Easy Cranberry Bread That Always Impresses #shorts

By Natasha's Kitchen · 50 min

Ingredients

Instructions

1. Preheat the oven to 350°F. Butter a 6-cup loaf pan (about 8 1/2 by 4 1/2 inches), dust it with flour and tap out the excess.
2. In a medium bowl, whisk together 1 1/2 cups flour, 1 tsp baking powder and 1/4 tsp salt.
3. In a measuring cup, combine 1/4 cup milk, the zest of 1 orange (reserve 1 tsp for the glaze) and 1/4 cup orange juice.
4. In a large bowl, beat 6 tbsp butter and 3/4 cup sugar on medium-high speed for 2 to 3 minutes. Beat in 2 eggs until well incorporated.
5. Add the flour mixture in two parts, alternating with the milk mixture, mixing on medium-low speed just until combined after each addition. Scrape the bowl sides as needed.
6. Toss the cranberries with 1/2 tbsp flour, then fold them into the batter until just combined. Spread the batter in the pan.
7. Bake at 350°F for 45 to 50 minutes, until golden on top and a toothpick inserted in the centre comes out clean.
8. Cool in the pan for 10 to 15 minutes, then run a knife around the edges and move the loaf to a wire rack to cool completely.
9. For the glaze, stir together 1 cup powdered sugar, 1 1/2 tbsp orange juice and the reserved 1 tsp zest until smooth. It should drizzle; add more juice to thin or more powdered sugar to thicken. Glaze the cooled loaf.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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