Cranberry Orange Bread
Cranberry Orange Bread is a festive and delicious loaf that combines the tangy sweetness of cranberries with bright orange zest, perfect for any gathering during the holiday season.
Ingredients
Main Ingredients
- 3/4 cup sour cream, room temperature
- 1 Tablespoon orange zest, finely grated
- 1/3 cup freshly squeezed orange juice
- 3 Tablespoons vegetable oil
- 2 cups 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 unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs, room temperature
- 2 cups cranberries, cut in half
- 1/2 cup pecans, coarsely chopped
- 2 teaspoons sparkling sugar (optional)
For the Orange Glaze
- 1/2 cup confectioners' sugar, sifted
- 2 and 1/2 teaspoons freshly squeezed orange juice
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and spray a 9x5-inch loaf pan with non-stick cooking spray.
- In a small bowl, combine sour cream, orange zest, orange juice, and vegetable oil. Set aside.
- In a large mixing bowl, whisk together flour, salt, cinnamon, nutmeg, cardamom (if using), baking powder, and baking soda.
- In a mixer, cream the butter until smooth, then add both sugars and beat until light and fluffy.
- Add eggs one at a time to the butter and sugar mixture, mixing well after each addition.
- Gradually add dry ingredients to the wet mixture in three additions, alternating with the wet mixture in two additions. Mix until just combined.
- Fold in cranberries and pecans gently with a spatula.
- Scrape the batter into the prepared loaf pan and optionally sprinkle with sparkling sugar.
Baking
- Bake the loaf for about 1 hour and 15 minutes, performing a toothpick test to check doneness.
- Let the bread cool in the pan for about one hour before removing.
Making the Glaze
- Whisk together confectioners' sugar, orange juice, and salt until smooth. Drizzle over the cooled bread before serving.
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Notes
Allow bread to cool completely before storing. Wrap tightly in plastic or foil to maintain freshness. Can be stored at room temperature for up to 3 days or frozen for longer storage.