdered sugar with enough reserved orange juice (1.5 to 2 Tbsp) to create a thick glaze. Optionally, add a pinch of orange zest for enhanced flavor.
- Remove and Serve: Once mostly cooled, run a knife around the edges to loosen the bread and remove it from the pan. Drizzle the orange glaze over the top. Slice into 10 pieces and serve.
Notes
- Make sure the butter is softened to room temperature for easy beating and a fluffy batter.
- If fresh cranberries are unavailable, frozen cranberries can be used; just thaw and drain excess moisture beforehand.
- Do not overmix the batter after adding flour to keep the bread tender.
- The glaze consistency should be thick but pourable; add juice a little at a time.
- Use an 8.5 x 4.5-inch loaf pan to get the proper shape and cook time.
- Baking time may vary slightly depending on the oven, so check doneness with a toothpick.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 50 mg
