Cranberry Bread Recipe (Using Frozen Cranberries)
Welcome to your new favorite cranberry bread recipe which strikes the perfect balance between tart and sweet. The combination of butter and oil ensures a moist, tender crumb, while the fresh orange juice and zest provide a vibrant citrus flavor. Whether you enjoy it with your morning coffee or as an afternoon treat, this bread is sure to become a staple in your baking repertoire.
- 180 grams all-purpose flour
- 30 grams cornstarch
- 1½ teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 55 grams unflavored vegetable oil (such as canola oil)
- 150 grams granulated sugar
- 2 teaspoons orange zest (from about 1 large orange)
- 2 large eggs
- 1/4 cup full-fat milk (room temperature)
- 1/3 cup freshly squeezed orange juice
- 1 teaspoon vanilla extract
- 1¼ cup frozen cranberries (do not thaw)
- 1 tablespoon all-purpose flour (for coating cranberries)
- 1 cup powdered sugar
- 1½ tablespoon freshly squeezed orange juice
- 1 tablespoon orange zest (optional, for decorating)
- Preheat the Oven and Prepare the Pan:
Preheat your oven to 320°F (160°C) with the fan on (convection mode). If your oven doesn’t have a fan option, increase the baking temperature to 350°F (175°C). Lightly grease and line an 8.5x4.5-inch loaf tin with parchment paper, ensuring the paper sticks well to the tin.
- Mix the Dry Ingredients:
In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt. Whisk until well combined and set aside.
- Cream the Wet Ingredients:
In a large bowl, add the room temperature unsalted butter, vegetable oil, granulated sugar, and orange zest. Using a hand mixer or stand mixer on medium-high speed, cream these ingredients together for about 2 minutes, until light and fluffy.
- Add Eggs and Wet Ingredients:
Add the eggs one at a time, mixing well after each addition. Then, pour in the milk, freshly squeezed orange juice, and vanilla extract. Mix until all the ingredients are well combined.
- Combine Wet and Dry Ingredients:
Gently fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix; fold until just combined and no streaks of flour remain.
- Prepare and Add Cranberries:
In a small bowl, coat the frozen cranberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the bread. Gently fold the floured cranberries into the batter.
- Transfer to Loaf Tin and Bake:
Pour the batter into the prepared loaf tin and level the top with a spatula. Drop the tin lightly on the counter a couple of times to remove any large air bubbles. Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the Bread:
Once baked, allow the bread to cool in the tin for at least 20 minutes. Then, transfer it to a wire rack to cool completely.
- Prepare the Orange Glaze:
While the bread is cooling, prepare the orange glaze. In a small bowl, mix the powdered sugar and freshly squeezed orange juice until you achieve a thick, smooth glaze. If the glaze is too thick, add a bit more orange juice; if too thin, add more powdered sugar.
- Glaze and Serve:
Once the bread is completely cool, spread the orange glaze evenly over the top. For an extra touch, sprinkle some orange zest over the glaze. Slice the cranberry bread with a serrated knife and enjoy!
- When combining the wet and dry ingredients, fold gently until just combined. Overmixing can result in a denser bread.
- Oven temperatures can vary. Use an oven thermometer to ensure your oven is at the correct temperature for best results.
- Tossing the cranberries in flour helps distribute them evenly throughout the bread and prevents them from sinking to the bottom.
- Adjust the consistency of the orange glaze by adding small amounts of orange juice or powdered sugar until it’s thick but pourable.
- If you’re zesting an orange for this recipe, do it before juicing. It’s much easier to zest a whole fruit.
Have Fun Baking!