Cranberry Bread with Orange Glaze
see title
Adapted from https://natashaskitchen.com/wprm_print/cranberry-bread-with-orange-glaze
Ingredients
Cranberry Bread
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk, room temperature
- Zest of 1 large orange, divided
- 1/4 cup orange juice, freshly squeezed
- 6 Tbsp unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 1/2 cups fresh cranberries, rinsed and patted dry
- 1/2 Tbsp all-purpose flour
Orange Glaze
- 1 cup powdered sugar
- 1 1/2 Tbsp freshly squeezed orange juice
- 1 tsp orange zest (reserved from above)
Instructions
Prep
- Preheat oven to 350°F.
- Butter a 6 cup (8 1/2 by 4 1/2 bread loaf pan) then dust with flour, tapping out the excess flour.
Bread
- In a medium mixing bowl, whisk together: flour, baking powder, and salt. Set aside.
- In a measuring cup, combine together milk, zest of 1 orange (Reserve 1 tsp zest for the glaze), and orange juice. Set aside.
- In a large mixing bowl, cream together butter and granulated sugar on medium/high speed (2-3 minutes on high speed). It won't be smooth, just combined. Beat in 2 large eggs, mixing until well incorporated.
- Add flour mixture in 2 parts, alternating with the milk mixture and mixing on medium/low speed just until incorporated with each addition. Scrape the sides of the bowl with a spatula as needed.
- Toss cranberries with 1/2 Tbsp flour then fold them into the batter just until incorporated.
- Spread the batter into your prepared pan
- Bake for 45-50 min at 350°F until golden on top and a toothpick inserted into the center comes out clean.
- Let cool in pan 10-15 minutes then run a knife around the edges and transfer the loaf to a wire rack to cool completely before glazing.
For the Glaze
- In a separate bowl, stir together powdered sugar, orange juice and reserved teaspoon of zest.
- Stir until smooth. It should have a drizzling consistency. Add more orange juice to thin it out or powdered sugar to make it thicker.