"I love keeping this cranberry orange bread around the house during the holidays. Packed with tart, juicy cranberries, this loaf is perfectly moist and tender. Orange juice and zest give it a lovely bright flavor, and a simple orange glaze takes it over the top. This cranberry orange bread is sweet enough to pass as dessert, but it's not so sweet that you can't enjoy it with an afternoon coffee or for breakfast with holiday guests."
"Cranberries, of course! Fresh and frozen cranberries both work well here. You don't even have to thaw the frozen berries before adding them to the batter! Orange juice and zest - For bright, citrusy flavor. I recommend using freshly squeezed juice. You'll need about 3 oranges to make the loaf and glaze. All-purpose flour - Spoon and level it to avoid packing too much into your measuring cup."
The loaf is packed with tart, juicy cranberries and stays moist and tender. Orange juice and zest provide bright citrus flavor, while a simple orange glaze adds zesty sweetness. The recipe uses ten basic ingredients including cranberries, fresh orange juice and zest, all-purpose flour, vegetable oil, milk, cane sugar, baking powder, eggs, vanilla extract, and sea salt; powdered sugar is needed for the glaze. Fresh or frozen cranberries both work without thawing; dried cranberries can substitute in smaller quantity. Optional additions include 1/2 cup chopped walnuts or pecans. The loaf suits dessert, breakfast, or coffee service during the holidays.
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