You know how I feel about quick breads. They’re easy, they’re moist, they work for breakfast, dessert or a snack…and they’re great to make with kids. This holiday season, make my Frosted Cranberry Orange Bread. Your family will thank you.
This recipe makes one loaf.
Shopping List 1 cup of sugar
1 ½ cups fresh cranberries
1 cup of orange marmalade
1/3 cup vegetable oil
1 cup of all purpose flour
1/2 teaspoon baking soda
2 cups of powdered sugar
1 (8 oz) package of cream cheese, softened
2 tablespoons orange zest
about a tablespoon or so of orange juice
Preheat oven to 350 degrees.
Lightly spray one loaf pan with cooking spray and then set aside.
In a mixing bowl, beat sugar, cranberries, marmalade, vegetable oil and egg with an electric mixer. (Your mixer will break up some of the cranberries and some will be left whole. I like this because it gives your bread texture.) Set bowl aside.
In a second mixing bowl, whisk together with a fork your flour and baking soda.
Pour cranberry mixture slowly into flour mixture and blend together until just moistened with a spoon (not your mixer). Pour batter into prepared loaf pan and bake 40 to 45 minutes or until a toothpick inserted in the middle comes out clean.
Allow bread to cool 10 minutes before removing it from the pan to finish cooling completely before frosting.
To make the frosting, beat with your electric mixer the powdered sugar, cream cheese, orange zest and orange juice. Add more powdered sugar if it’s too thin or more fresh orange juice if it’s too thick. When it reaches the desired consistency, frost your cooled bread.