The BEST Cranberry Orange Bread (VIDEO)
Moist & delicious Cranberry Orange Bread recipe with Orange glaze and a wonderful festive decoration is the ultimate holiday favorite!
- Prep time
- 30 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 170 g Unsalted butter (room temperature)
- 140 g Granulated sugar
- 1/2 teaspoon Vanilla extract (pure)
- 3 Eggs (room temperature)
- 160 g All purpose flour
- 1 teaspoon Baking powder
- ¼ teaspoon Salt
- 1 Orange zest
- 100 g Cranberry (Frozen)
- 100 g Candied orange zest
- 80 g Orange juice (freshly squeezed)
- 80 g Granulated sugar
- 40 g Orange juice (freshly squeezed)
- 200 g Powdered sugar (Sifted)
- 100 g Granulated sugar (for the sugar syrup)
- 100 g Water (for the sugar syrup)
- Orange zest stripes (peel an orange and cut it into stripes)
- Cranberries (Fresh or frozen)
- Granulated sugar (Small amount of sugar to roll the orange zest stripes and cranberries in)
Instructions
- 1
Heat oven to 175 C / 347°F , no fan
- 2
Grease your loaf pan
- 3
With an electric hand mixer beat together soft, room temperature butter and sugar until it becomes creamy and pale, then mix in room temperature eggs slowly pouring into the mixture
- 4
Mix in vanilla and orange zest
- 5
Sift the dry ingredients (flour, baking powder, and salt) and gently fold in with the help of a Rubber spatula
- 6
Finally, mix in candied orange zest and cranberries
- 7
Pour cake batter into the loaf tin and apply a very thin butter line on top of the cake batter
- 8
Bake for 45-50 min or until a skewer inserted comes out clean
- 9
Towards the end of the baking time make the syrup: boil orange juice and sugar in a saucepan until slightly thickens and reaches syrup consistency
- 10
Once the loaf is baked, pour the warm syrup over in 2-3 stages. The syrup will sink in. Let it set before removing it from the tin.
- 11
Let the cake completely cool in the fridge before glazing.
- 12
For the glaze mix orange juice with powdered sugar. Your glaze should be thick enough, so it covers the loaf, but not too thick, so it will leave the perfect drip effect.
- 13
Make sure that the cake is cold (5C / 41F fridge temp) and the glaze is on the right consistency, so it can quickly set instead of running it through.
- 14
Pour glaze over the cake or use a piping bag
- 15
Once glazing on top, move the cake back to the fridge so it can set quickly.
- 16
For the decortion, prepare a simple sugar syrup by boiling equal amount of sugar and water. Stir in the cranberries and orange zest strips to fully coat in the syrup, then remove them into parchment paper.
- 17
A few minutes later, when the sugar syrup is somewhat set on the orange zest and cranberries, roll them in granulated sugar.
- 18
Once the glaze is set on the cake, place the sugared cranberries and orange zest all around the top of your Cranberry bread
- 19
Any leftover cake can be stored in an air-tight container either at room temperature or in the fridge for 3-4 days.