Description
This Cranberry Orange Bread is a moist, flavorful quick bread bursting with fresh cranberries and bright orange zest. Perfect for a breakfast treat or tea-time snack, it’s enriched with sour cream and warm spices like cinnamon and nutmeg, then topped with a tangy orange glaze for a beautiful and delicious finish.
Ingredients
Scale
Cranberry Orange Bread:
- 3/4 cup (171g) sour cream, room temperature
- 1 tablespoon orange zest, finely grated
- 1/3 cup (76ml) freshly squeezed orange juice
- 3 tablespoons (42ml) vegetable oil
- 2 cups (240g) all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup (113g) unsalted butter, room temperature
- 3/4 cup (149g) granulated sugar
- 1/4 cup (53g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 cups (200g) cranberries, cut in half
- 1/2 cup (57g) pecans, coarsely chopped
- 2 teaspoons sparkling sugar (optional)
Orange Glaze:
- 1/2 cup (77g) confectioners’ sugar, sifted
- 2 and 1/2 teaspoons freshly squeezed orange juice
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by spraying it with non-stick cooking spray to ensure easy release after baking.
- Make Wet Ingredients: In a small bowl, stir together the sour cream, orange zest, freshly squeezed orange juice, and vegetable oil until well combined. Set this mixture aside for later use.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, ground cinnamon, nutmeg, optional cardamom, baking powder, and baking soda. This creates a well-distributed dry mix ready to be added to the batter.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment or a handheld electric mixer, beat the room temperature unsalted butter until smooth. Gradually add the granulated sugar and light brown sugar and continue beating until the mixture is light and fluffy, approximately 3 minutes.
- Add Eggs: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to ensure they fully incorporate.
- Combine Wet and Dry Ingredients: On low mixer speed, add the dry ingredients in three additions, alternating with the wet ingredient mixture in two additions. Mix until just combined to avoid overmixing, which can affect the bread’s texture.
- Fold in Cranberries and Pecans: Turn off the mixer and gently fold in the halved cranberries and coarsely chopped pecans using a rubber spatula. This keeps the fruit and nuts intact and evenly distributed.
- Pour Batter and Bake: Scrape the batter evenly into the prepared loaf pan. Optionally, sprinkle sparkling sugar on top. Bake for 30 minutes at 350°F (175°C), then reduce the oven temperature to 325°F (165°C) and continue baking for about 45 minutes more, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool Bread: Let the bread cool in the pan for about 10 minutes. Then transfer it to a wire rack and allow it to cool completely for at least 1 hour before applying the glaze.
- Make Orange Glaze: In a liquid measuring cup or small bowl, mix the sifted confectioners’ sugar, freshly squeezed orange juice, and salt until smooth. Adjust the thickness by adding more orange juice or sugar as needed for a drizzle consistency.
- Glaze and Serve: Drizzle the orange glaze over the cooled bread evenly. Let the glaze set for about 20 minutes. Slice and enjoy your delicious Cranberry Orange Bread!
Notes
- Allow the bread to cool completely before glazing to prevent the glaze from melting and running off.
- Optional ground cardamom adds a unique warm spice, but can be omitted if unavailable or undesired.
- Sparking sugar adds a decorative finish and a slight crunch but is optional.
- Store leftovers wrapped tightly at room temperature for up to 3 days or freeze for up to 3 months for best freshness.
- Room temperature ingredients help with better batter consistency and rise.
