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Cranberry Orange Bread

The recreation of a fabulous sweet bread from a local Pittsburgh bakery.
Course Bread
Cuisine American
Prep 15 minutes
Cook 1 hour 10 minutes
Total 1 hour 25 minutes
Servings 6 to 8 servings
Calories 641 kcal
Author Michelle

Ingredients

  • cup dried cranberries
  • 1 cup granulated sugar
  • Zest of 1 orange
  • cups cake flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 12 tablespoons unsalted butter cut into 12 pieces, softened but still cool
  • 2 eggs
  • 2 egg yolks
  • 2 teaspoons vanilla extract
  • cup buttermilk
  • 2 teaspoons all-purpose flour

To Finish:

  • 1 tablespoon unsalted butter melted
  • Coarse sugar

Directions

  1. Preheat oven to 325 degrees. Spray an 8x4-inch loaf pan with non-stick cooking spray and line the pan with parchment paper, allowing excess to hang over the sides.
  2. Place the dried cranberries in a small saucepan and cover with water. Bring to a boil, remove from the heat, cover and let steep for at least 15 minutes. Drain the cranberries and pat dry with paper towels.
  3. In the bowl of standing mixer, combine the sugar with the orange zest. Using your fingers, work the zest into the sugar until all of the sugar is evenly moistened.
  4. Add the flour, baking soda and salt to the bowl and mix on low speed to combine. With the mixer running on low speed, add the butter one piece at a time. Continue beating until the mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add the eggs, yolks, vanilla and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
  5. In a small bowl toss the dried cranberries with the flour until they are evenly coated. Fold the cranberries into the batter.
  6. Transfer batter to baking pan; using a rubber spatula, spread the batter into even layer. Bake until the top of the bread is golden brown and a wooden skewer inserted into center of cake comes out clean, about 1 hour 10 minutes. As soon as the bread comes out of the oven, brush the top with melted butter and sprinkle with coarse sugar. Cool on a wire rack at least 30 minutes. Remove cake from the loaf pan by lifting parchment overhang. Leftovers should be wrapped tightly in plastic wrap and stored at room temperature for up to 3 days.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Cranberry Orange Bread
Amount Per Serving
Calories 641 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 17g106%
Cholesterol 187mg62%
Sodium 342mg15%
Potassium 121mg3%
Carbohydrates 85g28%
Fiber 2g8%
Sugar 43g48%
Protein 10g20%
Vitamin A 975IU20%
Vitamin C 2.7mg3%
Calcium 64mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.