Ingredients
Scale
- 2 cups all-purpose flour, plus extra for dusting
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- Zest of 1 orange (reserve 1 teaspoon for glaze)
- 1/4 cup fresh orange juice
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups fresh cranberries
- For the glaze: 1 cup powdered sugar, 2 tablespoons fresh orange juice, 1 teaspoon orange zest
Instructions
- Preheat oven to 350°F. Butter a 6-cup loaf pan and dust with flour, tapping out excess.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a measuring cup, combine milk, orange zest, and orange juice. Set aside.
- In a large bowl, cream butter and sugar on medium-high speed for 2-3 minutes until combined but not smooth.
- Beat in eggs until well incorporated.
- Add flour mixture in two parts, alternating with milk mixture, mixing on medium-low speed just until combined after each addition. Scrape bowl sides as needed.
- Toss cranberries with 1/2 tablespoon flour, then fold into batter gently.
- Pour batter into prepared pan and bake 45-50 minutes until golden and a toothpick inserted in center comes out clean.
- Cool in pan 10-15 minutes, then loosen edges and transfer to wire rack to cool completely.
- For glaze, whisk powdered sugar, orange juice, and reserved zest until smooth. Drizzle over cooled bread.
Notes
Use fresh cranberries for best texture and flavor. The bread stays moist for several days when wrapped tightly. The orange glaze adds a bright, sweet finish that complements the tart cranberries.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Breakfast, Snack, Dessert
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 25g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg