Tasty, tasty, tasty! Read all about it! This cranberry bread is brought to life with orange juice, zest, and a glaze that will change your world. But don’t take my word for it, try it yourself and be amazed at how much you love this recipe. And don’t forget to share with your loved ones to get them addicted too!
In a small bowl, toss cranberry halves with 2 tablespoons of sugar. Set aside.
In a large bowl, combine dry ingredients together. Fold in the candied cranberries.
Make a well in the center of the mixture and add the wet ingredients. Gently stir until fully combined. Pour batter into a greased 9 x 5 inch loaf pan. Bake at 350 degrees for 50-60 minutes, or until a toothpick in the center comes out clean. Allow bread to cool for 10 minutes in the pan before inverting onto a wire rack to finish cooling.
In a medium bowl, combine all the ingredients and stir until smooth. Use orange juice to make a thinner or a thicker glaze. Allow glaze to set before devouring. The bread will stay fresh for up to 6 days in a air tight container at room temperature... if it lasts that long...
Ingredients
Directions
In a small bowl, toss cranberry halves with 2 tablespoons of sugar. Set aside.
In a large bowl, combine dry ingredients together. Fold in the candied cranberries.
Make a well in the center of the mixture and add the wet ingredients. Gently stir until fully combined. Pour batter into a greased 9 x 5 inch loaf pan. Bake at 350 degrees for 50-60 minutes, or until a toothpick in the center comes out clean. Allow bread to cool for 10 minutes in the pan before inverting onto a wire rack to finish cooling.
In a medium bowl, combine all the ingredients and stir until smooth. Use orange juice to make a thinner or a thicker glaze. Allow glaze to set before devouring. The bread will stay fresh for up to 6 days in a air tight container at room temperature... if it lasts that long...
Thanks to Sprinkle Some Sugar for the recipe!
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