Description
This cranberry orange bread is a deliciously moist loaf, perfect for breakfast or as a snack!
Ingredients
Scale
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup butter (room temperature)
- 2 large eggs
- 1 tablespoon orange zest
- 1/4 cup orange juice
- 1¼ cups cranberries (fresh)
- 1 cup powdered sugar
- 2 tablespoons orange juice
Instructions
- Preheat oven to 325 degrees F.
- Grease a 4″ x 8″ loaf pan, or line with parchment paper, and set aside.
- In the bowl of a stand mixer, cream together the soft butter and sugar until light and fluffy.
- Add the orange zest, milk, and eggs, and mix on low until the batter is smooth.
- In a large mixing bowl, combine the flour, baking powder, and salt, then add the dry ingredients to the wet ingredients.
- Mix just until combined, then gently fold the cranberries in by hand.
- Transfer the batter to your prepared baking dish and spread the batter evenly.
- Bake in your preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
- Remove from the oven and cool on a rack for 10 minutes, then gently run a knife around the edges of the bread and tease the bread out of the pan.
- Let cool completely on wire racks while you make the orange glaze.
- In a small bowl, combine the powdered sugar and orange juice and whisk until combined.
- Use a piping bag or a spoon to drizzle the glaze over the top of your cooled cranberry bread. Enjoy!
Notes
- This bread can be stored in an airtight container for up to 5 days.
- For a nutty flavor, consider adding chopped walnuts or pecans.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 22g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg