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Cranberry Orange Bread with Orange Glaze Recipe

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  • Author: admin
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 12 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

This Cranberry Orange Bread is a delightful combination of tangy cranberries and fragrant orange in a moist, spiced loaf. Perfect for breakfast, brunch, or a sweet snack, this bread features a tender crumb enriched with sour cream and butter, complemented by warm cinnamon and nutmeg. Finished with a bright orange glaze, it offers a perfect balance of sweetness and citrus brightness.

Ingredients

Scale

Cranberry Orange Bread

  • 3/4 cup (171g) sour cream, room temperature
  • 1 tablespoon orange zest, finely grated
  • 1/3 cup (76ml) freshly squeezed orange juice
  • 3 tablespoons (42ml) vegetable oil
  • 2 cups (240g) all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom (optional)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup (113g) unsalted butter, room temperature
  • 3/4 cup (149g) granulated sugar
  • 1/4 cup (53g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 cups (200g) cranberries, cut in half
  • 1/2 cup (57g) pecans, coarsely chopped
  • 2 teaspoons sparkling sugar (optional)

Orange Glaze

  • 1/2 cup (77g) confectioners’ sugar, sifted
  • 2 and 1/2 teaspoons freshly squeezed orange juice
  • 1/4 teaspoon salt

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by spraying it with non-stick cooking spray to ensure the bread doesn’t stick.
  2. Make Wet Ingredients: In a small bowl, combine sour cream, orange zest, freshly squeezed orange juice, and vegetable oil. Stir well and set aside for later incorporation.
  3. Combine Dry Ingredients: In a large bowl, whisk together all-purpose flour, salt, ground cinnamon, ground nutmeg, ground cardamom (if using), baking powder, and baking soda until fully blended. Set aside.
  4. Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment or a handheld electric mixer, beat the unsalted butter until smooth. Gradually add granulated sugar and light brown sugar, continuing to beat until the mixture is light and fluffy, about 3 minutes.
  5. Add Eggs: Add eggs one at a time to the butter and sugar mixture, beating well after each addition to ensure the eggs are fully incorporated.
  6. Combine Wet and Dry Ingredients: Reduce mixer speed to low. Add the dry ingredients to the butter mixture in three additions, alternating with the wet ingredients in two additions, beginning and ending with the dry mixture. Mix gently until just combined to avoid overmixing.
  7. Fold in Cranberries and Nuts: Turn off the mixer. Using a rubber spatula, gently fold in the halved cranberries and chopped pecans evenly throughout the batter without overworking it.
  8. Bake: Transfer the batter to the prepared loaf pan, spreading it evenly. Sprinkle the top with sparkling sugar, and if desired, extra cranberries and pecans. Bake for 30 minutes at 350°F (175°C). Then reduce oven temperature to 325°F (165°C) and continue baking for about 45 more minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
  9. Cool Loaf: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely, at least 1 hour, before glazing.
  10. Make Orange Glaze: In a bowl or large liquid measuring cup, whisk together confectioners’ sugar, freshly squeezed orange juice, and salt. Adjust the consistency by adding more orange juice for a thinner glaze or more confectioners’ sugar for a thicker glaze as needed.
  11. Glaze and Serve: Drizzle the orange glaze evenly over the cooled bread. Let the glaze set for about 20 minutes before slicing and serving to allow full flavor development and easy slicing.

Notes

  • For best results, use fresh cranberries and cut them in half to distribute throughout the bread evenly.
  • You can omit cardamom if you prefer a less complex spice profile.
  • Sparking sugar adds a nice crunch and decorative touch on top but is optional.
  • Ensure eggs and sour cream are at room temperature for better batter consistency.
  • Allowing the bread to cool completely before glazing prevents the glaze from melting off.
  • Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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Find it online: https://easycookingvibes.com/cranberry-orange-bread-with-orange-glaze-recipe/