The BEST Cranberry Orange Bread (VIDEO)
This cranberry orange bread makes the perfect fall dessert. This bread is light and fluffy and loaded with juicy cranberries with a light orange zest. This easy bread is so simple to make, but will leave people in awe.
Ingredients
cake-
- 3 Tbsp unsalted butter, room temp
- 3 large eggs
- 1 1/4 cup granulated sugar
- 1 3/4 cups all-purpose flour, measured then sifted
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 cup fresh cranberries
- 1 Tbsp orange zest
- 2 Tbsp orange juice
- 1 Tbsp lemon juice
- 1/4 cup sour cream
- 3 Tbsp extra light olive oil (or canola oil)
glaze-
- 1/3 cup powdered sugar
- 1 tsp lemon juice
- 1 tsp milk
Instructions
prepare bread-
- Preheat the oven to 350°F.
- Cover the bread pan with parchment paper and dust lightly with flour.
- In a mixing bowl, sift together flour, baking powder, and baking soda. Set aside.
- In a separate bowl, beat together butter, eggs, and sugar until light and fluffy.
- In a small bowl, beat the orange zest, orange juice, lemon juice, sour cream, and oil. Pour into the egg and butter mixture. Lightly beat to combine.
- Add half of the dry mixture and beat lightly. Add the rest of the dry mix and beat until just incorporated.
- Pour the mixture into the bread pan. Bake for 40-50 minutes (until toothpicks come out clean if inserted into the center of the loaf).
prepare glaze-
- Meanwhile, prepare the glaze. Whisk together the lemon juice, powdered sugar and milk.
- Once the bread completely cools, dust it with powdered sugar and drizzle with glaze.
Notes
- Storage. Store leftover bread tightly wrapped and at room temperature. The bread will remain fresh for 2-3 days.
- Freeze. This loaf is great to freeze so you can enjoy it later on! Tightly wrap the bread in plastic wrap and store in the freezer for up to 3 months. Thaw: Place the loaf in the fridge overnight and allow to thaw. Allow the bread to then sit at room temperature for a couple hours before serving.