MOIST ORANGE CRANBERRY BREAD
This Moist Orange Cranberry Bread is bursting with fresh citrus flavour and juicy cranberries. It’s perfect for breakfast, snacking, or gifting during the holidays. A sweet orange glaze makes every slice even more irresistible.
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon orange zest
- 1 cup fresh or frozen cranberries halved if large
- ¾ cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- ½ cup fresh orange juice
- ¼ cup milk
- 1 teaspoon vanilla extract
Optional Orange Glaze:
- ½ cup powdered sugar
- 1 –2 tablespoons fresh orange juice
Instructions
Preheat Oven:
- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and orange zest.
Cream Butter and Sugar:
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in orange juice, milk, and vanilla.
Combine:
- Gradually stir dry ingredients into the wet mixture. Fold in cranberries gently.
Bake:
- Pour batter into the prepared loaf pan. Bake for 50–55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
Add Glaze (Optional):
- Whisk powdered sugar and orange juice until smooth. Drizzle over the cooled bread.
Notes
Make Ahead:
This bread tastes even better the next day. Wrap tightly and store at room temperature. Customise:
Add chopped nuts or white chocolate chips for extra texture and flavour. Storage:
Store in an airtight container for up to 3 days or refrigerate for longer freshness.
This bread tastes even better the next day. Wrap tightly and store at room temperature. Customise:
Add chopped nuts or white chocolate chips for extra texture and flavour. Storage:
Store in an airtight container for up to 3 days or refrigerate for longer freshness.