Cranberry Orange Bread
A fruity quick bread perfect for dessert
Ingredients
- 180 Grams Dried Cranberries (1 1/2 Cups)
- 2 Grams Orange Zest (2 Teaspoons)
- 112 Grams Milk (1/2 Cup)
- 145 Grams Vegetable Oil (2/3 Cup)
- 8 Grams Vanilla Extract (2 Teaspoons)
- 4 Large Eggs
- 360 Grams All-Purpose Flour (3 Cups)
- 328 Grams White Granulated Sugar (1 2/3 Cups)
- 6 Grams Salt (1 Teaspoon)
- 12 Grams Baking Soda (2 Teaspoons)
- 2 Grams Baking Powder (1/2 Teaspoon)
Buttercream Icing
- 360 Grams Powdered Sugar - Confectioner's Sugar (3 Cups)
- 75 Grams Butter (1/3 Cup)
- 6 Grams Vanilla Extract (1 1/2 Teaspoons)
- 15 Grams Milk (1 Tablespoon)
Instructions
- Move oven rack to lowest position to prevent the top of your bread from burning before the rest of it has finished baking. Preheat oven to 350 ° Fahrenheit (176 ° Celsius).
- In a large bowl, combine the wet ingredients: milk, oil, vanilla, and eggs.
- In another bowl, mix the dry ingredients together: flour, sugar, salt, baking soda, and baking powder.
- Mix the wet and dry ingredients. Then, stir in the cranberries and zest.
- Pour the batter into your lightly greased 9" by 5" baking pan.
- Cook for about 1 hour and 10 minutes (or adjust according to your pan size). If an inserted toothpick comes out clean, it's done.
- Let your bread cool for 10 minutes before removing the bread from the pans. Allow the bread to cool completely (about 2 hours) on a wire rack before you cut and serve your bread.
- Pipe buttercream icing over your bread after it has cooled.