Cranberry Orange Bread with Basic Glaze
Ingredients:
For the Bread:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- Zest of 1 orange
- 1/2 cup freshly squeezed orange juice
- 1/4 cup milk (or buttermilk)
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen cranberries (coarsely chopped)
- 1/2 cup chopped walnuts or pecans (optional)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp orange juice
- 1/2 tsp vanilla extract (optional)
Instructions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar:
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the orange zest, orange juice, milk, and vanilla extract.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
- Gently fold in the cranberries and nuts (if using).
- Bake the Bread:
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Glaze:
- In a small bowl, whisk together powdered sugar and orange juice until smooth. Add vanilla extract if desired. Adjust the consistency by adding more orange juice (for thinner glaze) or powdered sugar (for thicker glaze).
- Glaze the Bread:
- Once the bread is fully cooled, drizzle the glaze over the top. Let it set for a few minutes before slicing.
Tips:
- Fresh vs. Dried Cranberries: If using dried cranberries, soak them in warm water or orange juice for 10-15 minutes to plump them up.
- Zest Tip: Zest the orange before juicing to make it easier.
- Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Would you like suggestions for add-ins or alternative glazes? 😊