Cranberry Orange Bread

Name: Cranberry Orange Bread
Cook time: 55 min
Yield: 8 servings
Cuisine: american
Ingredients: 5 g unsalted butter melted and cooled slightly; 240 g all-purpose flour divided; 150 g granulated sugar; 8 g baking powder; 3 g fine salt; 80 g unsalted butter melted and cooled slightly; 2 count large eggs room temperature; 120 ml milk room temperature; 60 ml orange juice freshly squeezed, divided; 6 g orange zest finely grated; 5 ml vanilla extract; 10 g all-purpose flour divided; 150 g fresh cranberries rinsed, dried, and roughly chopped; 30 ml orange juice freshly squeezed, divided; 60 g powdered sugar sifted; 15 ml water warm

This American-style quick bread uses orange zest and juice in the batter, folds in chopped cranberries for bursts of tartness, and finishes with a thin orange glaze after baking. It slices cleanly once cooled and works as breakfast, snack, or dessert within the baking series.

By Julienne

Cook time: 55 minutes

Servings: 8

Ingredients

5 g unsalted butter melted and cooled slightly
240 g all-purpose flour divided
150 g granulated sugar
8 g baking powder
3 g fine salt
80 g unsalted butter melted and cooled slightly
2 count large eggs room temperature
120 ml milk room temperature
60 ml orange juice freshly squeezed, divided
6 g orange zest finely grated
5 ml vanilla extract
10 g all-purpose flour divided
150 g fresh cranberries rinsed, dried, and roughly chopped
30 ml orange juice freshly squeezed, divided
60 g powdered sugar sifted
15 ml water warm

Instructions

Heat the oven to 175°C. Line a 9 x 5 inch loaf pan with parchment paper, leaving overhang on the long sides, and lightly grease the exposed sides with some of the butter. The oven is fully preheated and the pan is lined and greased.
In a large bowl, whisk together 240 g of the flour, the sugar, baking powder, and salt until evenly combined. The dry mixture looks uniform with no visible clumps of leavening.
In a medium bowl, whisk the melted butter, eggs, milk, 60 ml of the orange juice, orange zest, and vanilla until smooth. The batter base looks glossy and emulsified, with no streaks of egg remaining.
Add the wet ingredients to the dry ingredients and stir just until a few flour streaks remain. Toss the cranberries with the remaining 10 g flour, then fold them into the batter along with the remaining 30 ml orange juice. The batter is thick, evenly mixed, and the cranberries are distributed without being crushed.
Scrape the batter into the prepared pan and smooth the top. Bake for 50 to 55 minutes, until the loaf is deeply golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. The top is browned and set, and the center tests done without wet batter.
Cool the bread in the pan for 15 minutes, then lift it out and cool completely on a rack. The loaf is firm enough to handle and no longer steaming heavily.
For the glaze, whisk the powdered sugar and warm water until smooth and pourable. Drizzle over the cooled loaf before slicing. The glaze falls in a thin ribbon and sets on the surface within a few minutes.