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Cranberry Orange Bread

Tart cranberries nestled in a sweet citrusy bread
Print Recipe Pin Recipe
Prep Time 1 hour
Course Breads
Servings 8 slices

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.