Cranberry Orange Bread

Fresh orange juice, orange zest, cranberries, and crunchy nuts are all combined in this festive recipe for cranberry orange bread! We adore this with a sweet orange glaze on top, but powdered sugar is also a great topping. Cranberries, either fresh or frozen, work well!

SETUP TIME: 25 minutes COOK TIME: One hour and fifteen minutes COOLING TIME: One hour and ten minutes

Ingredients 

Regarding the Orange Cranberry Bread

• 171g or 3/4 cup room temperature sour cream
• One tablespoon of finely grated orange zest
• one-third cup (76 milliliters) orange juice that has just been squeezed
• 36 milliliters (42 tsp) of vegetable oil
• Two cups, or 240 grams all-purpose flour
• One teaspoon ground cinnamon
•  and half a teaspoon salt
• 1/4 teaspoon of nutmeg, ground Although optional, 
• 1/4 teaspoon of ground cardamom tastes great.
• One tsp baking powder
• One-half tsp baking soda
• 113g (1/2 cup) unsalted
• butter at room temperature
• 3/4 cup, or 149 grams Sugar in granules
• 53g, or 1/4 cup packed with light brown sugar
• Two big eggs ambient temperature
• Two cups (200g) of half-cut cranberries
• half a cup, or 57 grams coarsely chopped pecans

Optional:

• two tsp sparkling sugar
• The orange glaze calls for 1/2 cup (77g).
• sifted confectioners’ sugar
• two and a half tsp freshly made orange juice
• 1/4 tsp salt

Procedure

Regarding the Orange Cranberry Bread:

• Warm the oven up to 350 degrees Fahrenheit. Grease a 9-by-5-inch loaf pan with cooking spray that is nonstick. Put away until required.
• Combine the oil, orange juice, zest, and sour cream in a small bowl. Put away until required.
• Mix the flour, baking powder, baking soda, cinnamon, nutmeg, and cardamom in a big bowl. Put aside.
• Within the bowl Beat the butter until smooth using a handheld electric mixer in a large basin or a stand mixer with the paddle attachment. After adding in both sugars, beat for a further three minutes, or until frothy and light.
• One egg at a time, add them and beat thoroughly after each addition.
• Mix the wet components in two additions and the dry ingredients in three additions, alternately, on low speed until barely blended. Avoid overmixing.
• After turning off the mixer, carefully whisk in the nuts and cranberries with a rubber spatula. Avoid overmixing.
• Using a rubber spatula, distribute the batter evenly after scraping it into the preheated pan. Add sparkling sugar on top (I like to squeeze a few more whole).
• pecans and cranberries on top, too, if you have any extra). After 30 minutes of baking, lower the temperature to 325° F. Bake for a further 45 minutes or more, or until the loaf is golden brown and a toothpick inserted into the center comes out clean.
• Before glazing and serving, allow the loaf to cool in the pan for around ten minutes, then remove it and let it cool for at least an hour on the rack.

Regarding the Orange Glaze:

• Salt, sugar, and orange juice should all be combined in a sizable basin or liquid measuring cup. It should be extremely thick and barely pourable
• . One teaspoon at a time, increase the orange juice if the glaze is too thick. Increase the amount of confectioners’ sugar if the glaze is too thin.