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Spiced Cranberry Bread

Jessica T. Brown
A moist, flavorful loaf bursting with citrusy orange and tart cranberries, lightly spiced with nutmeg and cardamom.
Perfect for breakfast, brunch, or a healthy snack, this bread is easy to make, nutrient-packed, and freezes beautifully for later enjoyment.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Bread
Cuisine American
Servings 8 slices

Equipment

  • 1 8" x 5" Loaf Pan
  • 1 Citrus Zester
  • 1 Mini Food Processor
  • 1 Mixing Bowls
  • 1 Rubber Spatula
  • 1 whisk
  • 1 Wire Rack

Ingredients
  

For the Bread:

  • ¾ cup granulated sugar or coconut sugar
  • Zest of 1 large orange reserve 1 tsp for glaze
  • 2 cups all-purpose flour
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ tsp ground nutmeg
  • ¼ tsp ground cardamom
  • 1 large egg
  • 2 tbsp unsalted butter melted
  • 1 cup orange juice
  • 1 cup fresh or frozen cranberries

For the Orange Glaze:

  • ½ cup powdered sugar
  • 1 tbsp unsalted butter melted
  • 1 tbsp orange juice
  • 1 tsp orange zest

Instructions
 

  • Preheat and Prepare Your Pan: Begin by preheating your oven to 350°F (175°C) to ensure even baking.
    While the oven warms, prepare an 8" x 5" loaf pan by lightly greasing the bottom and sides with butter or non-stick spray.
    This prevents sticking and ensures your loaf releases easily once baked.
    For extra security, you can also line the bottom with parchment paper.
    Having the pan ready before mixing the batter keeps the workflow smooth and prevents rushed transfers.
  • Zest and Infuse the Sugar: Place ¾ cup granulated sugar in a large mixing bowl.
    Using a citrus zester, finely zest one orange directly into the sugar.
    Then, use your fingers to gently rub the zest into the sugar until it is fragrant and evenly mixed.
    This step releases the essential oils from the orange, giving your bread a bright, citrusy aroma that will permeate every bite.
  • Combine Dry Ingredients: Into the bowl with the orange-infused sugar, add the following dry ingredients:
    2 cups all-purpose flour
    ½ tsp salt
    ½ tsp baking soda
    ½ tsp ground nutmeg
    ¼ tsp ground cardamom
    Using a spoon or rubber spatula, carefully fold the dry ingredients together until fully combined.
    Take care to break up any clumps of flour or spices, ensuring an even distribution.
    This step creates the base structure for your bread and evenly disperses the warm spices throughout the loaf.
    Mix Wet Ingredients
  • In a separate small bowl, whisk together the wet ingredients:
    1 large egg
    2 tbsp melted butter
    1 cup orange juice
    Whisk until smooth and uniform.
    This ensures the egg is fully incorporated and the butter emulsifies into the juice, which prevents clumps and gives your batter a consistent texture.
  • Incorporate Wet and Dry Ingredients: Slowly pour the wet mixture into the bowl with the dry ingredients.
    Using a rubber spatula or large spoon, gently fold the wet into the dry until just combined.
    Avoid overmixing; small streaks of flour are okay.
    Overmixing can lead to a dense loaf, while gentle folding keeps the bread light and tender.
    Scrape down the sides of the bowl to make sure no dry flour remains.
  • Prepare the Cranberries: If using fresh cranberries, rinse and drain them.
    If using frozen, let them thaw at room temperature for about 10 minutes.
    Using a mini food processor, pulse the cranberries until coarsely chopped.
    This helps distribute the fruit throughout the bread while keeping a slightly chunky texture.
    Avoid over-processing into a puree, which can turn the batter pink and overly wet.
  • Fold in the Cranberries: Gently fold the chopped cranberries into the batter using a spatula.
    Mix just enough to incorporate them evenly.
    Be careful not to over-stir; you want the batter to remain thick and slightly lumpy, which is key to a moist, tender loaf.
  • Transfer to the Loaf Pan: Spoon the batter into the prepared loaf pan, smoothing the top lightly with the spatula.
    Make sure the batter is evenly spread to ensure uniform baking.
    A slightly domed top is okay—it will settle as the bread bakes.
  • Bake the Bread: Place the loaf pan in the preheated oven and bake for approximately 60 minutes.
    Start checking at 55 minutes to prevent over-baking.
    To test doneness, insert a toothpick into the center of the bread.
    It should come out clean or with just a few crumbs clinging.
    The top should be golden brown and fragrant with citrus and spice notes.
  • Cool in the Pan: Once baked, remove the pan from the oven and allow the bread to cool for about 20 minutes in the pan.
    This short cooling period lets the bread firm up slightly, making it easier to remove without breaking.
  • Transfer to a Wire Rack: After initial cooling, carefully lift the loaf from the pan and place it on a wire rack to cool completely.
    Cooling on a wire rack prevents condensation from making the bottom soggy and preserves the bread’s texture.
  • Prepare the Orange Glaze: While the bread cools, prepare the glaze.
    In a small bowl, sift or whisk ½ cup powdered sugar to remove lumps. Add:
    1 tbsp melted butter
    1 tbsp orange juice
    1 tsp orange zest
    Whisk until smooth.
    If the glaze is too thick, add a little more orange juice; if too thin, add more powdered sugar.
    The glaze should pour easily but still coat the back of a spoon.
  • Glaze the Bread: Once the bread is completely cooled, spoon the glaze over the top, letting it drip slightly down the sides.
    Use a spatula or the back of a spoon to evenly spread the glaze.
    This adds a sweet, tangy finish and enhances the bread’s citrus flavor.
  • Serve or Store: Slice and serve immediately for breakfast, brunch, or as a snack.
    Store any leftover bread in an airtight container at room temperature for several days.
    For longer storage, wrap the cooled loaf in foil and place it in a plastic bag, then freeze for up to three months.
    Thaw before serving.
    This version gives every step a name, detailed explanation, and reader-friendly guida

Notes

  • The batter for this bread is intentionally thick; do not add extra liquid beyond the recipe.
  • If using frozen cranberries, allow them to thaw for 10 minutes at room temperature before chopping.
  • Zesting the orange directly into the sugar releases essential oils, enhancing flavor.
  • Avoid overmixing the batter to prevent a dense loaf.
  • The glaze can be adjusted for thickness by adding more powdered sugar or orange juice.
  • This bread freezes well; wrap tightly in foil and store in a plastic bag for up to three months.
  • Coconut sugar can be substituted for granulated sugar for a darker, slightly caramel-like flavor.