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I can't wait to tell you about my Cranberry-Orange Bread with sweet glaze! This stunning loaf brings together tart cranberries and zesty orange in such a wonderful combo. It's turned into my go-to holiday gift for friends and family – you just can't beat the mix of tangy berries, sweet topping, and that soft, moist texture inside.
What You'll Need
- Flour: Regular all-purpose flour creates the base of your bread.
- Baking Powder: This makes your bread rise and get nice and airy.
- Salt: Brings out all the flavors and cuts through sweetness.
- Milk: Take it out of the fridge early so it's not cold when mixing.
- Orange Zest and Juice: Gives that sunny flavor kick; always zest before you squeeze.
- Butter: Make sure it's soft and unsalted for the best moisture.
- Sugar: Adds sweetness to balance those tart cranberries.
- Eggs: Helps your bread stay together and gives it that soft bite.
- Cranberries: Fresh or frozen work great, coat them with flour so they don't all sink.
Easy Cranberry Bread Instructions
- Step 1: Mix Dry Stuff Together
- Grab a medium bowl and stir the flour, baking powder, and salt until they're all mixed up.
- Step 2: Get Wet Ingredients Ready
- In your measuring cup, stir together the milk, juice from your orange, and the orange zest. Put it aside.
- Step 3: Beat Butter and Sugar
- In your biggest bowl, mix the soft butter and sugar until it looks fluffy. Add eggs one by one, mixing well after each.
- Step 4: Put Everything Together
- Now add half your dry mix, then half your milk mix, then repeat. Don't overmix – just until everything's combined.
- Step 5: Fix Up Your Cranberries
- Roll those cranberries in a bit of flour. Then gently fold them into your batter so they spread out nicely.
- Step 6: Get It In The Oven
- Pour your batter into a greased and floured 8.5×4.5-inch pan. Bake at 350°F (175°C) for about 45-50 minutes. Check with a toothpick – if it comes out clean, you're good!
- Step 7: Let It Rest
- Let your bread sit in the pan for 10-15 minutes before moving it to a cooling rack. Wait until it's totally cool before you add glaze or cut into it.
Mouth-Watering Glaze
That glaze on top really makes this bread stand out. I just mix some powdered sugar with fresh orange juice and a bit of zest until it looks right. When you pour it over the cooled bread, it makes this amazing sweet-tangy coating that gets everyone excited to take a bite.
Handy Hints
Want to know my secret? Always dust those cranberries with flour before you mix them in and they won't all end up at the bottom. Make sure your butter isn't too hard or too soft. And don't rush the cooling part before adding that glaze, it needs time to set up right.
Storage Smarts
Your bread will taste great for about 3 days if you wrap it well and leave it on the counter. It'll last a week in your fridge. I often make extra loaves to stick in the freezer where they'll be good for months. Just let them thaw in the fridge overnight when you want some.
Out of Fresh Berries?
Can't get your hands on fresh cranberries? No problem! I've used dried ones tons of times. Just use about 2/3 cup and cut back on sugar a bit. Here's a trick I love: soak those dried cranberries in some warm water for 10 minutes first and they'll get juicy and plump again.
Crunchy Additions
I sometimes throw in about half a cup of chopped walnuts or pecans. They add such a nice crunch and their nutty taste goes so well with the cranberries and orange flavor. It really takes this bread up a notch.
Year-Round Treat
I always grab extra cranberries during holiday season and toss them in the freezer. That way I can whip up this bread whenever I want. You don't even have to thaw the berries first, just toss them into your batter frozen.
Tasty Combinations
This bread tastes amazing with your morning coffee or afternoon tea. When I want to make it extra special, I'll serve it with a bit of whipped cream or some orange marmalade on the side. For breakfast, try spreading some cream cheese on top – it's so good!
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Frequently Asked Questions
- → Why coat cranberries with flour?
Flour keeps cranberries evenly spread in the batter instead of sinking while baking.
- → Why switch between wet and dry ingredients?
Adding ingredients alternately helps mix them evenly without overdoing it, which could make the bread chewy.
- → Can I replace fresh cranberries with dried ones?
Fresh cranberries give the best tartness and texture. Dried ones will make a sweeter loaf and may not stay as moist.
- → Why wait for it to cool before glazing?
Glaze won't set properly if the loaf is warm. It'll just run off and thin out instead.
- → How do I store the loaf?
Keep it in a sealed container at room temperature. It'll stay moist and fresh for a few days easily.