Description
Zesty cranberry orange loaf brings Mediterranean sunshine to classic winter baking with tangy citrus and bright berries. Sweet-tart flavors dance together, promising a delightful slice that you’ll savor with morning coffee or afternoon tea.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups (150 g) cranberries, fresh or frozen (unthawed)
- 1 1/2 cups (187.5 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
Liquid and Dairy Ingredients:
- 2 large eggs, room temperature
- 1/4 cup (61 g) whole milk, room temperature
- 1/4 cup freshly squeezed orange juice
- 6 tablespoons unsalted butter, room temperature
Seasoning and Flavor Enhancers:
- 1 teaspoon orange zest
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
Instructions
- Prepare the oven by heating to 350F (175C) and coat a 9×5-inch loaf pan with nonstick cooking spray.
- Cream butter and sugar using a hand mixer until the mixture becomes light and fluffy.
- Incorporate eggs individually, mixing thoroughly after each addition to ensure smooth integration.
- Blend milk, orange juice, and orange zest in a separate small container.
- Combine flour, baking powder, and kosher salt in a medium mixing bowl, whisking to distribute ingredients evenly.
- Alternate adding flour mixture and milk mixture to the butter base in three stages, using low-speed mixing until just incorporated.
- Delicately fold 1 cup of cranberries into the batter, maintaining their whole shape.
- Transfer batter to the prepared loaf pan, leveling the surface with a spatula and scattering remaining cranberries on top.
- Bake for 50-55 minutes, monitoring for even browning and covering with aluminum foil if top darkens too quickly.
- Test doneness by inserting a toothpick; it should emerge with minimal moist crumbs.
- Rest loaf in pan for 10 minutes, then transfer to a wire rack for complete cooling.
- Prepare glaze by whisking confectioners sugar and orange juice until smooth and glossy.
- Drizzle glaze over fully cooled loaf before serving.
Notes
- Ensure butter is at room temperature for smooth creaming and better incorporation with sugar.
- Avoid overmixing the batter to prevent a tough, dense loaf; mix just until ingredients are combined.
- Toss cranberries in a bit of flour before folding to prevent them from sinking to the bottom during baking.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and add xanthan gum for better texture.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 196 kcal
- Sugar: 13 g
- Sodium: 114 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 38 mg