Description
These Cranberry Orange Mini Loaves offer a delightful blend of tart cranberries and bright orange zest, baked into moist, tender mini loaves perfect for breakfast or a sweet snack. With a soft crumb enriched by sour cream and a light orange glaze drizzled on top, these loaves balance citrus flavors with subtle sweetness for a festive treat.
Ingredients
Scale
Dry Ingredients
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon flour (for tossing cranberries)
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons fresh orange zest
- 1/4 cup fresh orange juice
- 1 teaspoon vanilla extract
Fruits
- 1 cup fresh or frozen cranberries
Glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons fresh orange juice
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Lightly grease or line 4 to 6 mini loaf pans with parchment paper to prevent sticking.
- Cream butter and sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, followed by the vanilla extract for flavor.
- Incorporate sour cream and zest: Mix in the sour cream (or Greek yogurt) and the orange zest until the batter is smooth and well combined.
- Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Alternate adding dry ingredients and orange juice: Add the dry ingredient mixture to the wet ingredients alternately with the orange juice, stirring gently after each addition. Be careful not to overmix to keep the loaves tender.
- Toss cranberries with flour: Lightly coat the cranberries in one teaspoon of flour to prevent them from sinking during baking, then fold them carefully into the batter.
- Fill pans: Divide the batter evenly among the prepared mini loaf pans, filling each about three-quarters full. Smooth the tops with a spatula.
- Bake loaves: Bake in the preheated oven for 28 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool loaves: Allow the mini loaves to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- Prepare glaze: Mix powdered sugar with 2 to 3 tablespoons of fresh orange juice until smooth to create a light glaze.
- Glaze and garnish: Drizzle the orange glaze over the cooled loaves and optionally top with additional orange zest for a bright finishing touch.
Notes
- For best results, use fresh or frozen cranberries that have been tossed in flour to prevent them from sinking.
- You can substitute sour cream with Greek yogurt for a slight tang and moisture.
- If you prefer a sweeter glaze, adjust the amount of powdered sugar accordingly.
- Mini loaf pans can be substituted with standard loaf pans; adjust the baking time accordingly.
- Store cooled loaves in an airtight container at room temperature for up to 3 days or freeze for longer storage.
