Description
A deliciously moist bread bursting with tart cranberries and bright orange flavors, perfect for breakfast, brunch, or dessert.
Ingredients
Scale
- 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)
- Orange Glaze:
- 1/2 cup (77g) confectioners’ sugar, sifted
- 2 and 1/2 teaspoons freshly squeezed orange juice
- 1/4 teaspoon salt
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Spray a 9×5-inch loaf pan with non-stick cooking spray.
- Make wet ingredients: In a small bowl, stir together sour cream, orange zest, orange juice, and oil. Set aside.
- Combine dry ingredients: In a large bowl, whisk together flour, salt, cinnamon, nutmeg, cardamom (if using), baking powder, and baking soda. Set aside.
- Cream butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and handheld electric mixer), beat butter until smooth. Add granulated sugar and light brown sugar and beat until light and fluffy, about 3 minutes.
- Add eggs: Add eggs one at a time, beating well after each addition.
- Combine wet and dry ingredients: On low speed, add dry ingredients in 3 additions, alternating with wet ingredients in 2 additions. Mix just until combined. Do not overmix.
- Fold in cranberries and nuts: Turn off the mixer and gently stir in cranberries and nuts with a rubber spatula. Do not overmix.
- Bake: Scrape batter into the prepared pan and spread evenly. Sprinkle with sparkling sugar (and extra cranberries and pecans, if desired). Bake for 30 minutes, then reduce heat 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.
- Cool: Cool loaf in the pan for about 10 minutes, then turn out onto a rack and cool at least 1 hour before glazing and serving.
- Make orange glaze: In a large liquid measuring cup or bowl, combine confectioners’ sugar, orange juice, and salt. Adjust consistency by adding more orange juice or confectioners’ sugar as needed.
- Glaze and serve: Drizzle the orange glaze over the cooled cake and allow it to set for 20 minutes before slicing and serving.
Notes
- Ensure all ingredients are at room temperature for better mixing.
- Store leftovers wrapped in plastic or in an airtight container.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Bread, Breakfast/Dessert, Dessert
- Method: Baking
- Cuisine: Baking, Bread, Cake
Nutrition
- Serving Size: 1 slice
- Calories: 434
- Sugar: 21g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 54mg