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Glazed Orange Cranberry Bread
This is an extra moist and mega flavorful orange cranberry loaf with a swirl of cranberry compote, fresh cranberries and a cranberry orange glaze. It's a wonderful loaf to serve at any time of year for breakfast, brunch or dessert, and it's especially festive around the holidays!
Ingredients
Loaf Batter:
- 1 cup 200g granulated sugar
- 1 tablespoon orange zest *zest the entire orange before juicing. You need the juice to make the glaze
- 2 large eggs at room temperature
- ¼ cup 56g unsalted butter melted
- ¼ cup 60ml sunflower oil
- 1 teaspoon 5ml pure vanilla extract
- ⅓ cup 80ml milk, at room temperature
- ⅓ cup 80ml sour cream, at room temperature
- 1 ⅖ cups 235g all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup 100g fresh or frozen cranberries (do not thaw)
Cranberry Compote:
- 1 ½ cups 150g frozen cranberries, (do not thaw)
- ⅓ cup 65g granulated sugar
- ¼ teaspoon cinnamon
Cranberry Glaze:
- ¾ cups 150g powdered sugar
- 2 tablespoon 30ml freshly squeezed orange juice
- 2 tablespoon 30ml Cranberry Compote
Instructions
- Make the compote. In a medium saucepan, stir together all compote ingredients. Bring to a simmer over medium heat, then cook for 8-12 minutes, stirring occasionally, until the berries begin to break down. Use a fork or the back of a spoon to crush the berries so they break down faster and more evenly. Once thickened, remove from heat and let cool completely.
- Preheat your oven to 350 degrees F. Line loaf pan with parchment paper, leaving a 2 inch overhand along the long sides for easy removal.
- Make the orange loaf batter. Combine sugar and orange zest in a large bowl and rub them together until the sugar is fragrant and the orange oils coat the sugar crystals. Add the eggs and whisk until the sugar is dissolved a bit and smooth. Add melted butter, oil, vanilla, sour cream and milk and whisk to blend well.
- Sift flour, baking powder, baking soda and salt into a medium bowl.
- Add half of the flour mixture and start to fold it in gently. Mix in remaining flour until evenly combined. Do not over-mix. Transfer ¾ cup of batter to a small bowl and mix in ⅓ cup of cranberry compote.
- Add whole cranberries to the remaining batter and fold them in. Spread just over half of this batter into the base of the lined pan. Spoon the cranberry batter over top and spread it out. Spoon the remaining base batter over top and spread it out then run a knife around through it to swirl the two batters together.
- For a nice split down the center of the loaf, run your spatula down the middle lengthwise. Bake for 40-50 minutes until a skewer comes out clean. Transfer pan to a rack to cool 10 minutes. Lift the cake out of the pan and let cool completely on the rack.
- Make the icing. combine icing sugar, orange juice and cranberry compote in a medium bowl and whisk until smooth. It should be thick and opaque, but still flowing. Pour the icing over the loaf, spread it out to drip over the edges a bit and then let it set until the icing dries out. Slice and serve!
