Download Stashcook Now. Get the best meal planning app for your family.

Cranberry Orange Bread Recipe

Name: Cranberry Orange Bread
Prep time: 20 min
Cook time: 30 min
Total time: 3 h 50 min
Yield: 12
Ingredients: 1/2 cup dried cranberries; 1/4 cup orange juice (warmed to lukewarm); 2/3 cup milk (warmed to lukewarm); 1 teaspoon white granulated sugar; 2 1/4 teaspoons Active Dry or Instant Yeast; 1/3 cup white granulated sugar; 1 1/2 Tablespoons orange zest; 1 Tablespoon vanilla extract (or vanilla bean paste); 1 large egg (lightly beaten); 3 1/2 Tablespoons butter (melted and cooled slightlyA); 1 teaspoon salt; 3 cups bread or all purpose flour (approximately); 1 large egg (beaten); 1 teaspoon water; 1 1/4 cups icing/confectioners' Sugar; 2 Tablespoons orange juice; coconut chips

Seasons and Suppers

A festive and delicious cranberry orange bread, with an orange glaze and a topping of coconut chips.

Ingredients

1/2 cup dried cranberries

1/4 cup orange juice (warmed to lukewarm)

2/3 cup milk (warmed to lukewarm)

1 teaspoon white granulated sugar

2 1/4 teaspoons Active Dry or Instant Yeast

1/3 cup white granulated sugar

1 1/2 Tablespoons orange zest

1 Tablespoon vanilla extract (or vanilla bean paste)

1 large egg (lightly beaten)

3 1/2 Tablespoons butter (melted and cooled slightlyA)

1 teaspoon salt

3 cups bread or all purpose flour (approximately)

1 large egg (beaten)

1 teaspoon water

1 1/4 cups icing/confectioners' Sugar

2 Tablespoons orange juice

coconut chips

Method

Remove the zest from the orange and set aside. Juice the orange. You'll need 1/4 cup of the juice for the bread and if you are making the optional orange glaze, you will need a further 2 Tablespoons, which you can measure out and set aside now, as well.

Warm the 1/4 cup orange juice just to lukewarm in the microwave or a small saucepan. Add the dried cranberries to the orange juice and set aside.

In a large bowl or the bowl of a stand mixer fitted with the kneading hook, add the lukewarm milk, 1 teaspoon of sugar and yeast. Stir and let stand 5 minutes.

To the bowl, add the 1/3 cup white sugar, orange zest, vanilla, egg, melted butter and salt. Mix briefly to combine. Add the cranberry/orange juice mixture to the bowl. Add 2 cups of the flour and mix until incorporated. While kneading, gradually add the 3rd cup of flour and knead/mix in for 4-5 minutes. Dough will probably be quite wet at this point.

Remove dough to a well-floured work surface. Knead, adding additional flour as necessary, until the dough no longer sticks to your hands or the work surface. Form dough into a ball and place in a greased bowl. Cover with plastic wrap and let rise until doubled, about 2 hours. (This dough is a slow riser. Be patient :)

Remove dough to a lightly floured work surface and deflate gently. Form into a ball and place onto a parchment-lined baking sheet. Cover with greased or sprayed plastic wrap and allow to rise again, until about 8" inches in diameter, about 60-90 minutes.

Preheat oven to 390F. (regular bake setting/not fan assisted).

When bread is ready to bake, stir together the egg and water. Brush the top of the bread thoroughly.

Bake bread in preheated oven for about 25-30 minutes, or until it reaches at least 190F. internal temperature. Check bread after about 15-20 minutes and cover loosely with aluminum foil if it is browned enough already.

Remove from oven and immediately remove to a cooling rack to cool completely.

If making the optional glaze, stir together the icing sugar and orange juice to make a thick glaze, adding a bit of additional water, if needed, to this. Spoon over the top of the loaf. If using the coconut chips, scatter them on while the glaze is still wet.

The simple meal planning app

Social

Email:

hello@stashcook.com