Cranberry Orange Bread

Introduction

There’s something magical about the combination of cranberries and oranges that instantly brings to mind the warm and cozy feelings of the holiday season. Recently, I decided to bake a loaf of Cranberry Orange Bread, and the experience was as delightful as the aroma that filled my kitchen. As I pulled the golden-brown loaf out of the oven, my family gathered around, eagerly anticipating the first slice. The sweet-tart flavor of the cranberries mingled beautifully with the zesty brightness of the orange, creating a bread that was not only delicious but also a feast for the senses. This bread has become a cherished recipe in our home, perfect for breakfast or as a sweet treat throughout the day.

Ingredients

For the Cranberry Orange Bread:

• 3/4 cup (171g) sour cream, room temperature
• 1 tablespoon orange zest, finely grated
• 1/3 cup (76ml) freshly squeezed orange juice
• 3 tablespoons (42ml) vegetable oil
• 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom (optional)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup (113g) unsalted butter, room temperature
• 3/4 cup (149g) granulated sugar
• 1/4 cup (53g) light brown sugar, packed
• 2 large eggs, room temperature
• 2 cups (200g) cranberries, cut in half
• 1/2 cup (57g) pecans, coarsely chopped
• 2 teaspoons sparkling sugar (optional)

For the Orange Glaze:

• 1/2 cup (77g) confectioners’ sugar, sifted
• 2 and 1/2 teaspoons freshly squeezed orange juice
• 1/4 teaspoon salt

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with non-stick cooking spray to prevent sticking.
2. Make the wet ingredients: In a small bowl, stir together the sour cream, orange zest, orange juice, and vegetable oil. Set this mixture aside for later use.
3. Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, salt, ground cinnamon, ground nutmeg, ground cardamom (if using), baking powder, and baking soda. Set aside.
4. Cream the butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a handheld electric mixer), beat the room temperature butter until smooth. Add the granulated sugar and light brown sugar, beating until the mixture is light and fluffy, about 3 minutes.
5. Add the eggs: Incorporate the eggs one at a time, beating well after each addition to ensure a smooth mixture.
6. Combine wet and dry ingredients: On low speed, add the dry ingredients in three additions, alternating with the wet ingredients in two additions. Mix just until combined—avoid overmixing to ensure a tender loaf.
7. Fold in cranberries and nuts: Turn off the mixer and gently stir in the cranberries and coarsely chopped pecans using a rubber spatula. Be careful not to overmix.
8. Bake the bread: Scrape the batter into the prepared loaf pan and spread it evenly. If desired, sprinkle the top with sparkling sugar and additional cranberries and pecans. Bake for 30 minutes, then reduce the oven temperature to 325°F (165°C) and continue to bake until golden brown and a toothpick inserted into the center comes out clean, about 45 minutes longer.
9. Cool the bread: Allow the loaf to cool in the pan for about 10 minutes, then turn it out onto a rack to cool completely, at least 1 hour before glazing and serving.
10. Make the orange glaze: In a large liquid measuring cup or bowl, combine the sifted confectioners’ sugar, freshly squeezed orange juice, and salt. Adjust the consistency by adding more orange juice or confectioners’ sugar as needed.
11. Glaze and serve: Drizzle the orange glaze over the cooled bread and let it set for about 20 minutes before slicing and serving.

Nutrition Facts

• Servings: 12
• Calories per serving: 215
• Total Fat: 9g
• Saturated Fat: 4g
• Cholesterol: 33mg
• Sodium: 100mg
• Total Carbohydrates: 30g
• Dietary Fiber: 1g
• Sugars: 10g
• Protein: 3g

Preparation Time

• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Cooling Time: 1 hour 10 minutes

How to Serve

• Slice and serve as a breakfast treat or snack.
• Pair with cream cheese for an extra indulgent experience.
• Serve warm with a cup of coffee or tea.
• Garnish with additional orange zest for a pop of color.

Additional Tips

1. Room Temperature Ingredients: Ensure your eggs, sour cream, and butter are at room temperature for the best mixing and baking results.
2. Fresh Cranberries: Use fresh cranberries for a tart flavor, but frozen cranberries can also work if fresh ones are unavailable—just do not thaw them before adding.
3. Mixing Technique: When combining wet and dry ingredients, mix until just combined to avoid a dense bread.
4. Glaze Variations: For a different twist, try adding a splash of vanilla extract to the glaze for added depth of flavor.
5. Storage: Keep any leftovers in an airtight container to maintain freshness.

Recipe Variations

• Nut-Free: Omit the pecans for a nut-free version.
• Spice it Up: Add a pinch of cayenne or ginger for a spiced version of the bread.
• Dried Fruit: Substitute cranberries with dried fruits like cherries or raisins for a sweeter flavor.

Serving Suggestions

• Serve with butter or cream cheese spread for a delightful breakfast.
• Pair with a fresh fruit salad for a refreshing brunch.
• Enjoy alongside a warm cup of tea or coffee for an afternoon snack.

Freezing and Storage

• Freezing: Wrap the cooled bread tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature when ready to eat.
• Storage: Store in an airtight container at room temperature for up to 4 days, or in the refrigerator for a week.

FAQ Section

1. Can I use frozen cranberries?

• Yes, you can use frozen cranberries. Do not thaw them before adding to the batter.

1. Can I substitute whole wheat flour?

• Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option.

1. How do I know when the bread is done baking?

• Insert a toothpick into the center; it should come out clean or with a few crumbs attached.

1. Can I use a different citrus?

• Absolutely! Lemon or lime juice and zest can be used in place of orange for a different flavor profile.

1. What can I do if my bread is too dense?

• Ensure you’re not overmixing your batter and that all your ingredients are at room temperature.

1. How can I enhance the flavor?

• Consider adding a teaspoon of vanilla extract to the batter for extra depth of flavor.

1. What if I don’t have a loaf pan?

• You can use a muffin tin to make cranberry orange muffins; adjust the baking time to about 20-25 minutes.

1. Can I skip the glaze?

• Yes, the bread is delicious on its own without the glaze if you prefer it less sweet.

1. How do I make the glaze thicker?

• Add more confectioners’ sugar to thicken the glaze to your desired consistency.

1. Is this recipe suitable for a gluten-free diet?
   • You can use a gluten-free all-purpose flour blend in place of regular flour for a gluten-free version.

Conclusion

Cranberry Orange Bread is not just a recipe; it’s a comforting reminder of cozy mornings and festive gatherings. The bright flavors of orange paired with the tartness of cranberries create a delightful treat that can brighten any day. Whether you’re enjoying it for breakfast, as a snack, or as a dessert, this bread is sure to become a favorite in your household. So, gather your ingredients and enjoy the process of baking this delightful loaf, sharing it with friends and family, and savoring every bite!

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