Description
Sweet orange cranberry bread weaves zesty citrus and tart berries into a delightful quick bread experience. Crumbly yet tender slices promise a perfect companion for morning coffee or afternoon tea.
Ingredients
Scale
Dry Ingredients:
- 2 cups (480 ml) all-purpose flour
- 1 teaspoon (5 ml) baking powder
- ½ teaspoon (2.5 ml) baking soda
- ½ teaspoon (2.5 ml) salt
- ¾ cup (150 g) granulated sugar
Wet Ingredients:
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- 2 large eggs
- ¾ cup (180 ml) freshly squeezed orange juice
- ½ cup (120 ml) sour cream or plain Greek yogurt
- 1 teaspoon (5 ml) vanilla extract
- 1 tablespoon (15 ml) orange zest (from 1 large orange)
Fruit and Flavor Enhancers:
- 1 ½ cups (180 g) fresh or frozen cranberries, roughly chopped
Orange Glaze (Optional):
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons (30–45 ml) orange juice
- ½ teaspoon (2.5 ml) orange zest
Instructions
- Prepare the baking vessel by coating a 9×5-inch loaf pan with butter and lining it with parchment paper, ensuring excess paper hangs over the sides for effortless bread removal.
- Combine the dry ingredients in a medium mixing bowl, thoroughly blending flour, baking powder, baking soda, and salt using a whisk until evenly distributed.
- Create a fragrant base by massaging orange zest into sugar, releasing essential citrus oils. Incorporate melted butter, eggs, fresh orange juice, sour cream, and vanilla extract, whisking until the mixture achieves a smooth, uniform consistency.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring minimally to prevent toughening the batter. Carefully integrate the cranberries, distributing them evenly throughout the mixture.
- Transfer the batter into the prepared loaf pan, smoothing the surface with a spatula to ensure an even top. Position the pan in a preheated oven at 350°F (175°C) and bake for 50-60 minutes, monitoring until a inserted toothpick emerges clean.
- Allow the bread to rest in the pan for 10 minutes, then carefully lift it out using the parchment paper overhang and place on a wire cooling rack.
- For an optional glaze, whisk powdered sugar with orange juice and zest until achieving a silky, pourable consistency. Adjust the texture by adding more liquid or sugar as needed.
- Once the bread has completely cooled, drizzle the citrusy glaze over the top, allowing it to cascade down the sides. Slice and serve to reveal the vibrant, moist interior.
Notes
- Zest Technique: Roll the orange on the counter before zesting to release more essential oils and boost citrusy flavor.
- Cranberry Tip: Toss fresh or frozen cranberries in a little flour before folding into batter to prevent sinking during baking.
- Moisture Magic: Use room temperature eggs and sour cream to ensure a consistently smooth, tender bread texture.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend and add 1/2 teaspoon xanthan gum for better structure and texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 250
- Sugar: 22 g
- Sodium: 160 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg