Cranberry Orange Bread
Tart cranberries nestled in a sweet citrusy bread
Ingredients
Bread
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup cream
- 1 tsp orange zest
- 1/4 cup orange juice
- 6 tbsp unsalted butter, at room temperature
- 3/4 cup sugar
- 2 large eggs, at room temperature
- 2 tsp flour
- 1 1/2 cups fresh cranberries
Orange glaze
- 1 cup powdered sugar
- 1 1/2 tbsp orange juice
- 1 tsp orange zest
Instructions
Bread
- Preheat oven to 325 degrees. Grease a 8.5 x 4.5" bread loaf pan, dust with flour and set aside.
- In a medium mixing bowl, whisk flour, baking powder, and salt. Set aside
- In a small bowl, combine cream, 1 tsp zest and orange juice. Set aside.
- In a large mixing bowl, cream butter and sugar for 2-3 minutes until combined. Beat in eggs, mixing well.
- Add flour to butter mixture, alternating with milk mixture, until just incorporated.
- Toss cranberries in a small bowl with 2 tsp flour, discarding excess flour. Fold cranberries into batter.
- Spread batter in pan and bake for 40 minutes at 325 degrees. Increase oven temperature to 350 degrees and bake for 10-15 minutes longer until internal temperature of bread reaches 200 degrees.
- Let bread cool in pan for 10 minutes before moving to wire rack to cool completely.
Glaze
- In a small bowl, combine powdered sugar, orange juice and zest and whisk until smooth.
- When bread is completely cool, drizzle glaze over top of loaf. Allow glaze to set for 15 minutes before slicing to serve, or wrapping to freeze.
Notes
- This bread freezes nicely. Be sure loaf is completely cooled before glazing and glaze is set before freezing.
- Fresh cranberries are usually only available seasonally. Buy them fresh and freeze whole. Simply thaw to room temperature before use.