Orange Cranberry Bread

Can't wait to let you in on my Cranberry-Orange Glazed Loaf! This stunning bread brings together tangy cranberries and zesty orange in the most amazing combo. It's turned into my go-to holiday gift for friends and family – I'm totally hooked on how the sour berries, sweet topping and soft, moist texture work together.

What You'll Need

• Flour: Regular all-purpose flour gives your bread its backbone.
• Baking Powder: Makes your bread rise up nice and airy.
• 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 Zest and Juice: Gives that sunshine flavor; remember to zest before you squeeze.
• Butter: Get the unsalted kind and let it soften for that juicy texture.
• Sugar: Adds sweetness that works against the cranberry tang.
• Eggs: Makes your bread soft inside and helps it hold together.
• Cranberries: Fresh or frozen work great, just coat them with flour so they don't sink down.

Creating Your Cranberry Bread

Step 1: Mix Dry Stuff Together

Grab a medium bowl and stir your flour, baking powder, and salt until they're all mixed up.

Step 2: Get Wet Ingredients Ready

In your measuring cup, stir together milk, juice from your orange, and those little orange zest bits. Put it aside for now.

Step 3: Whip Butter and Sugar

In your biggest bowl, beat that softened butter with sugar until it looks fluffy and pale. Drop in eggs one after another, mixing well each time.

Step 4: Put Everything Together

Pour half your dry mix into the butter mixture, stir a bit, add some milk mix, then the rest of the dry stuff, then finish with the milk mix. Don't overmix it.

Step 5: Get Those Berries Ready

Sprinkle your cranberries with a touch of flour and toss them around to coat. Fold them into your batter super gently.

Step 6: Into the Oven

Put your batter in a greased and floured 8.5×4.5-inch bread pan, spreading it out evenly. Bake at 350°F (175°C) for about 45-50 minutes until a toothpick comes out clean.

Step 7: Cool It Down

Let your bread sit in the pan for 10-15 minutes before moving it to a cooling rack. Wait until it's totally cool before you add glaze or cut into it.

Mouthwatering Glaze

The topping really makes this bread stand out. I mix up some powdered sugar with fresh squeezed orange juice and bits of zest until it looks just right. When you pour it over the cooled bread, it makes this amazing sweet-tangy layer that gets everyone excited.

Smart Baking Tricks

Here's what works for me: always dust those cranberries with flour before you mix them in so they stay floating throughout the bread. Make sure your butter isn't too hard or too soft, and don't rush the cooling part before you add that yummy glaze on top.

Storage Smarts

Your bread will taste great for about 3 days if you wrap it up tight and leave it out, or a week if you stick it in your fridge. I often bake extra loaves to freeze because they last for months that way. Just pull one out and let it thaw in your fridge overnight when you want some.

Out of Fresh Berries?

If you can't get your hands on fresh cranberries, no big deal! I've made this tons of times with the dried kind. Just use around 2/3 cup and cut back on sugar a bit for the right taste. Want to know my trick? Soak those dried cranberries in warm water for about 10 minutes and they'll plump right up.

Try Adding Nuts

I sometimes throw in some chopped walnuts or pecans, about half a cup does the trick. They give such nice crunch and their nutty taste goes so well with the cranberry-orange combo. It really takes this bread up a notch.

Make It Anytime

I always stock up on cranberries during holiday season and toss them in my freezer. That way I can whip up this bread whenever I feel like it. You don't even need to defrost them first, just throw them into your batter straight from the freezer.

Tasty Combos

This bread tastes amazing with your morning coffee or afternoon tea. When I'm feeling fancy, I'll serve it with a bit of whipped cream or some orange marmalade on the side. For breakfast, try spreading some cream cheese on a slice – it's so good you won't believe it.

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Frequently Asked Questions

→ Why coat berries in flour?

Tossing berries in flour keeps them spread throughout the batter instead of sinking to the bottom while baking.

→ What’s the point of alternating wet and dry ingredients?

This ensures everything mixes smoothly without overworking the batter, keeping the bread soft and fluffy.

→ Can I replace fresh cranberries with dried ones?

Fresh berries are the best for their tart bite and texture, but dried ones will make a sweeter, denser loaf.

→ Why does it need to cool fully before glazing?

If the loaf isn’t cold, the glaze will melt and slide off instead of settling properly on top.

→ How do I keep this loaf fresh?

Seal it in an airtight container and leave it at room temperature to maintain its moist texture for several days.