Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup milk
  • 1/3 cup orange juice
  • 1/3 cup melted butter, cooled (OR canola oil)
  • 1 large egg
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 2 cups cranberries (large ones halved)
  • 1/2 tablespoon white sugar
  • 1/2 tablespoon white flour
  • 2 tablespoons orange juice
  • 3/4 cup confectioner's sugar

Instruction

  • Prep: Preheat the oven to 350°F. Lightly grease a 5x9 inch loaf pan, or spray with nonstick cooking spray.
  • Combine dry ingredients: Add all dry ingredients to a large bowl and whisk well. Set aside.
  • Combine wet ingredients: Mix milk and orange juice in a large measuring jug and set aside for 5 minutes. The milk will curdle, which is exactly what we want - that way it behaves like buttermilk (you can prep the cranberries while you're waiting). Then whisk in the butter, and then the remaining wet ingredients.
  • Make batter: Add wet to dry ingredients and fold (using a spatula or wooden spoon) JUST until combined. Do not overmix. Toss cranberries in 1/2 tablespoon flour and 1/2 tablespoon sugar and fold into the batter.
  • Bake: Spread batter in prepared loaf pan and bake for 55-70 minutes, or until a toothpick inserted into the middle comes out mostly clean. Loosely cover the bread with aluminum foil after around 40 minutes of baking time, to keep it from getting too brown.
  • Cool and glaze: Cool the bread in the pan for 5 minutes, then remove to a cooling rack and cool completely. To glaze, combine orange juice and confectioner's sugar until smooth and spread over cooled bread.