Description
Cranberry orange loaf delivers a perfect balance of tart and sweet flavors from traditional holiday baking. Warm spices and citrus notes create a delightful companion for morning coffee or afternoon tea.
Ingredients
Scale
- 1 ½ cups (150 g) fresh or frozen cranberries
- 1 cup (200 g) granulated sugar
- ½ cup (115 g) unsalted butter (softened)
- ½ cup (120 ml) buttermilk (or milk with ½ tbsp vinegar)
- ½ cup (120 ml) orange juice (freshly squeezed preferred)
- ½ cup (60 g) powdered sugar
- 1 ¾ cups (220 g) all-purpose flour
- 2 large eggs
- 1 tbsp orange zest (about 1 large orange)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 12 tbsps orange juice
Instructions
- Oven Preparation: Preheat the oven to 350F (175C) and line a 9×5-inch loaf pan with parchment paper or grease and flour the surface thoroughly.
- Dry Ingredient Fusion: Whisk flour, baking powder, baking soda, and salt in a mixing bowl until perfectly blended and lump-free.
- Butter Transformation: Cream butter and sugar in a large bowl until the mixture becomes light, fluffy, and pale in color, creating a smooth base for the loaf.
- Liquid Incorporation: Add eggs individually, blending completely, then mix in orange juice and zest until the batter reaches a harmonious, silky consistency.
- Batter Assembly: Gently fold dry ingredients into the wet mixture, alternating with buttermilk and mixing minimally to maintain the batter’s delicate structure.
- Cranberry Integration: Fold fresh cranberries into the batter, ensuring even distribution without compromising the mixture’s airiness.
- Pan Transfer and Baking: Pour batter into the prepared pan, smoothing the top, and bake for 50-60 minutes until a golden-brown crust forms and a toothpick inserted in the center comes out clean.
- Cooling Process: Rest the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely, preventing moisture buildup.
- Glaze Finale: Whisk powdered sugar with orange juice to create a smooth, glossy glaze, then drizzle elegantly over the cooled loaf, adding a vibrant finishing touch.
Notes
- Prevent Overmixing: Mix batter gently to maintain a tender, soft crumb and avoid developing tough gluten strands that can make the loaf dense.
- Handle Cranberries Carefully: Lightly coat fresh cranberries in flour before folding to prevent sinking and ensure even distribution throughout the batter.
- Monitor Baking Time: Check loaf at 50 minutes using the toothpick test; ovens vary, so watch for golden-brown color and clean toothpick insertion.
- Temperature Adjustment for Diet: For gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking blend and add an extra egg for structure and moisture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 305
- Sugar: 29 g
- Sodium: 143 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 46 mg