Welcome to your next baking adventure! Are you ready to fill your kitchen with the irresistible aroma of freshly baked Cranberry Orange Bread, topped with a delectable Simple Glaze? This recipe not only promises to deliver in flavor but also in simplicity, making it a perfect addition to your baking repertoire.
Why This Recipe Works
Our Cranberry Orange Bread with Simple Glaze recipe is a harmonious blend of tart cranberries and sweet, citrusy orange, enveloped in a moist, tender loaf that’s as pleasing to the palate as it is to the eye. It’s an ideal treat for holiday gatherings, a companion to your afternoon tea, or a thoughtful homemade gift for friends and family. Achieving the perfect Cranberry Orange Bread involves:
- Using fresh orange zest and juice for the brightest flavor.
- Tossing cranberries in flour to prevent them from sinking.
- Allowing the loaf to cool before glazing to ensure the glaze sets beautifully.
Every family has that one recipe that feels like a hug from the inside out, and for us, it’s the Cranberry Orange Bread. Passed down through generations, it started as my great-grandmother’s signature holiday treat. With each bite, we’re reminded of cozy winter mornings and the laughter that fills the kitchen. It’s more than just bread; it’s a slice of our family’s heart and history.
The Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Servings: 8 servings
Ingredients
For the Loaf:
- 1 1/2 cups + 1 tablespoon all-purpose flour, divided
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain whole-milk yogurt
- 1 cup sugar
- 3 large eggs
- 2 teaspoons grated orange zest
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups cranberries, fresh or frozen, thawed and rinsed
For the Orange Syrup:
- 1/3 cup freshly squeezed orange juice
- 1/3 cup sugar
For the Orange Glaze:
- 1 cups confectioners’ sugar, sifted
- 2 to 3 tablespoons fresh orange juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8½ x 4¼ x 2½-inch loaf pan.
- Mix dry ingredients: In a bowl, combine 1 1/2 cups flour, baking powder, and salt.
- Whisk wet ingredients: In another bowl, whisk together the yogurt, 1 cup sugar, eggs, orange zest, vanilla, and vegetable oil.
- Combine wet and dry ingredients, stirring until just blended. Mix the cranberries with the remaining tablespoon of flour, then fold them into the batter.
- Pour the batter into the prepared pan and bake for about 55 minutes, or until a toothpick inserted in the center comes out clean.
- While the bread bakes, make the orange syrup: In a small saucepan, combine the orange juice and sugar, cooking over low heat until the sugar dissolves.
- Once the bread is done, allow it to cool in the pan for 10 minutes. Then, remove it from the pan and pour the orange syrup over.
- For the glaze, whisk together the confectioners’ sugar and orange juice until smooth. Drizzle over the cooled bread.
Serving and Storage Tips
This Cranberry Orange Bread tastes best when served the same day but will keep for up to three days at room temperature, wrapped tightly. For a festive touch, garnish with additional orange zest or a few cranberries before serving.
Serving Suggestions
Serve slices of Cranberry Orange Bread with a dollop of whipped cream or a side of fresh fruit for breakfast, brunch, or dessert. It pairs wonderfully with coffee or tea.
Frequently Asked Questions (FAQs)
Q: Can I use frozen cranberries? A: Yes, just ensure they’re thawed and well-drained. Q: How can I store the bread? A: Wrap it tightly and store at room temperature for up to 3 days or freeze for longer storage. Q: Can this recipe be made gluten-free? A: Absolutely, just substitute the all-purpose flour with your preferred gluten-free flour blend. Baking this Cranberry Orange Bread with Simple Glaze is more than just preparing a treat; it’s about creating memories, sharing joy, and enjoying the simple pleasures of homemade baked goods. Whether you’re a seasoned baker or new to the kitchen, this recipe is designed to delight and inspire.
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