Cranberry Orange Bread¶

Total Time
1.50 hours

Ingredients - Cake¶

• 2 cup (240 g) whole wheat pastry flour
• 1 cup (198 g) granulated sugar
• 1 tsp baking powder
• 0.25 tsp baking soda
• 1 tsp salt
• 6 Tbsp (85 g) melted butter
• 1 egg
• 0.67 cup (151 g) buttermilk
• 1 large orange zest
• 0.75 tsp vanilla
• 0.33 cup (76 g) orange juice
• 1 cup (114 g) dried cranberries
• 0.5 cup almonds (optional)

Ingredients - Glaze¶

• 2 Tbsp (28 g) unsalted butter
• 0.5 cup (57 g) confectioners' sugar
• 2 Tbsp orange juice
• 0.5 tsp vanilla

Cookware¶

• 1 9x5 loaf pan
• 1 large bowl
• 1 small bowl

Instructions¶

Step 1¶

Preheat oven to 370°F. Grease (optional) a 9x5 loaf pan. Soak dried cranberries in hot water for 0.5 hours or overnight.

Step 2¶

In a large bowl, whisk together whole wheat pastry flour, granulated sugar, baking powder, baking soda, and salt.

Step 3¶

In a small bowl, whisk together melted butter, egg, buttermilk, orange zest, vanilla, and orange juice.

Step 4¶

Add wet ingredients to dry and stir until just combined.

Step 5¶

Gently fold in dried cranberries (and chopped and roasted almonds (optional), if using).

Step 6¶

Bake and check at 35 minutes. Keep baking until golden brown (around 45 minutes).

Step 7¶

Cool in pan for 10 minutes.

Step 8¶

Prepare glaze by simply whisking together the melted unsalted butter, confectioners' sugar, orange juice and vanilla, then pour glaze over the loaf. Allow to set a few minutes, then enjoy!

Source¶

• Recipe Box

Comments