Description
This moist orange cranberry bread combines tangy cranberries and fresh orange zest for a flavorful treat. Perfect for breakfast, dessert, or gifting during the holidays!
Ingredients
Scale
- For the Bread:
- 2 cups all-purpose flour
- 1 cup fresh or frozen cranberries (halved)
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup plain yogurt or sour cream
- For the Glaze (Optional):
- ½ cup powdered sugar
- 2–3 tablespoons orange juice
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. - Prepare the Cranberries:
If using fresh cranberries, halve them. If frozen, no need to thaw. Set aside. - Make the Batter:
In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs, one at a time. Stir in the orange juice, zest, vanilla extract, and yogurt. - Mix the Dry Ingredients:
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix. - Fold in the Cranberries:
Gently fold the cranberries into the batter. - Bake:
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. - Optional Glaze:
In a small bowl, whisk together powdered sugar and orange juice to make a simple glaze. Drizzle over the cooled bread.
Notes
- Storage: Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezing: You can freeze the bread for up to 3 months. Wrap tightly in plastic wrap and foil.
- Add-Ins: You can add chopped walnuts or pecans for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
Nutrition
- Calories: 230
- Fat: 9g
- Carbohydrates: 32g
- Protein: 4g