Description
This Cranberry Orange Bread is a delightful sweet bread featuring a tender, yeast-leavened dough filled with fresh tart cranberries and bright orange zest. The bread is soft and fluffy with a hint of citrus and a beautiful cranberry swirl, perfect for breakfast or as a festive snack. Optionally topped with a simple powdered sugar glaze and chopped pistachios for added texture and flavor.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour
- 2 1/4 teaspoons instant yeast
- 1/3 cup granulated sugar
- 1 cup whole milk, warmed to 110°F
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 teaspoon salt
Filling Ingredients
- 1 1/4 cups fresh cranberries
- 1 tablespoon orange zest
- 3 tablespoons orange juice
- 1 tablespoon granulated sugar (optional for cranberry mixture)
Glaze and Topping (Optional)
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/3 cup chopped pistachios
- Additional orange zest for garnish
Instructions
- Activate Yeast: Warm the milk to about 110°F and combine it with 1 tablespoon of granulated sugar and the instant yeast. Let the mixture sit for 5 to 10 minutes until it becomes foamy, indicating that the yeast is active.
- Make Dough: In a large mixing bowl, combine the flour, the remaining sugar, salt, eggs, softened butter, and the yeast mixture. Knead the dough by hand or with a stand mixer fitted with a dough hook for 8 to 10 minutes until it becomes smooth and elastic.
- First Rise: Place the kneaded dough into a greased bowl, cover it with a clean towel or plastic wrap, and allow it to rise for 1 to 1.5 hours or until it has doubled in size.
- Prepare Filling: In a small bowl, mix together the fresh cranberries, orange zest, orange juice, and optionally 1 tablespoon of sugar to balance the tartness.
- Shape Dough: Roll out the risen dough into a large rectangle on a lightly floured surface. Spread the cranberry and orange filling evenly over the surface of the dough.
- Form Log and Cut: Roll the dough into a log tightly, then cut it into even sections suitable for baking. Arrange the sections in a greased bundt pan or springform pan spaced evenly.
- Second Rise: Cover the pan and let the dough rise again for 30 to 45 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the bread for 25 to 30 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Add Glaze and Toppings: If desired, mix powdered sugar with 1 to 2 tablespoons of milk to create a glaze. Drizzle the glaze over the cooled bread and sprinkle with chopped pistachios and additional orange zest to finish.
Notes
- For a sweeter bread, increase the sugar slightly or add more to the cranberry mixture.
- Ensure the milk is not too hot when activating yeast to avoid killing it; 110°F is ideal.
- Fresh cranberries can be substituted with frozen ones, but thaw and drain them first.
- The glaze is optional but adds a nice sweetness and visual appeal.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
