Ingredients
Scale
- 1½ cups fresh cranberries
- ¼ cup orange juice, freshly squeezed
- Fresh zest of 1 large orange, or two medium size oranges
- 1½ cups all-purpose flour
- ¾ cup pure cane sugar (granulated sugar)
- 1½ tsp baking powder
- ¼ tsp salt
- ¼ cup milk, room temperature
- 6 Tbsp unsalted butter, melted
- 2 large eggs, (room temperature)
- Additional all-purpose flour for dusting the pan (about one teaspoon)
- ¾ powdered sugar
- 2 tablespoons of freshly squeezed orange juice
- 2 teaspoons – 1 tablespoon of orange zest.
Instructions
- Preheat oven to 350
- Wash the fresh cranberries, pat dry. Zest a big orange or two small oranges. Spray or grease a 6-cup 8½ – 4½ bread pan, line with parchment paper. Finally, dust the bread pan with a bit of flour, shake it out, and set it aside.
- Add the dry ingredients (flour, sugar, baking powder, and salt) into a bowl; mix. Stir in the orange zest, mix and add the (pat dried) fresh cranberries. Combine gently, ensure not to smash the cranberries.
- Add the wet ingredients (milk, orange juice, eggs, and melted butter; all room temperature) into a bowl. Use a fork to beat/mix.
- Pour the wet ingredients onto the dry ingredients, use a spatula to mix well.
- Gently pour the mixture into the bread pan, level out with the spatula, and add more fresh cranberries on top.
- Bake in the center of the oven for 45 – 50 minutes or until a toothpick inserted comes out clean. (I baked mine precisely for 50 minutes).
- Allow cooling for at least 10 – 15 minutes before removing from the pan, glazing, or slicing.
- Make the orange glaze: add the powdered and fresh zest to a bowl. Then add the orange juice. Use a whisk to combine; Thin out to suit your desire by adding more orange juice.
- Gently drizzle the orange glaze then, cut/slice the bread. This makes about 8-10 slices depending on the size. WATCH THE VIDEO BELOW TO SEE HOW I MADE THIS CRANBERRY BREAD.⬇️