And it doesn’t shy away from orange flavor, either.
There’s orange zest in the batter, and there’s orange zest and orange juice in the glaze.
Learn how to make cranberry-orange bread.
Credit:Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
Together, cranberry and orange are bright, tangy, and fresh.
That’s why they’re favorites in recipes likeCranberry Orange Sauce,Cranberry-Orange Butter Cookies, andCranberry-Orange Bundt Cake.
Ingredients for Cranberry-Orange Bread
The ingredients for this cranberry-orange bread are fairly straight forward.
Credit:Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
you’re able to go straight from your stand mixer to the loaf pan.
Prepare glaze and pour over cooled loaves as directed.
Makes 3 (5.75- x 2.75-in.)
Credit:Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
loaves; Active 25 min.
Total 2 hours, 5 min.
(about 9 1/8 oz.
Credit:Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
fresh juice, divided (from 2 medium navel oranges)
1 1/2cups(about 6 oz.)
frozenwhole cranberries, unthawed, roughly chopped
1 1/2cups(about 6 oz.
)powdered sugar
Directions
Prepare oven and loaf pan:
Preheat oven to 350F.
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Lightly coat an 8 1/2- x 4 1/2 -inch loaf pan with cooking spray.
Gently stir in cranberries until just combined.
Pour batter into prepared pan.
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Add more orange juice, 1 teaspoon at a time, to reach desired consistency.
Set wire rack over a baking sheet lined with parchment paper to catch any drips.
Pour glaze over cooled loaf.
you’ve got the option to collect the drips and pour glaze a second time, if desired.
