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Cranberry Orange Bread with Sweet Orange Glaze Recipe

Name: Cranberry Orange Bread with Sweet Orange Glaze
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 2 h 20 min
Yield: 10
Ingredients: 1/2 cup Silk Unsweetened Cashewmilk (Silk Unsweetened Vanilla Almondmilk or another milk may be substituted); 2 teaspoons lemon juice; 1 large egg; 1/2 cup canola or vegetable oil; 1/2 cup granulated sugar; 1/2 cup light brown sugar, packed; 1 tablespoon orange zest (from about 1 large orange); 1/3 cup freshly squeezed orange juice (from about 1 large orange); 2 teaspoons vanilla extract; 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt, or to taste; 2 cups fresh cranberries, plus more for sprinkling; 2 cups confectioners sugar, sifted; about 1/4 cup freshly squeezed orange juice

Averie Cooks

The fresh cranberries in this cranberry orange bread contrast nicely with the sweet orange glaze, making it the perfect blend of sweet and tart!

Ingredients

1/2 cup Silk Unsweetened Cashewmilk (Silk Unsweetened Vanilla Almondmilk or another milk may be substituted)

2 teaspoons lemon juice

1 large egg

1/2 cup canola or vegetable oil

1/2 cup granulated sugar

1/2 cup light brown sugar, packed

1 tablespoon orange zest (from about 1 large orange)

1/3 cup freshly squeezed orange juice (from about 1 large orange)

2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt, or to taste

2 cups fresh cranberries, plus more for sprinkling

2 cups confectioners sugar, sifted

about 1/4 cup freshly squeezed orange juice

Method

Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.

To a medium bowl or large glass measuring cup, add the milk, lemon juice, and stir to combine; set aside for about 10 minutes. This will cause the milk to curdle a bit so that it resembles and acts like buttermilk.

To a large bowl, add the egg, oil, sugars, orange zest (zest the orange before juicing it), orange juice, vanilla extract, and whisk to combine.

Add the milk and lemon juice mixture and whisk to combine.

Add the flour, baking soda, baking powder, salt, and stir to combine; don’t overmix.

Add the cranberries and stir to combine. (I haven’t tried the recipe with dried cranberries.)

Turn batter out into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.Evenly sprinkle a few cranberries over the top.

Bake for about 70 minutes and tent pan with a sheet of foil at the 30-minute mark by loosely draping a sheet of foil over the top and sides of pan. This prevents top and sides of bread from becoming overly browned before the center cooks through. Bread is done when the top is set in the center, domed, springy to the touch, and a toothpick inserted in the center (if you can find a patch without hitting cranberries) comes out clean or with a few moist crumbs, but no batter. Baking times will vary based on oven and climate variances, how moist the cranberries are, etc. Bake until your bread is done in your oven.

Allow bread to cool in pan for about 20 minutes before turning out on a wire rack to cool completely before glazing.

To a large bowl, add the confectioners’ sugar, orange juice, and whisk to combine until smooth. You may have to play with the sugar and juice ratios slightly to achieve desired glaze consistency.

Evenly drizzle glaze over bread, noting you will likely have extra. I spread the extra glaze on the cut slices of the bread as if I was buttering toast.

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