Irresistible 5-Ingredient Cranberry Bread Recipe

Moist Cranberry Bread Recipe:

In this soft cranberry bread with orange topping it was filled with bursts of flavour, the tartness of the cranberries and the sweetness of the oranges! The best part? It’s really easy to make.

The Truth Why You Will Love This Cranberry Bread Recipe

This cranberry bread is my Favourite, and here’s why:

Sour berries like cranberries cannot go without sweet fresh orange juice and it also has the touch of orange peel. There isn’t too much sourness, mostly because of the right amount of cranberries in the glass without mixing too much.

It is so soft and creamy due to ingredients such as butter, oil, eggs as well as milk employed in this recipe. The organoleptic properties include a gluten content of 10 to 13 percent and has a smooth velvety surface.

Finally, orange glaze melts on top to enhance the taste as well as the sweetness of the dish to offset the somewhat sourness of cranberries. You only need some powdered sugar and fresh orange juice to make it.

Nonetheless this cranberry orange bread recipe is relatively easy to prepare, anyone can undertake the process to the end.

For the Bread:

First you need to preheat your oven, if you are using the fan oven, set your thermostat to 160°C or 320°F. For the base lining, prepare an 8.5 × 4.5-inch loaf tin. You will need to butter the sides so that the baking paper sticks fairly well. If you do not own a fan oven, keep the heat to 175◦C (350◦F).

In a large mixing bowl, sift the flour, corn-starch, baking powder and salt until the mixture is very smooth.
Next in a larger bowl fill butter, vegetable oil, sugar & orange peel. Beat on medium high speed using a mixer until the mixture is light and fluffy, that will take about 2 minutes.
Beat in eggs one at a time and continue to mix after it has been added.
Then blend milk, fresh orange juice and vanilla into the mixture until it is smooth. As with any cake, you need to scrape off any remains of the batter on the sides and bottom of the mixer.
Stir in the dry ingredients with the spatula but do not overdo it.
Dust the cranberries with 1 tablespoon of flour then put into the batter; do not use the remaining flour. Add the cranberries gently into the batter.
Pour the batter into the loaf tin lined on the base with baking paper and spread it evenly on the top. This will help you knock or knock out the air bubbles on the tin and also helps to prevent overflowing.

This takes approximately 60-65 minutes or about an hour; you can check whether your cake is done by using a toothpick, if it comes out clean or with little crumbs, your cake is ready. If using fresh cranberries check the bread after 50 minutes; otherwise extend the baking time.

After baking leave the bread in the tin for 20 minutes before transferring it to a rack to cool fully.

For the Orange Glaze:

After the bread has completely cooled, sift powdered sugar over bread and pour a rather thick glaze of fresh orange juice over the top. If the glaze is too thin, then add sugar in your mixture to thicken it. If it’s too thick to smooth and silky do just a touch more juice for it. Adjust to your taste.

Pour this glaze over the top and if desired garnish with orange peel. Slice and enjoy!

Conclusion:

This cranberry bread is quite a delicious recipe, a great blend between the bitter cranberries and the sweet oranges. It’s tender, moist and quite simple to prepare— making it suitable for any event. The dressing is very simple, an orange glaze to complement with a little extra sweetness. Do yourself a favour and please try this recipe to savour every single byte.