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

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