Home > Just for you > Cranberry Orange Bread > Page 2

Cranberry Orange Bread


Cranberry Bread Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup milkroom temperature
  • Zest of 1 large orangedivided
  • 1/4 cup orange juicefreshly squeezed
  • 6 Tbsp unsalted buttersoftened
  • 3/4 cup granulated sugar
  • 2 large eggsroom temperature
  • 1 1/2 cups fresh cranberriesrinsed and patted dry
  • 1/2 Tbsp all-purpose flour

Orange Glaze Ingredients:

    • 1 cup powdered sugar
    • 1 1/2 Tbsp freshly squeezed orange juiceor to reach desired consistency
  • 1 tsp orange zestreserved from the orange above


How to Make Cranberry Orange Bread:

    1. Prep: Preheat oven to 350˚F. Butter a 6 cup (8 1/2 by 4 1/2 bread loaf pan) then dust with flour, tapping out the excess flour.

    2. In a medium mixing bowl, whisk together: flour, baking powder, and salt. Set aside.

    3. In a measuring cup, combine together milk, zest of 1 orange (Reserve 1 tsp zest for the glaze), and orange juice. Set aside.

    4. In a large mixing bowl, cream together butter and granulated sugar on medium/high speed (2-3 minutes on high speed). It won’t be smooth, just combined. Beat in 2 large eggs, mixing until well incorporated.

  1. Add flour mixture in 2 parts, alternating with the milk mixture and mixing on medium/low speed just until incorporated with each addition. Scrape the sides of the bowl with a spatula as needed.

  2. Toss cranberries with 1/2 Tbsp flour then fold them into the batter just until incorporated. Spread the batter into your prepared pan and bake for 45-50 min at 350˚F until golden on top and a toothpick inserted into the center comes out clean. Let cool in pan 10-15 minutes then run a cake release tool or knife around the edges and transfer the loaf to a wire rack to cool completely.