Cranberry Orange Bread
Moist, flavorful, and loaded with fresh cranberries, this Cranberry Orange Loaf is the perfect option for breakfast, dessert, or an afternoon snack!
Foto: Spend With Pennies
Ingredients
- 1 orange
- ½ cup butter
- ¾ cup granulated sugar
- 2 eggs (room temperature)
- ½ cup light cream ( or milk)
- 1 ½ cups all-purpose flour (+ 1 tablespoon for dusting cranberries)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cup cranberries
- 2 tablespoons powdered sugar
- 2 tablespoons milk
Steps
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Preheat oven to 350°F. Grease & flour a 8x4 pan.
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Zest the orange and juice it to get 1 tablespoon juice. Set each aside.
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Cream sugar & butter, add in eggs and cream. Stir in 1 tablespoon orange juice.
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In a bowl, combine flour, baking powder, salt, and orange zest.
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Add dry mixture to butter mixture and stir just until combined, do not over mix.
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Set aside 2 tablespoons of cranberries for topping the bread.
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Toss remaining cranberries with 1 tablespoon flour. Remove any excess flour and fold them into the batter. Pour into the prepared pan. Top with reserved cranberries.
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Bake 50-55 minutes or until a toothpick comes out clean. Remove from pan and place on a cooling rack.
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Stir together powdered sugar and milk until smooth. Poke holes all over the loaf (I used a chopstick) and pour glaze over the loaf. Cool completely.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (18% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| orange | 1 | - | - |
| butter | 0.5 cup | - | - |
| granulated sugar | 0.75 cup | - | - |
| eggs | 2 | - | - |
| light cream | 0.5 cup | - | - |
| all-purpose flour | 1.5 cups | - | - |
| baking powder | 1 teaspoon | $0.50/100g | $0.03 |
| salt | 0.5 teaspoon | - | - |
| cranberries | 1.25 cup | - | - |
| powdered sugar | 2 tablespoons | $0.50/100g | $1.00 |
| milk | 2 tablespoons | - | - |
*Estimated market prices, may vary by region
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