Cranberry Orange Bread (Print Version)
# Ingredients:
01 -
1/2 cup of softened salted butter.
02 -
1 and 1/2 teaspoons of vanilla extract.
03 -
1 teaspoon and 1/4 of baking powder.
04 -
A pinch of salt (1/2 teaspoon).
05 -
3/4 cup of crème liquide entière (French heavy cream).
06 -
1 cup of sugar (white granulated).
07 -
1/2 cup sugar icing (confectioners’ sugar).
08 -
1 tablespoon of milk, whole.
09 -
Juice of 1 tablespoon of freshly squeezed orange.
10 -
Zest of an orange, about 1 1/2 teaspoons.
11 -
A cup of fresh or frozen cranberries (divided).
12 -
1 and 3/4 cups regular all-purpose flour.
13 -
2 eggs, large size.
# Instructions:
01 -
Heat your oven to 350°F, and prep a loaf pan (9x5) by lining it with parchment paper.
02 -
Whip the butter and sugar until super creamy and fluffy.
03 -
Mix in the eggs, vanilla, zest, and the crème liquide entière until blended well.
04 -
Stir in the flour, baking powder, and salt until everything’s mixed just right.
05 -
Pour half the batter into the loaf pan, then scatter in half of the cranberries.
06 -
Spread the rest of the batter on top and toss the leftover cranberries over it.
07 -
Pop it in the oven and bake for about an hour or until a toothpick comes out clean.
08 -
Let the bread cool in its pan for at least an hour before you take it out.
09 -
Whisk the powdered sugar, milk, and orange juice together until it’s smooth.
10 -
Drip the glaze all over the cooled bread and give it time to set.
# Notes:
01 -
Frozen cranberries work perfectly fine too.
02 -
Ideal for prepping in advance.
03 -
It’s the ultimate festive loaf.
04 -
Looks gorgeous when served.