Cranberry Orange Bread
How to make Cranberry Orange Bread
1 ½ cups cranberries, fresh or frozen, thawed and rinsed
½ cup vegetable oil
½ tsp vanilla extract
2 tsp orange zest
1 ½ cups, plus 1 tbsp flour
2 tsp baking powder
½ tsp salt
1 cup plain yogurt
3 large eggs
1 cup of sugar
⅓ cup granulated sugar
⅓ cup fresh orange juice
1 cup Powdered Sugar
2 to 3 tbsp orange juice
Preheat the oven to 350*, grease and flour the sides and bottom of a loaf pan
In a large bowl mix together the yogurt, eggs, vanilla, oil orange zest and sugar
Slowly mix the dry ingredients into the wet ingredients
Pour the batter into the loaf pan and bake for 50 to 55 minutes. Test with a toothpick, if it comes out clean the bread is done.
Let cool in the pan for 10 minutes, then transfer to a baking sheet on a cooling rack
While your bread is cooling, mix the sugar and orange juice in a small saucepan and cook until the sugar is dissolved.
Using a toothpick, place many random holes all over the top and sides of the bread
When the sugar has dissolved in the orange juice, brush it all over the bread using a pastry brush.
Continue cooling the loaf
Make the glaze by mixing the powdered sugar with a little of the orange juice until you get the desired consistency.
Pour the glaze over the top of the loaf, letting it drip down the sides. Let the glaze harden for 15 minutes before slicing.
SERVING SIZE: 1
Amount Per Serving: CALORIES: 80 | TOTAL FAT: 22g | SATURATED FAT: 12g | TRANS FAT: 10g | CHOLESTEROL: 120mg | SODIUM: 18mg | CARBOHYDRATES: 140g | SUGAR: 14g | PROTEIN: 12g
Frequently Asked Questions:
Can I use frozen cranberries in this recipe?
Yes, you can use frozen cranberries as long as you thaw and rinse them before using.
Just make sure to remove any excess moisture to prevent excess liquid in the batter.
What role does yogurt play in the recipe?
Yogurt adds moisture and a tangy flavor to the bread.
It also helps create a tender texture.
You can use plain or Greek yogurt.
How do I know when the bread is done baking?
Insert a toothpick into the center of the bread.
If it comes out clean or with a few moist crumbs clinging to it, the bread is done.
If there’s wet batter on the toothpick, bake for a few more minutes and test again.
Can I adjust the sweetness level of the bread?
Yes, you can adjust the amount of sugar to your taste.
If you prefer a less sweet bread, you can reduce the amount of sugar in both the bread and the glaze.
How should I store the Cranberry Orange Bread?
Store the cooled bread in an airtight container or wrap it tightly in plastic wrap.
You can keep it at room temperature for up to 3 days, or in the refrigerator for about a week.
For longer storage, you can freeze the bread for up to 2-3 months.
Can I use dried cranberries instead of fresh or frozen ones?
While fresh or frozen cranberries are recommended for this recipe, you can experiment with dried cranberries.
However, keep in mind that dried cranberries may have a different texture and sweetness, so adjust the quantity to your taste.
Can I substitute the orange zest with store-bought orange extract?
While orange zest provides a fresh and vibrant flavor, you can use store-bought orange extract as a substitute.
Start with a small amount and adjust to taste, as extracts can be more concentrated.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for a portion of the all-purpose flour to add a nuttier flavor and increased nutritional value.
Keep in mind that using entirely whole wheat flour might result in a denser texture.
How can I prevent the bread from sticking to the loaf pan?
Greasing and flouring the sides and bottom of the loaf pan as instructed in the recipe will help prevent the bread from sticking.
You can also line the bottom of the pan with parchment paper for extra insurance.
Can I make this recipe gluten-free?
Yes, you can experiment with gluten-free flour blends in place of regular flour.
Look for gluten-free baking powder as well.
Keep in mind that the texture and taste may vary slightly from the original recipe.