Cranberry orange bread – cranberry–orange loaf cake Recipe
Cranberry orange bread is a moist, sweet-and-tart loaf cake with pieces of cranberry and orange zest, baked in a loaf tin. In the USA it often appears in autumn and winter, especially around Thanksgiving, when cranberries are the star of the table. At home it works perfectly as a coffee cake that’s easy to take to work or to a get-together with friends.
Prep Time
20 min
Cook Time
50 min
Total Time
70 min
Servings
10
Ingredients
- wheat flour - 260 g
- sugar - 150 g
- baking powder - 10 g
- salt - 2 g
- egg - 2 piece
- rapeseed oil - 80 ml
- milk - 120 ml
- orange - 1 piece
- cranberries - 150 g
- powdered sugar - 60 g
- water - 10 ml
Main Ingredient:
wheat flour
Preparation
- Preheat the oven to 175°C (top and bottom heat). Line a loaf tin about 25 cm long with baking paper.
- Wash the orange thoroughly in warm water and dry it. Finely grate the zest (only the orange part), then squeeze the juice from half of the orange.
- In a bowl, mix the flour, sugar, baking powder and salt.
- In a second bowl, whisk the eggs with the oil, milk, orange juice and grated zest. Mix until combined.
- Pour the wet ingredients into the dry and mix with a spoon just until combined – don’t overmix, or the loaf may turn out dense.
- If using fresh or frozen cranberries, rinse and dry them (do not thaw frozen berries). If using dried cranberries, soak them in hot water for 5 minutes, then drain and pat dry.
- Gently fold the cranberries into the batter. Transfer the mixture to the loaf tin and smooth the top.
- Bake for 45–55 minutes, until the top is golden and a skewer inserted into the center comes out dry or with a few crumbs, but no wet batter.
- Remove the loaf from the oven and leave it in the tin for 10 minutes, then lift it out onto a wire rack to cool completely.
- From the powdered sugar and 1–2 tablespoons of orange juice or hot water, make a thick glaze – stir until smooth and slowly dripping from the spoon. Drizzle it over the cooled loaf and leave for a few minutes until the glaze sets slightly.
Storage
In fridge:
4 days
Freezing:
Yes
The loaf keeps well for several days if wrapped tightly at room temperature. Individual slices can be toasted lightly or warmed in the oven to refresh them, especially after freezing.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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