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Cranberry-Orange Loaves

If you're really feeling generous, make larger versions of these mini quick breads. Divide the batter between two 4 1/2-by-8 1/2-inch loaf pans and bake for 50 to 60 minutes.

  • Prep:
  • Total Time:
  • Yield: Makes 12 2 1/2-by-4 1/2-inch loaves
Cranberry-Orange Loaves

Photography: Romulo Yanes

Source: Everyday Food, December 2013

Ingredients

  • 2 sticks unsalted butter, room temperature, plus more for pan
  • 3 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
  • 1 tablespoon baking powder
  • 1 teaspoon fine salt
  • 1 cup whole milk
  • 2 tablespoons grated orange zest plus 10 tablespoons orange juice, divided
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 1/2 cups dried cranberries, chopped
  • 2 cups confectioners' sugar

Directions

  1. Preheat oven to 350 degrees. Butter and flour 12 2 1/2-by-4 1/2-inch loaf pans. Whisk together flour, baking powder, and salt. In another bowl, mix together milk and 1/2 cup juice. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until light and fluffy, 8 minutes. Add zest, then eggs, one at a time, beating well and scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with milk mixture; beat until combined. Fold in cranberries.

  2. Transfer batter to prepared pans and bake until a skewer inserted in center comes out with a few moist crumbs, 45 to 50 minutes. Let cool in pans on a wire rack set in a rimmed baking sheet, 30 minutes. Remove loaves from pans and let cool completely on rack.

  3. Whisk confectioners' sugar and remaining 2 tablespoons juice to make glaze. Drizzle over loaves and let stand until set. (Store in airtight containers, 3 days, or freeze unglazed, 3 weeks.)

Reviews (2)

  • Marguerite7 31 Dec, 2013

    I just made these loaves for New Year's Eve. They are delicious. The cake is buttery and rich. I added about 3/4 cup chopped walnuts to the batter in addition to the cranberries. The fruit and nuts baked in the bottom of the loaf pans, but they were still wonderful. Next time, and there WILL be a next time, I will toss the fruit and nuts with some of the flour to suspend them in the batter. You must try this recipe.

  • alessandro brugnaro 22 Dec, 2013

    the first time I made this loaf it came out perfect. Moist and delicius, try it!

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