1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup granulated sugar
1/3 cup 2% milk
2 Tbsp fresh orange juice
Zest 1 large orange = .5 - 1 Tbsp
1/2 cup canola oil
2 large eggs
1 tsp vanilla extract
1 Tbsp all-purpose flour
2 cups frozen (or fresh, sliced in half) cranberries
1. Preheat the oven to 350ºF. Grease an 8 1/2″x 4 1/2″ non-stick bread pan with cooking spray. For the easiest removal, line the bottom of the pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
3. In another large bowl, whisk together the sugar, milk, orange juice, zest, oil, eggs and vanilla.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not over mix.
5. In a small bowl, toss flour with frozen cranberries to coat. Gently fold the cranberries into the batter.
6. Pour the batter into the prepared pan. Bake in the preheated oven for 55 minutes.
7. The top of the loaf will be golden brown. A toothpick inserted in the center of the bread should come out clean or with a few moist crumbs. If your loaf starts to get too brown during cooking, place a piece of aluminum foil over the top to finish baking.
8. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
9. While cooling bread, mix glaze. Once the bread is cool, spread the glaze on top of the bread.
Notes: Use fresh cranberries, & the peel of two coarsely grated oranges. Can use buttermilk instead of regular milk. Put the glaze on in several coatings. One when it’s still hot, then another coating about 30 minutes later, and then another one a little bit after that. It soaks into the bread nicely.
ORANGE GLAZE: (Optional)
1/2 cup powdered sugar
1-2 Tbsp fresh orange juice
Zest of 1 orange
1/2 tsp vanilla extract
Combine powdered sugar, orange juice, zest, & vanilla in a small bowl. Mix until smooth. Once the bread is cool, spread glaze on top.
SOURCE: https://tastesbetterfromscratch.com/cranberry-orange-bread/
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