About the Recipe
We love to make this bread in the winter at Christmas time when I can easily get fresh cranberries and when citrus are in season. I am sure that dried cranberries or canned would work just fine in a pinch. It freezes well, I will usually at least double to recipe to make 2 loaves, one to freeze and one to eat right away. I love pulling out yummy treats out of the freezer on cold winter months when we are craving comfort food but don't want to put in the time or effort of baking something fresh. It feels festive at Christmas because of the cranberries but we enjoy anytime throughout the year with a warm mug of your favorite hot drink and is great for breakfast!
Ingredients
Flour
Baking powder
Salt
Milk
Orange zest and juice
Butter
Sugar
Eggs
Fresh Cranberries
Preparation
Whisk dry ingredients – whisk together flour, baking powder and salt.
Combine wet ingredients – in a measuring cup, stir together milk, orange juice and zest.
Cream butter and sugar together in a large mixing bowl then beat in eggs until well combined.
Combine batter – Add flour mixture in 2 additions, alternating with the milk mixture, mixing just until combined.
Flour cranberries – Fold in cranberries just until incorporated. Spread batter into buttered and floured 8.5×4.5 bread pan.
Bake the bread for 45-50 minutes or until golden on top and a toothpick inserted in the center comes out clean. Cool in the pan for 10-15 minutes then transfer to a rack to cool completely.
Glaze
1 1/2 Tbsp freshly squeezed orange juice, or to reach desired consistency
1 tsp orange zest, reserved from the orange above
1 cup powdered sugar
Mix until combined and smooth ( I use my electric hand mixer). Add more orange juice for a thinner glaze or more powdered sugar for a thicker glaze. Drizzle over top of loaf and enjoy!