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Moist Cranberry Orange Bread

A delightful and moist bread that combines the tartness of cranberries with the zesty brightness of orange, perfect for breakfast or as a snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Bread
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup orange juice
  • 1 tablespoon orange zest
  • 1 cup fresh or frozen cranberries
For the Glaze
  • 1 cup powdered sugar
  • 2 tablespoons orange juice

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this aside.
  3. In a large mixing bowl, beat the softened butter and sugar until light and fluffy for about 3-4 minutes.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Pour in the orange juice and fold in the orange zest, blending until combined.
  6. Gradually add the flour mixture to the wet ingredients, stirring until just combined. Gently fold in the cranberries.
Baking
  1. Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack.
  3. Prepare the glaze by whisking together the powdered sugar and orange juice until smooth, and drizzle over the bread after it’s cooled.

Notes

For a healthier twist, consider using whole wheat flour instead of all-purpose flour and substituting sugar with a natural sweetener such as honey. Store in an airtight container at room temperature for 3-4 days or freeze for up to 3 months.