Description
This Cranberry Orange Bread is a delightful blend of tart cranberries and zesty orange, complemented by a moist texture and a sweet, citrusy glaze. The bread is perfect for breakfast, brunch, or as a festive holiday treat. The orange syrup infuses the bread with a bright citrus flavor, while the glaze adds a smooth and sweet finish. Easy to make, this bread is sure to impress your family and friends with its balanced flavors and tender crumb.
Ingredients
For the Bread:
- 1 ½ cups + 1 tablespoon all-purpose flour (divided)
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup plain whole milk yogurt
- 1 cup sugar
- 3 large eggs
- 2 teaspoons grated orange zest
- ½ teaspoon pure vanilla extract
- ½ cup vegetable oil
- 1 ½ cups fresh or frozen cranberries (thawed if frozen)
For the Orange Syrup:
- ⅓ cup fresh orange juice
- ⅓ cup sugar
For the Orange Glaze:
- 1 cup sifted confectioner’s sugar
- 2–3 tablespoons fresh orange juice
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, tapping out any excess flour to ensure the bread doesn’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, sift together 1 ½ cups of flour, baking powder, and kosher salt. Sifting helps ensure an even distribution of dry ingredients for a lighter, smoother texture.
3. Mix the Wet Ingredients:
In a large bowl, whisk together the yogurt, sugar, eggs, orange zest, vanilla extract, and vegetable oil until smooth. The yogurt helps keep the bread moist while providing a slight tang.
4. Combine the Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing, which can result in dense bread.
5. Coat the Cranberries:
Toss the cranberries with the remaining tablespoon of flour to prevent them from sinking to the bottom of the loaf.
6. Pour and Bake:
Fold the cranberries into the batter and pour it into the prepared loaf pan. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean, with a few moist crumbs attached.
7. Prepare the Orange Syrup:
In a small saucepan, combine the orange juice and sugar. Heat over medium heat until the sugar dissolves. Let it simmer for an additional 2-3 minutes, then remove from heat.
8. Soak the Bread:
Once the bread has cooled slightly in the pan for 10 minutes, poke holes in the top and sides using a toothpick. Brush the orange syrup over the bread, allowing it to soak in for added moisture and flavor.
9. Make the Glaze:
Whisk together the confectioner’s sugar and fresh orange juice in a small bowl until smooth. Adjust the consistency with more orange juice if needed.
10. Glaze the Bread:
Drizzle the glaze over the cooled loaf, letting it run down the sides. Allow the glaze to harden before slicing and serving.
Notes
- Fresh vs. Frozen Cranberries: Both fresh and frozen cranberries work well in this recipe. If using frozen cranberries, ensure they are thawed and patted dry to avoid adding extra moisture to the batter.
- Yogurt Substitutes: If you don’t have whole milk yogurt on hand, you can substitute it with sour cream or buttermilk for a similar effect. These will help maintain the moisture and slight tang in the bread.
- Preventing Sinking Cranberries: Tossing the cranberries in flour helps to keep them evenly distributed throughout the loaf, so they don’t sink to the bottom during baking.
- Glaze Consistency: If the glaze is too thick, add more orange juice 1 teaspoon at a time until it reaches the right consistency. If it’s too thin, add a little more confectioner’s sugar.
- Storage: The bread can be stored in an airtight container at room temperature for 2-3 days, refrigerated for up to 1 week, or frozen for up to 3 months. If freezing, wrap the bread tightly in plastic wrap and aluminum foil to preserve freshness.