Cranberry Orange Bread with Simple Glaze: A Burst of Citrus and Sweetness
Indulge in the delightful flavors of cranberry and orange with this irresistible Cranberry Orange Bread recipe. Perfect for breakfast, brunch, or a sweet treat any time of day, this moist and flavorful bread is sure to brighten your day with its tangy cranberries and zesty orange zest. Topped with a simple glaze made with fresh orange juice, it’s the perfect balance of tart and sweet. Whether you’re baking for a special occasion or simply craving a cozy homemade treat, this Cranberry Orange Bread is sure to impress. Let’s dive into the recipe and discover how to make this delicious bread from scratch!
Ingredients:
For the Loaf:
- 1 1/2 cups + 1 tablespoon all-purpose flour, divided
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain whole-milk yogurt
- 1 cup sugar
- 3 large eggs
- 2 teaspoons grated orange zest
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups cranberries, fresh or frozen, thawed and rinsed
For the Orange Syrup:
- 1/3 cup freshly squeezed orange juice
- 1/3 cup sugar
For the Orange Glaze:
- 1 cup confectioners’ sugar, sifted
- 2 to 3 tablespoons fresh orange juice
Instructions:
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and dust with flour, tapping out any excess.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups of flour, baking powder, and salt.
- Combine Wet Ingredients: In a large bowl, whisk together yogurt, sugar, eggs, orange zest, and vanilla extract until smooth. Gradually whisk in the dry ingredients until just combined. Fold in the vegetable oil until fully incorporated.
- Coat Cranberries: In a separate bowl, toss the cranberries with the remaining 1 tablespoon of flour. This helps prevent the cranberries from sinking to the bottom of the loaf during baking.
- Fold in Cranberries: Gently fold the flour-coated cranberries into the batter until evenly distributed.
- Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Make Orange Syrup: While the bread is baking, prepare the orange syrup. In a small saucepan, combine orange juice and sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture has thickened slightly, about 5 minutes. Remove from heat and set aside.
- Cool and Glaze: Once the bread is baked, remove it from the oven and let it cool in the pan for 10 minutes. Transfer the bread to a wire rack set over a baking sheet. Brush the orange syrup over the top of the warm bread, allowing it to soak in.
- Prepare Glaze: In a small bowl, whisk together confectioners’ sugar and enough fresh orange juice to create a smooth glaze. Drizzle the glaze over the cooled bread.
- Serve: Allow the glaze to set for a few minutes before slicing and serving. Enjoy the Cranberry Orange Bread with a cup of tea or coffee!
Cook Notes and Variations:
- Nuts: For added crunch and flavor, fold in chopped pecans or walnuts along with the cranberries.
- Dried Cranberries: If fresh cranberries are not available, you can use dried cranberries instead. Just be sure to soak them in hot water for a few minutes to plump them up before folding them into the batter.
- Citrus Zest: Experiment with different citrus fruits such as lemon or lime zest for a unique twist on the classic recipe.
Keto and Low-Carb Versions:
Keto Version:
- Substitute almond flour for the all-purpose flour to reduce the carb content of the bread.
- Replace sugar with a keto-friendly sweetener such as erythritol or stevia in both the bread and the glaze.
- Use full-fat Greek yogurt instead of plain whole-milk yogurt for a higher fat content.
Low-Carb Version:
- Reduce the amount of sugar in both the bread and the glaze, or omit it altogether for a lower-carb option.
- Use a combination of almond flour and coconut flour to replace the all-purpose flour for a lower-carb alternative.
- Serve the bread with a dollop of whipped cream sweetened with a low-carb sweetener for a decadent treat.
Frequently Asked Questions (FAQs):
1. Can I use frozen cranberries in this recipe? Yes, you can use frozen cranberries if fresh ones are not available. Just be sure to thaw and rinse them before folding them into the batter.
2. How should I store leftover Cranberry Orange Bread? Store leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can also freeze the bread for longer storage – just wrap it tightly in plastic wrap and aluminum foil before freezing.
3. Can I make this bread ahead of time? Yes, you can bake the bread in advance and store it tightly wrapped until ready to serve. The flavors often develop and intensify over time, making it even more delicious.
4. Can I skip the glaze? While the glaze adds a delicious finishing touch to the bread, you can certainly omit it if you prefer a simpler presentation. The bread is delicious on its own or with a pat of butter.
Cranberry Orange Bread is a delightful combination of tart cranberries, zesty orange zest, and sweet glaze that’s perfect for any occasion. Whether you’re enjoying it for breakfast, brunch, or dessert, this moist and flavorful bread is sure to please. With its simple ingredients and easy-to-follow instructions, it’s a recipe that’s perfect for both novice and experienced bakers alike. So, whip up a loaf of Cranberry Orange Bread today and treat yourself to a slice of homemade goodness!
