Amazing Zesty Cranberry Orange Loaf
Amazing Zesty Cranberry Orange Loaf
Introduction
Welcome to your new favorite quick bread recipe! Our Amazing Zesty Cranberry Orange Loaf truly lives up to its name, offering a delightful burst of vibrant cranberry and bright orange flavors in every tender, moist bite. This loaf is incredibly simple to prepare, making it perfect for a cozy weekend breakfast, an afternoon snack, or a thoughtful gift. The aroma alone as it bakes will fill your kitchen with warmth and cheer. Get ready to bake a truly special treat that everyone will adore!
Ingredients
- 2 cups (240g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, melted and slightly cooled
- 1/2 cup (120ml) buttermilk (or 1/2 cup milk + 1/2 tablespoon lemon juice or vinegar, let sit 5 mins)
- 2 large eggs, room temperature
- 1 tablespoon orange zest (from 1 large orange)
- 1/4 cup (60ml) fresh orange juice
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen cranberries (do not thaw if frozen)
- For the Orange Glaze (Optional):
- 1 cup (120g) powdered sugar
- 2-3 tablespoons fresh orange juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line with parchment paper, leaving an overhang on the long sides for easy removal.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
- In a separate medium bowl, whisk together the melted butter, buttermilk, eggs, orange zest, orange juice, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to a tough loaf.
- Gently fold in the cranberries until evenly distributed throughout the batter. If using frozen cranberries, they can be added directly to the batter without thawing.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean.
- Remove the loaf from the oven and let it cool in the pan for 10-15 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely.
- For the Orange Glaze (Optional): While the loaf cools, whisk together the powdered sugar and 2 tablespoons of orange juice in a small bowl until smooth. Add more orange juice, a teaspoon at a time, until you reach your desired consistency.
- Once the loaf is completely cool, drizzle the glaze over the top. Allow the glaze to set before slicing and serving.
Pro Tips & Notes
- Don't Overmix: Overmixing the batter develops the gluten too much, resulting in a dense, tough loaf. Mix just until the dry ingredients are moistened.
- Room Temperature Ingredients: Eggs and buttermilk at room temperature emulsify better with the other ingredients, leading to a smoother batter and a more tender crumb.
- Fresh vs. Frozen Cranberries: Both work beautifully! If using frozen, add them directly from the freezer; do not thaw them first. This helps prevent them from sinking to the bottom.
- Zest First, Then Juice: When using citrus, always zest the fruit before juicing it. It's much easier to get all that fragrant zest from a whole orange.
- Storage: Store the loaf at room temperature, tightly wrapped in plastic wrap or in an airtight container, for up to 3-4 days. For longer storage, freeze slices wrapped individually for up to 2-3 months.
- Customize Your Glaze: Feel free to adjust the glaze's thickness by adding more powdered sugar for a thicker glaze or more orange juice for a thinner one. A touch of orange zest can also be added to the glaze for extra citrus punch.
Nutrition Facts (per serving)
- Calories: 320 kcal
- Protein: 4g
- Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 60mg
- Sodium: 220mg
- Carbohydrates: 45g
- Fiber: 2g
- Sugar: 28g
Frequently Asked Questions
- Q: Can I use dried cranberries instead of fresh or frozen? A: Yes, you can! If using dried cranberries, we recommend soaking them in hot water or orange juice for about 10-15 minutes, then draining thoroughly, before adding them to the batter. This helps plump them up and prevents them from drying out the loaf.
- Q: What if I don't have buttermilk? A: You can easily make your own! Pour 1/2 cup of milk (dairy or non-dairy) into a measuring cup, then stir in 1/2 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes until it slightly curdles, then use as directed.
- Q: Can I add nuts to this loaf? A: Absolutely! Toasted chopped pecans or walnuts would be a wonderful addition. Fold in about 1/2 cup of nuts along with the cranberries.
- Q: How do I know when the loaf is done baking? A: The best way is to insert a wooden skewer or toothpick into the very center of the loaf. If it comes out clean with no wet batter attached, the loaf is done. The top should also be golden brown.