Description
A bright and festive quick bread filled with tart cranberries and fresh orange zest, drizzled with a sweet orange glaze. Perfect for holiday mornings, gifting, or a cozy teatime treat.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup sour cream (or plain Greek yogurt)
- ½ cup fresh orange juice
- 1 tbsp orange zest
- 1 tsp vanilla extract
Filling:
- 1 ½ cups fresh or frozen cranberries (halved if large)
- 2 tbsp flour (to toss with cranberries, prevents sinking)
- Optional Glaze:
- ½ cup powdered sugar
- 1–2 tbsp orange juice
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
- Mix in sour cream, orange juice, orange zest, and vanilla until smooth.
- Gently fold dry ingredients into wet mixture until just combined.
- Toss cranberries with 2 tbsp flour, then fold them into the batter.
- Pour batter into prepared pan and smooth the top.
- Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool 10 minutes in the pan, then transfer to a wire rack.
- If desired, whisk glaze ingredients together and drizzle over cooled loaf.
Notes
- Fresh cranberries work best, but frozen cranberries (unthawed) can be used.
- Store covered at room temperature up to 3 days or refrigerate for 1 week.
- Freezes well (unglazed) for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert / Snack / Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
