Description
This Cranberry Orange Bread is a delightful sweet bread combining the tartness of fresh cranberries with the zesty brightness of orange. Perfect for breakfast or a snack, it features a moist, buttery crumb and a tangy orange glaze drizzle that enhances its citrus notes. Easy to prepare and bake, this bread makes a lovely seasonal treat or gift.
Ingredients
Scale
For the Bread
- 1 orange
- 8 Tbsp salted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup sour cream
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups fresh cranberries, sliced in half
For the Glaze
- 1 cup powdered sugar
- 1.5 to 2 Tbsp orange juice (reserved from the orange)
- Pinch of orange zest (optional)
Instructions
- Prepare Ingredients: Preheat the oven to 350ºF. Zest and juice the orange, reserving about ⅓ cup juice and ¼ tsp zest. Wash and slice the cranberries in half.
- Make Batter Base: In a large bowl, beat the softened butter, granulated sugar, and ¼ tsp orange zest on high speed until soft and fluffy, about 2-3 minutes. Add the egg and continue beating until smooth and creamy, about 2 minutes.
- Add Sour Cream and Juice: Mix in the sour cream and ¼ cup of the reserved orange juice, beating again for approximately 2 minutes. Save the remaining orange juice for the glaze.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Mix Dry and Wet Ingredients: Add half of the flour mixture to the wet batter, mixing on low speed just until combined. Add the remaining flour mixture and mix until fully combined. Gently fold in the sliced cranberries to evenly distribute them without crushing.
- Prepare Bread Pan and Bake: Grease an 8.5 x 4.5-inch bread pan and lightly dust with flour. Spread the batter evenly in the pan, smoothing the surface. Bake in the preheated oven for 60 minutes or until the top is browned and a toothpick inserted into the center comes out clean or with just a few crumbs.
- Cool and Glaze: Allow the bread to cool in the pan for about 10-15 minutes. Meanwhile, prepare the glaze by mixing the powdered sugar with enough reserved orange juice to create a thick but pourable consistency (about 1.5 to 2 Tbsp). Optionally add a pinch of orange zest. Remove the bread from the pan by loosening the edges with a knife once mostly cooled, then drizzle the glaze over the top.
- Serve: Slice the bread and serve as a breakfast treat, snack, or dessert.
Notes
- For a dairy-free version, substitute the butter with a plant-based alternative and use coconut yogurt instead of sour cream.
- Fresh cranberries add the best tart flavor; if unavailable, frozen cranberries can be used but do not thaw before adding to the batter to avoid excess moisture.
- If you prefer less glaze sweetness, reduce the powdered sugar or brush on a thinner layer.
- Ensure the bread pan is well-greased and floured to prevent sticking.
- To test doneness, insert a toothpick in the center; it should come out clean or with a few moist crumbs but no wet batter.
- You can add chopped nuts like walnuts or pecans for extra texture if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 50 mg