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I can't wait to tell you about my Cranberry Bread with Orange Glaze! This stunning loaf brings together tangy cranberries and zesty orange in the most amazing combo. It's turned into my go-to holiday gift – the mix of sour berries, sweet topping and soft, moist texture is just too good to pass up.
What You'll Need
- Flour: Regular all-purpose flour gives the bread its backbone.
- Baking Powder: This makes your bread rise and get fluffy.
- Salt: Brings out all the flavors and cuts the sweetness.
- Milk: Take it out of the fridge early so it's not cold when mixing.
- Orange Juice and Zest: Brings bright citrus pop; grab the zest first, then squeeze.
- Butter: Make sure it's soft and unsalted for the best moisture.
- Sugar: Adds sweetness to balance those tart cranberries.
- Eggs: These help with texture and hold everything together.
- Cranberries: Fresh or frozen work great, coat them in flour so they don't sink.
Cranberry Bread Cooking Steps
- Step 1: Mix Dry Stuff Together
- Grab a medium bowl and stir the flour, baking powder, and salt until they're well mixed.
- Step 2: Get Wet Ingredients Ready
- In your measuring cup, blend the milk, juice from the orange, and orange zest. Put it aside.
- Step 3: Beat Butter with Sugar
- Take a big mixing bowl and whip the soft butter with sugar until it's fluffy. Add eggs one by one, mixing well after each.
- Step 4: Put Batter Together
- Add your flour mix to the butter mixture in two batches, switching with the milk mix. Don't overmix it.
- Step 5: Fix Up Your Cranberries
- Roll cranberries in a bit of flour to coat them. Gently fold them into your batter so they spread out nicely.
- Step 6: Into the Oven
- Pour your batter into a buttered and floured 8.5×4.5-inch loaf pan. Bake at 350°F (175°C) for about 45-50 minutes until a toothpick comes out clean.
- Step 7: Let It Rest
- Leave the bread in the pan for 10-15 minutes, then move it to a cooling rack until it's totally cool before you add glaze or cut it.
Mouth-Watering Glaze
The glaze really makes this bread stand out. I combine powdered sugar with fresh orange juice and zest until it flows just right. When you pour it over the cooled bread, it creates this stunning sweet and tangy coating that gets everyone excited.
Handy Tricks
Want my secret? Always dust those cranberries with flour before you mix them in. This stops them from dropping to the bottom. Make sure your butter isn't too hard or too soft, and don't rush. Let the bread cool all the way before you add any glaze.
Storage Smarts
This bread will stay good for around 3 days if you wrap it well and leave it out, or a week if you put it in the fridge. I often bake extra loaves for the freezer where they last for months. Just pull one out and let it thaw in the fridge overnight when you want some.
Can't Find Fresh Berries?
If you're out of fresh cranberries, no sweat! I've made this tons of times with dried ones too. Use about 2/3 cup and cut back on sugar for the right taste. Want them juicier? Soak those dried cranberries in warm water for 10 minutes before adding them in.
Try Adding Nuts
I sometimes throw in some chopped walnuts or pecans, about half a cup works great. They give such a nice crunch and their nutty taste goes so well with the cranberries and orange. It really lifts this bread to something special.
Make It Anytime
During the holidays, I grab extra cranberries and stick them in the freezer. This way I can whip up this bread whenever I feel like it. You don't even need to defrost them first, just toss them into your batter straight from the freezer.
Great Combos
A slice of this bread tastes amazing with your morning coffee or afternoon tea. For fancy times, I like to serve it with a spoonful of whipped cream or some orange marmalade on top. It's also super tasty with cream cheese spread on it for breakfast.
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Frequently Asked Questions
- → Why coat cranberries with flour?
Tossing cranberries in flour stops them from dropping to the bottom while baking, keeping them scattered throughout the loaf.
- → Why mix wet and dry ingredients bit by bit?
This way everything blends smoothly and you won't overmix the batter, which would make your bread tough and dense.
- → Can I swap in dried cranberries?
We really suggest fresh cranberries for the best bite and tanginess. Dried ones will make your bread sweeter but less juicy.
- → Why cool it down before adding topping?
Your bread must be totally cool or the heat will turn your topping watery instead of letting it set up nicely on top.
- → What's the best way to keep this bread?
Put it in an airtight container on your counter. All the moisture in the bread helps it stay good for many days.