Orange Glazed Cranberry Bread
If you haven’t had your fill of cranberries this holiday season, you will want to make this bread. The original recipe calls for either fresh or frozen cranberries. I decided to use dried sweetened cranberries. I’m not a fan of fresh cranberries. Biting into the bitter little berry is not for me. I love dried cranberries in salads and I make my cranberry sauce with dried cranberries. There are three parts to this bread: streusel, bread, and glaze. Don’t fret. These parts share many of the same ingredients. I also baked this bread in 4 mini-loaves so as to share with some friends. While the bread was still warm I spread the glaze on it and let it absorb into the bread. Heavenly! I do this to lemon bread too. I usually poke small holes in the baked bread to allow the glaze to seep into the warm bread. Try this technique!
So, as I always recommend, read the recipe through and make sure you have all the ingredients on hand. If you don’t have buttermilk you can make some by placing a tablespoon of white vinegar in your measuring cup, and then filling the measuring cup with milk to the one cup mark. Let it sit for about 15 minutes. Voila. Buttermilk. The buttermilk and baking soda react to the acid and make a very moist bread.
1/4 cup all-purpose flour
2 tbsp. granulated sugar
½ tsp. cinnamon
3 tbsp. unsalted butter, cold
2 cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
5 oz. of sweetened dried cranberries, chopped (about 1 cup)
1 large egg, room temperature
½ cup light brown sugar
½ cup granulated sugar
1 cup buttermilk
1/3 cup vegetable oil
1 tsp. vanilla extract
2 tbsp. orange zest
1 cup confectioners’ sugar
1-2 tbsp. orange juice
as much orange zest as you want
Preheat the oven to 350 degrees. Spray either a 9 x 5 loaf pan or 4 mini-loaf pans with non-stick spray.
Make the streusel first: Toss the flour, sugar, and cinnamon together in a medium bowl. Cut in the cold butter with a pastry cutter, your hands or two forks. Some large crumbs are ok. Set aside.
Make the bread: In a large bowl, toss the flour, baking soda, salt, and cranberries together until combined. Set aside. In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined. Make sure there are no brown sugar lumps. Whisk in the buttermilk, oil, vanilla, and orange zest. Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Do not use a mixer. Just use a whisk or a fork until it’s all combined. Try very hard to not over mix, which will result in a tough textured bread.
Pour the batter into the prepared pan(s). Top evenly streusel, pressing the streusel down gently into the batter so it sticks. Bake the bread(s) for about 40 minutes to an hour depending on the pan size and oven. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Put bread(s) on a wire cooling rack.
Make the glaze: In a small bowl, whisk the confectioners’ sugar and orange juice together. Add more orange juice depending on how thick you like it. Whisk in orange zest. I like to poke some holes in the warm bread with a toothpick and spread the glaze on it while it’s still warm. The glaze becomes a little transparent and then hardens when it cools. It gets absorbed a little into the bread, adding more moisture.
Store the glazed bread in the refrigerator. You can keep unglazed bread covered tightly on the counter for several days. You can always add the glaze later when you serve it if you’d like.
Original recipe here