Cranberry Orange Bread
Posted On 12 November 2023
Sometimes I look up a recipe and the site is so bad it angers me. Okay, that’s most of the time, actually. This time it was particularly bad. I was looking for a cranberry-orange recipe to make in my little loaflet pans.
Pictures soon.
Cranberry Orange Bread
With an Orange Glaze
Servings: 12 people
Ingredients
The Dough – The Dry
- 190 grams all-purpose flour (1½ cups)
- 1 teaspoon baking powder
- ¼ teaspoon salt
The Dough – The Wet
- 60 grams milk, room temperature (¼ cup) (see notes)
- Zest of 1 large orange (reserve 1 tsp for glaze, below)
- 62 grams fresh orange juice (¼ cup)
The Dough – The Mixing
- 85 grams unsalted butter, softened (6 tablespoons)
- 149 grams granulated sugar (¾ cup)
- 2 large eggs, room temperature
- ½ teaspoon vanilla extract
The Dough – The Cranberries
- 1½ cups fresh cranberries, rinsed and left to dry (12oz bag, pretty standard)
- ½ tablespoon all-purpose flour
Orange Glaze
- 113 grams confectioner's sugar (1 cup)
- 1½ tablespoons freshly squeezed orange juice
- 1 teaspoon orange zest
Instructions
The Bread
- Preheat oven to 350℉ / 175℃
- Butter a 1-pound loaf pan or 3 mini loaf pans. Then dust with flour, smacking out any excess.
- In a medium bowl mix together the dry ingredients — the flour (190g), baking powder (1 teaspoon), and salt (¼ teaspoon). Set aside.
- In a measuring cup combine the milk (60 grams), almost all of the zest (reserve 1 tsp for the glaze), and the orange juice (62 grams). Set aside.
- In your stand mixer bowl — or a large bowl and use a hand mixer — cream together the butter (85 grams) and sugar (149 grams). 2-3 minutes on high. Beat in the eggs (2) until incorporated. Add the vanilla (½ teaspoon).
- Add the dry mix and wet mix in parts, alternating — a little dry, a little wet, etc. on medium or low just until all added. Scrape down the sides of the bowl.
- Toss the cranberries in ½ tablespoon flour and fold them delicately into the batter.
- Spread the batter in your prepared pans (or pan). If using one pan, bake at 350℉ for 45-50 minutes. If using small pans, check at 25 minutes. A toothpick inserted in the center should come out clean. Bake for another 5 minutes if more time is needed.
- Let cool in pan for 10-15 minutes before running a knife around the edge to release.
- Let cool on a wire rack completely before glazing.
The Glaze
- In a small bowl stir together the confectioner's sugar, orange juice, and reserved zest. Stir until smooth. Should be drizzle-able. If not, add in more powdered sugar to thicken or more orange juice to thin.
- Using a piping bag (or just put the glaze into a sandwich bag and cut off a small corner), drizzle over the top of the loaves.
- Let set before slicing and serving.
Notes
- For the glaze, I often mix lemon and orange zest. Adds a nice sharpness.
- When adding this to the pan(s) you may think this looks like cranberries with just enough batter to hold them together — you’re not wrong.
- We almost never have milk in the house, but we always have half-and-half. And who doesn’t want a little extra fat in their bread!?!?
One Comment