Description
Warm, zesty orange cranberry bread brings sunshine to winter mornings with its delightful blend of citrusy brightness and tart cranberry notes. Homemade comfort awaits you in each slice, promising a perfect companion to morning coffee or afternoon tea.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 milliliters) all-purpose flour
- 1 cup (150 grams) fresh or frozen cranberries (halved)
- 3/4 cup (150 grams) granulated sugar
- 1/2 cup (113 grams) unsalted butter, softened
- 2 large eggs
Liquid and Flavor Ingredients:
- 1/2 cup (120 milliliters) freshly squeezed orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1/2 cup (120 milliliters) plain yogurt or sour cream
Leavening and Seasoning Ingredients:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Optional Glaze:
- 1/2 cup (60 grams) powdered sugar
- 2–3 tablespoons orange juice
Instructions
- Prepare the workspace by heating the oven to 350F (175C) and positioning a rack in the center. Coat a 9×5-inch loaf pan with cooking spray or line with parchment paper.
- Divide fresh cranberries in half if using whole fruits. Frozen cranberries can be used directly without thawing.
- Create a creamy base by thoroughly blending butter and sugar until the mixture becomes pale and airy. Incorporate eggs individually, ensuring complete integration after each addition.
- Introduce liquid components including orange juice, zest, vanilla extract, and yogurt into the butter mixture. Stir until smooth and uniform.
- Combine flour, baking powder, baking soda, and salt in a separate vessel. Gently incorporate dry ingredients into wet mixture, mixing just until no flour streaks remain.
- Delicately fold cranberries into the batter, distributing them evenly without crushing the fruit.
- Transfer batter to prepared loaf pan, smoothing the surface with a spatula to ensure even distribution.
- Bake for 55-65 minutes, rotating pan halfway through cooking. Check doneness by inserting a toothpick into the center – it should emerge clean with minimal crumbs.
- Allow bread to rest in pan for 15 minutes, then carefully transfer to a wire cooling rack.
- Optional: Whisk powdered sugar with orange juice to create a glossy glaze. Drizzle over completely cooled bread before serving.
Notes
- Check cranberry ripeness by gently pressing; firm berries work best for maintaining texture and preventing soggy bread.
- Dust cranberries with a light flour coating before folding into batter to prevent them from sinking during baking.
- Use room temperature ingredients to ensure smooth mixing and even baking, creating a more consistent bread texture.
- Reduce sugar by substituting with honey or maple syrup for a lower-glycemic alternative that maintains moisture and sweetness.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 220
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg