Description
A delightful blend of sweet oranges and tart cranberries in a tender bread, perfect for breakfast or snacks.
Ingredients
Scale
- 1/2 cup softened butter
- 1 cup granulated sugar
- 1/2 cup orange juice
- 1 tablespoon orange peel (zest)
- 2 eggs at room temperature
- 1/2 cup half-n-half
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup fresh or frozen cranberries
- 1 cup confectioners’ sugar
- 2 tablespoons milk (for glaze)
Instructions
- Line a 9×5 loaf pan with parchment paper.
- Beat the softened butter and granulated sugar until light and fluffy.
- Mix in the orange zest, eggs, and half-n-half.
- Gently add the flour and baking powder to the mixture.
- Pour half of the batter into the prepared pan.
- Layer some cranberries on top of the batter.
- Repeat layering with the remaining batter and cranberries.
- Bake in a preheated oven at 350°F for about 60 minutes or until golden brown.
- Let the bread cool completely before transferring to a cooling rack.
- Drizzle with a glaze made from confectioners’ sugar, milk, and orange juice.
- Store wrapped at room temperature for 2-3 days or refrigerate for a week.
Notes
For variations, use almond milk for a dairy-free option or whole wheat flour for added fiber. Freeze individual slices for longer preservation.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 225
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg