Light and fluffy cranberry bread is the perfect sweet treat at Christmas time. Bursts of cranberries with zesty orange in a moist, buttery sweet bread.
For the bread:
(juice and zest only)
For the orange drizzle:
added gradually, don't let it get too thin.
Preheat your oven to 180°C/350°F/Gas 4.
In a large bowl, mix together the flour, baking powder, baking soda, cinnamon and nutmeg.
250 g plain flour,
1.5 teaspoon baking powder,
0.5 teaspoon baking soda,
0.5 teaspoon cinnamon,
0.5 teaspoon nutmeg
In a separate bowl, mix together the butter, caster sugar, egg, orange juice and zest.
70 g butter,
200 g caster sugar,
Add the wet ingredients to the dry ingredients and stir with a wooden spoon.
Gently stir in the cranberries.
100 g fresh cranberries
Grease a 9x5 inch (22.5 x 12.5 cm) loaf tin.
Pour the batter into the 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 the icing sugar, orange juice and zest until smooth.
120 g icing sugar,
2 tablespoon orange juice,
Drizzle over the loaf and allow to set before slicing the loaf.
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 beaten 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.
Hungry Healthy Happy Cranberry Bread