Description of this recipe
This Cranberry Orange Bread is a delightful combination of tart cranberries and zesty orange, baked into a moist and tender loaf. The bread is perfect for breakfast, brunch, or as a sweet treat any time of day. A simple lemon glaze adds a touch of sweetness and enhances the citrus flavors. It’s a simple recipe, perfect for both novice and experienced bakers, delivering a homemade delight that everyone will enjoy.
Why you will love this recipe
You will absolutely adore this Cranberry Orange Bread because it is:
- Flavorful: The balance of tart cranberries and bright orange creates an irresistible taste.
- Moist and Tender: The addition of sour cream and oil ensures a perfect texture that stays moist for days.
- Easy to Make: With simple steps and readily available ingredients, this recipe is straightforward and hassle-free.
- Versatile: Enjoy it as a breakfast treat, a holiday staple, or a homemade gift.
- Visually Appealing: The vibrant cranberries scattered throughout the loaf make it a beautiful addition to any table.
Ingredients:
Cake:
- 3 Tbsp unsalted butter, room temperature
- 3 large eggs
- 1 1/4 cup granulated sugar
- 1 3/4 cups all-purpose flour, measured then sifted
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup fresh cranberries
- 1 Tbsp orange zest
- 2 Tbsp orange juice
- 1 Tbsp lemon juice
- 1/4 cup sour cream
- 3 Tbsp extra light olive oil (or canola oil)
Glaze:
- 1/3 cup powdered sugar
- 1 tsp lemon juice
- 1 tsp milk
Preparation:
Step 1: Preheat the oven to 350°F (175°C). Preparing your baking pan is crucial for easy removal of the bread. Generously cover a bread pan with parchment paper, ensuring it extends over the sides to act as handles. Lightly dust the parchment-lined pan with flour. This prevents the bread from sticking and allows for a clean release after baking. Set the prepared pan aside.
Step 2: Sift together the dry ingredients. In a mixing bowl, combine 1 ¾ cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ½ teaspoon of baking soda. Sifting these ingredients ensures they are evenly distributed and eliminates any lumps, resulting in a lighter and more consistent texture in the final product. Set the bowl of sifted dry ingredients aside.
Step 3: In a separate mixing bowl, cream together the butter, eggs, and sugar. Ensure the 3 tablespoons of unsalted butter are at room temperature for easier creaming. Add the 3 large eggs and 1 ¼ cups of granulated sugar to the bowl. Beat these ingredients together using an electric mixer until the mixture becomes light and fluffy. This step is essential for incorporating air into the batter, which helps the bread rise and achieve a tender crumb.
Step 4: Combine the wet ingredients in another bowl. In a small bowl, whisk together 1 tablespoon of orange zest, 2 tablespoons of orange juice, 1 tablespoon of lemon juice, ¼ cup of sour cream, and 3 tablespoons of extra light olive oil (or canola oil). This mixture provides the liquid and fat necessary for a moist and flavorful bread. The combination of citrus juices and zest enhances the overall taste profile.
Step 5: Incorporate the wet ingredients into the creamed mixture. Pour the orange zest, juice, sour cream, and oil mixture into the bowl with the creamed butter, eggs, and sugar. Lightly beat to combine until just mixed. Be careful not to overmix, as this can lead to a tough bread.
Step 6: Gradually add the dry ingredients to the wet ingredients. Add half of the sifted dry mixture to the wet mixture and beat lightly until partially incorporated. Then, add the remaining half of the dry mix and beat until just incorporated. Again, avoid overmixing; the goal is to combine the ingredients until they are just mixed, without developing the gluten in the flour too much.
Step 7: Gently fold in the cranberries. Add 1 cup of fresh cranberries to the batter. Gently fold them in using a spatula until they are evenly distributed throughout the mixture. Be careful not to crush the cranberries, as this can release too much juice and affect the texture of the bread.
Step 8: Pour the batter into the prepared bread pan. Carefully pour the cranberry-orange batter into the parchment-lined bread pan. Ensure the batter is evenly distributed to promote uniform baking.
Step 9: Bake the bread. Place the bread pan in the preheated oven and bake for 40-50 minutes. To check for doneness, insert a toothpick into the center of the loaf. If the toothpick comes out clean or with only a few moist crumbs, the bread is ready. If the toothpick comes out with wet batter, continue baking for a few more minutes and check again.
