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Cranberry bread cut into slices on a wooden board.
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5 from 13 votes

Cranberry Bread

This festive Cranberry Bread is the best sweet treat this Christmas. Enjoy zesty orange and cranberries in a fluffy, buttery loaf cake. All made in one bowl
Prep Time10 minutes
Cook Time1 hour
Cooling time1 hour
Total Time2 hours 10 minutes
Diet: Low Fat, Vegetarian
Allergen: Dairy, Gluten
Servings: 10 servings
Calories: 288kcal
Author: Dannii Martin

Equipment

  • 2lb loaf tin

Ingredients

For the bread:

  • 100 g Fresh cranberries
  • 1 Orange (juice and zest only)
  • 70 g Butter
  • 200 g Caster sugar
  • 250 g Plain flour all purpose
  • 1.5 teaspoon Baking powder
  • 0.5 teaspoon Baking soda
  • 0.5 teaspoon Cinnamon
  • 0.5 teaspoon Ground nutmeg
  • 1 Egg

For the orange drizzle:

  • 120 g Icing sugar
  • 2 tablespoon Orange juice
  • 0.5 Orange (zest only)
UK Metric Measures - US Customary Measures

Instructions

  • Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4. Grease a 9x5 inch (22.5 x 12.5 cm) loaf tin.
  • In a large bowl, mix together 250 g Plain flour, 1.5 teaspoon Baking powder, 0.5 teaspoon Baking soda, 0.5 teaspoon Cinnamon and 0.5 teaspoon Ground nutmeg.
  • In a separate bowl, mix together 70 g Butter, 200 g Caster sugar, 1 Eggand the juice and zest of 1 Orange.
  • Add the wet ingredients to the dry ingredients and stir with a wooden spoon.
  • Gently stir in 100 g Fresh cranberries.
  • Pour the batter into the greased tin and cook in the oven for 1 hour, until a skewer comes out clean. Allow to cool in the tin for at least 20 minutes.
  • Once cooked, run a knife around the edge of the tin to loosen the loaf and then turn out onto a cooling rack. Allow to cool completely.
  • Make the icing by mixing together 120 g Icing sugar and the zest of 0.5 Orange. Slowly add 2 tablespoon Orange juice until smooth. Don't let the icing get too thin.
  • Drizzle over the loaf and allow to set before slicing the loaf.

Notes

  • You can use salted or unsalted butter in this recipe. We haven't added any salt to the mix, so using salted butter won't make it overly salty.
  • We have used the juice of an orange. However, we have also added the measurement for the liquid, as the juiciness of an orange can vary greatly.
  • You can use frozen cranberries in this recipe too, and they don't need to be defrosted first.
  • Add the egg already whisked to the bowl. This prevents you from having to over mix the batter.
  • Add a little extra texture to this bread by mixing some crushed walnuts or pecans in.
  • For a richer flavour, you can use half caster sugar and half brown sugar.
  • If the top of your bread starts to get too brown, but it's still not cooked through, then you can loosely put some foil on top.

Nutrition

Serving: 1slice | Calories: 288kcal | Carbohydrates: 55g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 109mg | Potassium: 148mg | Fiber: 2g | Sugar: 34g | Vitamin A: 256IU | Vitamin C: 14mg | Calcium: 45mg | Iron: 1mg

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