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Cranberry Orange Loaf with Sweet Glaze

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This Cranberry Orange Loaf is a moist, citrusy quick bread that combines the sweet and tart flavors of fresh cranberries with a zesty orange glaze. It’s the perfect balance of sweet and sour, making it an ideal treat for breakfast or dessert

Ingredients

Scale

For the Loaf:

  • 6 tablespoons unsalted butter, room temperature
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • ¼ cup (61 g) whole milk, room temperature
  • ¼ cup freshly squeezed orange juice
  • 1 teaspoon orange zest
  • 1 ½ cups (187.5 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 ½ cups (150 g) cranberries, fresh or frozen (unthawed), divided

For the Glaze:

  • 1 cup (125 g) confectioners’ sugar
  • 2–3 tablespoons orange juice, freshly squeezed

Instructions

  • Preheat oven to 350°F (175°C) and spray a 9×5-inch loaf pan with nonstick cooking spray. Set aside.
  • Cream butter and sugar: In a large mixing bowl, use a hand mixer to cream together the butter and granulated sugar until smooth.
  • Add eggs: Add the eggs one at a time, mixing well after each addition.
  • Mix wet ingredients: In a small bowl, combine the milk, orange juice, and orange zest.
  • Combine dry ingredients: In a medium mixing bowl, whisk together the flour, baking powder, and kosher salt.
  • Combine wet and dry ingredients: Gradually add the flour mixture and the milk mixture to the butter mixture in three additions, starting and ending with the flour mixture. Mix on low speed with the hand mixer until just combined after each addition.
  • Fold in cranberries: Using a spatula, gently fold in 1 cup of cranberries, being careful not to crush them.
  • Bake: Pour the batter into the prepared loaf pan, smoothing the top. Scatter the remaining ½ cup of cranberries evenly over the top.
  • Bake for 50-55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, but no wet batter. If the top begins to brown too quickly, tent with aluminum foil halfway through baking.
  • Cool: Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  • Make the glaze: Once the loaf is cool, whisk together the confectioners’ sugar and orange juice until smooth. Drizzle the glaze over the loaf before serving.

Notes

  • You can substitute frozen cranberries for fresh cranberries. Just make sure they are unthawed.
  • For extra flavor, you can add a pinch of cinnamon to the dry ingredients.
  • If the glaze is too thick, add more orange juice, one teaspoon at a time, until it reaches the desired consistency.
  • This loaf makes a wonderful gift during the holidays

Nutrition

Find it online: https://grandmarecipesflash.com/cranberry-orange-loaf-with-sweet-glaze/