Cranberry Orange Bread
Quick and delicious recipe for cranberry orange bread that is a must for the holiday season.
Servings: 10
Equipment
- This is an affiliate link.Mixing bowl
- This is an affiliate link.Loaf pan
Ingredients
- 250g / 2 cups all purpose flour
- 200g / 1 cup white sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 250ml / 1 cup Greek yogurt or plain yogurt full fat
- 60ml / 1/4 cup milk whole or 2%
- 60ml / 1/4 cup orange juice from 1 clementine orange/ a mandarin orange
- 60ml / 1/4 cup vegetable oil
- 2 eggs large
- 2 tsp This is an affiliate link.vanilla
- orange zest from 1 clementine or a mandarin orange
- 150g / 1¼ cup cranberries fresh or frozen or dried (see recipe notes)
For the orange glaze
- 60g / 1/2 cup icing sugar/powdered sugar
- 2 tbsp orange juice
Instructions
- Preheat oven to 350F/180C. Grease your 5"X9" (1.5 Qt./1.5 L) loaf pan.
- In a large bowl combine flour, sugar, baking powder, baking soda and salt.
- In a smaller bowl whisk yogurt, milk, orange juice, oil, vanilla extract, orange zest and eggs.
- Pour the wet mixture into the dry mixture and combine until blended, then gently fold in cranberries.
- Pour the mixture into the loaf pan and bake for 60-65 minutes until the cake tester comes out clean. Cool on a wire rack for 30 minutes, then remove from the pan.
- Prepare the glaze by mixing icing sugar and orange juice in a small bowl. Pour the glaze over the top of the warm bread. Let it cool completely before slicing.
Notes
- You can substitute fresh or frozen cranberries with dried ones. soak them in 1 cup/250ml of orange juice or water for 30 minutes to 1 hour before adding to the batter. Drain well before mixing them in.
- Glaze the bread while it's still warm, so it absorbs the flavour!
Nutrition
Calories: 289kcal | Carbohydrates: 50g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 205mg | Potassium: 189mg | Fiber: 1g | Sugar: 28g | Vitamin A: 85IU | Vitamin C: 7mg | Calcium: 77mg | Iron: 1mg