Cranberry Orange Bread
This cake-like loaf is a simple sponge base that’s loaded with orange zest, cranberries, topped with almonds and sugar, baked, then garnished with a stunning orange glaze!
Equipment
- 9x5in Loaf Pan
Ingredients
Bread Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- orange zest (from 1 large orange)
- 2/3 cup half & half
- 1 1/2 cups cranberries (fresh or frozen, if frozen - do NOT thaw)
Topping Ingredients
- 1/2 cup sliced almonds
- 2 tablespoons turbinado sugar
Icing Ingredients
- 1 cup powdered sugar
- 2 tablesoons fresh orange juice
- orange zest (about 1/2 and orange)
Instructions
- Start by preheating the oven to 350°F then grease a 9x5in loaf pan. Line the pan next with parchment paper so that the ends of the parchment are hanging off two sides of the pan. This is so you can pull the finished bread out of the pan with ease.
- Grab a large mixing bowl. Add flour, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk together until combined. Set aside. In a separate mixing bowl, add the softened butter and sugar. Beat that with a hand or stand mixer until light and fluffy. Add the eggs, half and half and orange zest. Continue to mix until combined.
- Add the dry ingredients in increments to the cream mixture and fold together until just combined. Do not over mix. Add most of the cranberries (save a few to sprinkle on top) and fold that into the batter. Pour the batter into the lined loaf pan and even out the top with a spatula. Sprinkle the remaining cranberries and sliced almonds on top of the batter, then finish with the turbinado sugar on top.
- Bake in the oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean. If you find the top is browning too early, cover the top of the bread with aluminum foil. Take it out of the oven and let it cool for about 10 minutes. Remove the bread from the pan and transfer to a cooling rack to cool all the way through.
- While that cools, start on the glaze. Add powdered sugar to a bowl, orange juice and orange zest. Whisk together until smooth. Once the bread has cooled completely, pour the glaze over the top. Slice, serve and enjoy!
Notes
Storage - You can store the leftover cranberry bread in an airtight container at room temperature for about 3 days. If you want it to last longer, you can wrap it with plastic wrap and freeze it for up to a month. Thaw the bread in the fridge overnight.
Nutrition
Calories: 353kcalCarbohydrates: 52gProtein: 5gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 67mgSodium: 198mgPotassium: 146mgFiber: 2gSugar: 36gVitamin A: 405IUVitamin C: 2mgCalcium: 61mgIron: 1mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.