Cranberry Bread

This homemade cranberry bread is a wonderful blend of tart and sweet in a delicious treat. Featuring fresh cranberries, orange zest, and an orange glaze that perfectly complements this sweet bread.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1

Cooling time 30

Servings slices

Calories 227kcal

Author Sherri Hagymas

Ingredients

For the bread:

2 ½ cups flour
2 teaspoons baking powder
1 teaspoon salt
1 ½ cups granulated sugar
1 cup butter salted softened
3 teaspoons orange zest
3 large eggs room temperature
½ teaspoon vanilla extract
¾ cup sour cream
2 tablespoons orange juice
2 ½ cups fresh cranberries

For the glaze-

1 ½ cups powdered sugar
2 tablespoons orange juice
2 teaspoons orange zest plus more for garnish if desired

Optional for garnish-

1-2 teaspoons orange zest
¼ cup dried cranberries chopped

Instructions

Make the bread

Preheat the oven to 350° F and grease two 9x5 loaf pans.
In a medium bowl, add the flour, baking powder and salt.
2 ½ cups flour, 2 teaspoons baking powder, 1 teaspoon salt
In a large mixing bowl, add the butter, sugar and orange zest and blend with an electric mixer until creamy.
1 ½ cups granulated sugar, 1 cup butter, 3 teaspoons orange zest
Add the eggs one at a time, blending after each one is added and then add the vanilla extract with the last egg.
3 large eggs, ½ teaspoon vanilla extract
Add half of the flour mixture to the wet ingredients and mix just until barely incorporated.
Then add in the sour cream and orange juice and blend in.
¾ cup sour cream, 2 tablespoons orange juice
Add in remaining dry ingredients and blend just until there are no large lumps of flour remaining. Be careful not to overmix or the bread will become more dense.
Finally, add the cranberries and gently stir in with a wooden spoon or spatula.
2 ½ cups fresh cranberries
Pour the batter evenly into the prepared loaf pans.
Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool for about 20 minutes in the pans, then remove from the pans and cool completely on a wire rack. (about 30 minutes)

Make the glaze:

In a medium bowl, add the powdered sugar, orange juice and orange zest and mix well.
1 ½ cups powdered sugar, 2 tablespoons orange juice, 2 teaspoons orange zest
Place parchment paper, (or aluminum foil or plastic wrap, until the bread to catch any drips.
Spread the glaze evenly over top of each loaf of bread.
Sprinkle with chopped dried cranberries and orange zest if desired.
1-2 teaspoons orange zest, ¼ cup dried cranberries

Notes

Store in an airtight container in the refrigerator for 4-5 days.

Freeze in a freezer bag for up to 3 months.

Variations

1. Add ½ - 1 cup of chopped walnuts or pecans.

2. Use dried cranberries instead of fresh cranberries. If you do use them, reduce the amount of sugar in the bread batter to ¾ cup since dry cranberries are sweetened.

3. Replace the orange zest with lemon or lime zest.

4. Add a mix of orange and lemon zest.

5. Add honey or maple syrup in place of some of the granulated sugar

6. Mix in cream cheese with the powdered sugar to make a cream cheese glaze.

7. Use lemon juice instead of orange juice for a tangy lemon glaze.

8. Add a drop of vanilla extract to the glaze for an extra layer of flavor.

9. Add a pinch of cinnamon or nutmeg in the batter for a subtle spice flavor

Nutrition