Hi Everyone,
I guess from my previous post you know that I love Orange and Cranberry together. Well today I took my favorite holiday combination and turned it into bread. I checked back on some of my old recipes, and I was quite surprised that I didn’t have this in my bread box. I have a cranberry orange banana bread, but not a simple classic bread. As you can guess it today’s recipe is Orange Cranberry Bread.
This bread is light, moist with a fabulous orange flavor and a pop of tart cranberries. I love the cranberry pop! I topped the bread with a simple orange glaze, which is a perfect complement to the bread.
To make the recipe I used my Lemon Loaf Starbucks Copycat recipe. We loved that recipe so much, that I thought it would be perfect to change it up by using oranges and cranberries instead. Here is the bread fresh out of the oven before the glaze.
To make the glaze I used powdered sugar and orange juice. The recipe makes for a lot of glaze, I only used half of it because I was looking for more of a drizzle then a full cover-up of frosting. The frosting tastes so good too!
This recipe makes one big loaf or 3 perfectly size mini-loaves. I made one for having at home, one for Hubby to take to work and one for me to take to work. I have to tell you, my Husband and I ate one loaf the morning that I made it. It is just so unbelievably moist and not overly sweet.
This is the perfect bread for giving as a gift at the holiday time. It is so festive. Normally every year I make cookies and bread to give to my co-workers. To me, making food for someone is a way for me to show that I care. Plus who doesn’t love homemade goodies? I would love to receive homemade food gifts.
- 1½ cups all-purpose flour
- 2 tsp. baking powder
- ½ tsp. salt
- 1 cup granulated sugar
- 3 eggs
- 1 cup greek yogurt 0%, plain
- ½ cup canola oil
- 2 tbsp. orange zest (from 2 oranges)
- ⅓ cup orange juice (from 2 oranges)
- 1 cup cranberries, fresh or frozen
- Glaze:
- 1½ cups powdered sugar
- 3 tbsp. orange juice
- Preheat oven to 350 degrees
- Grease 9 x 5 loaf pan or 3 mini loaf pans with cooking spray or butter; set aside.
- In a medium bowl, whisk together flour, baking powder and salt; set aside.
- In a large bowl, beat together sugar and eggs until light, pale yellow in color. Beat in yogurt and canola oil. Whisk in orange zest and orange juice. Fold in flour mixture until just incorporated. Do not over mix. Gently fold in cranberries.
- Pour batter into prepared baking pan. Bake in oven for 30 - 35 minutes for mini loafs or 50 - 60 minutes in large loaf pan. Insert a toothpick in center and when it comes out clean it's done. (If getting to brown on top, lightly place aluminum foil over top.
- Let cool for about 15 minutes. Take out of baking pan and let cool completely on a cooling rack.
- While cooling,; to make the glaze; in a bowl, add powdered sugar and orange juice; whisk until consistency you like. Pour or drizzle over bread.
- Can be frozen for up to 3 months or store in the refrigerator in an airtight container.
I just have so much fun baking. This is my Sunday tradition. It makes for a wonderful Monday since I know I will be having something good for my morning snack.
Have a great day!
Toodles,
Jennifer
