Cranberry Orange Bread
Serves 12
This cranberry bread is a great recipe to make during the holiday season! Perfectly moist, packed with fresh cranberries, topped with a bright orange glaze, it's a delicious dessert or festive breakfast.
Ingredients
- 2 cups all-purpose flour, spooned and leveled, plus 1 teaspoon for dusting the cranberries
- 2 teaspoons baking powder
- ¾ teaspoon sea salt
- ¾ cup cane sugar
- 1 tablespoon orange zest
- ½ cup vegetable oil
- 2 large eggs
- ½ cup fresh orange juice
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1½ cups cranberries, fresh or frozen
Orange Glaze
- 1 cup powdered sugar
- 1 to 2 tablespoons fresh orange juice
Instructions
- Preheat the oven to 350°F and grease an 8x4-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, place the cane sugar and orange zest. Use your fingers to work the zest into the sugar until well combined. This helps the zest release its fragrant oils. Add the oil and eggs and whisk until well combined, then add the orange juice, milk, and vanilla and whisk until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- In a medium bowl, combine the cranberries and the 1 teaspoon flour. Toss to coat, then fold into the batter.
- Pour the batter into the prepared pan and smooth the top. Bake for 45 to 55 minutes, or until the top springs back to the touch and a toothpick inserted comes out clean. Let cool completely in the pan.
- Make the orange glaze: In a medium bowl, whisk together the powdered sugar and 1 tablespoon orange juice. The glaze should have a thick, pourable consistency. If needed, add more orange juice, 1 teaspoon at a time, to help it come together.
- Drizzle over the cooled loaf. Allow the glaze to set for a few minutes before slicing and serving.
Notes
Nutrition facts are estimated for 1 serving without glaze