Moist Orange Cranberry Bread With Orange Glaze
Moist Orange Cranberry Bread With Orange Glaze is a breakfast that serves 8. One serving contains 475 calories, 9g of protein, and 33g of fat. For $1.11 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe is liked by 103 foodies and cooks. If you have butter, powdered sugar, brown sugar, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Serena Bakes Simple from Scratch. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 53%, this dish is solid. Cranberry Orange Bread with a Light Orange Glaze, Cranberry Orange Bread With Orange Butter Glaze, and Cranberry Bread with Orange Glaze are very similar to this recipe.
Servings: 8
Ingredients:
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 cup Brown Sugar
3 tablespoons Butter, Softened
3/4 teaspoon Cinnamon
2/3 cup Milk or Coconut Milk
1/2 cup Coconut Oil Or Shortening
1 cup Cranberries, Sliced In Half
1/3 cup Fresh Orange Juice (Juice of about 2 large Oranges.)
2 tablespoons Orange Zest
1/3 cup Sifted Powdered Sugar
1 teaspoon Sea Salt
1 teaspoon Pure Vanilla Extract
1 cup Chopped Walnut Or Pecans (Optional)
2 whole Large Eggs
2 cups Flour (I used 1 cup Whole Wheat Pastry Flour and 1 cup Unbleached All-Purpose Flour
1/4 cup All Purpose Or Whole Wheat Pastry Flour
Equipment:
loaf pan
bowl
oven
toothpicks
frying pan
Cooking instruction summary:
Grease a 9"x5"x3" loaf pan. Cream coconut oil and brown sugar until well creamed. Add eggs one at a time beating well between each addition. Scrape down sides of bowl and add vanilla, milk, orange juice, and orange zest. Mix until well combine. Add flour, baking powder, baking soda, sea salt and cinnamon. Mix on low until combined. Scrap sides of bowl. Add cranberries and nuts if using and mix on low or fold in until well combined. Pour into greased loaf pan. Push batter into the corners of the loaf pan leaving the center slightly hallowed. For a well rounded loaf allow batter to rest 20 minutes before baking. While batter is resting preheat oven to 350 degrees F and make crumb topping. To Make Crumb Topping: Combine flour, sea salt, cinnamon and brown sugar. Mix until well combined. Add butter and mix until combined and crumbly. Sprinkle crumb mixture over the top of loaf. Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center of loaf comes out clean. Allow to cool for 15 minutes before removing from pan to finish cooling. To Make Orange Glaze: Slowly pour orange juice into powdered sugar while stirring until desired drizzling consistency is reached. Drizzle over cooled loaf.
Step by step:
1. Grease a 9"x5"x3" loaf pan.
2. Cream coconut oil and brown sugar until well creamed.
3. Add eggs one at a time beating well between each addition.
4. Scrape down sides of bowl and add vanilla, milk, orange juice, and orange zest.
5. Mix until well combine.
6. Add flour, baking powder, baking soda, sea salt and cinnamon.
7. Mix on low until combined. Scrap sides of bowl.
8. Add cranberries and nuts if using and mix on low or fold in until well combined.
9. Pour into greased loaf pan. Push batter into the corners of the loaf pan leaving the center slightly hallowed. For a well rounded loaf allow batter to rest 20 minutes before baking.
10. While batter is resting preheat oven to 350 degrees F and make crumb topping.
To Make Crumb Topping
1. Combine flour, sea salt, cinnamon and brown sugar.
2. Mix until well combined.
3. Add butter and mix until combined and crumbly.
4. Sprinkle crumb mixture over the top of loaf.
5. Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center of loaf comes out clean.
6. Allow to cool for 15 minutes before removing from pan to finish cooling.
7. To Make Orange Glaze: Slowly pour orange juice into powdered sugar while stirring until desired drizzling consistency is reached.
8. Drizzle over cooled loaf.
Nutrition Information:
covered percent of daily need
