Ingredients
Scale
For the Batter:
- 1 1/3 cups all-purpose flour (165 grams)
Forms the foundation of the bread, creating structure and a soft crumb. - 1 tbsp cornstarch
Adds tenderness, resulting in a more delicate texture. - 1/2 tsp salt
Enhances the flavors. - 3/4 tsp baking powder & 1/4 tsp baking soda
Provide the perfect rise and lightness. - 1/4 tsp cardamom (optional)
Adds a subtle, warm spice. Substitute with nutmeg or cinnamon if desired. - 6 tbsp unsalted butter (85 grams)
Brings richness and moistness. Ensure it’s at room temperature for easy mixing. - 1 cup sugar (200 grams)
Sweetens the bread and enhances the orange flavor. - 2 tbsp orange zest
Infuses the batter with bright, citrusy notes. - 2 large eggs
Binds the ingredients and adds richness. - 1 tsp vanilla extract
Complements the citrus flavors. - 1/4 cup sour cream (60 grams)
Keeps the bread tender and moist. Substitute with Greek yogurt if needed. - 1/4 cup orange juice (60 ml)
Brings tangy freshness. - 1 1/2 cups fresh cranberries (150 grams)
Provide tart bursts of flavor throughout. Coat them with 2 tsp of flour to prevent sinking.
For the Orange Glaze:
- 4 tbsp cream cheese (56 grams)
Creates a creamy base for the glaze. - 2 tbsp unsalted butter (28 grams)
Adds richness and smoothness. - 1/2 cup powdered sugar (62 grams)
Sweetens and thickens the glaze. - 2 tbsp orange juice (or more as needed)
Adjusts the consistency and flavor. - 2 tbsp orange zest (for decoration)
Brightens and adds visual appeal.
Instructions
- Preheat and Prep:
Set your oven to 350°F (175°C). Grease an 8.5 x 4.5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal. - Dry Ingredients:
In a small bowl, whisk together flour, cornstarch, salt, baking powder, baking soda, and cardamom. Set aside. - Creaming Butter and Sugar:
Beat butter, sugar, and orange zest using a stand or hand mixer for 2–3 minutes until fluffy. This step aerates the batter, ensuring a tender crumb. - Incorporating Eggs and Vanilla:
Add eggs one at a time, mixing well after each. Stir in vanilla extract. - Add Wet and Dry Ingredients Alternately:
Mix in sour cream, followed by half the dry mixture. Add orange juice, then the remaining dry ingredients. Mix gently to avoid overworking the batter. - Prepare Cranberries:
Toss cranberries with 2 teaspoons of flour to prevent sinking. - Layer the Batter:
Spread 2/3 cup of plain batter in the bottom of the pan. Fold cranberries into the remaining batter and spread it evenly on top. - Bake and Cool:
Bake for 45–50 minutes, checking doneness with a toothpick. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
- Prevent Sinking Cranberries:
Always coat cranberries with flour and layer plain batter at the base of the pan. - Room-Temperature Ingredients:
Ensure butter, eggs, and cream cheese are at room temperature for smooth mixing. - Don’t Overmix:
Overmixing the batter can lead to a dense loaf. Mix just until combined. - Custom Glaze Consistency:
Adjust the glaze to your liking by adding more orange juice (thinner) or powdered sugar (thicker).
- Prep Time: 25 minutes
- Cook Time: 50 minutes