Cranberry Orange Loaf with Sweet Glaze
This delightful Cranberry Orange Loaf combines the tartness of fresh cranberries with the bright flavor of orange, topped with a sweet glaze that adds an extra touch of sweetness to each slice. Perfect for breakfast, dessert, or a cozy afternoon snack.
Equipment
- 1 mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 loaf pan (9x5 inch)
- 1 whisk
- 1 rubber spatula
- 1 zester or grater
- 1 oven
Ingredients
- 1.5 cups all-purpose flour
- 1 cup fresh cranberries Whole cranberries preferred.
- 1 cup granulated sugar
- 0.5 cup unsalted butter Softened.
- 2 large eggs
- 0.5 cup orange juice Freshly squeezed.
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 zest orange Zest of 1 orange.
- 1 cup powdered sugar For the glaze.
- 2 tablespoons orange juice For the glaze.
Instructions
- Preheat your oven to 350°F (175°C). Grease the loaf pan with butter or line it with parchment paper for easy removal.
- In a mixing bowl, combine the softened butter and granulated sugar. Use a whisk to cream them together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then stir in the orange juice, orange zest, and vanilla extract until combined.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix. Gently fold in the cranberries.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50 minutes or until a toothpick inserted in the center comes out clean. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack.
- While the loaf is cooling, prepare the sweet glaze by whisking together the powdered sugar and orange juice in a small bowl until smooth.
- Once the loaf is completely cooled, drizzle the sweet glaze over the top, allowing some to drip down the sides.
Notes
For an even more flavorful loaf, you can add chopped walnuts or pecans to the batter. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. This loaf can also be frozen. Wrap it tightly in foil or plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.