Step 10: Cool the bread. Once the bread is done, remove it from the oven and let it cool in the pan for about 10-15 minutes. After the initial cooling period, carefully lift the bread out of the pan using the parchment paper handles. Place the loaf on a wire rack to cool completely. Cooling the bread completely before glazing prevents the glaze from melting and ensures a cleaner finish.
Step 11: Prepare the glaze. While the bread is cooling, prepare the lemon glaze. In a small bowl, whisk together 1/3 cup of powdered sugar, 1 teaspoon of lemon juice, and 1 teaspoon of milk until smooth. Adjust the amount of milk or lemon juice to achieve the desired consistency. The glaze should be thick enough to coat the bread but thin enough to drizzle easily.
Step 12: Glaze the bread. Once the bread is completely cool, dust it lightly with powdered sugar for an extra touch of sweetness. Then, drizzle the lemon glaze over the top of the loaf. Allow the glaze to set for a few minutes before slicing and serving.
COOKING Rating:
Easy
Serving Suggestions:
- Serve slices of Cranberry Orange Bread warm or at room temperature.
- Pair it with a cup of coffee or tea for a delightful breakfast or afternoon snack.
- Offer it as part of a holiday brunch spread alongside other baked goods and fresh fruits.
- Toast slices and spread with butter or cream cheese for a richer treat.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert option.
Tips:
- Ensure all ingredients are at room temperature for better incorporation.
- Sifting the flour and dry ingredients will result in a lighter, more tender crumb.
- Be careful not to overmix the batter, as this can lead to a tough bread.
- Adjust baking time as needed based on your oven; start checking for doneness around 40 minutes.
- For a more intense orange flavor, add more orange zest to the batter.
- If using frozen cranberries, do not thaw them before adding to the batter.
- Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- The bread can also be frozen for longer storage; wrap it tightly in plastic wrap and foil before freezing.
Prep Time:
20 minutes
Cook Time:
40-50 minutes
Total Time:
60-70 minutes
Nutritional Information:
(Note: Nutritional information is approximate and can vary based on specific ingredients and portion sizes.)
Calories: Approximately 250-300 per slice
Protein: Approximately 4-5 grams per slice
Sodium: Approximately 150-200 mg per slice
Conclusion
This Cranberry Orange Bread recipe is a wonderful addition to your baking repertoire. Its combination of tart and sweet flavors, moist texture, and simple preparation make it a surefire hit for any occasion. Whether you’re looking for a festive holiday treat or a comforting everyday indulgence, this bread is sure to impress. Enjoy the process of baking and the delicious results of your efforts!
Questions and Answers:
Q1: Can I use dried cranberries instead of fresh cranberries?
A: While fresh cranberries are recommended for their burst of flavor and moisture, you can substitute dried cranberries if necessary. Rehydrate them by soaking them in warm water for about 15-20 minutes before adding them to the batter. This will help prevent them from being too dry in the baked bread. Be sure to drain them well after soaking.
Q2: How can I make this recipe gluten-free?
A: To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum or add it separately (about 1 teaspoon per cup of gluten-free flour) to provide structure to the bread. Also, check that your baking powder is gluten-free.
Q3: Can I add nuts to this bread?
A: Absolutely! Adding nuts can enhance the flavor and texture of the bread. Consider adding about 1/2 cup of chopped walnuts, pecans, or almonds to the batter along with the cranberries. Toasting the nuts lightly before adding them can bring out their flavor even more.
Q4: What is the best way to store this bread?
A: The best way to store Cranberry Orange Bread is in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To prevent the bread from drying out, you can also wrap it tightly in plastic wrap before placing it in the container. For longer storage, wrap the bread tightly in plastic wrap and foil, then freeze it for up to 2-3 months.
Q5: Can I make muffins instead of a loaf?
A: Yes, you can easily adapt this recipe to make muffins. Line a muffin tin with paper liners or grease it well. Fill each muffin cup about 2/3 full with the batter. Bake at the same temperature (350°F or 175°C) for approximately 18-22 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on them as muffin baking times can vary.
