Moist Cranberry Bread
A soft, flavorful cranberry bread infused with fresh orange juice and zest, topped with a sweet orange glaze. Perfectly moist and easy to make, this loaf balances tart cranberries with sweet citrus notes for a delicious, everyday treat.
Equipment
- 1 large mixing bowl
- 1 medium bowl
- Hand mixer or stand mixer
- 8.5 × 4.5 inch loaf pan
- Parchment Paper
- spatula
- Whisk or fork
- Measuring Cups and Spoons
- Knife or skewer for testing doneness
Ingredients
Cranberry Bread:
- 180 g 1½ cups all-purpose flour
- 30 g ¼ cup cornstarch
- 1½ tsp baking powder
- ½ tsp salt omit if using salted butter
- 113 g ½ cup unsalted butter, room temperature
- 55 g ¼ cup vegetable oil (canola recommended)
- 150 g ¾ cup granulated sugar
- 2 tsp orange zest
- 2 large eggs room temperature
- 60 g ¼ cup milk, full fat, room temperature
- 75 g ⅓ cup fresh orange juice
- 1 tsp vanilla extract
- 135 g 1¼ cups fresh or frozen cranberries
- 1 tbsp flour for coating cranberries
Orange Glaze:
- 125 g 1 cup powdered sugar
- 21 g 1½ tbsp fresh orange juice
- 1 tbsp orange zest optional, for decoration
Instructions
- Preheat and Prepare Pan: Begin by preheating your oven to 160°C (320°F) with the convection/fan function on. If your oven doesn’t have a fan option, set it to 175°C (347°F) for even baking. Line an 8.5 x 4.5-inch loaf pan with parchment paper, and lightly grease the pan before lining to help the paper adhere better. This ensures your bread doesn’t stick and comes out cleanly after baking.
- Combine Dry Ingredients: In a medium-sized bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt. Using a whisk or fork, mix the ingredients thoroughly so that the leavening agents and flour are evenly distributed. This step ensures your bread rises evenly and has a consistent texture. Set the dry mixture aside for now.
- Cream Butter and Sugar: In a large mixing bowl, add the room-temperature butter, vegetable oil, granulated sugar, and orange zest. Using a hand mixer or stand mixer on medium-high speed, cream the ingredients together for about 2 minutes. The mixture should become light, fluffy, and slightly pale in color. This step helps incorporate air into the batter, giving your bread a soft, tender crumb.
- Incorporate Eggs One at a Time: Add the eggs individually to the creamed butter and sugar mixture, beating well after each addition. This gradual incorporation ensures that the eggs blend smoothly, preventing the batter from curdling and helping maintain a uniform texture.
- Add Liquid Flavorings: Pour in the milk, fresh orange juice, and vanilla extract, then mix gently until the liquids are fully incorporated. At this stage, scrape down any batter clinging to the sides or the mixer attachment to ensure nothing is left unblended. The batter should be smooth and slightly glossy.
- Fold in Dry Ingredients Carefully: Add the sifted dry mixture into the wet batter in two or three additions. Using a spatula, gently fold the flour mixture into the wet ingredients until just combined. Be careful not to overmix; overmixing can develop gluten, which makes the bread dense rather than soft. The batter should be uniform, with no streaks of flour remaining.
- Prepare Cranberries: Toss the fresh or frozen cranberries in 1 tablespoon of flour, ensuring they are lightly coated. This prevents the berries from sinking to the bottom of the loaf during baking. After coating, fold the cranberries into the batter gently using a spatula, just until evenly distributed. Avoid overmixing to keep the bread light and tender.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Gently tap the pan on the countertop a couple of times to release any large air bubbles trapped in the batter. This helps achieve a smooth, even surface on your bread.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for approximately 60–65 minutes. If using fresh cranberries, start checking the bread at around 50 minutes. Insert a skewer or knife into the center of the loaf; it should come out clean or with a few moist crumbs. If necessary, continue baking until fully cooked.
- Cool in Pan: Once baked, remove the pan from the oven and allow the bread to cool for at least 20 minutes in the loaf pan. This short cooling period helps the bread set slightly and makes it easier to remove from the pan without breaking.
- Transfer to Wire Rack: Carefully lift the loaf out of the pan using the parchment paper and transfer it onto a wire cooling rack. Let the bread cool completely before glazing. Proper cooling prevents the glaze from melting and ensures it sets nicely on top.
- Prepare Orange Glaze: In a small bowl, combine the powdered sugar and fresh orange juice. Stir until smooth, forming a thick yet pourable glaze. Adjust consistency as needed: add more powdered sugar if too thin, or a splash more orange juice if too thick.
- Glaze and Decorate Bread: Once the cranberry bread is completely cooled, spoon the glaze over the top, allowing it to spread naturally. Optionally, sprinkle some fresh orange zest on top for extra flavor and a decorative finish.
- Slice and Serve: Using a serrated knife, slice the bread into even portions. Serve as a breakfast treat, snack, or dessert. Store any leftovers in an airtight container to maintain freshness.
Notes
- Always measure ingredients accurately using a kitchen scale for best results; cup measurements are only approximate.
- Use fresh, room-temperature eggs and milk to ensure a smooth, cohesive batter.
- For a tender crumb, gently fold dry ingredients into the wet mixture—overmixing will make the bread dense.
- Coat cranberries with a little flour before adding them to the batter to prevent them from sinking to the bottom.
- Freshly squeezed orange juice and zest provide the brightest, most natural flavor; bottled juice can be used in a pinch, but may slightly alter taste.
- Let the bread cool completely before glazing to prevent the glaze from running off.
