Description
Moist cranberry orange loaf brings festive winter warmth straight from Mediterranean kitchens. Zesty citrus and tart berries dance together, creating a perfect companion for morning coffee or afternoon tea.
Ingredients
Scale
Main Dry Ingredients:
- 1 ¾ cups (220 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Primary Wet and Sweet Ingredients:
- ½ cup (115 g) unsalted butter (softened)
- 1 cup (200 g) granulated sugar
- 2 large eggs
- ½ cup (120 milliliters) orange juice (freshly squeezed preferred)
- 1 tablespoon orange zest (about 1 large orange)
- ½ cup (120 milliliters) buttermilk (or milk with ½ tablespoon vinegar)
- 1 ½ cups (150 g) fresh or frozen cranberries
Glaze Ingredients:
- ½ cup (60 g) powdered sugar
- 12 tablespoons orange juice
Instructions
- Prepare the oven environment by heating to 350F (175C) and preparing a 9×5-inch loaf pan with grease and flour or parchment paper lining.
- Combine flour, baking powder, baking soda, and salt in a medium mixing vessel, whisking thoroughly to ensure even distribution of dry components.
- Utilize a large mixing bowl to cream butter and sugar until the mixture transforms into a light, airy consistency with a pale color.
- Introduce eggs one at a time, incorporating each completely before adding the next, then blend in fresh orange juice and zest until the mixture achieves a smooth, uniform texture.
- Gradually integrate the dry ingredient mixture into the wet ingredients, alternating with buttermilk and maintaining a gentle mixing technique to prevent overmixing.
- Delicately fold fresh cranberries into the batter, ensuring even distribution without disrupting the batter’s delicate structure.
- Transfer the batter to the prepared loaf pan, smoothing the surface with a spatula to create an even top and consistent baking environment.
- Position the pan in the preheated oven and bake for 50-60 minutes, monitoring for a golden-brown exterior and checking doneness with a toothpick inserted into the center.
- Allow the loaf to rest in the pan for 10 minutes, enabling initial cooling and structural stabilization.
- Carefully transfer the loaf to a wire rack, permitting complete cooling and preventing moisture accumulation.
- Craft a luminous glaze by whisking powdered sugar with orange juice until achieving a silky, pourable consistency.
- Once the loaf has cooled completely, elegantly drizzle the orange glaze across the surface, creating an enticing visual and flavor finale.
Notes
- Swap Cranberries for Dietary Needs: Fresh or frozen cranberries work perfectly, but you can substitute with dried cranberries, blueberries, or chopped nuts for varied texture and flavor profiles.
- Enhance Moisture Levels: Adding a dollop of sour cream or Greek yogurt can create an extra tender, rich loaf with improved moisture retention.
- Maximize Orange Flavor: Use freshly zested orange rind and room temperature juice to ensure vibrant citrus notes and smoother ingredient integration.
- Make It Gluten-Free: Replace all-purpose flour with a gluten-free blend, adding 1/2 teaspoon xanthan gum to maintain proper bread structure and prevent crumbling.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg