Baking a loaf at home takes about an hour from start to finish. The process requires creaming butter and sugar, alternating wet and dry ingredients, and folding in the berries. It works well for a weekend morning or as part of a holiday spread.
Why this works
- Tossing the cranberries in a small amount of flour keeps them suspended in the batter instead of sinking to the bottom.
- Alternating the dry and wet ingredients prevents the batter from separating and keeps the crumb tender.
- Using freshly squeezed orange juice provides a stronger citrus flavor than bottled juice.
Ingredients you'll need
- Cranberries: Fresh or frozen cranberries work. If using frozen, do not thaw them before folding them into the batter.
- Oranges: You need about one large orange to get enough zest and juice for both the bread and the glaze.
- Butter: Use unsalted butter softened to room temperature so it creams evenly with the sugar.
- Milk: Whole milk yields a tender crumb, but two percent milk is a fine substitute.
- Powdered sugar: Sift the powdered sugar before mixing the glaze to avoid lumps.
Exact quantities are in the recipe card below.
How to make it
Step 1: Mix the batter components
Start by whisking the flour, baking powder, and salt in one bowl. In a separate cup, combine the milk, orange juice, and most of the orange zest. Beat the butter and sugar in a large bowl until combined, then mix in the eggs.
Step 2: Combine and fold
Add the dry ingredients to the butter mixture in two additions, alternating with the milk mixture. Mix on low speed just until no dry streaks remain. Coat the cranberries in a little flour and gently fold them into the batter with a spatula.
Step 3: Bake and glaze
Spread the batter into a prepared loaf pan and bake until golden brown. Let the bread cool in the pan for a few minutes before moving it to a wire rack. Once the loaf cools completely, whisk the powdered sugar with the remaining orange juice and zest, then drizzle it over the top.
Serve it with
Serve slices with a cup of hot tea or coffee. It also pairs well with a side of plain yogurt or fresh fruit.
Storage and reheating
Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. To freeze, wrap the unglazed loaf tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight at room temperature before glazing and slicing.
FAQ
Can I use dried cranberries instead of fresh?
Yes, you can substitute dried cranberries. You do not need to toss them in flour before folding them into the batter.
Why did my bread sink in the middle?
Sinking happens if the bread is underbaked or if the oven door is opened too early. Always check for doneness with a toothpick.
Can I bake this in a different pan?
You can use a muffin tin to make cranberry orange muffins. Adjust the baking time to 18 to 22 minutes.
