The cranberries are here! The cranberries are here! Every year, at the start of fall, I get excited when I see fresh cranberries back in the stores. That marks the beginning of cooler temperatures, well… temperatures not in the 90’s in Texas, and the start of cranberry recipes that I have been setting aside to make. This one is a humdinger. What really sets it apart is the glaze on top so please don’t skip this step. Feel free to add some leftover orange zest to the top of the glaze.
Prep Time: 10 minutes Cook Time: 55 minutes
- 3/4 cup fresh orange juice
- 1 teaspoon orange zest
- 2 tablespoons canola oil
- 1 large egg
- 2 cups all-purpose flour (+ 1 tablespoon)
- 3/4 cup sugar
- 1-1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1-1/2 cups fresh or frozen cranberries (I used fresh)
- 1 cup sifted powdered sugar
- 1 – 2 tablespoons orange juice
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees. Lightly coat a non-stick 9×5-inch loaf pan with cooking spray.
- In a small bowl, whisk together 3/4 cup orange juice and zest, canola oil, and slightly beaten egg until well combined.
- In a large bowl, combine the 2 cups all-purpose flour, sugar, baking powder and salt.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir with a wooden spoon or spatula just until the dry ingredients are incorporated — do not over mix.
- Toss the cranberries with a tablespoon of flour, then gently fold into the batter.
- Pour batter into the prepared loaf pan and bake for 55 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes.
- Add orange juice one tablespoon at a time to the sifted powdered sugar and stir until smooth and the desired consistency. Stir in the vanilla extract, then drizzle or spread on top of the cooled Cranberry Orange Bread.
Recipe from: lifeloveandgoodfood.com