Moist & delicious Cranberry Orange Bread recipe with Orange glaze and a wonderful festive decoration is the ultimate holiday favorite!
Equipment
- Digital scale
- Electric hand mixer
- Rubber spatula
- Loaf pan
- Stand mixer
- Digital oven thermometer
Ingredients
For the loaf
- 170 g (¾ cups) Unsalted butter room temperature
- 140 g (¾ cups) Granulated sugar
- ½ teaspoon Vanilla extract pure
- 3 Eggs room temperature
- 160 g (1⅓ cups) All purpose flour
- 1 teaspoon Baking powder
- ¼ teaspoon Salt
- 1 Orange zest
- 100 g (1 cups) Cranberry Frozen
- 100 g (1 cups) Candied orange zest
For the syrup
- 80 g (⅓ cups) Orange juice freshly squeezed
- 80 g (⅓ cups) Granulated sugar
For the glaze
- 40 g (2.5 tablespoons) Orange juice freshly squeezed
- 200 g (1⅔ cups) Powdered sugar Sifted
For the decoration
- 100 g (½ cups) Granulated sugar for the sugar syrup
- 100 g (½ cups) Water for the sugar syrup
- Orange zest stripes peel an orange and cut it into stripes
- Cranberries Fresh or frozen
- Granulated sugar Small amount of sugar to roll the orange zest stripes and cranberries in
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
