Best Cranberry Orange Bread (Moist & Perfect for Gifting)

Prep:10

Cook:1 5

Yield: slices

In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
2 c. unbleached all-purpose flour (RECOMMEND WEIGHING), ¾ c. granulated sugar, 1½ tsp baking powder, ½ tsp baking soda, 1 tsp salt
In a medium bowl, whisk egg, orange juice, melted butter, orange zest, and vanilla until smooth.
1 large egg, ¾ c. orange juice, ¼ c. salted butter, 1 tbsp finely grated orange zest, 1 tbsp vanilla extract
Pour wet ingredients into dry and stir just until combined – batter will be thick.
For fresh cranberries, cut ½ them in half. Frozen - just add to batter frozen (no need to thaw). Fold in cranberries.
1½ c. cranberries (fresh or frozen)
Spread batter into prepared pan(s). For a pretty center crack, run a buttered knife ½-inch deep down the middle.
Bake at 375°F for 25 minutes, then (without opening the oven) lower temperature to 350°F and continue baking until a toothpick comes out clean:
→ 9×5 or 8½×4½ pan: 25–40 more minutes
→ Mini loaves: 20–30 more minutes
Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
Make the glaze: Whisk powdered sugar with 2 Tbsp orange juice and zest. Add more juice drop-by-drop until it ribbons slowly but is still opaque. Drizzle over cooled loaf and let set 15 minutes before slicing.
1 c. powdered sugar, 3 tbsp orange juice, Pinch of orange zest
Best served the next day when flavors have fully melded!

Frozen cranberries work perfectly and are often better than fresh. If using fresh, cut half of them half before adding to the batter.
For gift-giving: bake in 4 mini-loaf pans (about 5¾×3-inch) – 25–35 minutes total.
Storage: room temp 3 days, fridge 1 week, freezer 3 months.

Servings: slices

Calories: 344kcal