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I can't wait to tell you about my Cranberry-Orange Glazed Loaf! This stunning bread brings together tart cranberries with zesty orange in the most amazing combo. It's turned into my go-to holiday gift—that mix of tangy berries, sweet topping, and soft, juicy texture just hooks everyone who tries it.
What You'll Need
- Flour: Regular all-purpose flour gives your bread its foundation.
- Baking Powder: This makes your bread nice and airy.
- Salt: Brings out all the flavors and cuts the sweetness.
- Milk: Take it out of the fridge early so it's not cold when mixing.
- Orange Zest and Juice: Grab the zest first, then squeeze your orange.
- Butter: Get the unsalted kind and let it soften up for a juicier bread.
- Sugar: Adds sweetness that works against the cranberry tang.
- Eggs: These help your bread stay together and feel soft.
- Cranberries: You can use fresh or frozen ones, just coat them with flour so they don't all sink.
How to Make Cranberry Bread
- Step 1: Mix Dry Stuff Together
- Grab a medium bowl and stir your flour, baking powder, and salt until they're well mixed.
- Step 2: Get Wet Ingredients Ready
- In your measuring cup, stir together milk, orange juice, and orange zest. Put this aside for now.
- Step 3: Work the Butter and Sugar
- In a big bowl, beat your soft butter and sugar until it looks fluffy. Add eggs one by one, mixing well after each.
- Step 4: Put Everything Together
- Add your dry mix to the butter mixture in two batches, with the milk mix in between. Don't overmix—just until it all comes together.
- Step 5: Ready Your Berries
- Toss your cranberries in a bit of flour. Then fold them into your batter carefully so they spread out nicely.
- Step 6: Into the Oven
- Put your batter in a greased and floured 8.5×4.5-inch loaf pan. Bake at 350°F (175°C) for 45-50 minutes. It's done when you stick a toothpick in and it comes out clean.
- Step 7: Let It Rest
- Leave your bread in the pan for 10-15 minutes, then move it to a rack until it's totally cool before you add glaze or cut into it.
The Amazing Topping
That glaze really makes this bread stand out. I mix sugar powder with fresh orange juice and some zest until it feels just right. When you pour it over your cooled bread, it creates this knockout sweet-tart topping that gets everyone excited.
Helpful Hints
Here's my top secret: always dust those cranberries with flour before you mix them in—this stops them from dropping to the bottom. Make sure your butter isn't too hard or too soft, and don't rush things—let your bread cool all the way before you put on that yummy glaze.
Storage Secrets
This bread stays good for around 3 days if you wrap it well and leave it out, or about a week in your fridge. I often bake extra loaves to stick in the freezer where they'll last for months. Just let them thaw overnight when you want some.
Out of Fresh Berries?
Can't find fresh cranberries? No problem! I've made this tons of times with dried ones. Just use about 2/3 cup and cut back on sugar to keep things balanced. Want to know a cool trick? Soak those dried cranberries in warm water for 10 minutes and they'll get nice and plump.
Try Adding Nuts
Sometimes I throw in some chopped walnuts or pecans—about half a cup works great. They give such a nice crunch and their nutty taste goes so well with the cranberries and orange. It really takes this bread up a notch.
Make It Anytime
I usually grab extra cranberries during holiday season and toss them in my freezer. That way I can whip up this bread whenever I feel like it. You don't even need to thaw them—just toss them into your batter frozen.
Tasty Combos
This bread tastes awesome with your morning coffee or afternoon tea. For fancy times, I love eating it with some whipped cream or orange jam on top. It's also super tasty with cream cheese spread on a slice for breakfast.
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Frequently Asked Questions
- → Why coat cranberries with flour?
Dusting the cranberries keeps them from sinking to the bottom while the batter bakes evenly.
- → Why switch between wet and dry ingredients?
This avoids overmixing, ensuring everything blends well while keeping the loaf soft, not tough.
- → Can dried cranberries be used?
Fresh cranberries are best for their juicy, tart taste, but dried ones’ll make the loaf sweeter and less moist.
- → Why wait before adding glaze?
Glaze on a warm loaf will melt and thin out. Let it cool completely for the glaze to set properly.
- → How do I store it?
Keep it in an airtight container at room temperature. Its moisture keeps it fresh for several days.