No-Bake Peanut Butter Balls

Introduction

There’s something incredibly comforting about a homemade loaf of bread, and this Cranberry Orange Loaf has become a favorite in our household. The moist texture, vibrant citrus flavor, and bursts of tart cranberries create a delightful treat that never lasts long. My family loves having a slice with their morning coffee or as a midday snack, and the sweet orange glaze takes it to the next level. It’s the perfect recipe for the holiday season or any time you’re craving a fruity, citrusy delight.

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Why You’ll Love This Cranberry Orange Loaf

1. Moist and Tender Texture: The combination of butter, milk, and fresh orange juice ensures this loaf stays moist and soft.
2. Bursting with Flavor: The citrusy orange pairs beautifully with the tangy cranberries, creating a balanced flavor that isn’t overly sweet.
3. Simple to Make: This quick bread comes together in no time, with basic ingredients and easy steps.
4. Versatile: Serve it for breakfast, brunch, dessert, or a snack.
5. Perfect for the Holidays: The bright cranberry and orange flavors make it ideal for Thanksgiving or Christmas gatherings.

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Ingredients

For the loaf:

• 6 tablespoons unsalted butter, room temperature
• ¾ cup (150 g) granulated sugar
• 2 large eggs, room temperature
• ¼ cup (61 g) whole milk, room temperature
• ¼ cup freshly squeezed orange juice
• 1 teaspoon orange zest
• 1 ½ cups (187.5 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 1 ½ cups (150 g) cranberries, fresh or frozen (unthawed), divided

For the glaze:

• 1 cup (125 g) confectioners’ sugar
• 2-3 tablespoons orange juice, freshly squeezed

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Instructions

1. Preheat the oven to 350°F (175°C). Spray a 9×5-inch loaf pan with nonstick cooking spray and set it aside.
2. In a large mixing bowl, cream together the butter and granulated sugar using a hand mixer until smooth and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. In a small bowl, combine the milk, orange juice, and orange zest.
5. In a medium bowl, whisk together the flour, baking powder, and kosher salt.
6. Gradually add the flour mixture and the milk mixture to the butter mixture in three additions, beginning and ending with the flour mixture. Mix on low speed until just combined after each addition.
7. Gently fold in 1 cup of cranberries using a spatula, taking care not to crush them.
8. Pour the batter into the prepared loaf pan and smooth the top. Scatter the remaining ½ cup of cranberries evenly over the surface.
9. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. If the top browns too quickly, loosely tent the pan with aluminum foil halfway through baking.
10. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
11. For the glaze, whisk together confectioners’ sugar and orange juice until smooth. Drizzle it over the cooled loaf before slicing and serving.

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Nutrition Facts

• Servings: 12 slices
• Calories per serving: 250

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Preparation Time

• Prep Time: 15 minutes
• Cook Time: 50-55 minutes
• Total Time: 1 hour 10 minutes

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How to Serve

• Breakfast or Brunch: Pair a slice with your morning coffee or tea.
• Snack: Enjoy it as a midday treat with a dollop of whipped cream.
• Dessert: Serve it warm with a scoop of vanilla ice cream.
• Holiday Spread: Include it as part of your holiday dessert table.
• Gift Idea: Wrap it up beautifully and gift it during the festive season.

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Additional Tips

1. Use Freshly Squeezed Orange Juice: It enhances the flavor and avoids the bitterness of processed juices.
2. Do Not Thaw Frozen Cranberries: If using frozen cranberries, add them directly to the batter to prevent excess liquid.
3. Tent with Foil: To prevent over-browning, cover the loaf loosely with foil halfway through baking.
4. Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for a smoother batter.
5. Adjust Glaze Consistency: Add more orange juice for a thinner glaze or more confectioners’ sugar for a thicker one.

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FAQ Section

Q1: Can I use dried cranberries instead of fresh or frozen?
A1: Yes, but soak the dried cranberries in warm water or orange juice for about 10 minutes to rehydrate them before adding to the batter.

Q2: Can I substitute whole milk with a non-dairy alternative?
A2: Yes, almond milk or oat milk can be used as substitutes.

Q3: Can I freeze the loaf?
A3: Absolutely! Wrap the cooled loaf tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.

Q4: What can I use instead of orange juice?
A4: Lemon juice can be a substitute, but it will change the flavor profile slightly.

Q5: Can I make this loaf gluten-free?
A5: Yes, replace all-purpose flour with a 1:1 gluten-free baking flour blend.

Q6: Why did my loaf turn out dense?
A6: Overmixing the batter can cause the loaf to be dense. Mix until ingredients are just combined.

Q7: Can I use a stand mixer instead of a hand mixer?
A7: Yes, a stand mixer works perfectly. Just be careful not to overmix the batter.

Q8: How do I store leftovers?
A8: Store the loaf in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Q9: Can I omit the glaze?
A9: Yes, the loaf is flavorful enough without the glaze, but the glaze adds a lovely sweetness.

Q10: What other fruits can I use in this recipe?
A10: Blueberries or raspberries can be used as substitutes for cranberries for a different twist.

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This Cranberry Orange Loaf is a showstopper recipe, perfect for any occasion. Whether served fresh out of the oven or as a make-ahead treat, it’s sure to impress your family and friends. Enjoy this sweet and tangy quick bread that’s as beautiful as it is delicious!

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