Trying to find the most delicious recipe for cranberry orange bread? Festive and flavorful, this yogurt bread is bursting with cranberries and oranges. This bread is perfect for a special breakfast or lunch, or as an accompaniment to any dish.
Simple Glazed Cranberry Orange Bread
The Many Reasons Cranberry Orange Bread Is So Adorable—Delicious For Both Breakfast And Dessert— If I could, I would have a piece of this bread for dessert, breakfast, and even mid-afternoon, occasionally!
Apt for the Festive Season – One of my favorite things to prepare when cranberries are in season is this sweet bread, which is a delightful blend of sweet oranges and slightly acidic cranberries. This dessert is perfect for Thanksgiving and Christmas, and it’s sure to be a hit at any holiday gathering.
Make Use of Those Acorn Cranberries— Cranberries are in season for a limited time only! You may enjoy this tasty bread throughout the year by freezing any extras while they are still fresh and in season.
The Sweet Glaze Enhances the Delight— The sweet glaze adds a burst of orange flavor and elevates this loaf to a whole new level.
Recipe Items
As for the loaf:
half a cup of all-purpose flour plus one tablespoon, measured out
2 tsps baking soda
50% kosher salt, 1/2 teaspoon
one whole cup of basic whole-milk yoghurt
3/4 cup of sugar
Three enormous eggs
two tablespoons of orange zest, grated
half a teaspoon of pure vanilla essence
half a cup of vegetable oil
Fresh or frozen cranberries, 1 1/2 cups (thawed and washed)
Regarding the Orange Syrup:
1/3 cup of orange juice that has just been squeezed
one-third cup of sugar
When making the orange glaze:
1 measuring cup of sifted confectioners’ sugar
two to three teaspoons of homemade orange juice
A Simple Glaze Recipe for Cranberry Orange Bread
Warm the oven up to 350 degrees Fahrenheit. Coat one 9-by-5-inch loaf pan with cooking spray; then, sprinkle with flour, pressing off any excess.
Combine the flour, baking powder, and salt in a medium-sized basin; reserve.
Combine the yogurt, sugar, eggs, orange zest, vanilla, and oil in a large bowl and whisk to combine. Gradually combine the dry and wet components using a whisk. Toss the cranberries with the remaining tablespoon of flour in a separate basin. Carefully incorporate them into the mixture.
Half an hour to fifty-five minutes into the baking process, or when a toothpick inserted into the middle of the loaf leaves behind a few wet crumbs, remove the batter from the pan. After 10 minutes, transfer the loaf to a wire rack set on a baking sheet to cool completely.
In a small saucepan, bring the orange syrup to a simmer over medium heat while the loaf cools. Dissolve the sugar in the orange juice by stirring the two ingredients together. After it dissolves, heat for another three minutes. Take it off the stove and put it aside.
Poke holes in the top and sides of the heated bread with a toothpick. Apply the orange syrup over the loaf’s surface and edges with a brush. After the syrup has soaked into the cake, brush it on once again. Allow the bread to cool entirely.
A small bowl containing confectioners’ sugar and two or three teaspoons of orange juice can be used to produce the glaze. It is important that the mixture is thick, but pourable. If the consistency of the mixture is too thick, add up to one more tablespoon of orange juice. Distribute the orange glaze evenly among the loaves, allowing some to drop down the edges. Give the orange glaze fifteen minutes to set before cutting and serving.